Saffron-Infused Shrimp with Lemon and Capers

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Quick-cooking shrimp with aromatic saffron, bright lemon, and briny capers served over crusty bread. This Latin American recipe, ready in about 18 minutes, pairs large shrimp, saffron threads, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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.

Ingredients

• 12 oz, peeled and deveined large shrimp
• 1/4 tsp saffron threads
• 1 medium, zested and juiced lemon
• 2 tbsp olive oil
• 2 cloves, minced garlic
• 1 tbsp, drained capers
• 2 tbsp, chopped fresh parsley
• 1/4 tsp salt

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a medium skillet over medium heat.
2. Step 2: Add 12 oz peeled and deveined shrimp and cook for 2-3 minutes per side until pink and opaque, then transfer to a plate.
3. Step 3: Add 2 minced garlic cloves to the skillet and cook for 30 seconds until fragrant.
4. Step 4: Stir in 1/4 tsp saffron threads, 1 tbsp drained capers, 1/4 tsp salt, and the zest and juice of 1 medium lemon, cooking for 1 minute until saffron infuses the oil.
5. Step 5: Return shrimp to the skillet, toss to coat, and cook for 1 more minute. Remove from heat and stir in 2 tbsp chopped fresh parsley.