Saffron-Glazed Shrimp Stir-Fry

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A quick, aromatic stir-fry with succulent shrimp, saffron-infused rice, and a medley of colorful vegetables for a light yet flavorful meal. This Asian recipe, ready in about 35 minutes, pairs shrimp, basmati rice, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Asian cuisine 390 cal/serving

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Ingredients

1 lb, peeled and deveined shrimp
1 cup basmati rice
1 3/4 cups water
1/2 tsp, soaked in 1 tbsp warm water saffron threads
1 small head, cut into florets broccoli
1 large, sliced bell pepper
3 cloves, minced garlic
2 tbsp olive oil
2 tbsp soy sauce
1, juiced lime
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Cook 1 cup basmati rice with 1 3/4 cups water and 1/2 tsp saffron (soaked in 1 tbsp warm water) in a pot. Simmer for 15-18 minutes until tender, then fluff and set aside.
Step 2: Heat 2 tbsp olive oil in a wok or large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 3: Add 1 large bell pepper and 1 small broccoli head, stir-frying for 5 minutes until crisp-tender. Toss in 1 tbsp soy sauce and 1/2 tsp black pepper.
Step 4: Push vegetables to the sides of the pan, add 1 lb shrimp, and cook for 2-3 minutes until pink and curled. Pour in remaining 1 tbsp soy sauce, 1 lime juice, and 1 tsp salt. Stir to coat.
Step 5: Serve the shrimp and vegetables over the cooked rice, garnished with fresh herbs if desired.