Tender shrimp, aromatic rice, and fresh vegetables create a colorful main for everyday or special occasions.
# Ingredients:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Rice and Grains
02 - 1 cup long-grain white rice, rinsed
→ Aromatics and Vegetables
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1 medium carrot, diced
06 - 1 red bell pepper, diced
07 - 1 cup frozen peas
→ Liquids and Fats
08 - 2 cups low-sodium chicken or vegetable broth
09 - 2 tablespoons olive oil
10 - Juice of 1 lemon
→ Seasonings and Fresh Herbs
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon ground cumin
13 - 1/2 teaspoon dried thyme
14 - 1/4 teaspoon chili flakes (optional)
15 - Salt and freshly ground black pepper, to taste
16 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium heat. Season the shrimp with salt, pepper, and half of the smoked paprika. Cook for 2–3 minutes per side until pink and opaque. Remove the shrimp from the pan and set aside.
02 - Add the remaining olive oil to the same pan. Sauté the chopped onion and diced carrot for 3–4 minutes until softened. Stir in the minced garlic, diced red bell pepper, cumin, thyme, and the remaining smoked paprika. Cook for 1 minute until fragrant.
03 - Add the rinsed long-grain white rice to the pan and stir to coat it with the aromatics. Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pan, and simmer for 15 minutes.
04 - Stir in the frozen peas and return the cooked shrimp to the pan, nestling them into the rice. Cover the pan again and cook for an additional 5 minutes, or until the rice is tender and the liquid has been fully absorbed.
05 - Remove the pan from the heat. Drizzle with fresh lemon juice, gently fluff the rice with a fork, and sprinkle with chopped fresh parsley before serving.
