Description
This flavorful shrimp and rice dish features tender shrimp cooked atop a bed of seasoned long-grain white rice, infused with garlic, paprika, and fresh herbs. A perfect one-pan meal combining savory spices and bright lemon for a satisfying, easy dinner.
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 aromatics: In a large skillet, heat olive oil and butter over medium heat. Add diced onion and cook for 3–4 minutes until softened.
- Sauté garlic and rice: Stir in minced garlic and rice, cooking for 1–2 minutes until the rice is lightly toasted and the garlic fragrant, enhancing the flavor.
- Add broth and seasonings: 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.
- Cook rice: Cover the skillet and reduce the heat to low. Allow the rice to cook for 15 minutes undisturbed to absorb the liquid.
- Add shrimp: After 15 minutes, uncover and gently stir the rice. Arrange the shrimp on top of the rice, cover again, and cook for an additional 5–7 minutes until the shrimp turn pink and are cooked through, and the liquid is fully absorbed.
- Finish and serve: Remove from heat. Drizzle with fresh lemon juice and sprinkle chopped parsley over the dish before serving for a bright finishing touch.
Notes
- For a spicier dish, increase the amount of crushed red pepper flakes.
- Make sure the shrimp are fully thawed if using frozen to ensure even cooking.
- You can substitute brown rice but increase cooking time accordingly.
- This dish is best served immediately for optimal texture and flavor.
