Shrimp with Lemon-Saffron Rice

Photo: John Autry; Styling: Cindy Barr and Leigh Ann Ross

This recipe combines all the flavors of a traditional paella in a weeknight-friendly dish.

Yield: Serves 4 (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 394
  • Fat: 6.5g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1.3g
  • Protein: 29.9g
  • Carbohydrate: 51.8g
  • Fiber: 3.7g
  • Cholesterol: 172mg
  • Iron: 6.6mg
  • Sodium: 517mg
  • Calcium: 97mg

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1 teaspoon minced fresh garlic
  • 1 pound peeled and deveined large shrimp
  • 2 cups uncooked instant rice
  • 1/2 cup water
  • 1 1/2 teaspoons chopped fresh oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon saffron threads, crushed
  • 1/4 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper
  • 1 (14-ounce) can fat-free, lower-sodium chicken broth
  • 1 cup frozen green peas
  • 2 1/2 tablespoons fresh lemon juice

Preparation

  1. 1. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and bell pepper; sauté 3 minutes or until vegetables are tender, stirring frequently. Add garlic; cook 30 seconds, stirring constantly. Add shrimp to pan; cook 30 seconds, stirring frequently. Add rice and next 7 ingredients (through broth). Bring rice mixture to a boil; cover pan. Reduce heat, and simmer 5 minutes or until rice is done. Remove from heat; stir in peas and lemon juice.
Note:

Sustainable Choice: Look for U.S. Pacific or West Coast white shrimp farmed in recirculating systems or inland ponds.

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