Lemon-Basil Shrimp with Rice

This dish cooks quickly, so start the rice, then cook shrimp. The tasty sauce is so delicious that you'll want to soak up every drop.


Makes 4 servings

Recipe from


Nutritional Information

Calories 326
Caloriesfromfat 6.4 %
Protein 32 g
Fat 2.3 g
Satfat 0.5 g
Carbohydrate 41 g
Fiber 0.6 g
Sodium 228 mg
Cholesterol 173 mg


1/2 teaspoon hot chili flakes
1 1/2 teaspoons shredded lemon peel
2 tablespoons lemon juice
3 cups fat-skimmed chicken broth
1 pound (38 to 50 per lb.) frozen uncooked shelled, deveined shrimp
3 tablespoons cornstarch mixed with 3 tablespoons water
2 tablespoons chopped fresh basil leaves
3 cups hot, cooked white rice


1. In a 12-inch frying pan or 5- to 6-quart pan over high heat, combine chili flakes, lemon peel, lemon juice, and broth.

2. When broth mixture boils, add shrimp and stir often until shrimp are opaque but moist-looking in the center of the thickest part (cut to test), 5 to 8 minutes. Stir cornstarch mixture into pan; stir until boiling again. Add basil.

3. Mound rice equally into wide bowls. Ladle shrimp mixture around rice.

May 1999
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