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- Large shrimp: 1 lb (450g), peeled and deveined - Jasmine rice: 1 cup - Chicken broth: 2 cups - Garlic: 4 cloves, minced - Onion: 1 small, finely chopped - Bell pepper: 1 (red or yellow), diced - Olive oil: 2 tablespoons - Spices: 1 tsp smoked paprika, 1 tsp cumin - Fresh parsley and lemon wedges for serving When I prepare this dish, I focus on fresh ingredients. Large shrimp are my go-to; they cook fast and taste great. Jasmine rice adds a nice texture and absorbs all the flavors. For broth, I prefer chicken broth for a rich taste. Aromatics are key in this recipe. I always use fresh garlic for its bold flavor. Onions and bell peppers add sweetness and crunch. When you chop these, aim for small pieces so they cook evenly. Seasonings complete the dish. Olive oil helps everything sauté well. Smoked paprika gives a warm, smoky taste. Cumin adds depth and a hint of earthiness. Finally, fresh parsley and lemon wedges help brighten the meal. They give a fresh pop of color and taste when you serve it. For the full recipe, check out the detailed steps. Start by gathering all your ingredients for One Pan Garlic Shrimp and Rice. This will make cooking easier and faster. - Shrimp: For the shrimp, choose large ones. Peel and devein them. To peel shrimp easily, hold the tail and pull off the shell. For deveining, use a sharp knife to make a small cut along the back and remove the black vein. - Vegetables: Finely chop 1 small onion and dice 1 bell pepper. You can use red or yellow. This adds color and flavor. - Garlic: Mince 4 cloves of garlic. Fresh garlic gives the best taste. - Rice: Measure 1 cup of jasmine rice. It has a nice aroma and pairs well with shrimp. 1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. 2. Add the chopped onion and bell pepper. Sauté for 3-4 minutes until soft. 3. Stir in the minced garlic and cook for 1 more minute. You want it fragrant, not burnt. 4. Add the shrimp to the pan. Season with salt, pepper, 1 teaspoon smoked paprika, and 1 teaspoon cumin. Cook until the shrimp turns pink, which takes about 2-3 minutes. Remove the shrimp and set aside. 1. In the same skillet, add the 1 cup of jasmine rice. Stir well to coat the rice in the oil and mix with the veggies. 2. Toast the rice for about 2 minutes. This adds flavor and depth. 3. Pour in 2 cups of chicken broth. Bring it to a boil, then reduce the heat to low. 4. Cover the skillet and let it simmer for about 15 minutes. The rice should absorb all the liquid. 5. Once the rice is cooked, return the shrimp and add 1 cup of frozen peas. Stir gently to mix everything. Heat until warmed through. Enjoy this simple, tasty dish that comes together in one pan! For the full recipe, check the earlier section. To know if shrimp is cooked, you should look for its color. Perfectly cooked shrimp turns a bright pink. The flesh should look opaque. It should also have a firm texture. Overcooking shrimp makes it tough. To avoid this, cook shrimp for only 2-3 minutes. Once it turns pink, take it off the heat. Jasmine rice is a great choice for this dish. To cook it well, rinse the rice before using. This step removes excess starch and helps it stay fluffy. Use the right water-to-rice ratio; two cups of broth for one cup of rice works well. To prevent mushy rice, avoid stirring too much while it cooks. Let it simmer undisturbed. Want to spice things up? Consider adding red pepper flakes or fresh herbs. Fresh basil or cilantro can add a nice touch. You can also try lemon zest for a fresh twist. Letting the dish rest for a few minutes before serving is key. This allows flavors to blend together. Enjoy your meal even more with these simple tweaks! For the full recipe, check out the original instructions. {{image_2}} You can switch shrimp for chicken if you prefer. Use 1 pound of diced chicken breast. Cook it the same way as the shrimp. For a plant-based option, try tofu. Use firm tofu and cut it into cubes. Sauté the tofu until golden, then add it to the rice. To change the flavor, experiment with spices. Try adding cayenne pepper for heat or curry powder for warmth. You can also use fresh herbs like basil or cilantro. Seasonal vegetables are great in this dish. Add zucchini in summer or butternut squash in fall for freshness and