Description
This flavorful shrimp and rice skillet dish combines succulent shrimp cooked perfectly atop a bed of seasoned long-grain rice simmered in flavorful broth. Enhanced with garlic, onion, paprika, and a hint of lemon juice, this one-pan meal is easy to prepare and perfect for a wholesome dinner ready in just 35 minutes.
Ingredients
Scale
Main Ingredients
- 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 the skillet: 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, providing a flavorful base.
- Sauté garlic and rice: Stir in minced garlic and rice, cooking for 1–2 minutes. This lightly toasts the rice and releases the aroma of garlic, enhancing depth of flavor.
- Add broth and seasonings: Pour in chicken or vegetable broth. Sprinkle in paprika, salt, black pepper, and optional crushed red pepper flakes. Bring mixture to a simmer, then cover and reduce heat to low to allow the rice to cook gently.
- Simmer the rice: Let the rice cook covered for 15 minutes, giving it time to absorb the flavorful broth and become tender.
- Add the shrimp: Uncover, gently stir the rice, then nestle the peeled shrimp atop the rice. Cover again and cook for an additional 5–7 minutes until the shrimp turn pink and opaque and the liquid is fully absorbed.
- Finish and serve: Remove skillet from heat. Drizzle freshly squeezed lemon juice over the dish and sprinkle with chopped parsley for freshness before serving.
Notes
- Ensure shrimp are peeled and deveined for the best texture and taste.
- Adjust crushed red pepper flakes to your spice preference or omit for a milder dish.
- For a vegetarian version, substitute shrimp with mushrooms or plant-based protein and use vegetable broth.
- If rice sticks to the skillet, use a wooden spoon to gently loosen it after cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
