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Cayenne Shrimp with Lemon

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Recipe

 

Yield

2 servings

Prep

15 min

Cook

15 min

Ready

30 min
Trans-fat Free, Sugar-Free

Ingredients

Amount Measure Ingredient Features
2 cups minute rice
cooked
1 pound shrimp
medium, shelled and deveined
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2 tablespoons margarine
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1 teaspoon paprika
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½ teaspoon salt
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¼ teaspoon red pepper flakes
ground, (cayenne)
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2 tablespoons lemon juice
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1 wedges lemon
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Ingredients

Amount Measure Ingredient Features
473 ml minute rice
cooked
453.6 g shrimp
medium, shelled and deveined
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3E+1 ml margarine
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5 ml paprika
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2.5 ml salt
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1.3 ml red pepper flakes
ground, (cayenne)
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3E+1 ml lemon juice
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1 wedges lemon
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Directions

Cook rice according to package directions, but omit salt and margarine.

While rice is cooking, spray large nonstick skillet with nonstick cooking spray .

Heat over medium-high heat until hot.

Add shrimp; cook 2 to 5 minutes or until shrimp turn pink, stirring frequently.

Reduce heat to medium-low.

Add margarine, paprika, salt and ground red pepper; cook and stir to melt margarine and coat shrimp completely.

Add lemon juice; stir to blend thoroughly.

To serve, arrange cooked rice on serving platter.

Spoon shrimp mixture over rice.

Serve with lemon wedges.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 177g (6.2 oz)
Amount per Serving
Calories 34519% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 221mg 74%
Sodium 630mg 26%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 5%
Sugars g
Protein 55g
Vitamin A 16% Vitamin C 11%
Calcium 6% Iron 37%
* based on a 2,000 calorie diet How is this calculated?
 

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