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Shrimp Rice Vegetables

Shrimp Rice Vegetables
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A quick, flavorful, and nutritious Shrimp Rice Vegetables recipe combining succulent shrimp, fluffy rice, and vibrant vegetables. Perfect for busy weeknights, this one-pan dish offers a balanced meal packed with lean protein, fiber-rich vegetables, and satisfying grains, ready in about 30 minutes with minimal cleanup.

Ingredients

Scale

Proteins

  • 12 oz fresh or frozen shrimp, peeled and deveined

Grains

  • 1 cup long-grain white or brown rice

Vegetables

  • 1 bell pepper, chopped
  • 1/2 cup peas
  • 1/2 cup carrots, diced
  • 1/2 cup green beans, chopped
  • 2 cloves garlic, minced
  • 1 small onion, minced

Oils and Sauces

  • 2 tablespoons olive oil or butter
  • 2 tablespoons soy sauce (or tamari/coconut aminos for gluten-free)

Optional Spices and Garnishes

  • Black pepper, to taste
  • Red pepper flakes, to taste
  • Fresh herbs like parsley or green onions, for garnish

Instructions

  1. Prep Your Ingredients: Peel and devein shrimp if needed. Wash, chop vegetables into bite-sized pieces, and mince garlic and onion to ensure smooth and quick cooking.
  2. Cook the Rice: Prepare rice according to package instructions until fluffy. Using pre-cooked or leftover rice can speed up the process.
  3. Sauté Aromatics and Vegetables: Heat olive oil or butter in a large pan over medium heat. Add minced garlic and onion and cook until fragrant. Toss in chopped vegetables and sauté until tender but crisp, preserving texture and nutrients.
  4. Cook the Shrimp: Add shrimp to the pan with vegetables, lightly season, and cook until shrimp are pink and opaque, about 2-3 minutes per side.
  5. Combine Rice and Sauce: Stir in cooked rice and drizzle soy sauce over the mixture. Toss everything together to combine flavors evenly. Cook an additional 2–3 minutes to heat through and absorb the sauce.
  6. Final Touch: Taste and adjust seasoning with salt, pepper, or extra soy sauce as needed. Garnish with fresh herbs like parsley or green onions before serving.

Notes

  • Use day-old rice to prevent mushiness and enhance texture.
  • Do not overcook shrimp; cook just until pink to keep tender texture.
  • Chop vegetables uniformly for even cooking.
  • Use high heat sauté to keep vegetables crisp and shrimp nicely seared.
  • Finish with fresh herbs such as parsley or cilantro for extra zest and color.

Nutrition

Keywords: shrimp rice vegetables, quick shrimp dinner, healthy shrimp recipes, one-pan shrimp meal, nutritious shrimp stir-fry

Find it online: https://mydishez.com/shrimp-rice-vegetables/