10-Minute Seafood & Rice Skillet
A Peruvian-inspired one-pan seafood rice with shrimp, mussels, and a cilantro-lime broth. Ready in 10 minutes—no long simmer required.
- Total time
- 10 min
- Servings
- 2
- Calories
- 420
- Protein
- 28g
Ingredients
- 2 cups cooked white rice (or 2 cups pre-cooked)
- ½ lb large shrimp, peeled and deveined
- ½ lb mussels, cleaned and debearded
- 1 cup chicken or seafood broth
- ¼ cup fresh cilantro, chopped
- 1 whole lime (juiced)
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
Instructions
- 1
Heat olive oil in a large skillet over medium-high heat until shimmering, about 60 seconds.
- 2
Add garlic and diced bell pepper; sauté 90 seconds until fragrant and pepper softens.
- 3
Add shrimp and mussels, spreading them in a single layer; cook 2 minutes without stirring.
- 4
Pour in broth and lime juice, then stir gently until mussels start to open, about 2 minutes.
- 5
Add cooked rice and cilantro; toss until heated through and mussels are fully open, 90 seconds.
- 6
Discard any unopened mussels. Season with salt and pepper; serve hot in bowls.
Tools you’ll need
- 12-inch skillet or larger
- wooden spoon
- measuring cups
- knife and cutting board
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