A quick and flavorful dish combining tender shrimp, aromatic garlic, fluffy rice, and nutritious spinach for a satisfying meal.

Scale

400 grams (14 oz) large shrimp, peeled and deveined

1 cup (200 grams) long-grain white rice

2 cups (480 ml) water or vegetable broth

3 tablespoons (45 ml) olive oil

5 cloves garlic, minced

1 teaspoon paprika

½ teaspoon ground cumin

½ teaspoon chili flakes (optional)

1 teaspoon salt

½ teaspoon black pepper

2 cups (60 grams) fresh spinach

1 small onion, chopped

1 tablespoon (15 ml) lemon juice

2 tablespoons fresh parsley, chopped

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Rinse rice and cook with water or broth for 15–18 minutes until tender.

Season shrimp with salt, pepper, paprika, and cumin.

Heat olive oil, sauté onion, then add garlic.

Cook shrimp 2–3 minutes per side, then remove.

Sauté spinach until wilted.

Return shrimp, add rice, and mix well.

Finish with lemon juice and parsley, then serve warm.

Use fresh garlic for best flavor. Avoid overcooking shrimp. Substitute rice with quinoa or brown rice if desired.