11 Balanced Grilled Shrimp And Rice Recipes For Easy Meals

Looking for some delicious inspiration for your next meal? I’ve found some amazing grilled shrimp and rice recipes that are just perfect for any occasion. From zesty Cajun flavors to refreshing coconut lime twists, these dishes offer a wonderful mix of tastes and textures. They’re super easy to prepare, making them ideal for busy weeknight dinners. Plus, each recipe serves 4-6 people, so there’s plenty to share with family or friends.

Refreshing Lemon Shrimp With Rice

Experience a burst of citrusy freshness with our Invigorating Lemon Shrimp With Rice recipe. This delightful dish combines succulent grilled shrimp marinated in a zesty lemon and herb mixture, perfectly paired with fluffy rice. The invigorating flavors of lemon not only enhance the taste of the shrimp but also bring a bright, vibrant note to the entire meal.

This dish is perfect for a light dinner or a summer lunch, offering a harmonious blend of textures and flavors that are sure to please your palate. The combination of juicy shrimp with a hint of garlic and a squeeze of fresh lemon juice makes this dish a revitalizing treat.

The rice, cooked with aromatic herbs, complements the shrimp beautifully, making this a well-rounded meal that’s both satisfying and easy to prepare. Whether you’re hosting a dinner party or simply cooking for your family, this recipe is a versatile option that can be enjoyed by everyone.

Let’s explore the ingredients and steps needed to create this delicious meal for 4-6 people.

Ingredients for 4-6 people:

• 1.5 pounds of large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 2 lemons, juiced and zested
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 cup long-grain rice
• 2 cups chicken or vegetable broth
• 1 tablespoon chopped fresh parsley for garnish
• Lemon slices for garnish (optional)

Cooking Instructions:

1. Marinate the Shrimp: In a large bowl, combine the olive oil, minced garlic, lemon juice, lemon zest, salt, pepper, oregano, and thyme. Add the shrimp to the bowl, making sure they’re evenly coated in the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
2. Prepare the Rice: While the shrimp marinates, rinse the rice under cold water until the water runs clear. In a medium saucepan, bring the chicken or vegetable broth to a boil. Add the rice, reduce the heat to low, and cover the pan. Let it simmer for about 15-18 minutes, or until the rice is cooked through and fluffy.
3. Grill the Shrimp: Preheat your grill to medium-high heat. Thread the marinated shrimp onto skewers. Grill the shrimp for about 2-3 minutes on each side or until they’re pink and opaque. Be careful not to overcook them.
4. Combine and Serve: Once the rice is done, fluff it with a fork and transfer it to a large serving platter. Arrange the grilled shrimp over the rice. Garnish with chopped fresh parsley and lemon slices if desired. Serve immediately.

Extra Tips:

For the best results, fresh shrimp is recommended, but if you’re using frozen shrimp, make sure they’re completely thawed before marinating.

To make sure the rice is perfectly fluffy, don’t lift the lid while it’s cooking. If you prefer a more intense lemon flavor, you can add an additional tablespoon of lemon juice to the rice before serving.

For a touch of heat, consider adding a pinch of red pepper flakes to the marinade. Enjoy your invigorating lemon shrimp with a chilled glass of white wine or iced tea for the perfect meal.

Coconut Lime Shrimp On Jasmine Rice

Coconut Lime Shrimp On Jasmine Rice is a delightful dish that combines the creamy sweetness of coconut with the tangy zest of lime, complimented perfectly by the aromatic jasmine rice. This dish isn’t only vibrant in flavor but also presents an array of textures – from the tender, juicy shrimp to the fluffy grains of rice.

It’s an ideal choice for a weeknight dinner or a special gathering with family and friends, delivering a taste of the tropics right to your table.

The preparation involves marinating the shrimp in a blend of coconut milk, lime juice, and spices, which infuses them with a rich and tangy flavor. The jasmine rice is cooked to perfection, providing a fragrant and slightly nutty base that elevates the dish. This recipe is designed to serve 4-6 people, ensuring everyone gets to enjoy this tropical culinary experience.

