Shrimp Provencal Over Rice
Transport your taste buds to the sunny South of France with this vibrant Shrimp Provençal Over Rice. Brimming with Mediterranean flavors, this one-pan dish combines tender shrimp sautéed to perfection with a fragrant blend of garlic, diced onions, and sweet, juicy cherry tomatoes. A splash of dry white wine and savory chicken or vegetable stock create a luxurious, light sauce infused with fresh thyme and a hint of zesty lemon. Served over a fluffy bed of white or brown rice, this recipe is as elegant as it is comforting. Ready in just 35 minutes, it’s a perfect choice for busy weeknights or a special dinner at home. Serve it with a sprinkle of fresh parsley for an herby finish that will leave everyone asking for seconds! Keywords: Shrimp Provençal, Mediterranean shrimp recipe, shrimp and rice dinner, quick weeknight meal, one-pan seafood recipe.
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Recipe Information
Ingredients
- 1 lb Shrimp (peeled and deveined)
- 2 cups Cherry tomatoes (halved)
- 4 cloves Garlic (minced)
- 1 small Yellow onion (diced)
- 3 tbsp Olive oil
- 0.5 cup Dry white wine
- 0.5 cup Chicken or vegetable stock
- 0.25 cup Fresh parsley (chopped)
- 1 tsp Fresh thyme (leaves only)
- 2 tbsp Lemon juice (freshly squeezed)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 cups Cooked white or brown rice
Instructions
Pat the shrimp dry with paper towels, and season them with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the shrimp in a single layer. Cook for 1-2 minutes per side until pink and opaque. Remove from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Lower the heat to medium and add the diced onion. Sauté for 2-3 minutes until soft and translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the halved cherry tomatoes to the skillet and cook, stirring occasionally, for 5-6 minutes until the tomatoes begin to break down.
Pour in the white wine and deglaze the skillet, scraping up any browned bits from the bottom. Let the wine reduce by half, about 2-3 minutes.
Add the chicken or vegetable stock, thyme, and the remaining salt and pepper. Simmer for 3-4 minutes to allow the flavors to meld.
Return the cooked shrimp to the skillet and toss to coat in the sauce. Cook for 1-2 minutes to warm the shrimp through.
Remove the skillet from the heat and stir in the lemon juice and fresh parsley.
Serve the shrimp and sauce over a bed of cooked white or brown rice, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 3720 mg | 162% | |
| Total Carbohydrate | 209.7 g | 76% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 18.0 g | ||
| Protein | 133.2 g | 266% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 470 mg | 36% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3047 mg | 65% | |
*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.
