Description
A quick and flavorful shrimp and rice skillet recipe featuring sautéed zucchini, seasoned shrimp, and cherry tomatoes cooked together in a savory tomato and chicken broth base for a one-pan meal.
Ingredients
Scale
Vegetables and Seasonings
- 1 tbsp olive oil
- 1 zucchini chopped
- 2 cloves garlic minced
- 2 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- pinch red pepper flakes
- 1 cup halved cherry tomatoes
- fresh basil for garnish
Main Ingredients
- 2 tbsp tomato paste
- 1 cup white rice
- 3 cups chicken broth
- 1 lb shrimp peeled and deveined
Instructions
- Heat Oil and Sauté Zucchini: Heat olive oil in a large pan over medium heat. Add the chopped zucchini and sauté for 2-3 minutes, tossing occasionally until slightly softened.
- Add Seasonings and Tomato Paste: Stir in minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes. Add the tomato paste and cook everything together for 1-2 minutes to develop flavor.
- Toast and Cook Rice: Add the white rice to the pan and toast it for about one minute, stirring continuously. Pour in the chicken broth and stir. Bring the mixture to a gentle boil, then cover and cook for 10-12 minutes. Stir every 1-2 minutes to prevent the rice from sticking to the pan.
- Add Tomatoes and Shrimp: Once the rice has cooked halfway, add the halved cherry tomatoes and the peeled and deveined shrimp. Continue cooking for an additional 3-4 minutes or until the shrimp turns opaque and the rice is tender.
- Garnish and Serve: Remove the skillet from heat. Garnish with fresh basil leaves and serve immediately.
Notes
- For a spicier version, increase the amount of red pepper flakes.
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- Use brown rice instead of white rice but increase the cooking time accordingly.
- Ensure shrimp is fully cooked by turning pink and opaque before serving.
- Fresh basil adds brightness – don’t skip the garnish.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 180 mg
