EASY Shrimp with Rice and Vegetables Bowl
Sautéed shrimp and vegetables are served over rice in this easy and hearty dish
Servings: 6
Ingredients
- 1lb (400g) Shrimp
- 2 Red bell peppers
- 1 Big onion (or 2-3 shallots)
- 1 Medium Zucchini
- 2-3 Garlic cloves
Spices and Seasonings
- ¼ tsp Sweet Paprika
- ¼ tsp Garlic powder
- ¼ tsp Ground cumin
- ¼ tsp Salt
- ⅛ tsp Black pepper (or to taste)
- Chili flakes (to taste, or omit)
Rice
- 1 ¼ cups Basmati Rice
- 1 ¼ cups Water
- 1 tbsp Olive oil
- ½ tsp Salt
Instructions
Rice
- Measure out and wash rice and measure out the water for cooking rice (ratio 1:1).
- Using a small saucepan, combine the rice, water, tablespoon of olive oil and salt and bring to a boil. Reduce the heat, cover and cook for 15 minutes. Remove from heat as soon as rice is done. (I do this while sautéing the veggies, but his can be done first as the rice will still stay warm).
Vegetables
- Start out by prepping the ingredients. Wash bell pepper and zucchini. Julienne into thin strips. Peel the onion/shallots and likewise slice into thin strips. Peel the garlic and mince finely.
- In a small bowl, wash shrimp and dry using a paper towel. Season with salt and pepper and mix well.
- Heat some oil in a large skillet. Add the shrimp to (hot) oil and sauté 2-3 minutes. Then flip over to the other side and sauté an additional 2-3 minutes. Remove from the skillet and set a side.
- Using the same skillet, add the peppers, onions and zucchini to the oil and sauté on medium-high heat until the vegetables are soft but not mushy (around 10 minutes).
- Once the vegetables are soft enough for your taste, add the minced garlic and sauté for about a minute until garlic is fragrant.
- Add the rest of the spices and seasonings and mix well.
- Add back the sautéed shrimp to skillet and let them warm through. Adjust the salt level if needed.
- Fluff up rice and serve sautéed vegetables over rice.