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Shrimp and Yellow Rice Skillet

Category: Florida Seafood & Fish Yield: 4 servings (scale 2/4/6/8 in the app) Prep 15 min Cook 30 min Total 45 min Method: STOVETOP Main: shrimp

Rice simmers with onion, pepper, garlic, and turmeric until golden and tender, then shrimp and peas steam on top in the last few minutes. Everything cooks in one covered skillet. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.

Open interactive cooker (change people count)

Food safety

Cook shrimp to 145°F or until opaque and firm. Keep raw shrimp on its own plate and away from the chopped vegetables. Cooked rice should be cooled and refrigerated within 2 hours (1 hour above 90°F), and the lime scrubbed before cutting.

Allergens: shellfish

Equipment

  • large deep skillet with lid
  • wooden spoon
  • knife
  • cutting board
  • measuring cups

Ingredients (for 4 servings)

  • 1 pound raw shrimp, peeled and deveined
  • 1 1/2 cups long-grain white rice
  • 3 cups chicken broth
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 3 garlic cloves, minced
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 cup frozen peas
  • 1 lime, cut into wedges

Directions

  1. 1. Wash the onion, bell pepper, and lime. Dice the vegetables on a board, then keep the raw shrimp on a separate plate in the refrigerator.

  2. 2. Heat the oil in a large deep skillet over medium heat. Cook the onion and bell pepper 5 minutes until soft. Add the garlic, turmeric, and cumin and cook 30 seconds.

  3. 3. Stir in the rice and cook 1 to 2 minutes until the grains are coated and lightly toasted.

  4. 4. Add the broth and salt and bring to a boil. Cover, lower the heat to low, and simmer 15 minutes without stirring.

  5. 5. Scatter the shrimp and peas over the rice. Cover again and cook 6 to 8 minutes, until the rice is tender and the shrimp are opaque and firm, or 145°F.

  6. 6. Turn off the heat and let stand covered 5 minutes. Fluff with a fork and serve with lime wedges.

  7. 7. Chill leftovers within 2 hours (1 hour if the room is above 90°F).

Skill taught

Simmering rice covered without stirring, then steaming shrimp right on top.

Affordable substitution

Use frozen raw shrimp thawed in the refrigerator overnight, or a packet of yellow rice mix in place of the rice and spices (follow its liquid amount).

Optional variation

Stir in 1/4 cup sliced pimiento-stuffed olives or diced roasted red peppers with the peas.

Leftovers & storage

Cool and refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store at 40°F or below and eat within 3 days. Reheat with a splash of water to 165°F until steaming hot.

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