Description
Shrimp and rice is a delightful one-pan meal that brings the flavors of garlic, spices, and succulent shrimp together for a comforting dish. Perfect for any gathering or a cozy night in, this recipe is quick to prepare and easily customizable with your favorite vegetables. With vibrant colors and rich aromas wafting through your kitchen, each bite promises to be a hit with family and friends.
Ingredients
Scale
- 1 lb large shrimp (fresh or frozen)
- 1 cup long-grain rice
- 3 cloves garlic, minced
- 1 medium yellow onion, chopped
- 1 cup bell peppers (mixed colors), diced
- 2 cups low-sodium chicken broth
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- Juice of 1 lemon
Instructions
- If using frozen shrimp, thaw under cold running water and pat dry.
- In a large skillet over medium heat, add olive oil. Sauté minced garlic and chopped onion until fragrant and translucent.
- Stir in diced bell peppers along with cumin and paprika; cook until softened.
- Add rinsed long-grain rice; toast for about 2 minutes before pouring in chicken broth.
- Gently fold in shrimp and lemon juice; cover tightly and simmer on low until rice is tender and shrimp are cooked through (about 15 minutes).
- Fluff rice with a fork before serving; garnish with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe (approximately 250g)
- Calories: 395
- Sugar: 2g
- Sodium: 640mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg