Shrimp Rice
Transform your weeknight dinner routine with this vibrant and flavorful Shrimp Rice recipe, a one-pot dish that's bursting with Mediterranean-inspired goodness. Tender, juicy shrimp, perfectly seasoned with smoked paprika and cumin, are combined with fluffy basmati rice, colorful bell peppers, and rich, simmered tomatoes for a hearty and satisfying meal. Cooked in a savory broth and then finished with a sprinkle of fresh parsley and a squeeze of zesty lemon, this dish balances bold flavors with a light and fresh profile. Ready in just 40 minutes, Shrimp Rice is not only quick and easy to make but also perfect for feeding a family of four or meal-prepping for the week. Whether you're searching for a simple weeknight dinner idea or a crowd-pleasing, wholesome meal, this recipe delivers both convenience and taste in every bite.
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Recipe Information
Ingredients
- 400 grams Shrimp (peeled and deveined)
- 1 cup Basmati rice (uncooked)
- 2 cups Water
- 2 tablespoons Olive oil
- 3 cloves Garlic (minced)
- 1 medium Onion (finely chopped)
- 1 medium Bell pepper (diced)
- 2 medium Tomatoes (diced)
- 1 cup Chicken or vegetable broth
- 1 teaspoon Smoked paprika
- 1 teaspoon Cumin powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley (chopped)
- 4 pieces Lemon wedges
Instructions
Rinse the basmati rice under cold water to remove the excess starch until the water runs clear. Set it aside to drain.
In a large skillet or deep pot, heat 2 tablespoons of olive oil over medium heat.
Add the minced garlic and chopped onion to the skillet. Sauté for 2-3 minutes until fragrant and translucent.
Add the diced bell pepper and cook for an additional 2 minutes.
Stir in the diced tomatoes, smoked paprika, cumin powder, salt, and ground black pepper. Cook for 3-4 minutes, allowing the flavors to meld.
Add the shrimp and cook for 2 minutes on each side until they turn pink. Remove the shrimp from the skillet and set aside on a plate.
Pour the chicken or vegetable broth and 2 cups of water into the skillet. Bring the mixture to a boil.
Once boiling, add the rinsed rice to the skillet, stir well, and reduce the heat to low. Cover and let it simmer for 15 minutes or until the rice is tender and has absorbed most of the liquid.
Return the cooked shrimp to the skillet and gently mix it into the rice. Let it cook for another 2-3 minutes until the shrimp is warmed through.
Remove the skillet from heat and garnish the dish with freshly chopped parsley.
Serve hot with lemon wedges on the side for an added burst of freshness.
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.9 g | 11% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 906 mg | 39% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.4 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 91 mg | 7% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 711 mg | 15% | |
*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.
