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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Lemon Parsley Shrimp over Rice

Source: dLife

Shrimp tossed with parsley, garlic, oil, and fresh lemon served over a bed of rice.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	292.7

Total Carbs	22.5 g

Dietary Fiber	0.8 g

Sugars	0.6 g

Total Fat	9.3 g

Saturated Fat	1.4 g

Unsaturated Fat	1.6 g

Potassium	77.3 mg

Protein	27.9 g

Sodium	485.8 mg

Dietary Exchanges 9.3 Fat, 0.1 Vegetables, 0.1 Fruits, 1.1 Starch, 3.7 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.5
0 1/2 cup long grain white rice 1.0
1 tsp fresh lemon peel 3.0
3 tbsp fresh lemon juice 2.0
2 tbsp olive oil 0.25
0 1/4 cup chopped parsley 1.0
1 each medium garlic cloves 0.5
0 1/2 tsp salt 0.25
0 1/4 tsp hot red pepper flakes 1.0
1 lb raw medium shrimp 1.0
1 each medium lemons

Directions

Cook the rice as directed on package leaving out added salt and butter.
In the meantime, mix together the lemon zest, lemon juice, oil, parsley, garlic, salt, and red pepper in a small bowl.
When the rice is almost done cooking, spray a large nonstick pan with nonstick cooking spray and heat over medium heat. Add in shrimp and saute until opaque in the center, about 4 minutes, stir often. Remove pan from heat and gently stir in the lemon mixture.
Spoon 1/2 cup of rice onto plate, top with 1/2 cup of shrimp mixture, and 1 lemon quarter.