Craving a quick, healthy, and flavorful meal that's bursting with vibrant colors and tastes? Look no further than this delightful Shrimp and Vegetable Rice recipe! This dish is perfect for a weeknight dinner, a satisfying lunch, or even a light and impressive meal for guests. We're using fresh, seasonal vegetables to complement the succulent shrimp, creating a harmonious blend of textures and tastes that will leave you wanting more. The simple yet elegant flavors make this recipe surprisingly versatile – adapt it to your preferences by swapping out vegetables or adding a sprinkle of your favorite spices.
Forget complicated recipes and long prep times; this dish is surprisingly easy to master. Ready to dive into the deliciousness? Let's get started with the step-by-step instructions that will guide you through creating this incredible Shrimp and Vegetable Rice dish.
Tools Needed
- frying pan
- pot
Ingredients
- Medium Shrimp: 1 kg
- Celery Sticks: 4
- Corn Cob: 1
- Cilantro: 1 bunch
- Peas: 1 cup
- Bell Pepper: 1/2
- Carrots: 2
- Small Onion: 1
- Rice: 2 cups
- Serrano Chili Peppers: 3
- Garlic Cloves: 4
- Crushed Chili: 1 teaspoon
- Black Pepper: 1 teaspoon
- Paprika: 1 teaspoon
- Olive Oil
- Salt
Step-by-Step Instructions
Step 1. Prepare Ingredients
- Clean and devein the shrimp.
- slice the corn, dice the carrots and onions (julienne style for half an onion, chopped for the other half), thinly slice the bell pepper, and chop the celery.
Step 2. Cook Shrimp and Vegetables
- Heat olive oil in a frying pan. Add the shrimp, season with salt and pepper, and add 2 cloves of pressed garlic. Fry until cooked through and fragrant. Remove shrimp and set aside.
- In the same pan, add more olive oil. Sauté the carrots, peppers, and onions. Add celery and cook for about 10 minutes.
- Add the corn kernels, paprika, and crushed chili peppers. Cook for 4 minutes.
Step 3. Prepare and Cook Rice
- Add 2 cups of hot water and the rice. In a separate pan, lightly fry the rice with the remaining half onion and 2 cloves of pressed garlic until golden.
- Add the fried rice to the pan with the vegetables. Add another 2 cups of water, serrano chilies, peas, cilantro, and salt. Stir to combine.
Step 4. Combine and Simmer
- Cover the pot, reduce heat to medium, and simmer for approximately 25 minutes, or until the water is absorbed.
- Stir in the cooked shrimp and serve hot.
Read more: Quick & Easy Pantry Mexican Rice with Rotel
Tips
- Fry the shrimp separately before adding it to the rice to enhance its flavor.
- You can customize the vegetables according to your preference.
Nutrition
- N/A
FAQs
1. Can I use frozen shrimp?
Yes! Just make sure to thaw them completely and pat them dry before cooking to prevent them from steaming instead of browning.
2. What vegetables can I substitute?
Feel free to swap in your favorites! Broccoli, peas, carrots, bell peppers, and corn all work well. Just adjust cooking times as needed depending on the vegetable.
3. Can I make this ahead of time?
Yes, this recipe is great for meal prepping! Store leftovers in an airtight container in the refrigerator for up to 3 days.
This Shrimp and Vegetable Rice recipe is a guaranteed crowd-pleaser, offering a healthy and flavorful meal without sacrificing convenience. Enjoy the satisfying blend of textures and tastes, and don't hesitate to experiment with different vegetables and seasonings to personalize this versatile dish. Happy cooking!