color. To feed more people, double the recipe. Use a larger pan to hold everything. You can also make this dish ahead of time. Cook it fully and store it in the fridge for up to three days. For storage, use airtight containers to keep it fresh. To keep your One Pan Garlic Shrimp and Rice fresh, use airtight containers. Glass containers work well, as they do not absorb odors. Plastic containers are also fine, but ensure they seal tightly. Store your leftovers in the fridge within two hours of cooking. This will help keep the dish safe to eat. When reheating, I recommend using a skillet or pan. This method keeps the shrimp tender. Heat on low, adding a splash of chicken broth or water to avoid drying out the shrimp. Stir gently and heat until warm. You can also use a microwave, but watch the time closely. Heat in short bursts to maintain texture. You can freeze One Pan Garlic Shrimp and Rice for up to three months. Place it in a freezer-safe container. Make sure to leave some space for expansion. When you're ready to eat, thaw it in the fridge overnight. Reheat in a skillet with a bit of broth to restore moisture. Enjoy your meal without worry! Yes, you can prep One Pan Garlic Shrimp and Rice ahead of time. This meal is great for meal prep. Here’s how to do it: - Cook the shrimp: You can cook the shrimp earlier in the day. When they are done, cool them and store them in the fridge. - Prepare the rice: Cook the rice but leave it slightly underdone. It will finish cooking when you reheat the meal. - Chop the veggies: Cut the onion, bell pepper, and garlic. Store them in a container for easy use. This way, you save time when you want to enjoy this tasty dish! Pairing One Pan Garlic Shrimp and Rice with the right sides can enhance your meal. Here are some great options: - Green salad: A fresh green salad with light dressing adds a nice crunch. - Steamed veggies: Broccoli or green beans provide color and nutrients. - Garlic bread: This adds a comforting touch and complements the garlic flavor. - Corn on the cob: Sweet corn pairs well with the savory shrimp. These sides make your meal balanced and delicious! You can easily change the spice level in One Pan Garlic Shrimp and Rice. Here’s how: - For milder flavor: Reduce the smoked paprika and cumin. You can also skip adding black pepper. - For more heat: Add a pinch of cayenne pepper or crushed red pepper flakes. Start with small amounts and taste as you go. This way, you can make the dish just how you like it! You learned how to make a tasty One Pan Garlic Shrimp and Rice. We covered ingredients, steps, and tips to ensure success. Remember, cooking shrimp just right keeps it juicy. Perfectly cooked rice adds to the dish's texture. Feel free to explore variations based on your tastes or dietary needs. Storing leftovers is easy, ensuring past meals stay fresh. With these methods, you can impress your guests or enjoy a wonderful meal at home. Enjoy your cooking and have fun experimenting!

One Pan Garlic Shrimp and Rice

Discover the deliciousness of One Pan Garlic Shrimp and Rice, a simple and flavorful recipe perfect for busy weeknights. With tender shrimp, fluffy jasmine rice, and vibrant vegetables, this dish is both satisfying and easy to prepare. Get ready for a savory meal that's ready in just 35 minutes! Click through to explore the full recipe and bring this tasty dish to your dinner table tonight!
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Ingredients
  

1 lb (450g) 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

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

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.

    Stir in the minced garlic and cook for another minute until fragrant.

      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.

        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.

          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.

            Once the rice is cooked, add the frozen peas and cooked shrimp back to the pan. Stir gently to combine and heat through.

              Allow the skillet to sit off the heat for a few minutes for flavors to meld together.

                Garnish with fresh parsley and serve with lemon wedges on the side for a zesty finish.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4