Spicy Rice with Shrimp and Peppers
Elevate your dinner table with this vibrant and flavor-packed Spicy Rice with Shrimp and Peppers! This one-skillet recipe combines plump, perfectly seared shrimp with colorful red and yellow bell peppers, aromatic garlic, and tender long-grain rice simmered in a zesty blend of smoked paprika, cayenne, and juicy diced tomatoes. The heat from the spices is balanced beautifully by the freshness of chopped parsley and a squeeze of lemon, making every bite a tantalizing mix of bold and bright flavors. Quick and easy to prepare in just 45 minutes, this dish is perfect for weeknight dinners or casual gatherings. Plus, it's a feast for both the eyes and the palate, with its vibrant colors and irresistible aroma. Serve it hot and garnish with extra parsley for an elegant touch, and pair with lemon wedges for a refreshing citrus burst. Ideal for shrimp lovers and fans of spicy rice recipes!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound large shrimp (peeled and deveined)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 1 large onion (diced)
- 4 cloves garlic (minced)
- 1 medium red bell pepper (thinly sliced)
- 1 medium yellow bell pepper (thinly sliced)
- 1.5 cups long-grain white rice (uncooked)
- 3 cups chicken or vegetable broth
- 1 cup canned diced tomatoes (with juice)
- 0.5 teaspoon red pepper flakes
- 2 tablespoons parsley (chopped, for garnish)
- 4 pieces lemon wedges (for serving)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the shrimp with 0.5 teaspoons of salt, 0.25 teaspoons of black pepper, 0.5 teaspoons of smoked paprika, and 0.25 teaspoons of cayenne pepper.
Add the shrimp to the skillet in a single layer and cook for 1-2 minutes per side, until pink and slightly charred. Remove the shrimp from the skillet and set aside.
Reduce heat to medium, add the remaining 1 tablespoon of olive oil to the skillet, and add the diced onion. Sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the red and yellow bell peppers and cook for another 3-4 minutes until slightly tender.
Stir in the uncooked rice and let it toast for 1-2 minutes, stirring frequently to prevent sticking.
Pour in the chicken or vegetable broth, canned diced tomatoes (with their juice), and sprinkle in the red pepper flakes, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and simmer for 15-18 minutes, or until the rice is cooked through and the liquid is absorbed. Stir occasionally to prevent sticking.
Return the cooked shrimp to the skillet and gently fold them into the rice mixture.
Remove the skillet from heat and garnish with chopped parsley.
Serve the spicy rice with shrimp and peppers hot, accompanied by lemon wedges on the side for a fresh citrusy kick.
Nutrition Facts
Calories |
537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 1430 mg | 62% | |
| Total Carbohydrate | 82.1 g | 30% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 11.5 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 996 mg | 21% | |
*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.
