Description
Shrimp and rice is a delightful dish that combines succulent shrimp with fluffy rice, enhanced by aromatic spices and fresh vegetables. This recipe is not only a feast for the senses but also a heartwarming reminder of cherished moments shared around the dinner table. Perfect for busy weeknights or special occasions, this dish is quick to prepare and offers endless possibilities for customization.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup long-grain rice (jasmine or basmati recommended)
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 1 cup bell peppers, diced (red or yellow)
- 2 cups vegetable broth
- 1 tsp cumin
- 1 tsp paprika
- Juice of 1 lemon
- 2 tbsp extra virgin olive oil
Instructions
- Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion; sauté until translucent (about 2-3 minutes).
- Stir in diced bell peppers and cook until slightly softened. Add shrimp; cook until pink and opaque (about 3-5 minutes).
- Push the shrimp to one side of the skillet, add rinsed rice to the other side, and pour in vegetable broth. Bring to a boil.
- Reduce heat to low, cover tightly, and simmer for 15-20 minutes until rice absorbs all liquid.
- Remove from heat; let rest for 5 minutes before fluffing with a fork. Squeeze fresh lemon juice over the top before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Seafood
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 180mg