ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lemon-Basil Shrimp with Rice

Yield Makes 4 servings
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.


  • 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

Nutrition 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

How to Make It

  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.