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!

Photo by Sarah S.

PREP TIME

20

minutes

TOTAL TIME

20

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

20

minutes

SERVINGS

4

servings

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, defrosted

  • 2 1/2

    tablespoons fresh lemon juice

Directions

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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