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lebanese

Shrimp and Vermicelli Rice with Garlic Lemon Butter

This simmered dish pairs large shrimp, peeled and deveined with long grain rice, vermicelli noodles, broken and butter. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Easy
Balanced Heart friendly Pescatarian
300 kcal 2000 kcal
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Estimated macros per portion

48 g Protein
61 g Carbohydrates
24 g Fat
2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 171g large shrimp, peeled and deveined 169 kcal
  • 57g long grain rice (dry) 208 kcal
  • 12g vermicelli noodles, broken 45 kcal
  • 18g butter 129 kcal
  • 8g olive oil 71 kcal
  • 8g garlic, minced 12 kcal
  • 16g lemon juice 5 kcal
  • 8g fresh parsley, chopped 3 kcal
  • 0.82 tsp (2g) paprika 6 kcal
  • 0.61 tsp (1g) salt 0 kcal
  • 0.2 tsp (0g) black pepper 1 kcal
  • 253g water 0 kcal

Cooking instructions

  1. long grain rice (dry)vermicelli noodlesbutter
    Rinse the rice. In a small pot, toast the vermicelli in 1 teaspoon of the butter until golden, 1 to 2 minutes.
  2. long grain rice (dry)saltwater
    Add rice, water, and salt. Bring to a boil, cover, and simmer on low 12 minutes. Rest 5 minutes.
  3. large shrimppaprikablack pepper
    Meanwhile, pat shrimp dry. Season with paprika and black pepper.
  4. butterolive oilgarlic
    In a skillet over medium-high heat, melt remaining butter with olive oil. Add garlic and cook 20 seconds.
  5. large shrimplemon juicefresh parsley
    Add shrimp and cook 1 to 2 minutes per side until just opaque. Stir in lemon juice and parsley, then turn off the heat.
  6. large shrimplong grain rice (dry)buttergarliclemon juice
    Fluff the rice and serve shrimp and garlic lemon butter over the top.

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