Lemon Pepper Shrimp with Snow Peas and Wild Rice
Bright, zesty, and packed with wholesome flavor, this Lemon Pepper Shrimp with Snow Peas and Wild Rice is an irresistible meal perfect for busy weeknights or an elegant dinner. Tender wild rice forms the hearty base of this dish, while succulent shrimp are marinated in fresh lemon juice, zest, and cracked black pepper for a tangy, citrus-forward punch. Crisp snow peas add a delightful crunch and vibrant green hue, perfectly complementing the buttery garlic sauté that brings it all together. Ready in just 40 minutes, this one-skillet wonder is as easy as it is satisfying. Garnished with fresh parsley and optional lemon wedges for added zest, this gluten-free, protein-packed recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 1 cup wild rice
- 2 cups water
- 0.5 teaspoons salt
- 1 pound shrimp (peeled and deveined)
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon freshly ground black pepper
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- 2 cups snow peas (trimmed)
- 1 tablespoon unsalted butter
- 2 tablespoons fresh parsley (chopped)
- 4 pieces lemon wedges (optional for garnish)
Instructions
Rinse the wild rice under cold water and drain. In a medium saucepan, combine the wild rice, 2 cups of water, and 1/2 teaspoon of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20-25 minutes or until the rice is tender and the water is absorbed. Remove from heat, fluff with a fork, and set aside.
While the rice is cooking, prepare the shrimp. In a bowl, toss the shrimp with lemon zest, lemon juice, black pepper, and a pinch of salt. Set aside to marinate for 10 minutes.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the marinated shrimp to the skillet in a single layer. Cook for 2-3 minutes on each side, or until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the snow peas. Sauté for 2-3 minutes, or until the snow peas are bright green and crisp-tender.
Return the shrimp to the skillet, add 1 tablespoon of unsalted butter, and stir everything together until the butter is melted and the shrimp and snow peas are well-coated. Cook for 1 additional minute to warm everything through.
Serve the lemon pepper shrimp and snow peas over a bed of wild rice. Garnish with fresh parsley and lemon wedges, if desired. Enjoy!
Nutrition Facts
Calories |
1554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 917 mg | 306% | |
| Sodium | 2096 mg | 91% | |
| Total Carbohydrate | 162.4 g | 59% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 16.6 g | ||
| Protein | 143.5 g | 287% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 338 mg | 26% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2683 mg | 57% | |
*The % Daily Value 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.
