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Lemon-Basil Shrimp with Rice





Yields
Makes 4 servings

This dish cooks quickly, so start the rice, then cook shrimp. The tasty sauce is so delicious that you'll want to soak up every drop.

 1/2 teaspoon hot chili flakes
 1 1/2 teaspoons shredded lemon peel
 2 tablespoons lemon juice
 3 cups fat-skimmed chicken broth
 1 pound (38 to 50 per lb.) frozen uncooked shelled, deveined shrimp
 3 tablespoons cornstarch mixed with 3 tablespoons water
 2 tablespoons chopped fresh basil leaves
 3 cups hot, cooked white rice
Step 1
1

In a 12-inch frying pan or 5- to 6-quart pan over high heat, combine chili flakes, lemon peel, lemon juice, and broth.

Step 2
2

When broth mixture boils, add shrimp and stir often until shrimp are opaque but moist-looking in the center of the thickest part (cut to test), 5 to 8 minutes. Stir cornstarch mixture into pan; stir until boiling again. Add basil.

Step 3
3

Mound rice equally into wide bowls. Ladle shrimp mixture around rice.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories326
% Daily Value *
Total Fat 2.3g3%

Saturated Fat 0.5g3%
Cholesterol 173mg58%
Sodium 228mg10%
Total Carbohydrate 41g15%

Dietary Fiber 0.6g3%
Protein 32g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.