Irresistible Shrimp and Rice Recipe for Comforting Meals

There’s something undeniably comforting about a plate of shrimp and rice, isn’t there? The way the succulent shrimp glistens, perfectly paired with fluffy rice creates an irresistible harmony. It’s like a warm hug on a plate. Imagine the aromas wafting through your kitchen, making your neighbors question if they should be knocking on your door for an impromptu dinner invitation!

I remember the first time I made shrimp and rice for my family. My brother took one bite and exclaimed that it was “like seafood magic!” From that moment on, it became our go-to dish for family gatherings. This meal is perfect for cozy weeknights or festive celebrations, bringing everyone together to savor every last bite.

One unforgettable evening, I decided to whip up this dish for a dinner party. The reactions were priceless—my friends practically devoured it! They still talk about that night, often requesting a repeat performance.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Large Shrimp: Choose fresh or frozen shrimp; just ensure they are peeled and deveined for easy cooking.

• Long-Grain Rice: I prefer jasmine rice for its fragrant aroma and fluffy texture when cooked.

• Garlic: Fresh garlic adds depth of flavor; be sure to mince it finely for maximum impact.

• Onion: A yellow onion works best; it adds sweetness as it caramelizes during cooking.

• Bell Pepper: Use red or green bell pepper for color and crunch; they brighten up the dish visually.

• Chicken Broth: Opt for low-sodium broth to control saltiness while enhancing the flavors of the rice.

• Olive Oil: A drizzle of olive oil helps sauté vegetables and adds richness to the dish.

• Lemon Juice: Fresh lemon juice brightens up the flavors; don’t underestimate its zesty impact!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

First things first: Gather all your ingredients because we’re about to create some shrimp-y magic in the kitchen!

Prep Your Ingredients: Chop onion, bell pepper, and mince garlic finely. This ensures even cooking and blends beautifully into the dish’s aromatic base.

Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onions and bell peppers until softened and fragrant—about 5 minutes—and your kitchen will smell divine.

Add Garlic & Rice: Stir in minced garlic along with rinsed long-grain rice. Toast them together until rice grains turn slightly golden—this step enhances their flavor.

Pour in Broth & Simmer: Carefully add chicken broth to the skillet while stirring gently. Bring everything to a boil before reducing heat. Cover and let simmer until rice absorbs liquid—approximately 15-20 minutes.

Add Shrimp & Seasonings: Once rice is tender, fold in large shrimp and lemon juice. Cook until shrimp turns pink and opaque—about 5 minutes—to avoid rubbery shrimp!

Serve & Enjoy!: Fluff the shrimp and rice with a fork before plating. Garnish with chopped parsley or extra lemon wedges if desired—your taste buds will thank you!

And there you have it—a delightful plate of shrimp and rice that tantalizes both flavor and texture! Enjoy sharing this masterpiece with your loved ones as laughter mingles with delicious aromas filling your home.

Perfecting the Cooking Process

Start by cooking the rice first; while it’s simmering, season and sauté the shrimp for that perfect, juicy texture.

Add Your Touch

Feel free to swap out shrimp for chicken or add veggies like bell peppers or snap peas for extra crunch and color.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in a pan over medium heat to maintain flavor and texture.

Sharing my first attempt at making shrimp and rice brings back fond memories of friends raving about it. Their enthusiastic feedback made me realize I was onto something truly delicious!

FAQ

What type of rice is best for shrimp and rice?

Long-grain white rice or jasmine rice works wonderfully for this dish.

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw them completely before cooking.

How do I prevent shrimp from becoming rubbery?

Avoid overcooking them; they only need a few minutes until pink and opaque.

Print

Shrimp and Rice

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• Author: Ethan Brooks
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Shrimp and rice creates a comforting, flavorful dish that brings warmth to any table. Succulent shrimp are paired with fluffy jasmine rice, sautéed aromatics, and a hint of zesty lemon, making it an irresistible choice for family dinners or casual gatherings. This easy recipe is perfect for cooks of all skill levels, delivering a delightful meal that will impress friends and family alike.

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Ingredients

Scale 1x2x3x

• 1 lb large shrimp (peeled and deveined)
• 1 cup long-grain jasmine rice
• 3 cloves garlic (minced)
• 1 medium yellow onion (chopped)
• 1 bell pepper (chopped)
• 2 cups low-sodium chicken broth
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• Salt and pepper to taste

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Instructions

1. Chop onion and bell pepper; mince garlic.
2. In a large skillet, heat olive oil over medium heat. Sauté chopped onion and bell pepper until softened, about 5 minutes.
3. Add minced garlic and rinsed jasmine rice; toast until rice is slightly golden.
4. Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until rice absorbs liquid.
5. Fold in shrimp and lemon juice; cook until shrimp turn pink and opaque, about 5 minutes.
6. Fluff the mixture with a fork before serving. Garnish with parsley or extra lemon wedges if desired.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Sautéing
• Cuisine: Seafood

Nutrition

• Serving Size: 1 cup
• Calories: 350
• Sugar: 1g
• Sodium: 450mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 200mg

Keywords: Swap shrimp for chicken or add vegetables like snap peas for added crunch. Store leftovers in an airtight container for up to three days; reheat gently on the stove.