Shrimp Rice Skillet
25 mineasy3 servingshigh-proteinone-pan
Ingredients
- Rice300 g, rinsedOn hand
- Shrimp300 g, peeledOn hand
- Bell pepper1 medium, slicedOn hand
- Garlic3 cloves, mincedOn hand
- Peas100 g, frozenOn hand
- Chicken stock500 mloptional
- Paprika1 tspoptional
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Steps
- 1
Fry the pepper and garlic in olive oil until soft.
4 min
- 2
Stir in the rice.
1 min
- 3
Pour in the stock.
1 min
- 4
Cover and simmer until the rice is tender.
15 min
- 5
Nestle in the shrimp and cook until pink and opaque.
3 min
- 6
Scatter the peas over.
1 min
Cook’s note. Frozen peas need no cooking; the residual heat of the pan thaws them.
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Written and tested by the Fork & Pantry team — not generated by an AI chat. Adjust times to your kitchen; cook meats to a safe internal temperature.