Shrimp with Capers, Garlic, and Rice

Shrimp with Capers, Garlic, and Rice Recipe
Oxmoor House
The clean tastes of fresh lemon juice and thyme complement the saltiness of the capers in this shrimp and rice dish. Starting with peeled and deveined shrimp from the fish counter and a package of precooked rice makes this a fast and satisfying meal after a busy day.


4 servings (serving size: 3/4 cup shrimp mixture and about 1/3 cup rice)

Recipe from

Oxmoor House

Recipe Time

Prep: 7 Minutes
Cook: 5 Minutes

Nutritional Information

Calories 296
Caloriesfromfat 0.0 %
Fat 6.4 g
Satfat 0.9 g
Monofat 2.1 g
Polyfat 1.4 g
Protein 36.7 g
Carbohydrate 20.9 g
Fiber 0.8 g
Cholesterol 259 mg
Iron 5.2 mg
Sodium 333 mg
Calcium 126 mg


2 teaspoons olive oil
2 tablespoons chopped fresh thyme
2 tablespoons drained capers
3 garlic cloves
1 1/2 pounds large shrimp, peeled and deveined
1 tablespoon fresh lemon juice
1 (8.8-ounce) package precooked long-grain rice (such as Uncle Ben's Ready Rice)


1. Heat oil in a large nonstick skillet over medium-high heat. Add thyme, capers, and garlic; sauté 1 minute. Add shrimp and lemon juice; sauté 4 minutes or until shrimp are done.

2. Microwave rice according to package directions. Serve shrimp mixture over rice.

Serve with: Greek-Style Green Beans

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
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