Description
This easy shrimp and rice recipe combines succulent, tender shrimp with flavorful, perfectly cooked rice infused with garlic, paprika, and a hint of lemon. Ready in just 35 minutes, it’s a comforting one-pan meal that’s perfect for a quick weeknight dinner or casual entertaining.
Ingredients
Scale
Shrimp and Rice
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- Juice of 1/2 lemon
- 2 tablespoons chopped parsley
Instructions
- Heat Aromatics: In a large skillet, heat olive oil and butter over medium heat. Add diced onion and cook for 3–4 minutes until softened and translucent, building the flavor base for the dish.
- Sauté Garlic and Rice: Stir in minced garlic and rice. Sauté together for 1–2 minutes until the rice is lightly toasted and the garlic is fragrant, which enhances the rice’s nutty flavor.
- Add Broth and Spices: Pour in the chicken or vegetable broth, then add paprika, salt, black pepper, and optional crushed red pepper flakes. Bring the mixture to a simmer, then cover the skillet and reduce the heat to low. Let it cook undisturbed for 15 minutes to allow the rice to absorb the liquid and spices.
- Add Shrimp: After the initial cooking, uncover the skillet and gently stir the rice. Nestle the peeled and deveined shrimp on top of the rice, then cover again. Cook for another 5–7 minutes until the shrimp turn pink, are cooked through, and the liquid is fully absorbed.
- Finish and Serve: Remove the skillet from heat. Drizzle the fresh lemon juice over the shrimp and rice to add brightness. Sprinkle chopped parsley for color and fresh herbal flavor. Serve immediately for a delicious, satisfying meal.
Notes
- Use fresh or thawed shrimp for the best texture and flavor.
- If you prefer a spicier dish, increase the crushed red pepper flakes to taste.
- For a gluten-free option, ensure your broth is labeled gluten-free.
- This dish can be adapted with brown rice but will require longer cooking time and additional liquid.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
