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Lemon-Basil Shrimp with Rice

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.

Sunset MAY 1999

  • Yield: Makes 4 servings


  • 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.

Nutritional Information

Amount per serving
  • Calories: 326
  • Calories from fat: 6.4%
  • Protein: 32g
  • Fat: 2.3g
  • Saturated fat: 0.5g
  • Carbohydrate: 41g
  • Fiber: 0.6g
  • Sodium: 228mg
  • Cholesterol: 173mg

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Lemon-Basil Shrimp with Rice Recipe