Shrimp and Peppers W Yellow Rice
Bright, vibrant, and bursting with flavor, this Shrimp and Peppers with Yellow Rice recipe is a one-pan wonder that's perfect for weeknight dinners or casual entertaining. Tender, succulent shrimp are seasoned to perfection and paired with a medley of caramelized bell peppers and onions, all layered over fragrant yellow rice infused with turmeric and smoked paprika. The long-grain rice, cooked in savory chicken broth, absorbs all the delicious spices for a dish that's both comforting and packed with bold, zesty flavors. Finished with a sprinkle of fresh parsley for a touch of freshness, this meal is a feast for both the eyes and the taste buds. Plus, it's ready in just 40 minutes, making it an easy and satisfying option to serve your family or dinner guests. This recipe is gluten-free and customizable—add a pinch of crushed red pepper for a hint of heat!
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Recipe Information
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 3 pieces bell peppers (mixed colors, sliced)
- 1 piece yellow onion (sliced)
- 3 pieces garlic cloves (minced)
- 1 cup long-grain white rice
- 2 cups chicken broth (low-sodium)
- 1 teaspoon turmeric powder
- 1 teaspoon smoked paprika
- 3 tablespoons olive oil
- 0.5 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons fresh parsley (chopped, for garnish)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the rice under cold water until the water runs clear. Set aside to drain.
Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium heat.
Add the sliced onions and sliced bell peppers to the skillet. Sauté for 5–7 minutes, stirring frequently, until they are softened and slightly caramelized.
Add the minced garlic to the pan and cook for another minute until fragrant. Transfer the onion and pepper mixture to a plate and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the drained rice and sauté for 2–3 minutes until the rice becomes lightly toasted.
Add the chicken broth, turmeric powder, smoked paprika, salt, and black pepper to the skillet with the rice. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let the rice simmer for 15–18 minutes, or until the liquid is absorbed and the rice is tender.
While the rice is cooking, season the shrimp with a pinch of salt, black pepper, and (if desired) crushed red pepper flakes.
Once the rice has cooked, fluff it gently with a fork. Arrange the cooked onion and pepper mixture on top of the rice, followed by the seasoned shrimp.
Cover the skillet again and cook for an additional 5–7 minutes, or until the shrimp are pink and fully cooked through.
Remove from heat and sprinkle chopped fresh parsley over the dish for garnish.
Serve warm and enjoy!
Nutrition Facts
Calories |
1316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 1986 mg | 86% | |
| Total Carbohydrate | 101.1 g | 37% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 22.9 g | ||
| Protein | 123.8 g | 248% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 439 mg | 34% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2492 mg | 53% | |
*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.
