Description
You’ll love this simple and healthy shrimp and rice recipe, prepared Mediterranean-style with peas, chopped veggies, and a few spices.
Add your favorite salad and call it dinner!
Ingredients
Scale
- 2 cups Basmati rice, rinsed (see notes)
- Extra virgin olive oil
- 1 red onion, chopped
- 1 red bell pepper, cored and chopped
- 2 garlic cloves, minced
- 1 cup frozen peas, rinsed quickly to separate
- ½ cup packed chopped fresh parsley, more for later
- Kosher salt
- 1 tsp coriander
- 3/4 tsp mild chile pepper (I used Aleppo pepper flakes)
- ½ tsp cumin
- ½ tsp paprika
- ¼ tsp ground turmeric
- 2 1/4 cups water
- Scant 1 lb large shrimp, thawed if frozen, peeled and deveined
Instructions
- Rinse the rice well and place it in a large bowl. Cover with water and let it soak for 15 to 20 minutes or until you can easily break one grain of rice. Drain well.
- In a large deep pan (with a lid), heat 3 tbsp extra virgin olive oil over medium heat. Add the onions, bell peppers, garlic, peas, and parsley. Season with kosher salt. Cook for 3 minutes or so, tossing regularly. Add coriander, Aleppo pepper, cumin, and paprika. Cook for another 2 to 3 minutes or so, tossing occasionally, until the vegetables have soften a bit.
- Add the rice (well drained) and season with a good pinch of kosher salt. Add water. Bring to a boil until the liquid has reduced by about 1/2 (you should be able to see the rice, liquid should be barely covering the top). Turn the heat to low. Cover and let the rice cook for 15 to 20 minutes or until fully cooked and not hard nor chewy.
- While the rice is cooking, pat the shrimp dry and toss with a bit of kosher salt.
- Uncover the pan and add the shrimp nestling it into the rice. Cover and cook for 3 to 5 minutes more or until the shrimp is pink and fully cooked.
- Garnish with fresh parsley and serve!
Notes
- Cook’s Tip: Do not skip rinsing and soaking the rice for a few minutes. This helps get rid of excess starch and makes all the difference in cooking the rice evenly and quickly. To save time, you can prep the vegetables while the rice is soaking.
- Rice Substitutions: You can use white long grain rice in place of basmati rice here. You may need to soak it for a while longer until you are easily able to break one grain of rice between your thumb and index finger, then proceed with the recipe as written. To use brown rice, soak it for at least 90 minutes or overnight. Drain and follow the recipe, only you may add a little bit more water than what’s listed in the recipe (about 1/2 cup more) and budget a few extra minutes for the rice to fully cook (at least 15 more minutes). Brown rice is a more Mediterranean diet friendly option, still, it is not a straightforward substitution here and it may take a bit more tinkering.
- Leftovers: Save leftovers in the fridge in a tight-lid glass container for 2 days. Reheat in a skillet over medium heat, tossing as needed (I like to leave the shrimp out when I warm up the rice, adding it in last minute so it doesn’t get too dry or rubbery).
- Visit our online shop to browse quality Mediterranean ingredients including olive oils and spices used in this recipe.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Seafood/Dinner
- Method: Stovetop
- Cuisine: Mediterranean