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Shrimp with Lemon-Saffron Rice


A one skillet meal that is easy to make and delicious! Sautéed vegetables and shrimp are combined with instant rice while it cooks, then mixed in peas and lemon for a fresh main meal!

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  • 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, defrosted
  • 2 1/2 tablespoons fresh lemon juice


Servings 4
Preparation time 20mins
Cooking time 20mins


Step 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.

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

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