Description
A flavorful and satisfying dish featuring shrimp and rice.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 cups long-grain rice
- 4 cups chicken or vegetable broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- Season shrimp with paprika, cumin, salt, and pepper. Set aside to marinate for about 15 minutes.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the seasoned shrimp and cook for about 2-3 minutes on each side until they turn pink and opaque. Remove from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and bell pepper, cooking until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Stir in the rice and cook for about 2 minutes, allowing it to toast slightly.
- Pour in the chicken or vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- Once the rice is cooked, gently fold in the sautéed shrimp and lemon juice. Stir to combine and heat through for a couple of minutes.
- Serve hot, garnished with chopped fresh parsley.
Notes
- Adjust seasoning to your taste.
- Use vegetable broth for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg