Shrimp with Lemon-Saffron Rice (CookingLight)

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 360.3
  • Total Fat: 7.1 g
  • Cholesterol: 174.1 mg
  • Sodium: 715.4 mg
  • Total Carbs: 43.0 g
  • Dietary Fiber: 3.5 g
  • Protein: 28.8 g

View full nutritional breakdown of Shrimp with Lemon-Saffron Rice (CookingLight) calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 4


    1 T. Olive Oil
    1/2 c. chopped onion
    1/2 c. chopped green bell pepper
    1 tsp. minced fresh garlic
    1 pound peeled and deveined large shrimp
    2 c. uncooked brown instant rice
    1/2 c. water
    1 1/2 tsp chopped fresh oregano
    1/4 tsp. salt
    1/4 tsp. saffron threads, crushed
    1/4 tsp. paprika
    1/4 tsp. ground black pepper
    1 (14 oz) can fat-free, low-sodium chicken broth
    1 c. frozen peas
    2 1/2 T. fresh lemon juice (1 lemon)


Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and bell pepper; saute' 3 minutes or until vegetables are tender, stirring frequently. Add garlic; cook 30 seconds, stirring frequently. Add rice and next 7 ingredients (through broth). Bring rice mixture to a boil; cover pan. Reduce heat, and simmer 5 minutes or until rice is done. Remove from heat; stir in peas and lemon juice.

Serving Size: 4 1-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user 4MEKELL.

TAGS:  Fish | Dinner | Fish Dinner |

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.