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Shrimp and Rice with Peas and Carrots

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A quick and savory shrimp and rice dish loaded with peas and carrots, perfect for a weeknight dinner or meal prep.

Ingredients

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  • 1 pound shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 cup long-grain white rice
  • 2 cups chicken broth or water
  • 1 cup frozen peas and carrots mix
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley (optional)
  • Lemon wedges for serving (optional)

Instructions

  1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add shrimp, season with salt, pepper, and paprika, and cook for 2–3 minutes per side until pink and opaque. Remove and set aside.
  2. In the same skillet, add the remaining tablespoon of olive oil and sauté onion and garlic until softened, about 2–3 minutes.
  3. Add the rice and stir for 1–2 minutes to lightly toast it.
  4. Pour in chicken broth or water, bring to a boil, then reduce heat to low. Cover and simmer for 15–18 minutes, or until rice is cooked and liquid is absorbed.
  5. Stir in frozen peas and carrots, cover, and cook for another 3–5 minutes until vegetables are heated through.
  6. Return the cooked shrimp to the skillet and mix everything together. Adjust seasoning as needed.
  7. Garnish with chopped parsley and serve with lemon wedges if desired.

Notes

  • Use precooked shrimp for faster preparation—just add at the end to heat through.
  • Brown rice can be used but requires longer cooking time and more liquid.
  • Add a dash of soy sauce or hot sauce for extra flavor.

Nutrition

Find it online: https://tastyera.com/shrimp-and-rice-with-peas-and-carrots/