One Pan Shrimp and Rice
A quick and easy one-pan dish with shrimp, rice, and vegetables cooked together.
Servings: 4
Calories: 340kcal
Ingredients
- 300 g shrimp peeled and deveined
- 1 cup rice
- 1 onion chopped
- 2 garlic cloves minced
- 1 red bell pepper chopped
- 2 cups chicken or vegetable broth
- 2 tbsp olive oil
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season the shrimp with a little salt, pepper, and half of the paprika. Set aside while you prepare the rice.
- Heat olive oil in a large pan over medium heat. Add onion, garlic, and bell pepper. Cook for about 4-5 minutes until the vegetables are softened and the onion is translucent.
- Stir in the minced garlic and remaining paprika. Cook for another 1-2 minutes until the garlic is fragrant and the spices are well incorporated.
- Add the uncooked rice to the pan, stirring to coat the grains with the oil and spices. Cook for 2 minutes to lightly toast the rice, which will enhance its flavor.
- Add broth and stir well to combine. Bring the mixture to a boil, then reduce the heat to low, cover the pan with a lid, and simmer for 15-18 minutes until the rice is nearly tender and has absorbed most of the liquid.
- Arrange the seasoned shrimp on top of the rice in a single layer. Cover the pan again and cook for an additional 5-7 minutes, or until the shrimp are pink and opaque and the rice is fully cooked.
- Fluff the rice gently with a fork to combine everything evenly. Season with salt and pepper, garnish with parsley, and serve.
Notes
Nutrition: Carbohydrates: 45g; Protein: 25g; Fat: 8g; Saturated fat: 1g; Fiber: 3g; Sodium: 600mg