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Home > Shrimp and saffron rice

Shrimp and saffron rice

Recipe Information

Servings 4
Preparation Time 40 Minutes
Cook Time 20 Minutes
Total Time 1 Hour
Difficulty Intermediate
Main Ingredient Shrimp
Category Seafood
Meal Lunch; Dinner
Type Main Dish; Side Dish
Cuisine Indian
Diet Low Calorie; Low Fat; Low Cholesterol; Heart Healthy; High Fiber; High Protein


  • 2 1/2 cups water 

  • 1 teaspoon salt, divided

  • 1/4-1/2 teaspoon saffron threads, to taste

  • 1 cup long-grain brown rice 

  • 2 tablespoons extra-virgin olive oil 

  • 3 medium yellow summer squash, quartered lengthwise and cut into 1/4-inch-thick slices

  • 1 pound raw shrimp (21-25 per pound), peeled and deveined

  • 1/3 cup tightly packed fresh mint leaves, finely chopped

  • 2 tablespoons lemon juice 

  • Freshly ground black pepper, to taste



  • Bring the water, 1/2 teaspoon of salt, and saffron to a boil in a medium saucepan. Add the rice, return to a boil, cover, and reduce the heat to maintain a gentle simmer. Cook until the water is absorbed and the rice is tender, 40-45 minutes. Fluff with a fork.

  • About 10 minutes before the rice is done, heat the oil in a large skillet over medium heat. Add the squash and cook, stirring occasionally, until just tender (do not brown), 5-7 minutes. Stir in the shrimp and cook, stirring constantly, for 2 minutes. Stir in the mint and cook for 30 seconds. Stir in the lemon juice; remove from the heat.

  • Season with the remaining 1/2 teaspoon of salt and black pepper. Serve over the rice.


Nutrition (per serving)

  • Calories: 350 cal

  • Total fat: 10g

  • Saturated fat: 2g

  • Monounsaturated fat: 6g

  • Cholesterol: 168mg

  • Sodium 790mg

  • Potassium 654mg

  • Carbohydrate: 42g

  • Fiber: 5g

  • Protein: 24g