Go Back
shrimp and rice Recipe

Shrimp And Rice

This flavorful Shrimp and Rice Skillet is a quick and satisfying one-pan dish perfect for busy weeknights. Juicy shrimp are cooked with tender rice, colorful bell peppers, and a blend of aromatic spices for a delicious meal the whole family will love.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 persons
Course: Main Course
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g shrimp, peeled and deveined Medium size
  • 200 g long grain rice
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 475 ml chicken or vegetable broth 2 cups
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt Plus more to taste
  • 1/2 teaspoon black pepper
  • 100 g frozen peas (2/3 cup)
  • 1 lemon, cut into wedges
  • 2 tablespoons fresh parsley, chopped For garnish

Equipment

  • 1 Large skillet or sauté pan with lid
  • 1 Cutting board
  • 1 Measuring cups and spoons
  • 1 Spatula or wooden spoon

Method
 

  1. Prepare all ingredients: Dice the onion and bell pepper, mince the garlic, and chop parsley.
  2. Heat 1 tablespoon olive oil in the skillet over medium heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Transfer shrimp to a plate and set aside.
  3. Add remaining 1 tablespoon olive oil to the skillet. Sauté onion and red bell pepper for 3-4 minutes until softened.
  4. Add garlic and cook for 30 seconds, stirring frequently.
  5. Stir in rice, paprika, oregano, salt, and black pepper. Mix well to coat the rice.
  6. Pour in the broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 15 minutes.
  7. Stir in the frozen peas. Arrange the cooked shrimp on top of the rice mixture. Cover and cook for an additional 3-4 minutes until rice is tender and shrimp are heated through.
  8. Remove from heat and let rest, covered, for 3 minutes.
  9. Fluff the rice, sprinkle with chopped parsley, and serve with lemon wedges.

Notes

For extra heat, add a pinch of cayenne pepper with the spices.
Substitute brown rice for white rice, but increase cooking time and liquid as needed.
This dish pairs well with a simple green salad.