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