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20-Minute Rice and Shrimp Skillet Dinner

20-Minute Rice and Shrimp Skillet Dinner
20-Minute Rice and Shrimp Skillet Dinner
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20-Minute Rice and Shrimp Skillet Dinner

  1. 1 Tbsp. olive oil

  2. 1 large shallot, minced

  3. 1 garlic clove, minced

  4. 1 (12-ounce) package frozen cooked and peeled baby shrimp, thawed

  5. 1 cup frozen peas

  6. 1/8 tsp. chipotle chile flakes or chipotle chile powder (see note)

  7. 1/4 tsp. salt

  8. 1/8 tsp. pepper

  9. 1 cup chicken broth

  10. 1 cup instant rice

  11. 1 lemon, cut into wedges

Prep Time: 00:10
Total Time: 00:35

Community Rating:

Recipe Author: Giant Eagle
  1. Ingredients & Instructions
  2. Nutritional Information

Ingredients

  • 1 Tbsp. olive oil
  • 1 large shallot, minced
  • 1 garlic clove, minced
  • 1 (12-ounce) package frozen cooked and peeled baby shrimp, thawed
  • 1 cup frozen peas
  • 1/8 tsp. chipotle chile flakes or chipotle chile powder (see note)
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1 cup chicken broth
  • 1 cup instant rice
  • 1 lemon, cut into wedges

Recipe Directions:

1. Heat oil in large nonstick skillet. Add shallot and garlic and cook over medium-high heat for 3 minutes, stirring occasionally, until shallot and garlic are tender. Stir in shrimp, peas, chipotle chile flakes, salt and pepper. 2. Add chicken broth and increase heat to high. Cook until peas are tender and broth comes to a boil. Stir in rice. Reduce heat to low-medium and cook, stirring frequently, until liquid is absorbed and rice is tender, about 8 to 10 minutes. Serve immediately. Garnish each serving with lemon wedges.

Serving per recipe:

4