Ingredients:

• 2 pounds large shrimp, peeled and deveined
• 1 cup coconut milk
• 2 tablespoons lime juice
• 1 teaspoon lime zest
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 tablespoon soy sauce
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cups jasmine rice
• 4 cups water
• 1 tablespoon butter
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for garnish)

Cooking Instructions:

1. Marinate the Shrimp: In a large mixing bowl, combine the coconut milk, lime juice, lime zest, minced garlic, ground cumin, soy sauce, olive oil, salt, and pepper. Add the shrimp and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to infuse.
2. Cook the Jasmine Rice: While the shrimp is marinating, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring 4 cups of water to a boil. Add the rinsed rice and butter, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the rice is tender and the water is absorbed. Fluff the rice with a fork before serving.
3. Grill the Shrimp: Preheat a grill or grill pan over medium-high heat. Remove the shrimp from the marinade, allowing excess marinade to drip off. Place the shrimp on the grill and cook for 2-3 minutes on each side until they’re opaque and have grill marks.
4. Assemble the Dish: Serve the grilled shrimp over a bed of jasmine rice. Garnish with fresh cilantro and lime wedges for an extra burst of flavor.

Extra Tips:

For an even deeper flavor, consider marinating the shrimp overnight in the refrigerator. Make sure to use fresh lime juice for the marinade, as it provides a brighter and more authentic taste compared to bottled juice.

If you don’t have a grill, a hot skillet will work just as well for cooking the shrimp. Additionally, you can add a pinch of red pepper flakes to the marinade for a spicy kick. Enjoy this dish with a side of steamed vegetables or a fresh green salad to complete your meal.

Spicy Cajun Shrimp With Brown Rice

Grilled Shrimp and Rice dishes are a culinary delight that combines the flavors of the sea with the earthiness of grains. One of the most popular recipes in this category is the Spicy Cajun Shrimp With Brown Rice. This dish brings together the spicy, zesty flavors of Cajun seasoning with perfectly grilled shrimp and the nutty taste of brown rice, creating a hearty, flavorful meal that’s both satisfying and nutritious.

The combination of spices and herbs in the Cajun seasoning enhances the natural sweetness of the shrimp, while the brown rice provides a chewy, wholesome base that balances the heat of the spices. This recipe is perfect for a family dinner or a gathering of friends, serving 4-6 people. It’s a wonderful choice for those who love a bit of heat in their meals, as it delivers a spicy kick that can be adjusted to taste.

The dish is quick to prepare, making it ideal for weeknight dinners or quick lunches. With fresh ingredients and bold flavors, Spicy Cajun Shrimp With Brown Rice is sure to become a favorite in your meal rotation.

Ingredients for 4-6 servings:

• 1 1/2 pounds large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 tablespoons Cajun seasoning
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper to taste
• 1 cup uncooked brown rice
• 2 cups chicken or vegetable broth
• 1 tablespoon butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 green onions, sliced
• 1 tablespoon chopped fresh parsley
• Lemon wedges for serving

Cooking Instructions:

1. Prepare the shrimp: In a large bowl, combine the shrimp, olive oil, Cajun seasoning, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper. Toss well to coat the shrimp evenly. Set aside to marinate while preparing the rice.
2. Cook the rice: In a medium saucepan, bring the chicken or vegetable broth to a boil. Stir in the brown rice, reduce heat to low, cover, and simmer for about 40 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork.
3. Cook the vegetables: In a large skillet, melt the butter over medium heat. Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes. Add the red and green bell peppers and continue to cook until they’re soft, about 5 more minutes.
4. Grill the shrimp: Preheat a grill or grill pan over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side, or until the shrimp are pink and opaque. Remove from the grill and set aside.
5. Combine and serve: Add the cooked shrimp to the skillet with the vegetables and stir to combine. Serve the shrimp and vegetable mixture over the cooked brown rice. Garnish with sliced green onions and chopped parsley. Serve with lemon wedges for squeezing over the top.

Extra Tips:

To enhance the flavor of this dish, consider toasting the brown rice in a little olive oil before adding the broth for a nutty flavor. You can also adjust the level of spiciness by modifying the amount of cayenne pepper to suit your taste.

For the best result, use fresh, high-quality shrimp and make sure to not overcook them to retain their juicy texture. If you prefer a milder dish, reduce the Cajun seasoning or omit the cayenne pepper altogether.

