Shrimp with Lemon-Saffron Rice

29 Reviews
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Photo: John Autry; Styling: Cindy Barr and Leigh Ann Ross
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Serves 4 (serving size: 1 cup)
By Maureen Callahan
January 2012
RECIPE BY Cooking Light

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

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

Nutritional Information

  • Calories 394
  • Fat 6.5g
  • Satfat 0.9g
  • Monofat 2.9g
  • Polyfat 1.3g
  • Protein 29.9g
  • Carbohydrate 51.8g
  • Fiber 3.7g
  • Cholesterol 172mg
  • Iron 6.6mg
  • Sodium 517mg
  • Calcium 97mg

How to Make It

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.

Chef's Notes

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

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Ratings & Reviews

Give this recipe a chance...

kayakGirl21
June 14, 2016
 Not sure what the complaints are about, we thought this was quite good and SO quick and easy!  I basically made it 99% like the recipe, except took others' advice and used heaping spoons for the spices/garlic (and used smoked paprika and dried oregano).  I also used a yellow pepper instead of green, to hide it from my 6 year old.  (Okay, maybe I followed it more like 90%).  Anyway, a very good weeknight meal and a change from our normal broccoli and shrimp I make whenever shrimp goes on sale!  I will say that some smoked sausage would definitely make a great addition if you have some around.

Karin180's Review

Karin180
January 19, 2015
Loved it!

CatieIrishRose's Review

ClaraP
June 09, 2014
This is a great recipe! The dish is full of flavor. I used an organic Moroccan saffron I purchased from Amazon, which enhanced the flavor of the dish. If you are interested, you can check it out here: http://www.amazon.com/gp/product/B00JX1QZRO. Thanks! Keep these great recipes coming!

user's Review

steponme
June 08, 2014
This is a great recipe! The stew is full of flavor. I used an organic Moroccan saffron I purchased from Amazon, which enhanced the flavor of the dish. If you are interested, you can check it out here http://www.amazon.com/Moroccan-Saffron-LLC/dp/B00JX1QZRO/ref=sr_1_1?ie=UTF8&qid=1402273446&sr=8-1&keywords=organic+moroccan+saffron Thanks! Keep these great recipes coming!

pkm2940's Review

bellylaughing
February 16, 2013
N/A

FluteLoverAndy's Review

ethelmacias
June 01, 2012
I read a lot of reviews, negative and positive, and decided to make it somewhere in the middle. I did heaping measurements of everything but the peas, rice, and broth, which I followed recipe for. This is how I made it: Simmer rice for 15min with 2c broth and spices. Cook onion, garlic, pepper, shrimp. Add to rice w/ oregano, let simmer a few minutes. Add peas and lemon juice and let sit with the lid on while the peas de-freeze. Even though I added extra spices, I will definitely double them next time. Half teaspoon of saffron, paprika, pepper, 3/4 of salt, 2+ tsp oregano. One cup onion and (red) bell pepper, 2+ tsp garlic, 3TB lemon juice, 1 1/2 c peas. No extra shrimp or rice is needed. The recipe was a bit bland although I enjoyed it. My dad is super sensitive to spice, and he said something tasted hot, so I guess you could taste the spices if you wanted to. Leftovers taste yummy too, especially if you heat it up. I love rice and shrimp, and, overall, this was not a bad recipe.

liafinney's Review

foodieforpeace
March 29, 2012
N/A

annwithane's Review

CCakes
March 10, 2012
My daughter and husband and I loved this! This recipe is a keeper! I followed instructions as is except for a few tweaks, as suggested by some of the other reviewers. I added 1/2 pound of turkey sausage. Cooked 1 cup regular long grain white rice with instant chicken boullion while I was sauteeing everything else--when the rice was done I added the frozen peas directly to the saucepan with the rice--gave the peas a few minutes to thaw before mixing all the cooked ingredients together. Did not add saffron (had some in my pantry but it had expired) and didn't miss it--I deglazed the skillet after browning the sausage and that gave it plenty of flavor along with a little cayenne. The fresh oregano and lemon juice made the dish! Wholesome and Yum!

ethelmacias's Review

wilsonaudrey
March 08, 2012
This recipe is terrific! Made it with my mom yesterday and it was perfect! It turned out what we expect. If you are looking for more tasty and delicious recipes -- Now is the right time to make one just watch the videos and follow list of recipes at www.gourmandia.com and www.gourmetrecipe.com for more exciting and delectable recipes. Have fun!!

bellylaughing's Review

pkm2940
March 07, 2012
BLAND, BLAND, BLAND, but giving 2 stars because it has potential to be a decent fast and easy dish (Notice I say "decent"; still not amazing). I recommend the following changes: Cook some nice Basmati or Jasmine rice first and then stir in with everything else towards the end of cooking. TRIPLE THE ONION, TRIPLE THE GARLIC, TRIPLE THE SAFFRON, TRIPLE THE SALT AND PEPPER, USE SMOKED PAPRIKA (AND TRIPLE THAT TOO). I used roasted red peppers (from a jar-drained) instead of green pepper, which I recommend. Add a few good shakes of cayenne (I don't even like much heat, but it needs it). Can use dried oregano; maybe 2 teaspoons or so. Serve with fresh cilantro (or parsley, if you prefer). Juice of 2 lemons seemed right.