Shrimp with Capers, Garlic, and Rice
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.
Yield: 4 servings (serving size: 3/4 cup shrimp mixture and about 1/3 cup rice)
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Nutritional Information
Amount per serving
- Calories: 296
- Calories from fat: 0.0%
- Fat: 6.4g
- Saturated fat: 0.9g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 1.4g
- Protein: 36.7g
- Carbohydrate: 20.9g
- Fiber: 0.8g
- Cholesterol: 259mg
- Iron: 5.2mg
- Sodium: 333mg
- Calcium: 126mg
Ingredients
- 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)
Preparation
- 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
Shrimp with Capers, Garlic, and Rice Recipe at a Glance
- COURSE: Main Dishes
- MAIN INGREDIENT: Rice/Grains, Shellfish
- DIETARY CONSIDERATION: Low Saturated Fat
- PUBLICATION: Oxmoor House
More Recipes for Main Dishes
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Wesley's Gulf Coast Shrimp and Grits
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Chicken and Shrimp Jambalaya
Oxmoor House -
Olive Oil-Poached Black Cod with Lemons, Capers, and Thyme
Coastal Living
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