I have all sorts of blog ideas running through my mind, but I thought I’d share an easy peasy recipe instead. This was dinner tonight and it’s quickly become one of my favorite recipes. Bet it will become one of yours as well.  .  . as long as you like garlic and ginger! I’ve adapted this recipe from Linda Gassenheimer’s “Quick Fix” column, which appears in the Raleigh News and Observer. Enjoy!

Shrimp with Lemon Basmati Rice

2 servings


For the rice:

  • 3/4 c basmati rice
  • 3 T lemon juice and enough chicken stock to equal 1 1/2 cups liquid
  • 1 t grated lemon skin
  • a small chunk of fresh ginger
  • one microwavable bag of snow peas

For the shrimp:

  • 12 oz of shrimp, peeled, deveined and tail off (I use a 12 oz bag of frozen cleaned shimp because they’re so easy to thaw in a colander under cold running water)
  • 1 T cornstarch
  • 1 T diced fresh ginger
  • 1 T oil of your choice
  • 4 large cloves garlic, crushed
  • 2-4 T chopped basil (optional)
  • salt and pepper
  • Add the grated lemon skin and chunk of ginger to the liquid and make the rice as you usually do. I use my rice steamer to avoid burning another pan on my too-hot stove.
  • Mix the cornstarch, salt and pepper and ginger in a bowl. Add the thawed shrimp and stir to coat with the cornstarch mixture.
  • Five minutes before the rice is finished, nuke the bag of snow peas and start the shrimp. Heat oil in a large skillet or wok. When hot, add the shrimp and garlic and cook, stirring, until the shrimp is pink. Add the basil to the shrimp during the last 30 seconds.
  • Remove the chunk of ginger from the rice. Stir the snow peas into the rice and spoon onto two plates. Top with the shrimp mixture and enjoy!
What did you have for dinner?







  1. Lauren Watral on March 6, 2012 at 2:38 pm

    I saw that in the newspaper and I made it for dinner last night!!! It was yummy!

  2. Diane Chamberlain on March 6, 2012 at 3:01 pm

    Wasn’t it? It was odd because she posted almost the identical recipe in her column about a month ago. Seriously, almost identical. But very yummy either way.

  3. Wanda on March 6, 2012 at 8:11 pm

    sounds good so put the ingredients on the grocery list to make later this week

  4. JoAnne McCrone-Ephraim on March 8, 2012 at 3:38 pm

    Sounds delish &,def tomorrow night’s dinner, if we dine in! Nick of course will be my sous chef and prep the shrimp for me. UGH! Actually, Nick likes to assist when I am preparing a dish however, I tend to stay out of his way when he is creating, for, sweet as he is, Nick is known to be a tempermental head chef at times, though I manage peak in unobtrusively to sample & season whenever I have a chance. lol

    We’ve been favoring Indian cuisine this week so Nick prepared curry chicken for this evening and made his famous chana masala last night. A ginger entree will fit in perfectly,…YUM!!!

  5. Wanda on March 8, 2012 at 11:58 pm

    I made it for dinner tonight and it was delicious and will stay on our rotating list of good things to eat. It is also low carb for DH and low sodium for me so that makes it a bonus for both our dietary restrictions.

  6. Diane Chamberlain on March 9, 2012 at 5:36 pm

    I’m glad you enjoyed it, Wanda. It IS a healthy recipe as long as you use low sodium chicken stock. I love the lemony rice, too.

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