Spicy Shrimp and Rice
Ready to elevate your weeknight dinner game? This Spicy Shrimp and Rice recipe brings bold flavors and vibrant colors to your table in just under 45 minutes! Succulent, perfectly seasoned shrimp are paired with tender long-grain white rice, simmered in a fragrant blend of chicken broth, crushed tomatoes, and a medley of spices like cayenne, paprika, and cumin for a kick of heat. Fresh vegetables, including red bell pepper and diced onion, add a touch of sweetness and crunch, while garnishes of green onions, parsley, and lime wedges brighten each bite. Perfect for spice lovers, this one-pan wonder is as easy to prepare as it is satisfying, making it a must-try for quick dinners and busy evenings. Keywords: spicy shrimp and rice, easy weeknight dinner, one-pan recipe, shrimp and rice skillet, spicy seafood recipes.
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Recipe Information
Ingredients
- 1 lb raw shrimp (peeled and deveined)
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 tbsp olive oil
- 1 medium white onion (diced)
- 3 cloves garlic cloves (minced)
- 1 medium red bell pepper (diced)
- 1 cup crushed tomatoes
- 0.5 tsp cayenne pepper
- 1 tsp paprika
- 0.5 tsp ground cumin
- 0.25 tsp red chili flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 2 stalks green onions (sliced)
- 2 tbsp fresh parsley (chopped)
- 1 medium lime (cut into wedges)
Instructions
In a medium bowl, toss the shrimp with cayenne pepper, paprika, cumin, red chili flakes, salt, and black pepper. Set aside to marinate while you prepare the other ingredients.
Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and diced red bell pepper to the skillet. Sauté for another 2-3 minutes, stirring frequently.
Stir in the crushed tomatoes, chicken broth, and rice. Bring the mixture to a boil, then reduce the heat to low and cover the skillet.
Simmer the rice for 18-20 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
Once the rice is cooked, return the shrimp to the skillet. Stir well to combine and reheat the shrimp for 1-2 minutes.
Sprinkle the sliced green onions and chopped parsley over the dish. Serve hot with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
1193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 4023 mg | 175% | |
| Total Carbohydrate | 104.3 g | 38% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 21.0 g | ||
| Protein | 128.1 g | 256% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 549 mg | 42% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3007 mg | 64% | |
*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.
