25-Min Seafood Rice—Peruvian Style
Shrimp and mussels seared with garlic and white wine, folded into fluffy rice with a tangy red onion salsa on the side. Lima street-food vibes, done in one skillet.
- Total time
- 25 min
- Servings
- 2
- Calories
- 445
- Protein
- 28g
Ingredients
- 2 cups cooked white rice
- ½ lb shrimp, peeled and deveined
- ½ lb mussels, cleaned
- ½ cup dry white wine
- 1 medium red onion, thinly sliced
- 3 tbsp fresh lime juice
- ¼ cup fresh cilantro, chopped
- 1 tbsp ají amarillo paste (or hot sauce)
Instructions
- 1
Make salsa criolla: toss red onion with 2 tbsp lime juice and a pinch of salt. Set aside for 5 minutes.
- 2
Heat 1 tbsp olive oil in a large skillet over medium-high until it shimmers, about 60 seconds.
- 3
Add shrimp and mussels, sauté until shrimp turns pink and mussel shells start to open, 3–4 minutes.
- 4
Pour in white wine and scrape up any browned bits from the pan. Simmer 2 minutes until mussels fully open.
- 5
Stir in cooked rice, ají amarillo paste, and remaining 1 tbsp lime juice. Toss gently over medium heat for 2 minutes.
- 6
Divide rice between bowls, top with cilantro, and serve with salsa criolla on the side.
Tools you’ll need
- large skillet (12-inch)
- cutting board
- knife
- small bowl
- wooden spoon
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