Description
A quick and savory shrimp and rice dish loaded with peas and carrots, perfect for a weeknight dinner or meal prep.
Ingredients
Units
Scale
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup long-grain white rice
- 2 cups chicken broth or water
- 1 cup frozen peas and carrots mix
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
- Lemon wedges for serving (optional)
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add shrimp, season with salt, pepper, and paprika, and cook for 2–3 minutes per side until pink and opaque. Remove and set aside.
- In the same skillet, add the remaining tablespoon of olive oil and sauté onion and garlic until softened, about 2–3 minutes.
- Add the rice and stir for 1–2 minutes to lightly toast it.
- Pour in chicken broth or water, bring to a boil, then reduce heat to low. Cover and simmer for 15–18 minutes, or until rice is cooked and liquid is absorbed.
- Stir in frozen peas and carrots, cover, and cook for another 3–5 minutes until vegetables are heated through.
- Return the cooked shrimp to the skillet and mix everything together. Adjust seasoning as needed.
- Garnish with chopped parsley and serve with lemon wedges if desired.
Notes
- Use precooked shrimp for faster preparation—just add at the end to heat through.
- Brown rice can be used but requires longer cooking time and more liquid.
- Add a dash of soy sauce or hot sauce for extra flavor.
Nutrition
- Serving Size: 1 plate
- Calories: 390
- Sugar: 3g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 165mg