Description
This quick and easy shrimp and rice recipe is loaded with vegetables, satisfying and healthy, and ready in under an hour!
Ingredients
Scale
- 1/2 c. basmati rice
- 1 bunch scallions, divided
- 1 medium red bell pepper, chopped
- 6 garlic cloves, 5 roughly chopped, 1 minced
- 4 tbsp. white miso
- 1” piece ginger, thinly sliced
- 1 1/4 tsp. turmeric powder, divided
- 1 tsp. kosher salt, plus more for seasoning
- 1 tsp. granulated sugar (optional)
- 1/4 tsp. ground cayenne pepper (optional)
- 4 tbsp. extra-virgin olive oil, divided
- 1/2 lb. medium shrimp, peeled and cleaned
- Freshly ground black pepper
- 3/4 c. water
- 1 c. frozen corn, rinsed in warm water and drained
- Lime wedges, for serving
Instructions
- Step 1: Rinse rice well, until water runs clear, then transfer to a medium bowl and cover with water. Preheat oven to 375°.
- Step 2: Cook 5 roughly chopped garlic cloves and ginger in pan for around 1 minute.
- Step 3: Remove roots and ends from 4 green onions and roughly chop into pieces. Add chopped scallions to blender or food processor, along with the bell pepper, garlic cloves, miso, ginger, 1 teaspoon turmeric, salt, and sugar and cayenne if using. Blend until all ingredients are finely chopped and thoroughly mixed, then slowly drizzle in 3 tablespoons olive oil while running food processor or blender. Blend until mixture is smooth.
- Step 4: Pat shrimp dry and transfer to a medium bowl. Add remaining turmeric and minced garlic clove, and season with salt and pepper. Heat remaining tablespoon of oil in a 12” oven safe skillet over medium heat. Add shrimp and cook until opaque, 2 to 3 minutes per side. Remove cooked shrimp into a bowl just big enough to fit and cover with a plate to keep warm.
- Step 5: Return skillet to heat and add prepared puree. Cook on medium-high heat, stirring frequently, until the liquid has cooked out and paste has darkened, 8 to 10 minutes.
- Step 6: Reduce heat to medium and whisk in water until smooth. Strain rice, and add rice and corn. Drain any cooking juices from the shrimp into the skillet, using the plate to keep the shrimp from falling in.
- Step 7: Stir to incorporate everything, then bring mixture up to a simmer. Place in preheated oven and cover tightly with a lid or sheet pan. Bake until all liquid is absorbed and rice is tender, about 23 to 25 minutes. Meanwhile, thinly slice remaining green onions for garnish.
- Step 8: Fluff rice with a fork, then scoop into serving dishes. Top with cooked shrimp and green onions and serve with lime wedges on the side.
Notes
Ensure the skillet is oven-safe for the baking step. You will need a food processor or blender for the vegetable puree.
- Prep Time: PT15M
- Cook Time: PT60M
- Category: dinner
- Method: stovetop and oven
- Cuisine: modern fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 706 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 85 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 165 mg
Keywords: summer, weeknight meals, dinner, seafood, rice, shrimp, healthy