Yellow Rice with Vegetables and Shrimp
Bright, flavorful, and packed with wholesome ingredients, Yellow Rice with Vegetables and Shrimp is a one-pan wonder perfect for busy weeknights or casual entertaining. This recipe combines fragrant turmeric-infused rice with colorful vegetables like bell peppers, carrots, and peas, creating a vibrant base that’s both nutritious and satisfying. Succulent shrimp are sautéed to perfection and folded into the seasoned rice, bringing a delicate seafood flavor to the dish. Enhanced with the richness of chicken or vegetable broth and aromatic spices like paprika and garlic, this hearty meal is as comforting as it is eye-catching. Best of all, it’s ready in under an hour, making it an effortless option for a quick yet memorable dinner. Serve with freshly chopped parsley and zesty lemon wedges for a fresh finishing touch!
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Recipe Information
Ingredients
- 500 grams raw shrimp, peeled and deveined
- 2 cups long-grain rice
- 4 cups chicken or vegetable broth
- 3 tablespoons olive oil
- 1 medium white onion, finely chopped
- 3 garlic cloves, minced
- 2 medium bell peppers (red, yellow, or green), diced
- 1 cup carrots, diced
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 4 lemon wedges (optional, for serving)
Instructions
Rinse the rice under cold water until the water runs clear and set it aside to drain.
Heat 2 tablespoons of olive oil in a large skillet or shallow pan over medium heat. Add the shrimp, season lightly with salt and black pepper, and cook for 2-3 minutes per side or until they turn pink and opaque. Remove the shrimp from the pan and set aside.
Using the same pan, add the remaining 1 tablespoon of olive oil. Stir in the chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the diced bell peppers and carrots, cooking for an additional 5 minutes until slightly tender.
Add the turmeric, paprika, and tomato paste to the vegetables, stirring well to coat them evenly. Let the spices toast for 1 minute to deepen their flavor.
Pour in the rice and stir to combine with the vegetables and spices. Cook for 1-2 minutes to lightly toast the rice.
Gradually pour in the chicken or vegetable broth. Add the frozen peas and season the mixture with salt and black pepper.
Bring the mixture to a boil, reduce the heat to low, and cover the pan with a tight-fitting lid. Simmer for 18-20 minutes or until the rice is tender and the liquid is fully absorbed.
Remove the pan from the heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork to separate the grains.
Gently fold the cooked shrimp back into the rice and vegetable mixture. Taste and adjust the seasoning, if necessary.
Garnish with freshly chopped parsley, if desired, and serve with lemon wedges on the side. Enjoy!
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 6495 mg | 282% | |
| Total Carbohydrate | 196.3 g | 71% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 38.1 g | ||
| Protein | 153.7 g | 307% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 622 mg | 48% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3734 mg | 79% | |
*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.
