Spiced Shrimp Rice
Tender shrimp and fluffy rice cooked together with warm Middle Eastern spices in one pan. Ready in 20 minutes with minimal cleanup.
- Total time
- 20 min
- Servings
- 2
- Calories
- 475
- Protein
- 28g
Ingredients
- 1 cup long-grain white rice
- ¾ lb shrimp, peeled and deveined
- 1.75 cups water
- 2 tablespoons olive oil
- 1.5 teaspoons cumin, paprika, and cinnamon, mixed together
- ½ teaspoon salt and pepper
Instructions
- 1
Pour 2 tablespoons olive oil into a 10-inch skillet and set it over medium-high heat for 90 seconds, until the oil shimmers and slides easily when you tilt the pan.
- 2
Pour the 1 cup of rice into the hot oil and stir constantly for 2 minutes, until the rice turns light golden and smells nutty, so it doesn't stick to the pan.
- 3
Sprinkle the 1.5 teaspoons of mixed spices over the rice and stir for 30 seconds until fragrant.
- 4
Pour in 1.75 cups of water and add 0.5 teaspoon of salt and pepper, then stir once to combine.
- 5
Bring the water to a boil over medium-high heat, watching for large bubbles breaking the surface, about 3 minutes.
- 6
Reduce heat to low, cover the skillet with a lid, and simmer undisturbed for 12 minutes, until the water is nearly absorbed and rice grains are soft.
- 7
Remove the lid and scatter the 0.75 lb of shrimp evenly over the rice in a single layer.
- 8
Cover the skillet again and cook over low heat for 3 minutes, until the shrimp turn from gray to pink throughout.
- 9
Remove the skillet from heat and let it rest, covered, for 2 minutes so the flavors settle.
- 10
Fluff the rice with a fork, gently mixing the shrimp throughout, then divide between two bowls and serve immediately.
Tools you’ll need
- 10-inch skillet with lid
- wooden spoon
- fork
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