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.

Ingredients

Scale

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

Instructions

Chop onion and bell pepper; mince garlic.
In a large skillet, heat olive oil over medium heat. Sauté chopped onion and bell pepper until softened, about 5 minutes.
Add minced garlic and rinsed jasmine rice; toast until rice is slightly golden.
Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until rice absorbs liquid.
Fold in shrimp and lemon juice; cook until shrimp turn pink and opaque, about 5 minutes.
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.