Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup long-grain white rice
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 lemon (zested and juiced)
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 cup chicken broth (or seafood broth)
- 1 cup water
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Cook the Shrimp: Heat 1 tablespoon of olive oil in a large pot or skillet over medium-high heat. Once hot, add the shrimp and sauté for 2-3 minutes per side, or until they are pink and opaque. Remove the shrimp from the pan and set aside.
- Sauté the Garlic: In the same pan, add the remaining tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
- Toast the Rice: Stir in the rice and cook for about 1 minute, allowing it to absorb the garlic and oil flavors.
- Add Liquids and Seasoning: Pour in the chicken broth, water, lemon zest, lemon juice, oregano, paprika, salt, and pepper. Stir well to combine and bring the mixture to a boil.
- Cook the Rice: Reduce the heat to low, cover the pan, and let the rice cook for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- Add the Shrimp: Once the rice is cooked, return the shrimp to the pan and gently stir to combine. Cover and cook for an additional 2-3 minutes to reheat the shrimp and allow the flavors to meld.
- Garnish and Serve: Garnish with freshly chopped parsley and serve immediately. Enjoy!