Introduction:
Experience a burst of flavor with this 15 Minute Shrimp & Rice recipe! Perfect for busy days or quick dinners, this dish combines succulent shrimp with savory rice and vegetables, all cooked in one pan for a speedy and satisfying meal.
Why You’ll Love This Recipe:
- Quick to prepare: Ready in just 15 minutes, ideal for busy weeknights.
- Flavorful and satisfying: A delightful mix of shrimp, rice, and vegetables.
- One-pan meal: Easy cleanup with minimal dishes.
- Versatile: Customize with your favorite veggies or spices.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 1 cup long-grain white rice
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 cups chicken broth
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon fresh lemon juice (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions:
- Cook the Rice:
- In a large skillet or sauté pan, heat 1 tablespoon of olive oil over medium heat. Add the rice and cook, stirring occasionally, until lightly toasted, about 2 minutes.
- Add Broth and Vegetables:
- Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes. Add the frozen vegetables to the rice during the last 5 minutes of cooking.
- Prepare the Shrimp:
- While the rice is cooking, heat the remaining 1 tablespoon of olive oil in a separate skillet over medium-high heat. Add the minced garlic and cook for 1 minute until fragrant.
- Add the shrimp, paprika, oregano, onion powder, salt, and pepper. Cook for 3-4 minutes, turning occasionally, until the shrimp are pink and cooked through.
- Combine and Serve:
- Once the rice is tender and the vegetables are heated through, gently fold the cooked shrimp into the rice mixture. Drizzle with fresh lemon juice if desired.
- Garnish with chopped parsley before serving.
- Serve:
- Serve the Shrimp & Rice hot, and enjoy a quick and delicious meal!
Tips for Success:
- Shrimp: Ensure the shrimp are properly thawed if using frozen shrimp, and pat them dry before cooking.
- Rice: You can use brown rice instead of white rice; just adjust the cooking time according to the package instructions.
- Vegetables: Feel free to use fresh vegetables or your favorite frozen veggie mix.
Recipe Variations:
- Spicy Version: Add a pinch of red pepper flakes or a splash of hot sauce to the shrimp for extra heat.
- Herbed Rice: Mix in some fresh herbs like basil or cilantro for added flavor.
- Creamy Option: Stir in a tablespoon of heavy cream or Greek yogurt for a creamy rice dish.
Serving Suggestions:
- Serve with a side of steamed or sautéed greens, such as spinach or broccoli.
- Pair with a simple salad or a slice of crusty bread to round out the meal.
Freezing and Storage:
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Freezing: This dish can be frozen for up to 3 months. Let it cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator and reheat in the microwave or on the stovetop.
Special Equipment:
- Skillet or Sauté Pan: For cooking the shrimp and rice.
- Separate Pan: Optional for cooking the shrimp if preferred.
FAQ:
- Can I use pre-cooked shrimp?
Yes, pre-cooked shrimp can be used. Just add them to the rice mixture for a few minutes to heat through. - Can I make this recipe with other proteins?
Absolutely! Chicken, tofu, or even fish can be substituted for shrimp. - Can I use instant rice?
Yes, but be sure to adjust the cooking time according to the package instructions for instant rice.
Preparation Time:
- 5 minutes for prepping ingredients.
Cook Time:
- 10 minutes for cooking the rice and vegetables, plus 5 minutes for cooking the shrimp.
Total Time:
- 15 minutes (including prep and cook time).
Nutrition Information (per serving, assuming 4 servings):
- Calories: 350
- Protein: 25g
- Carbohydrates: 40g
- Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 200mg
- Sodium: 850mg
- Fiber: 3g
- Sugar: 3g
15 Minute Shrimp & Rice
- Total Time: 15 minutes
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup long-grain white rice
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 cups chicken broth
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon fresh lemon juice (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Cook the Rice:
- In a large skillet or sauté pan, heat 1 tablespoon of olive oil over medium heat. Add the rice and cook, stirring occasionally, until lightly toasted, about 2 minutes.
- Add Broth and Vegetables:
- Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes. Add the frozen vegetables to the rice during the last 5 minutes of cooking.
- Prepare the Shrimp:
- While the rice is cooking, heat the remaining 1 tablespoon of olive oil in a separate skillet over medium-high heat. Add the minced garlic and cook for 1 minute until fragrant.
- Add the shrimp, paprika, oregano, onion powder, salt, and pepper. Cook for 3-4 minutes, turning occasionally, until the shrimp are pink and cooked through.
- Combine and Serve:
- Once the rice is tender and the vegetables are heated through, gently fold the cooked shrimp into the rice mixture. Drizzle with fresh lemon juice if desired.
- Garnish with chopped parsley before serving.
- Serve:
- Serve the Shrimp & Rice hot, and enjoy a quick and delicious meal!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 350 kcal
- Fat: 8g
- Carbohydrates: 40g
- Protein: 25g
Closing Notes:
Have you tried this 15 Minute Shrimp & Rice? Share your thoughts and any tweaks you made in the comments below! Don’t forget to tag us on social media with your quick and tasty creations.
