Shrimp with Lemon-Saffron Rice

Ronda Krouch


Great one-dish meal


★★★★★ 1 vote

15 Min


  • 1 Tbsp
  • 1/2 c
    chopped onion
  • 1/2 c
    green bell pepper,chopped
  • 1 tsp
    minced fresh garlic
  • 1 lb
    peeled and deveined lg. shrimp
  • 2 c
    instant rice
  • 1/2 c
  • 1 1/2 tsp
  • 1/4 tsp
    salt and pepper each
  • 1-14 oz
    can fat-free lower-sodium chicken broth
  • 1/4 tsp
    saffron threads and paprika each
  • 1 c
    frozen green peas
  • 2 1/2 Tbsp
    fresh lemon juice

How to Make Shrimp with Lemon-Saffron Rice


  1. Heat a large Dutch oven over medium-heat. Add oil to pan; swirl to coat. Add onion and bell pepper; saute 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.

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About Shrimp with Lemon-Saffron Rice

Course/Dish: Fish, Seafood
Other Tag: Quick & Easy

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