Shrimp Rice Recipe
A quick and flavorful shrimp rice recipe made with jasmine rice, garlic butter shrimp, and savory aromatics in just 30 minutes.
Print Pin Servings: 4 Servings
Calories: 420kcal
Cost: $12
Equipment
- 1 Large skillet or wok For searing shrimp without overcrowding
- 1 Medium saucepan with lid for evenly cooking jasmine rice
- 1 Sharp knife For chopping onion, bell pepper, and green onions
- 1 Cutting board Use a stable surface for safe chopping
- 1 set Measuring cups and spoons For accurate ingredient measurements
- 1 Wooden spoon Ideal for stirring rice and folding in shrimp
Ingredients
Main Ingredients
- 1 pound shrimp peeled and deveined
- 2 tablespoon olive oil divided
- 3 cloves garlic minced
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoon butter unsalted
For the Rice
- 1.5 cups jasmine rice rinsed
- 3 cups chicken broth or vegetable broth
- 1 medium onion diced
- 1 bell pepper chopped
- 2 tablespoon soy sauce or tamari for gluten-free
- 1 tablespoon lemon juice freshly squeezed
- 2 stalks green onions sliced
- 0.25 teaspoon red pepper flakes optional
Instructions
- Rinse rice thoroughly
- Sauté onions and peppers
- Toast rice in oil
- Simmer rice in broth
- Pat shrimp dry and season
- Sear shrimp until pink
- Add garlic and butter to shrimp
- Let rice rest 5 minutes
- Fluff rice and mix with soy + lemon
- Fold in shrimp and garnish
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 300g | Calories: 420kcal | Carbohydrates: 40g | Protein: 28g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 180mg | Sodium: 850mg | Potassium: 520mg | Fiber: 2g | Sugar: 2g | Vitamin A: 900IU | Vitamin C: 25mg | Calcium: 85mg | Iron: 2.8mg