Shrimp and rice

Ingredients

• 500 gshelled and deveined shrimp
• 1/2 tspsalt
• 1/2 tsppepper
• 60 ml (1/4 cup)olive oil
• 1/2 tspchilli flakes (see recipe note)
• 15 ml (1 tbsp)olive oil
• 1 mediumonion, chopped
• 150 g (1 cup)red pepper, diced
• 3 clovesgarlic
• 1 tspdried oregano
• 185 g (1 cup)long-grain rice
• 250 ml (1 cup)vegetable stock
• 125 ml (1/2 cup)white wine (see recipe note)
• 375–500 ml (1 1/2–2 cups)water
• 15 g (1/4 cup)fresh parsley, chopped
• 15 g (1/4 cup)fresh dill, chopped
• 1lemon

Instructions

1. 1

   Rinse the rice

   Rinse the rice, put it in a bowl and cover it with water. Set it aside.

2. 2

   Season the shrimp

   Rinse and drain the shrimp thoroughly, then season with the salt and pepper.

3. 3

   Fry the shrimp

   Heat the 60 ml olive oil in a large frying pan over medium-high heat. Fry the shrimp, adding the chilli flakes after about 1 minute, until cooked through; this should take about 3 minutes in total. Cook in batches if needed. Lift the shrimp into a bowl with a slotted spoon or spatula, and pour the liquid left in the pan into a measuring jug to reserve.

4. 4

   Cook the vegetables

   Without cleaning the frying pan, heat the remaining 15 ml olive oil. Add the onion, red pepper, garlic and dried oregano, then cook over medium heat for 3–5 minutes, stirring constantly.

5. 5

   Add the rice

   Drain the rice and add it to the pan. Cook for a few minutes, until the grains look opaque. Measure the reserved shrimp liquid and top it up with water to make 375 ml (1 1/2 cups). Pour it into the pan, then add the vegetable stock and wine. Stir well.

6. 6

   Simmer the rice

   Bring the mixture to the boil, then reduce the heat to low, cover the pan and cook for about 15–20 minutes. Check every 5 minutes that liquid remains; if the pan looks too dry, add more water in 60 ml (1/4 cup) amounts.

7. 7

   Stir in herbs

   After 15–20 minutes, check that the rice is cooked. Stir in the shrimp, parsley and dill, cover and cook for another 3–5 minutes, until the shrimp is heated through.

8. 8

   Add lemon juice

   Before serving, squeeze the juice of half the lemon into the pan and stir to combine. Serve with extra lemon wedges.

9. 9

   Serve the dish

   Enjoy.

What is shrimp and rice?

Shrimp and rice is a straightforward one-pan meal, pairing seafood with rice cooked in a savoury, seasoned liquid. This American-style version combines onion, red pepper, garlic and oregano with parsley, dill and lemon.

The method builds flavour in the same pan: the shrimp is fried first, then its cooking liquid is saved for the rice. Adding the shrimp back near the end helps keep it tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 489 calories, 30g protein, 47g carbs, 18g fat.

Rice supplies most of the carbohydrates, while olive oil contributes much of the fat and shrimp provides the main source of protein. Serve with a green salad or extra vegetables if you would like more fresh produce alongside the rice.

Rinse and prepare the rice

Rinsing: The recipe starts by rinsing and soaking the rice while you prepare the shrimp. Drain it well before it goes into the pan so excess soaking water does not change the cooking liquid.

Toasting: Cooking the drained rice until it looks opaque gives the grains a brief chance to toast before liquid is added. Stir it into the vegetables so the grains are coated.

Build flavour in the pan

Shrimp: Fry the shrimp in batches if the pan is crowded, and remove it once cooked. Keep the liquid it releases; it is measured and used with water to start the rice.

Vegetables: Cook the onion, red pepper, garlic and oregano in the same pan without cleaning it. Stir constantly for 3–5 minutes, as directed, to soften the vegetables and combine their flavours.

Keep the rice on track

Liquid: The rice cooks with reserved shrimp liquid, water, vegetable stock and wine. Check the pan every 5 minutes during its 15–20-minute covered simmer, and add water in 60 ml (1/4 cup) amounts if it appears too dry.

Doneness: Check the rice after the simmering time; it should be cooked before you add the shrimp and herbs. If it needs longer, continue checking that there is enough liquid in the pan.

Finish with herbs and lemon

Fresh herbs: Parsley and dill go in with the cooked shrimp, rather than at the start. A further 3–5 minutes covered lets the shrimp heat through while keeping the herbs fresh-tasting.

Lemon: Stir the juice of half a lemon through the pan just before serving. Extra wedges let everyone add more brightness to their portion.

What to serve alongside

The rice, shrimp and vegetables make this a substantial meal on their own. For a fresh contrast, serve it with a simple green salad or an extra portion of vegetables.

Bring the pan to the table while warm, with lemon wedges alongside. The rice is best served soon after cooking, while it is moist and the shrimp is tender.

Recipe notes & tips

• Rinse and drain the rice well before adding it to the pan.
• Fry the shrimp in batches if necessary so the pan is not crowded.
• Save all the liquid released by the shrimp and measure it before topping it up with water.
• Check the rice every 5 minutes while it simmers, adding water in 60 ml amounts if the pan looks dry.
• Wait until the rice is cooked before stirring the shrimp back in.
• Offer extra lemon wedges at the table.

Variations

• Adjust the heat: Use fewer chilli flakes for a milder pan or add more to taste.
• Use a different herb: Replace the dill with extra parsley if preferred.
• Swap the wine: If avoiding wine, use additional vegetable stock in its place.
• Add vegetables: Stir in a handful of peas with the shrimp and herbs so they warm through.
• Make it more lemony: Serve with extra lemon wedges for a sharper finish.

Common mistakes to avoid

• Crowding the shrimp: It can cook unevenly; fry it in a couple of batches if needed.
• Discarding the pan liquid: It is part of the measured cooking liquid, so reserve it after frying the shrimp.
• Skipping the rice checks: The liquid can run low during simmering; check every 5 minutes and add water if needed.
• Adding shrimp too early: It may overcook while the rice finishes; return it to the pan only after checking the rice.
• Forgetting to drain the rice: Excess soaking water can affect the liquid balance; drain it before adding it to the pan.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat until piping hot, adding a splash of water if the rice has become dry.

Frequently asked questions