Ova Deh Shrimp and Rice
Dive into the bold, tropical flavors of Ova Deh Shrimp and Rice, a vibrant one-pan dish that perfectly balances creamy, citrusy, and spicy notes. Tender, juicy shrimp are sautéed with fragrant garlic, sweet bell peppers, and zesty lime, then paired with fluffy jasmine rice infused with rich coconut milk and savory chicken broth. A hint of cayenne, smoky paprika, and fresh thyme elevate this Caribbean-inspired masterpiece, creating a comforting yet exotic meal in just 45 minutes. Finished with a sprinkle of fresh parsley and a squeeze of lime juice, this colorful dish is as beautiful as it is delicious—ideal for weeknight dinners or when you’re craving a taste of the tropics. Perfect for seafood lovers and fans of bold, flavorful cuisine, this recipe is a must-try!
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Recipe Information
Ingredients
- 500 grams Shrimp (peeled and deveined)
- 1 cup Jasmine rice
- 1 cup Coconut milk
- 1 cup Chicken broth
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 2 stalks Scallions (green onions, sliced)
- 1 medium Bell pepper (diced)
- 2 medium Tomatoes (diced)
- 1 whole Lime (for juice and zest)
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 2 tablespoons Soy sauce
- 2 tablespoons Cooking oil (vegetable or coconut oil)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Rinse the jasmine rice thoroughly in cold water until the water runs clear. Drain well.
In a medium saucepan, combine the rinsed rice, 1 cup of coconut milk, 1 cup of chicken broth, and 1/2 teaspoon of salt. Stir well and bring to a boil over medium-high heat.
Once the mixture starts boiling, reduce the heat to low, cover the saucepan, and let the rice simmer for 15 minutes. Remove from heat and let it sit, covered, for another 5 minutes before fluffing with a fork.
While the rice cooks, heat 2 tablespoons of cooking oil in a large skillet or pan over medium heat.
Add the chopped onion, garlic, and scallions to the pan, stirring frequently, and cook until fragrant and softened (about 3-4 minutes).
Stir in the diced bell pepper, tomatoes, thyme, paprika, cayenne pepper, and soy sauce. Cook for another 2-3 minutes until the vegetables begin to soften.
Add the shrimp to the pan and cook for 2 minutes on each side or until they are pink and opaque.
Squeeze the juice of one lime over the shrimp mixture and sprinkle with lime zest. Stir to combine and adjust seasoning with additional salt and pepper, if needed.
Serve the coconut rice in bowls, topped with the shrimp and vegetable mixture. Garnish with freshly chopped parsley for a burst of color and flavor.
Nutrition Facts
Calories |
1331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 976 mg | 326% | |
| Sodium | 5087 mg | 221% | |
| Total Carbohydrate | 131.3 g | 48% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 36.1 g | ||
| Protein | 139.3 g | 279% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 388 mg | 30% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 3156 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
