Shrimp and Rice Skillet

Make Ahead and Storage

Best eaten at once. Keeps in the fridge for up to 1 day; reheat only until hot.

Shrimp and Rice Skillet: The Method

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1. Heat the oil in a large, deep frying pan over medium heat. Cook the onion and bell pepper for 4 minutes. Add the garlic, paprika and oregano and cook for 1 minute.

   Mark done Start 4 min timer

2. Stir in the rice for 1 minute. Pour in the water, bring to the boil, cover and cook over low heat for 12 minutes.

   Mark done Start 1 min timer

3. Lay the shrimp over the rice, cover and cook for 5 minutes, until the shrimp are pink and the rice is tender.

   Mark done Start 5 min timer

4. Stand covered for 3 minutes. Stir in the lemon juice, parsley and pepper and serve from the pan.

   Mark done Start 3 min timer

A Few Pointers

• Use a wide, shallow pan so that the shrimp sit in a single layer.
• Do not lift the lid before the shrimp go in; the steam does the cooking.
• Fluff the rice gently with a fork so that the shrimp stay on top.

Serving Ideas

A cucumber salad · Steamed green beans · Fresh pineapple

If You're Missing Something

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Shrimp and Rice Skillet FAQ

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.