Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup long-grain rice (basmati or jasmine)
- 3 cloves garlic, minced
- 1 medium yellow onion, diced
- 1 cup bell peppers (any color), chopped
- 2 cups low-sodium chicken broth
- 2 tbsp olive oil
- 1 tsp paprika
- Salt and pepper to taste
- Optional: cayenne pepper for heat
Instructions
- Prepare your ingredients by measuring the rice, chopping vegetables, and peeling the shrimp.
- In a large skillet over medium heat, add olive oil until shimmering. Sauté diced onions and garlic for about 3 minutes until fragrant.
- Stir in chopped bell peppers and cook until softened slightly. Add shrimp and sauté until they turn pink and opaque (about 5 minutes).
- Pour in chicken broth and add rinsed rice; bring to a gentle boil while stirring occasionally.
- Reduce heat to low, cover tightly, and simmer for 18-20 minutes or until rice absorbs all liquid and becomes fluffy.
- Fluff the rice with a fork, season with paprika, salt, pepper, and cayenne if desired. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Seafood
Nutrition
- Serving Size: 1 cup cooked dish (about 250g)
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 180mg