Lemon Garlic Shrimp and Turmeric Rice Skillet

Zesty garlic-seared shrimp combined with sweet peas and golden turmeric-infused rice in a light, Mediterranean-style skillet lunch.

• Prep: 10 min
• Cook: 12 min
• Total: 22 min
• Servings: 5
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $3.85/serving

Dietary

• Pescatarian
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Soy-Free
• High-Protein
• Low-Saturated-Fat
• Low-Fat
• Low-Sodium
• Low-Sugar
• Low-Calorie

Tags

• sauté
• quick
• healthy
• fresh
• tangy
• smoky

Ingredients

• 1.5 pound shrimp (raw, peeled, deveined, thawed and patted dry)
• 2 tablespoon olive oil
• 4 clove garlic (minced)
• 1 teaspoon ground turmeric
• 0.5 teaspoon smoked paprika
• 4 cup white rice (cooked)
• 1.5 cup frozen green peas (thawed)
• 0.25 cup lemon juice
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup fresh flat-leaf parsley (finely chopped)

Instructions

1. Season 1 1/2 pounds raw peeled shrimp with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 to 3 minutes until pink and just opaque. Transfer the shrimp to a plate.
3. Add the remaining 1 tablespoon olive oil, 4 minced cloves garlic, 1 teaspoon ground turmeric, and 1/2 teaspoon smoked paprika to the skillet. Stir constantly for 30 seconds until fragrant.
4. Add 4 cups cooked white rice and 1 1/2 cups thawed green peas. Stir-fry for 3 to 4 minutes until the rice absorbs the golden turmeric color and is completely hot.
5. Return the cooked shrimp to the pan. Drizzle with 1/4 cup lemon juice and stir in 1/4 cup chopped flat-leaf parsley before distributing evenly into packable lunch dishes.

Notes

Delicious warm or cold as a chilled seafood rice salad for lunch.

Nutrition (per serving)

• Calories: 391
• Protein: 31.4 g
• Carbohydrates: 50 g
• Fat: 6.9 g
• Fiber: 4.2 g
• Sodium: 396 mg
• Saturated Fat: 1.4 g
• Sugar: 2.7 g
• Cholesterol: 192 mg