Lemon Shrimp with Rice

Lemon Shrimp with Rice

Health Rating
Prep Cook Ready in Servings
10 min 20 min 30 min 4


1 tbsp Extra virgin olive oil
3 clove(s) Garlic (sliced)
1 medium Lemon (cut into wedges)
2 tbsp Parsley, Italian, fresh (chopped)
1/4 tsp Red pepper flakes
1/4 tsp Salt and pepper (to taste)
454 gm Shrimp, raw (peeled, deveined)
1 cup White rice, long-grain, dry
1 cup White wine


In a shallow 2-quart microwave-safe dish with a lid, combine rice, wine, oil, garlic, red-pepper flakes, and 2 cups water; season with salt and pepper.

Cover, and microwave on high until rice is tender and liquid is absorbed, 20 minutes, stirring twice during cooking.

Stir in shrimp and lemon wedges; cover, and microwave 3 minutes more.

Let stand, covered, until shrimp are opaque throughout, 2 minutes.

Stir in parsley; serve immediately.

Nutrition Facts

Per Portion

Calories 373
Calories from fat 52
Calories from saturated fat 8.6
Total Fat 5.8 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 2.9 g
Cholesterol 172 mg
Sodium 250 mg
Potassium 368 mg
Total Carbohydrate 43 g
Dietary Fiber 1.9 g
Sugars 0.7 g
Protein 26.9 g

Dietary servings

Per Portion

Fruit 0.3
Grain 1.3
Meat 1.3

Energy sources

Recipe from:
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