Saffron Rice with Tilapia and Shrimp
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Saffron Rice with Tilapia and Shrimp

Submitted by: Jenny

Prep Time: 0 Seconds

Cook Time: 0 Seconds

Servings: 4

This paella-inspired dish starts by infusing purchased chicken stock with shrimpy goodness; it's an easy step that makes full use of shrimp shells that would otherwise be discarded - From the Cooking Light Magazine April 2014


  • 8 oz. shrimp
  • 3 c. chicken stock
  • 2/3 c. water
  • 1/8 tsp. saffron threads, organic
  • 1 c. tomato
  • 1 c. onion
  • 1 tsp. sea salt
  • 4 garlic
  • 3 tbs. coconut oil
  • 1 1/4 c. rice, your favorite, organic
  • 12 oz. tilapia
  • 1/2 c. frozen baby peas
  • 1/4 c. fresh parsley
  • 1 lemon


  1. Preheat oven to 450°.

  2. Peel shrimp, reserving shells; set shrimp aside. Combine shrimp shells, chicken stock, 2/3 cup water, and saffron in a medium saucepan. Bring to a boil; reduce heat, and keep warm.

  3. Combine chopped tomato, onion, 1/2 teaspoon salt, sugar, and garlic in a food processor; process until smooth.

  4. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add tomato mixture to pan; cook 6 minutes or until liquid almost evaporates, stirring occasionally. Add uncooked rice to pan; cook 3 minutes, stirring frequently. Drain stock mixture over a bowl; discard solids. Add stock mixture to pan; bring to a boil. Cook over medium heat 12 minutes or until rice is tender and liquid is absorbed (do not stir). Top with reserved shrimp, tilapia, and peas. Sprinkle with remaining 5/8 teaspoon salt. Cover and bake at 450° for 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley; serve with lemon wedges.

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