Description
Shrimp and rice recipes offer a delightful combination of succulent shrimp and fluffy rice, creating a comforting meal that’s both easy to prepare and versatile. Whether you’re cooking for a casual weeknight dinner or a festive gathering, this dish is sure to impress with its vibrant flavors and colorful presentation. Dive into this culinary adventure where every bite promises to be an experience worth savoring.
Ingredients
Scale
- 1 lb fresh shrimp (large, uncooked)
- 1 cup long-grain rice (jasmine or basmati)
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- 2 cups low-sodium chicken broth
- 1 cup bell peppers (chopped)
- 1/2 cup onion (chopped)
- 1/2 cup peas
- Salt and pepper to taste
Instructions
- Rinse shrimp under cold water and pat dry. Chop vegetables into bite-sized pieces.
- In a medium saucepan, bring chicken broth to a boil. Add rice, stir, cover, reduce heat, and simmer for 18 minutes until liquid is absorbed.
- Meanwhile, heat olive oil in a large skillet over medium heat. Sauté garlic until fragrant (about 1 minute). Add chopped vegetables and cook until softened (about 5 minutes).
- Stir in shrimp and season with salt and pepper. Cook for 3-4 minutes until shrimp are pink and opaque.
- Fluff cooked rice with a fork and combine it with the shrimp and vegetables in the skillet. Mix gently to combine and serve hot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Seafood
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 162mg