Shrimp with Lemon-Saffron Rice

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 288.7
  • Total Fat: 6.4 g
  • Cholesterol: 172.3 mg
  • Sodium: 527.2 mg
  • Total Carbs: 28.8 g
  • Dietary Fiber: 3.6 g
  • Protein: 28.8 g

View full nutritional breakdown of Shrimp with Lemon-Saffron Rice calories by ingredient



Number of Servings: 4

Ingredients

    1T EEVO
    1/2C chopped onion
    1/2C chopped bell pepper
    1t minced fresh garlic
    1lb. peeled and deveined large shrimp
    2C uncooked instant rice
    1/2C water
    1 1/2t fresh oregano
    1/4t salt
    1/4t saffron threads, crushed
    1/4t paprika
    1/4t black pepper
    1 (14oz) can fat free, low-sodium chicken broth
    1C frozen peas
    2 1/2T fresh lemon juice


Directions

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 constantly. Add shrimp to pan; 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: 1 cup