One Pan Garlic Shrimp and Rice Tasty Weeknight Meal

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup jasmine rice
• 2 cups chicken broth
• 4 cloves garlic, minced
• 1 small onion, finely chopped
• 1 bell pepper red or yellow, diced
• 1 cup frozen peas
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• to taste salt and pepper
• for garnish fresh parsley, chopped
• for serving lemon wedges

Instructions

1. Heat olive oil in a large skillet or pan over medium heat. Add the chopped onion and bell pepper, and sauté for 3-4 minutes until softened.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the shrimp to the pan, season with salt, pepper, smoked paprika, and cumin. Cook until the shrimp turns pink, about 2-3 minutes. Remove the shrimp from the pan and set aside.
4. In the same skillet, add the jasmine rice and stir well to combine with the vegetables. Toast the rice for about 2 minutes, stirring frequently.
5. Pour in the chicken broth, bring to a boil, then reduce heat to low. Cover the skillet and let simmer for about 15 minutes, or until the rice has absorbed the liquid.
6. Once the rice is cooked, add the frozen peas and cooked shrimp back to the pan. Stir gently to combine and heat through.
7. Allow the skillet to sit off the heat for a few minutes for flavors to meld together.
8. Garnish with fresh parsley and serve with lemon wedges on the side for a zesty finish.