One Pan Shrimp and Rice

Name: One Pan Shrimp and Rice
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1 ½ cup uncooked Lundberg Organic White Jasmine Rice; 3 tablespoons olive oil; 1 small onion; ½ cup green pepper; 4 ounces mushrooms; 1 garlic clove; 1 teaspoon oregano; ¾ teaspoon salt; ¾ teaspoon black pepper; 2 ¼ cups chicken/vegetable broth; 1 pound large or jumbo shrimp

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5.0

396 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
6 servings
Calories
327 kcal
Course
Main Course
Cuisine
American

One Pan Shrimp and Rice

Xia Schmidt

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Quick and easy to make, this one pan shrimp and rice is ready to serve in around 30 minutes. Perfect to serve as an easy comforting weeknight family meal.

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Ingredients

Servings

1 ½ cup uncooked Lundberg Organic White Jasmine Rice
3 tablespoons olive oil divided
1 small onion small diced
½ cup green pepper small diced
4 ounces mushrooms small diced
1 garlic clove minced
1 teaspoon oregano
¾ teaspoon salt divided
¾ teaspoon black pepper divided
2 ¼ cups chicken/vegetable broth
1 pound large or jumbo shrimp peeled and de-veined

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Instructions

Rinse the rice with water to remove excess starch, set aside.
Heat a large deep pan over medium heat. Add two tablespoons olive oil, onions, peppers and mushrooms and cook until the vegetables soften and the onions become lightly golden, about 5 minutes.
Add the garlic and cook until it becomes fragrant, about 1 more minute.
Transfer the rinsed rice on top of the vegetables. Season with oregano, ½ teaspoon salt and ½ teaspoon pepper and cook with the vegetables for 2-3 minutes, stirring frequently. Add the chicken broth on top, bring to a boil, then simmer and cook for 15 minutes covered with a tight-fitting lid. Remove rice from heat and keep covered for 5 minutes before adding the shrimp.
Combine the shrimp with the remaining olive oil, salt and pepper in a small bowl. Nestle the shrimp into the rice when done cooking, cover and allow it to steam with the rice for 5 minutes. Remove the lid. Using tongs, flip the shrimp. Replace the lid and continue cooking until the shrimp are pink and opaque, about 5 minutes longer.
Fluff the rice with the shrimp and garnish with cilantro, if desired.

Equipments used:

Notes

Storage: Store any leftovers in an airtight container. They will last up to 4 days.
Substitutes: You can add in whatever vegetables you have to this dish. You can use vegetable broth in the place of chicken broth.

Nutrition Information

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Calories 327kcal (16%) Carbohydrates 42g (14%) Protein 20g (40%) Fat 8g (12%) Saturated Fat 1g (5%) Cholesterol 191mg (64%) Sodium 1235mg (51%) Potassium 222mg (6%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 234IU (5%) Vitamin C 15mg (17%) Calcium 132mg (13%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 327 kcal

% Daily Value*

Calories	327kcal	16%
Carbohydrates	42g	14%
Protein	20g	40%
Fat	8g	12%
Saturated Fat	1g	5%
Cholesterol	191mg	64%
Sodium	1235mg	51%
Potassium	222mg	5%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	234IU	5%
Vitamin C	15mg	17%
Calcium	132mg	13%
Iron	2mg	11%