Description
This Shrimp and Rice Skillet is a flavorful one-pan meal featuring tender shrimp, vibrant zucchini, cherry tomatoes, and seasoned rice cooked in a savory tomato and chicken broth base. Easy to prepare and perfect for a weeknight dinner, it offers a balanced blend of protein, veggies, and grains.
Ingredients
Scale
Vegetables and Seasonings
- 1 tbsp olive oil
- 1 zucchini chopped
- 2 cloves garlic minced
- 2 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- pinch red pepper flakes
- 1 cup halved cherry tomatoes
- fresh basil for garnish
Other Ingredients
- 2 tbsp tomato paste
- 1 cup white rice
- 3 cups chicken broth
- 1 lb shrimp peeled and deveined
Instructions
- Heat the oil: Heat olive oil in a large pan over medium heat. Add the chopped zucchini and sauté for 2-3 minutes, tossing occasionally to ensure even cooking.
- Add seasonings and tomato paste: Stir in minced garlic, Italian seasoning, salt, black pepper, red pepper flakes, and tomato paste. Cook for 1-2 minutes, stirring constantly to develop the flavors.
- Toast the rice: Add the white rice to the skillet and toast it for about one minute while stirring, which enhances its flavor and texture.
- Cook the rice: Pour in the chicken broth and stir to combine. Bring the mixture to a gentle boil, then cover the pan and cook for 12 minutes, stirring every 1-2 minutes to prevent rice from sticking and ensure even cooking.
- Add shrimp and tomatoes: Stir in the halved cherry tomatoes and raw shrimp. Continue cooking covered for another 4 minutes or until the shrimp turns opaque and rice is tender.
- Garnish and serve: Remove from heat, garnish with fresh basil, and serve hot straight from the skillet.
Notes
- You can substitute chicken broth with vegetable broth to make it vegetarian-friendly; also swap shrimp with firm tofu or chickpeas.
- For a gluten-free version, ensure the chicken broth or substitutes are certified gluten-free.
- Adjust red pepper flakes to your preferred spice level or omit if sensitive to heat.
- If you prefer a little creamy texture, stir in a splash of cream or coconut milk at the end of cooking.
- Make sure to stir frequently during rice cooking to avoid burning or sticking.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 150 mg
