Skillet Shrimp and Rice
Transform your weeknight dinner routine with this vibrant and flavor-packed Skillet Shrimp and Rice recipe! Perfectly seasoned shrimp are paired with fluffy long-grain rice, colorful veggies like red bell pepper and peas, and bold spices like paprika and cumin. Cooked entirely in one skillet, this dish not only minimizes clean-up but also allows the rice to soak up the savory combination of chicken or vegetable broth and tomato paste, creating a mouthwatering base. Fresh parsley and zesty lemon wedges add a bright finishing touch, making it ideal for a quick yet satisfying meal. Ready in just 45 minutes and perfect for busy families, this one-pan recipe is a must-try for any seafood lover.
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Recipe Information
Ingredients
- 1 pound shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 1 medium red bell pepper (diced)
- 1.5 cups uncooked long-grain white rice
- 3 cups chicken or vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
- 2 tablespoons fresh parsley (chopped, for garnish)
- 1 large lemon (cut into wedges, for serving)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add shrimp to the skillet and cook for 2-3 minutes per side, or until pink and opaque. Remove shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add chopped onion, minced garlic, and diced red bell pepper. Sauté for 3-4 minutes, or until the vegetables are softened.
Stir in the uncooked rice, allowing it to toast slightly, about 1-2 minutes.
Add the chicken or vegetable broth, tomato paste, paprika, cumin, salt, and black pepper to the skillet. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
Stir in the frozen peas and cooked shrimp, and cook for an additional 2-3 minutes, or until everything is heated through.
Remove from heat and sprinkle with freshly chopped parsley. Serve warm with lemon wedges on the side.
Nutrition Facts
Calories |
2128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 5850 mg | 254% | |
| Total Carbohydrate | 304.5 g | 111% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 27.6 g | ||
| Protein | 149.3 g | 299% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 443 mg | 34% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3072 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.
