Description
A flavorful and easy one-pan Shrimp and Rice Skillet recipe featuring sautéed zucchini, garlic, Italian seasoning, and juicy shrimp cooked together with rice and chicken broth for a delicious, comforting meal in just 30 minutes.
Ingredients
Scale
Vegetables and Herbs
- 1 zucchini chopped
- 2 cloves garlic minced
- 1 cup halved cherry tomatoes
- fresh basil for garnish
Pantry Ingredients
- 1 tbsp olive oil
- 2 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- pinch red pepper flakes
- 2 tbsp tomato paste
- 1 cup white rice
- 3 cups chicken broth
Protein
- 1 lb shrimp peeled and deveined
Instructions
- Heat 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 just tender.
- Add aromatics and seasonings: Stir in the minced garlic, Italian seasoning, salt, black pepper, red pepper flakes, and tomato paste. Cook together for 1-2 minutes to develop flavor.
- Toast rice and add broth: Add the white rice to the pan and toast it for one minute, stirring frequently. Then pour in the chicken broth and stir to combine.
- Cook rice: Bring the mixture to a gentle boil, then cover the pan. Cook for 10-12 minutes, stirring every 1-2 minutes to prevent sticking. The rice should absorb the broth and become tender.
- Add shrimp and tomatoes: Stir in the halved cherry tomatoes and peeled, deveined shrimp. Continue cooking for 3-4 minutes until the shrimp turns opaque and is cooked through.
- Garnish and serve: Remove from heat. Garnish with fresh basil leaves and serve hot.
Notes
- Use medium or long grain white rice for best results; rinse rice if desired for fluffier texture.
- For a spicier dish, increase the amount of red pepper flakes or add a diced fresh chili.
- Shrimp can be substituted with peeled scallops or diced chicken if preferred.
- To make this recipe gluten free, ensure chicken broth is gluten free.
- Stirring frequently during rice cooking prevents rice from sticking and helps even cooking.
