Saffron-Spiced Shrimp and Seafood Rice Skillet

This is an example of a meal that Solin would create to include in your personalized meal plan.

Saffron-Spiced Shrimp and Seafood Rice Skillet

YOUR SOLIN GENERATED RECIPE

Saffron-Spiced Shrimp and Seafood Rice Skillet

Enjoy a vibrant medley of succulent shrimp and scallops infused with the luxurious aroma of saffron and spices. This one-pan seafood rice skillet brings together the natural sweetness of red bell pepper and the rich tang of diced tomatoes, all balanced on a bed of perfectly cooked brown rice. The dish is a delightful harmony of textures and flavors that promises both a nutritious and gourmet experience.

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NUTRITION

411kcal
Protein
43.7g
Fat
7.9g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp (large, peeled and deveined)

3 oz Scallops

1/2 cup cooked Brown Rice

1 tsp Olive Oil

1/2 medium Red Bell Pepper

1/4 medium Yellow Onion

1/4 cup Diced Tomatoes

1 clove Garlic

Pinch Saffron Threads

1/4 cup Chicken or Seafood Broth

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PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium heat.

  • 2

    Sauté the chopped yellow onion, red bell pepper, and minced garlic until softened and fragrant, about 3-4 minutes.

  • 3

    Add the saffron threads along with the broth to the skillet, stirring to infuse the flavors.

  • 4

    Mix in the cooked brown rice and diced tomatoes, stirring gently to combine all the ingredients.

  • 5

    Nestle the shrimp and scallops into the skillet. Allow the seafood to cook evenly, stirring occasionally. This should take about 4-5 minutes until the shrimp turn pink and the scallops are opaque.

  • 6

    Taste and adjust seasoning if needed. Serve hot straight from the skillet.

Saffron-Spiced Shrimp and Seafood Rice Skillet

This is an example of a meal that Solin would create to include in your personalized meal plan.

Saffron-Spiced Shrimp and Seafood Rice Skillet

YOUR SOLIN GENERATED RECIPE

Saffron-Spiced Shrimp and Seafood Rice Skillet

Enjoy a vibrant medley of succulent shrimp and scallops infused with the luxurious aroma of saffron and spices. This one-pan seafood rice skillet brings together the natural sweetness of red bell pepper and the rich tang of diced tomatoes, all balanced on a bed of perfectly cooked brown rice. The dish is a delightful harmony of textures and flavors that promises both a nutritious and gourmet experience.

NUTRITION

411kcal
Protein
43.7g
Fat
7.9g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp (large, peeled and deveined)

3 oz Scallops

1/2 cup cooked Brown Rice

1 tsp Olive Oil

1/2 medium Red Bell Pepper

1/4 medium Yellow Onion

1/4 cup Diced Tomatoes

1 clove Garlic

Pinch Saffron Threads

1/4 cup Chicken or Seafood Broth

PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium heat.

  • 2

    Sauté the chopped yellow onion, red bell pepper, and minced garlic until softened and fragrant, about 3-4 minutes.

  • 3

    Add the saffron threads along with the broth to the skillet, stirring to infuse the flavors.

  • 4

    Mix in the cooked brown rice and diced tomatoes, stirring gently to combine all the ingredients.

  • 5

    Nestle the shrimp and scallops into the skillet. Allow the seafood to cook evenly, stirring occasionally. This should take about 4-5 minutes until the shrimp turn pink and the scallops are opaque.

  • 6

    Taste and adjust seasoning if needed. Serve hot straight from the skillet.