Description
This Shrimp and Rice Recipe is an easy, flavorful, and versatile dish that’s perfect for both quick weeknight dinners and elegant weekend gatherings. Packed with juicy shrimp, vibrant vegetables, and aromatic spices, it offers a combination of satisfying flavors and textures. This recipe brings together elements from Creole, Asian, and Mediterranean cuisines, creating a truly unique fusion. The dish is light yet filling, and it’s easy to customize to suit any palate. Whether you’re a seasoned cook or a beginner, this shrimp and rice recipe is your ticket to a delightful, hassle-free meal.
Ingredients
Scale
Essentials:
- 1 pound large shrimp – peeled and deveined
- 2 cups jasmine or basmati rice – rinsed
- 3 cloves garlic – minced
- 1 medium onion – finely chopped
- 1 red bell pepper – diced
- 1 cup chicken broth – can be substituted with vegetable broth for a vegetarian-friendly option
- 1 tablespoon soy sauce
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- Salt and pepper – to taste
- Juice of 1 lemon
- Fresh cilantro – chopped, for garnish
Optional Add-Ins for Extra Flavor:
- 1 tablespoon butter – for a richer finish
- ½ teaspoon red chili flakes – for some added spice
- 1 tablespoon freshly grated ginger – for a zesty kick
- 1 cup diced tomatoes – for extra juiciness
Instructions
Step 1: Prepare the Rice
- Rinse the Rice: Place the rice in a fine mesh strainer and rinse under cold running water until the water runs clear. This removes the excess starch and keeps the rice fluffy.
- Cook the Rice: In a medium saucepan, combine 2 cups of rice with 4 cups of water (or chicken broth for enhanced flavor). Bring to a boil, cover, and reduce the heat to low. Let simmer for 15-18 minutes until the rice absorbs all the liquid. Once done, remove from the heat and let it rest covered for 5 minutes, then fluff with a fork.
Tip: Cooking the rice in chicken broth gives it a richer, more savory taste.
Step 2: Cook the Shrimp
- Season the Shrimp: In a bowl, toss the shrimp with salt, pepper, and paprika to coat evenly.
- Sauté the Shrimp: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Step 3: Cook the Vegetables
- Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the finely chopped onion, minced garlic, and diced red bell pepper. Cook for about 5-7 minutes, or until the onion becomes translucent and the bell pepper is tender.
- Season: Add thyme, a pinch of salt, and soy sauce for added umami flavor. Stir to combine well.
Step 4: Combine All Ingredients
- Add the Shrimp and Broth: Once the vegetables are tender, return the shrimp to the skillet. Pour in 1 cup of chicken broth, stirring to deglaze the pan. This will allow all the flavors to meld together.
- Mix in the Cooked Rice: Add the cooked rice to the skillet. Stir well to ensure everything is well mixed and the flavors are evenly distributed.
- Finish with Lemon Juice: Squeeze the juice of 1 lemon over the mixture to add brightness to the dish.
Step 5: Garnish and Serve
- Garnish: Top with freshly chopped cilantro for a burst of freshness.
- Serve: Serve hot, with an additional lemon wedge on the side.
Notes
- Shrimp Substitution: If you’re not a fan of shrimp, this recipe can be made with chicken breast or even tofu for a vegetarian version.
- Rice Varieties: Feel free to use brown rice or quinoa for a healthier alternative. Adjust the cooking time accordingly, as brown rice takes longer to cook.
- Spice Level: Adjust the spice to your taste by adding more or less paprika or using cayenne pepper. If you enjoy heat, red chili flakes are a great option to enhance the flavor.
- Cooking Tip: Avoid overcooking the shrimp. Once they curl into a “C” shape and turn pink, they’re ready. Overcooked shrimp can become rubbery and lose their tenderness.
- Make-Ahead Option: This dish can be prepared in advance. You can cook the rice and chop the vegetables ahead of time, keeping them in airtight containers. Reheat gently in a skillet with a splash of broth to bring everything together before serving.
- Storing Leftovers: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a little broth or water to prevent the rice from drying out.
This shrimp and rice recipe is perfect for weeknight meals or serving guests. It’s deliciously versatile, easy to prepare, and sure to impress. Whether you make it with simple flavors or add bold spices and variations, the result will always be flavorful, healthy, and comforting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Fusion
Nutrition
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 180mg