Shrimp and Rice
A bright and savory dish with juicy shrimp and fluffy rice seasoned with savory flavors for a quick meal in 30 minutes or less.
Servings: 4
Calories: 395kcal
Ingredients
- 1 pound medium shrimp deveined, peeled, tails optional
- 2 teaspoons paprika, separated
- 1 ½ teaspoon Kosher salt, separated
- ½ teaspoon cayenne, separated
- ¼ cup unsalted butter
- 1 small yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 cup long-grain white rice
- 2 ½ cups low-sodium or unsalted chicken broth
- Zest of a lemon
- Chopped green onions and parsley for garnish, if desired
Instructions
- Pat the shrimp dry with a paper towel and transfer to a bowl. Season with 1 teaspoon paprika, ½ teaspoon Kosher salt, and ¼ teaspoon cayenne. Toss until evenly coated. Set aside until ready to use.
- Add the butter to a large, heavy-bottomed pan (will need a lid later) over medium heat and allow to melt. As soon as the butter has melted, add the onion and sauté until softened, about 4 minutes. Add the garlic and stir 1 minute. Add the rice and stir to coat, 1-2 minutes more.
- Next, add the chicken broth, lemon zest, 1 teaspoon paprika, 1 teaspoon Kosher salt, and ¼ teaspoon cayenne and stir to combine. Allow the mixture to reach a boil. Then, reduce the heat to maintain a gentle simmer, cover, and allow to simmer for 15 minutes. The rice should be al dente after this point (mostly cooked, with a little "bite" to it).
- Add the shrimp across the top of the rice and return the lid to the pan. Cook for about 10 minutes more. Remove from the heat once the shrimp is fully cooked through and completely opaque in the center. Garnish as desired, serve, and enjoy!
Nutrition
Calories: 395kcal | Carbohydrates: 42g | Protein: 28g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 216mg | Sodium: 1558mg | Potassium: 463mg | Fiber: 2g | Sugar: 2g | Vitamin A: 955IU | Vitamin C: 3mg | Calcium: 110mg | Iron: 1mg