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Shrimp Rice Vegetables

Shrimp Rice Vegetables
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A quick, wholesome, and flavorful Shrimp Rice Vegetables recipe combining tender shrimp, fluffy jasmine or basmati rice, and vibrant mixed vegetables with aromatic garlic and ginger. Ready in under 30 minutes, it offers balanced nutrition, bright fresh flavors, and minimal cleanup, perfect for busy weeknights.

Ingredients

Scale

Shrimp and Protein

  • 12 oz fresh or frozen peeled and deveined shrimp

Rice

  • 1 cup jasmine or basmati rice

Vegetables

  • 1/2 cup bell peppers, diced
  • 1/2 cup carrots, diced
  • 1/2 cup peas
  • 1/2 cup broccoli florets
  • 2 green onions, chopped

Aromatics & Flavors

  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2 tbsp soy sauce or tamari
  • 1 tbsp olive oil or sesame oil
  • Squeeze of lemon or lime juice

Instructions

  1. Prepare the Ingredients: Peel and devein the shrimp if necessary. Rinse the rice thoroughly. Chop all vegetables into bite-sized pieces and finely mince the garlic and ginger to release their aromas during cooking.
  2. Cook the Rice: Cook the jasmine or basmati rice according to package instructions until fluffy and grains are separate, enhancing the absorption of flavors.
  3. Sauté Vegetables: Heat the oil in a large skillet or wok over medium-high heat. Add the minced garlic and ginger and cook until fragrant. Add the mixed vegetables and stir-fry for 3–5 minutes until crisp-tender and vibrant.
  4. Cook the Shrimp: Add the shrimp to the skillet with the vegetables and cook until they turn pink and opaque, about 2–3 minutes per side, to avoid overcooking.
  5. Combine With Rice and Sauce: Reduce the heat to medium-low. Add the cooked rice to the skillet and stir everything together. Pour the soy sauce or tamari over the mixture and toss well to evenly distribute the flavors.
  6. Finish and Garnish: Turn off the heat. Sprinkle the chopped green onions on top and squeeze fresh lemon or lime juice for brightness. Serve hot directly from the pan.

Notes

  • Use day-old rice for better frying and to prevent clumping.
  • Do not overcook shrimp; remove when translucent pink.
  • Cook over high heat to preserve vegetable crunch and color.
  • Cut vegetables uniformly for even cooking.
  • Toast any spices for 30 seconds before adding oil to deepen flavor.

Nutrition

Keywords: shrimp, rice, vegetables, quick dinner, stir-fry, gluten-free, healthy, weeknight meal

Find it online: https://sophiemelody.com/shrimp-rice-vegetables/