Spicy Shrimp with Rice
Turn up the heat in your kitchen with this flavorful Spicy Shrimp with Rice recipe! Succulent shrimp are seasoned with smoked paprika, cayenne pepper, and a hint of red chili flakes, then sautéed to perfection before being bathed in a tangy-sweet sauce made from soy sauce, lime juice, and honey. Paired with fluffy, long-grain white rice and vibrant bell peppers, this dish strikes the perfect balance of bold spice and zesty freshness. Topped with crisp green onions and fragrant cilantro, this quick and easy dinner comes together in just 40 minutes, making it perfect for busy weeknights. Whether you're a spice lover or looking to add variety to your meal rotation, this one-pan wonder is sure to become a household favorite!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup long-grain white rice
- 2 cups water
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 0.5 teaspoons red chili flakes
- 1 teaspoon smoked paprika
- 0.25 teaspoons cayenne pepper
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- 1 bell pepper, chopped
- 2 green onions, sliced
- 2 tablespoons fresh cilantro, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Rinse the rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rice and 2 cups of water. Add a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15–18 minutes or until the rice is tender and the water is fully absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
While the rice is cooking, prepare the shrimp. Pat the shrimp dry with paper towels and season with salt, black pepper, smoked paprika, and cayenne pepper. Set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp in a single layer and cook for 1–2 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the minced garlic, red chili flakes, and chopped bell pepper. Sauté for 2–3 minutes until the garlic is fragrant and the bell pepper starts to soften.
In a small bowl, whisk together the soy sauce, lime juice, and honey. Pour the mixture into the skillet with the garlic and bell pepper. Stir to combine.
Return the cooked shrimp to the skillet and toss to coat in the sauce. Cook for an additional 1–2 minutes until the shrimp are well coated and heated through.
Serve the spicy shrimp over a bed of fluffed rice. Garnish with sliced green onions and freshly chopped cilantro.
Nutrition Facts
Calories |
1079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2716 mg | 118% | |
| Total Carbohydrate | 82.7 g | 30% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 12.2 g | ||
| Protein | 121.5 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 432 mg | 33% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1797 mg | 38% | |
*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.
