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Recipe Ingredients

  • 1 pkg SeaPak® Lemon Pepper Shrimp (10.5 oz)
  • 1 cup uncooked long-grain white rice
  • 2 tbsps olive oil, divided
  • Kosher or flake sea salt
  • ¼ cup chopped parsley (reserve some for garnish)
  • Zest of ½ lemon (optional)
  • ½ onion, finely diced
  • 3 cups fresh baby spinach

Nutrition Info (Per Serving)

    Calories 660Total Fat 22g 28%Saturated Fat 5g 25%Cholesterol 125mg 42%Sodium 560mg 24%Total Carbohydrates 87g 32%Dietary Fiber 4g 14%Total Sugars 4gProtein 25g

Recipe Directions

  • In a medium saucepan, over high heat, bring 2 cups water and ½ tsp salt to a boil. Stir in rice and 1 tbsp olive oil and return to a boil. Reduce heat to low, cover, and simmer 18 minutes (if using brown rice, simmer for 30 minutes). Turn off heat and let
  • While rice is cooking, add 1 tbsp olive oil to a medium sauté pan over medium-high heat; add onions. Cook, stirring, until onions begin to brown. Stir in spinach and cook just until spinach has wilted. Remove to a bowl and cover to keep warm.
  • Add the lemon pepper shrimp to the same sauté pan and cook according to package directions.
  • To serve, divide rice between 2 bowls. Top evenly with spinach and shrimp. Garnish with reserved parsley.

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