Description
A quick and comforting one-pan dish with shrimp, rice, and colorful veggies.
Ingredients
- Shrimp (peeled and deveined)
- Long-grain white rice (or brown/cauliflower rice)
- Bell pepper (any color, diced)
- Garlic (fresh minced)
- Chicken broth (or vegetable broth)
- Paprika
- Cumin
- Cayenne pepper (to taste)
- Olive oil
- Lime (for squeezing on top)
Instructions
- Heat olive oil in a large skillet over medium heat. Add minced garlic and diced bell pepper. Cook until softened, about 2-3 minutes.
- Add shrimp to the skillet and sprinkle with paprika, cumin, and cayenne. Cook until shrimp turn pink, about 3-5 minutes.
- Toss in your rice, stirring to coat with spices and juices.
- Pour in chicken broth, stirring to combine. Bring to a boil.
- Cover, reduce heat, and let simmer for about 15 minutes until rice absorbs liquid and is fluffy.
- Remove from heat, squeeze fresh lime juice on top, stir, and serve.
Notes
Use fresh shrimp for best flavor and don’t overcook them to avoid a rubbery texture. Prep veggies and spices ahead for easier cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 170mg