Easy Shrimp Skillet

Makes 2 Servings


1 cup Minute® White Rice, uncooked
1 Tbsp oil
2 cups zucchini, sliced
1/2 lb frozen large shrimp, thawed
1/2 can (14 1/2 oz.) diced tomatoes, undrained
2 Tbsps sun-dried tomato vinaigrette dressing
1/2 cup crumbled feta cheese
chopped fresh parsley (optional)


  • Prepare rice according to package directions.
  • Heat oil in nonstick skillet on medium-high heat. Add zucchini; cook 1 minute.
  • Add shrimp; cook until shrimp turns pink, stirring occasionally.
  • Stir in tomatoes with their liquid and dressing. Cook in low heat until heated through.
  • Sprinkle with cheese. Spoon over cooked rice. Sprinkle with chopped fresh parsley, if desired.