10-Min Seafood Rice with Chili Crisp
Quick Peruvian-style rice with shrimp and mussels, finished with chili oil and lime. One skillet, zero fuss — dinner in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 412
- Protein
- 28g
freshsatisfyingperuvianshrimptenderfluffyweeknightrice-bowl
Ingredients
- 2 cups cooked white rice
- ½ lb large shrimp, peeled and deveined
- ½ lb mussels, cleaned
- 3 tbsp chili crisp (or similar hot oil)
- 1 whole lime
- ¾ cup white fish stock or seafood broth
- ¼ cup fresh cilantro, roughly chopped
Instructions
- 1
Heat 1 tbsp chili crisp in a large skillet over medium-high heat until shimmering, about 60 seconds.
- 2
Add shrimp and mussels, stirring occasionally, until shrimp turn pink and mussels open, 4–5 minutes.
- 3
Pour in broth and stir gently to combine, then add the cooked rice and fold until heated through, 2 minutes.
- 4
Squeeze lime juice over top, then stir in remaining 2 tbsp chili crisp and half the cilantro.
- 5
Divide between bowls and garnish with remaining cilantro. Serve immediately.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon
- bowls for serving
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
