Shrimp Wild Rice
Dive into the vibrant flavors of Shrimp Wild Rice, a hearty yet wholesome dish that's perfect for both weeknight dinners and special occasions. This recipe combines nutty, chewy wild rice cooked to perfection with tender, juicy shrimp, sautéed in a medley of butter, olive oil, and fragrant garlic. Colorful vegetables like red bell peppers, onions, and celery add a delightful crunch and balance, while smoked paprika and thyme infuse the dish with a warm, smoky depth. A final touch of fresh parsley and a drizzle of zesty lemon juice elevate this one-pan meal into a flavorful masterpiece. Ready in just an hour, Shrimp Wild Rice is gluten-free, loaded with protein, and scalable for any gathering. Make this savory skillet recipe your new go-to for a stunning, nutritious meal!
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Recipe Information
Ingredients
- 1 cup Wild rice
- 2.5 cups Water or chicken broth
- 2 tablespoons Butter
- 2 tablespoons Olive oil
- 1 pound Large shrimp, peeled and deveined
- 3 cloves Garlic cloves, minced
- 1 medium Onion, finely chopped
- 1 medium Red bell pepper, diced
- 2 stalks Celery stalks, sliced
- 1 teaspoon Smoked paprika
- 0.5 teaspoons Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse the wild rice under cold water to remove excess starch.
In a medium saucepan, bring the water or chicken broth to a boil. Add the wild rice, reduce heat to simmer, cover, and cook for 40-45 minutes or until tender. Drain any excess liquid and set aside.
In a large skillet or sauté pan, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat.
Season the shrimp with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Sauté the shrimp in the skillet for 2-3 minutes per side until pink and opaque. Remove the shrimp and set aside.
In the same skillet, add the remaining butter and olive oil. Sauté the minced garlic, onion, red bell pepper, and celery for about 5-7 minutes, or until they are softened and aromatic.
Stir in the smoked paprika, thyme, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Cook for an additional 1-2 minutes to toast the spices.
Add the cooked wild rice to the skillet and toss to combine with the vegetables and spices.
Return the cooked shrimp to the skillet and stir gently to combine. Heat everything through for about 2-3 minutes.
Drizzle the lemon juice over the mixture and sprinkle with fresh parsley.
Serve hot and enjoy your Shrimp Wild Rice!
Nutrition Facts
Calories |
305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 673 mg | 29% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 3.7 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 582 mg | 12% | |
*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.
