Shrimp and Rice

Shrimp and Rice

Shrimp and rice is one of those simple-but-delicious dishes and a really fast weeknight dinner, especially if your rice is already cooked. In this recipe, shrimp are gently cooked in a delicious sauce of olive oil, garlic, paprika and white wine, then spooned over rice that readily soaks up the sauce. It’s a simple, good, reliable dinner recipe, especially if you’re like me and always have frozen peeled shrimp in the freezer.

Shrimp and Rice
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Entree, Gluten-Free, Primal/Paleo
Yield: 4 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 tablespoon paprika
  • 1 lb. medium shrimp, peeled and deveined
  • 2 tablespoons dry white wine
  • 2 tablespoons chopped parsley
  • 4 cups cooked rice (I used brown rice), or cauliflower rice
Instructions
  1. In a large skillet, heat the olive oil over medium heat, about 3 minutes. Add the garlic and cook 1 minute. Add the salt, pepper and paprika and cook 30 seconds.
  2. Add the shrimp. Cook, stirring, about 5 minutes, until pink and opaque. Remove from heat and stir in the wine and the parsley.
  3. Divide the cooked rice among serving bowls. Pour the shrimp and sauce over rice. Serve immediately.
Nutrition Per Serving
Calories: 340; Fat: 10g; Carbohydrates: 37g; Sugar: 0g; Sodium: 448mg; Fiber: 3g; Protein: 27g

 
Shrimp and Rice

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