Description
A simple and flavorful one-pan dish featuring seasoned shrimp, fluffy rice, and colorful vegetables—perfect for meal prep or quick weeknight dinners.
Ingredients
450 g (1 lb) large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon lemon juice
1 cup (200 g) long-grain white rice
2 cups (480 ml) chicken or vegetable broth
1 tablespoon olive oil
2 cloves garlic, minced
½ teaspoon salt
1 cup (150 g) bell peppers, diced
1 cup (150 g) broccoli florets
½ cup (75 g) shredded carrots
½ cup (75 g) peas
Instructions
Season shrimp with spices, olive oil, and lemon juice.
Heat oil in a pan and sauté garlic.
Add rice and toast lightly.
Pour in broth, add salt, and bring to a boil.
Add vegetables, cover, and simmer for 12–15 minutes.
Cook shrimp in the same pan for 2–3 minutes per side.
Mix everything together and adjust seasoning.
Garnish and serve.
Notes
Use fresh or thawed shrimp for best results
Adjust spices to taste
Store in airtight containers for up to 4 days
Add a splash of water when reheating to keep rice moist
- Prep Time: 15 minutes
- Cook Time: 20 minutes