Steamed Shrimp & Veggies with Ginger Basmati Rice

October 08, 2021 2 min read

Steamed Shrimp & Veggies with Ginger Basmati Rice

Full of fresh vegetables, succulent shrimp, and aromatic lentils and rice, this beautiful dinner serves up all of the food groups with style. The best part? It comes together in minutes, making it ideal for busy weeknights.


  • 1 cup Basmati Rice - rinsed 
  • 2 tsp Ginger Root, fresh - grated
  • 1 Garlic, clove - minced 
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper, groundd
  • 1 tbsp Olive Oil
  • 1 cup Vegetable Broth, low sodium
  • 1/2 cup Water
  • 1/2 cup Red Lentils
  • 2 Green Onions - thinly sliced, divided
  • 1 Zucchini, fresh - sliced and halved
  • 2 Yellow Squash - sliced and halved
  • 4 Mushrooms - Cremini, quartered 
  • 2 cup Kale
  • 2 tbsp Olive Oil
  • 16 Shrimp - peeled and deveined
  • 1/2 tsp Paprika, ground 
  • 1/8 tsp Salt - for taste
  • 1/8 tsp Black Pepper, ground - for taste


  1. Combine rice with ginger, garlic, salt, pepper, olive oil, broth, and water in the Cooking Pot. Close the lid, select the WHITE RICE setting, and set a time for 10 minutes



    In a bowl, toss mushrooms, squash, zucchini, and kale with 1 Tbsp of olive oil. In a separate bowl, toss shrimp with salt, pepper, paprika, and the remaining Tbsp of olive oil.


    Line the Steaming Basket with the vegetables, then top with the shrimp.


    When the timer goes off, open the cooker and stir in lentils and half of the sliced scallions.


    Set the Steaming Basket containing the vegetables and shrimp in place over the rice in the Cooking Pot. Close the lid to resume cooking for an additional 12 minutes.


    Once cooking is complete, remove the Steaming Basket and set it aside. Transfer rice to a serving dish and toss with the remaining sliced scallions. Serve alongside the shrimp and vegetable mixture.