Smoky-Spiced Shrimp and Jasmine Rice Skillet
This one-pan shrimp and rice recipe is so easy to make, but that's not why I love it. It's because it's freaking delicious! Start by cooking fragrant jasmine rice pilaf-style, then add juicy chopped tomatoes, savory spice-rubbed shrimp, crumbled feta cheese, and a shower of fresh dill as a finishing touch.
Equipment
Ingredients
Shrimp Spice Rub
- 2 teaspoons dried oregano or thyme
- 1 teaspoon paprika
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon ground black pepper
- ½ teaspoon kosher salt
Shrimp and Rice
- 1 pound uncooked extra-large or jumbo shrimp (16-20 per pound) peeled and deviened
- 3 tablespoons extra virgin olive oil
- 2 tablespoons butter
- ½ cup chopped shallot or onion
- 2 teaspoons finely chopped garlic
- 1¼ cups uncooked jasmine or basmati rice
- 1½ cups chopped tomatoes fresh or canned
- Kosher salt or sea salt
- 2 cups chicken broth
- 1 dried bay leaf optional
- ½ cup crumbled feta cheese
- 2 tablespoons chopped fresh dill parsley, or cilantro
Instructions
Mix the spice rub:
- Stir together the oregano, both paprikas, cayenne, black pepper and salt in a bowl until combined. The rub can be prepped in advance — store it in a covered jar.
Cook the shrimp and rice
- Add the shrimp to a bowl with 1 tablespoon of olive oil and the spice rub. Toss together until the shrimp are evenly coated. The shrimp can be seasoned and refrigerated up to 4 hours before cooking.
- Place a large (10-12-inch) sauté pan* over medium-high heat. Add the remaining 2 tablespoons of the olive oil and the butter. When the butter is melted and bubbly, stir in the onion and garlic. Cook about 2 minutes, or until the onions are softened.
- Add the rice and stir to coat the grains in the fat. Cook one minute, then stir in the tomatoes and ½ teaspoon salt. Pour in the broth and and toss in the bay leaf, if using. Bring the broth to a boil, then immediately lower the heat to medium-low. Cover the pan and cook 15 minutes.
- Uncover the pan and arrange the shrimp in one layer on top of the rice. Cover and continue cooking 7-10 minutes, until the shrimp are curled and evenly pink. Pick out and remove the bay leaf.
- Sprinkle the cheese and dill over the rice and serve.
Notes
- Be sure your pan is deep enough to cook the rice. Most sauté pans are 2.5 to 3 inches tall, which is perfect.
- Leftovers will keep up to 3 days in the refrigerator. The rice may absorb the sauce, so I recommend adding a few tablespoons of broth when reheating.
- I recommend chopped fresh or canned tomatoes. If you use canned diced tomatoes, be sure to drain the liquid.
Nutrition
Calories: 506kcalCarbohydrates: 58gProtein: 32gFat: 16gSodium: 920mgFiber: 3gSugar: 6g
