Boiled Rice with Fried Shrimp & Vegetables
Tender shrimp quickly sautéed in garlic and olive oil, served with colorful stir-fried vegetables over fluffy boiled rice. It’s easy, customizable, and comes together in 30 minutes.
⏱️ Time Required
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients
For the Rice:
1 cup long-grain rice (basmati or jasmine)
2 cups water
Salt to taste
For the Shrimp:
1 lb (450 g) shrimp, peeled & deveined
2 tbsp olive oil
3 cloves garlic, minced
1 tsp paprika
Juice of ½ lemon
Salt & black pepper to taste
For the Vegetables:
1 cup bell peppers, sliced (any color)
1 small zucchini, sliced
1 cup broccoli florets
1 medium carrot, thinly sliced
½ cup red onion, sliced
1 tbsp olive oil
½ tsp oregano or thyme
Salt & pepper to taste
Instructions
1. Cook the Rice
Rinse rice well under cold water.
Bring 2 cups of water to a boil. Add rice and a pinch of salt.
Cover, reduce heat, and simmer for 12–15 minutes or until tender and water is absorbed.
Remove from heat, let sit covered for 5 minutes, then fluff with a fork.
2. Prepare the Vegetables
While the rice cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat.
Add the broccoli and carrots first, cook for 3–4 minutes.
Add bell pepper, zucchini, and onion. Season with oregano, salt, and pepper.
Cook for another 5–6 minutes until tender-crisp. Remove and set aside.
3. Cook the Shrimp
In the same pan, add 2 tbsp olive oil and garlic. Sauté for 30 seconds.
Add shrimp, paprika, lemon juice, salt, and pepper.
Cook for 2–3 minutes per side or until pink and opaque. Don’t overcook!
4. Assemble the Bowl
Spoon rice into bowls or plates.
Top with a generous portion of sautéed vegetables and shrimp.
Garnish with chopped parsley, lemon wedges, or chili flakes if desired.
✅ Tips & Variations
Make it spicy: Add red pepper flakes or a drizzle of harissa or hot sauce.
Add herbs: Finish with fresh basil, dill, or cilantro for a Mediterranean feel.
Meal prep: Store rice, shrimp, and veggies separately in the fridge for up to 3 days.
Nutrition Estimate
Calories ~460 kcal
Protein ~30 g
Carbohydrates ~42 g
Fiber ~6 g
Fat ~18 g
Sodium ~450 mg