shrimp and rice recipes
This shrimp and rice skillet is a one-pan dish that combines tender shrimp with flavorful rice and vegetables, making it a perfect easy weeknight meal. The dish is infused with spices and cooked to perfection, ensuring every bite is delicious.
Equipment
- 1 Large skillet or frying pan
- 1 Measuring cups and spoons
- 1 Wooden spoon or spatula
- 1 Cutting board
- 1 Lid for skillet
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1 medium onion, diced
- 1 bell pepper, diced any color
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional) Adjust according to taste.
- Salt and pepper To taste.
- 2 tablespoons olive oil
- 1 cup frozen peas
- Fresh parsley, chopped For garnish.
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and bell pepper, cooking until the vegetables are soft, about 3-4 minutes.
- Stir in the minced garlic, paprika, cayenne pepper (if using), salt, and pepper. Cook for an additional minute until fragrant.
- Add the rice to the skillet, stirring to coat it with the vegetable mixture. Toast the rice for about 2 minutes.
- Pour in the chicken broth and bring the mixture to a boil. Stir well and reduce heat to low. Cover the skillet and let it simmer for 15 minutes or until rice is cooked and has absorbed the broth.
- Once the rice is cooked, stir in the shrimp and frozen peas. Cover the skillet again and cook for an additional 5 minutes, or until the shrimp are pink and cooked through.
- Remove from heat, garnish with fresh parsley, and serve warm.
Notes
You can adjust the spices according to your taste; feel free to add more or omit the cayenne for a milder flavor.
Serve with lemon wedges for an extra zesty flavor.
This dish can be made ahead and reheated for quick lunches or dinners.