One Pan Shrimp and Rice
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
30 mins
-
Total Time
35 mins
-
Servings
6 servings
-
Calories
327 kcal
-
Course
Main Course
-
Cuisine
American
One Pan Shrimp and Rice
Description
One Pan Shrimp and Rice begins by softening diced onions, green peppers, and mushrooms in olive oil, building a savory vegetable foundation. Jasmine rice is rinsed and cooked with oregano and chicken broth over the vegetables, absorbing their flavors and broth for a fragrant base. After resting briefly off-heat, seasoned shrimp are nestled into the rice, steaming gently to retain moisture and cook through without drying out. The gentle steaming after the initial rice cooking ensures shrimp remain tender and juicy, while still fully incorporated into the dish.
The combination of sautéed vegetables and herbs brings seasoning throughout the fluffy rice, while the addition of mushrooms adds earthiness and texture contrast. This recipe works well as a simple but complete meal by itself or with a fresh salad on the side, useful for weeknight dinners especially when you want an efficient single-pan method.
Leftover portions can be stored in airtight containers for up to four days. Using vegetable broth instead of chicken broth is a straightforward substitution that still keeps the dish flavorful. Additional vegetables can be added to customize the recipe based on seasonal availability or personal preference, increasing its versatility while maintaining the core shrimp and rice components.
Ingredients
- 1 ½ cup jasmine rice uncooked, Lundberg Organic White
- 3 tablespoons olive oil divided
- 1 onion small diced, small
- ½ cup green pepper small diced
- 4 ounces mushrooms small diced
- 1 garlic minced, clove
- 1 teaspoon oregano
- ¾ teaspoon salt divided
- ¾ teaspoon black pepper divided
- 2 ¼ cups chicken broth or vegetable broth
- 1 pound Shrimp peeled and de-veined, large or jumbo
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.
Notes
- Store leftovers in airtight containers for up to 4 days to maintain freshness.
- Vegetable broth can replace chicken broth without compromising flavor.
- Add other vegetables you have on hand to enhance the dish's variety and nutrition.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
