1. Prepare rice as label directs. Makes about 4 cups.

2. In large bowl, toss shrimp and curry paste. Heat large skillet over medium-high heat; spray with cooking spray. Add beans and onion; cook and stir 3 minutes. Add shrimp; cook and stir 2 minutes or until shrimp turn opaque throughout and vegetables are crisp-tender. Add ¼ cup water; cook 1 minute. Makes about 8 cups.

3. Serve shrimp mixture over rice.

Dietitian Tip: Swap out the curry with another favorite pre-made sauce, and the green beans with another family favorite vegetable for a totally new take on the same meal!

• 4 g Fat
• 1 g Saturated Fat
• 157 mg Cholesterol
• 676 mg Sodium
• 57 g Carbohydrates
• 5 g Fiber
• 5 g Sugars
• 0 g Added Sugars
• 21 g Protein