Economical One-Pot Shrimp and Rice
This economical and flavorful one-pot shrimp and rice dish is perfect for a quick and easy weeknight meal.
Equipment
- Large skillet or Dutch oven
- Fork
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion
- 2 cloves garlic
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- 1 pound medium shrimp
- ½ cup frozen peas optional
- Fresh parsley or cilantro chopped, for garnish
- Lemon wedges for serving
Instructions
Preparation
- Heat olive oil in a large skillet or Dutch oven over medium heat, then add chopped onion and cook for 3-5 minutes until softened.
- Stir in minced garlic and cook for 1 minute until fragrant.
Cooking
- Add long-grain white rice to the skillet, stir to coat, and cook for 2-3 minutes until translucent.
- Stir in paprika, oregano, and black pepper, cooking for 30 seconds more.
- Pour in broth, bring to a boil, then reduce heat, cover, and simmer for 15-18 minutes until liquid is absorbed and rice is nearly tender.
- Gently stir in shrimp and frozen peas, cover, and cook for another 3-5 minutes until shrimp are pink and opaque and rice is fully cooked.
Serving
- Remove from heat, let sit covered for 5 minutes, then fluff with a fork.
- Garnish with fresh parsley or cilantro and serve immediately with lemon wedges.
Notes
For extra flavor, you can sauté the shrimp separately before adding them back to the rice, but cooking them in the pot streamlines the process. Adjust spices to your preference. This dish is also great with a squeeze of fresh lime juice at the end instead of lemon.