Spiced Shrimp Rice
One-pan shrimp and rice infused with warm Middle Eastern spices—cumin, coriander, and cinnamon—finished with bright lemon. Ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 28g
Ingredients
- ¾ lb shrimp, peeled and deveined
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tsp ground cumin
- ½ tsp ground coriander
- 1 whole lemon
Instructions
- 1
Pour the broth into a 12-inch skillet and bring it to a boil over high heat, watching for large, rolling bubbles breaking the surface, about 3 minutes.
- 2
Add the rice to the boiling broth, stir once with a wooden spoon, and turn the heat down to low.
- 3
Sprinkle the cumin and coriander over the rice, stir once to distribute the spices evenly, then cover the skillet with a lid.
- 4
Simmer covered on low heat for 15 minutes—do not lift the lid—until the rice is nearly cooked and most of the liquid has been absorbed.
- 5
Remove the lid and scatter the shrimp pieces over the rice in an even layer, then cover again.
- 6
Simmer covered for 3 minutes until the shrimp turns opaque throughout—cut one in half to check that the center no longer looks translucent.
- 7
Cut the lemon in half and squeeze the juice of both halves over the rice and shrimp, then stir gently to combine.
- 8
Divide the rice and shrimp between two serving bowls and serve immediately.
Tools you’ll need
- 12-inch skillet with lid
- wooden spoon
- cutting board
- knife
- two serving bowls
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