Finally, for a more vibrant presentation, add a dash of fresh lemon juice just before serving to brighten up the flavors.

Garlic Butter Shrimp Over Basmati

Garlic Butter Shrimp Over Basmati is a delightful dish that combines succulent, grilled shrimp with fragrant basmati rice. The shrimp are marinated in a rich garlic butter sauce that imbues them with a deliciously savory flavor. This dish is perfect for a quick weeknight dinner or a weekend gathering with friends and family.

The basmati rice acts as a perfect bed, absorbing the flavorful juices from the shrimp, making every bite a harmonious blend of taste and texture. This recipe is designed to serve 4-6 people, guaranteeing that everyone at the table gets to enjoy this flavorful dish.

The preparation is straightforward, yet the results are impressive, with a balance of creamy butter, aromatic garlic, and the natural sweetness of shrimp. The key to this dish is in the quality of ingredients and the careful timing of each step to ascertain that the shrimp are perfectly cooked and the rice is fluffy and aromatic.

Ingredients:

• 1 1/2 pounds large shrimp, peeled and deveined
• 1 cup basmati rice
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• 3 cups water or chicken broth (for cooking rice)
• Lemon wedges for serving

Cooking Instructions:

1. Prepare the Shrimp: In a large bowl, combine the shrimp with 2 tablespoons of melted butter, minced garlic, olive oil, lemon juice, smoked paprika, salt, and pepper. Mix well to guarantee the shrimp are evenly coated. Allow the shrimp to marinate for at least 15 minutes to absorb the flavors.
2. Cook the Basmati Rice: Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, bring 3 cups of water or chicken broth to a boil. Add a pinch of salt and the rinsed rice. Reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed. Fluff the rice with a fork and keep warm.
3. Grill the Shrimp: Preheat a grill pan over medium-high heat. Add the marinated shrimp in a single layer. Cook each side for about 2-3 minutes, or until the shrimp are pink and opaque. Remove from the pan and set aside.
4. Prepare the Garlic Butter Sauce: In the same pan used for the shrimp, add the remaining 2 tablespoons of butter. Once melted, add any leftover marinade and cook for 1-2 minutes until fragrant. Stir in the chopped parsley.
5. Assemble the Dish: Serve the grilled shrimp over a bed of basmati rice. Drizzle the garlic butter sauce over the top. Garnish with additional parsley and serve with lemon wedges on the side.

Extra Tips:

For the best results, use fresh shrimp if available, as they’ve a better texture and flavor compared to frozen. If using frozen shrimp, make certain they’re fully thawed and patted dry before marinating.

Adjust the level of garlic and lemon to suit your taste preferences, and consider adding a pinch of red pepper flakes for a bit of heat if desired. When cooking the rice, using chicken broth instead of water can add an extra depth of flavor.

Ultimately, be careful not to overcook the shrimp; they should be juicy and tender, not rubbery.

Teriyaki Glazed Shrimp With Sticky Rice

Teriyaki Glazed Shrimp With Sticky Rice is a delightful fusion dish that combines the savory, sweet, and slightly tangy flavors of teriyaki-glazed shrimp with the comforting texture of sticky rice. This recipe is perfect for those who enjoy Asian-inspired cuisine and are looking for a quick yet satisfying meal. The succulent shrimp are marinated and grilled to perfection, while the sticky rice acts as the perfect base to soak up the rich flavors of the glaze.

Whether you’re cooking for a family dinner or a small gathering, this dish is sure to impress with its vibrant presentation and tantalizing taste.

The key to achieving the perfect balance in this dish is to guarantee that the shrimp are marinated adequately, allowing them to absorb the deep, umami flavors of the teriyaki sauce. Meanwhile, the sticky rice should be cooked to just the right consistency—soft and clumpy enough to hold together, yet distinct enough not to become mushy.

The combination of textures and flavors makes this dish a well-rounded culinary experience that’s both comforting and exhilarating.

Ingredients (Serves 4-6):

• 1 1/2 pounds large shrimp, peeled and deveined
• 1 cup teriyaki sauce
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 2 teaspoons sesame oil
• 1 teaspoon grated ginger
• 2 cups sushi rice
• 3 cups water
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• Sesame seeds for garnish
• Chopped green onions for garnish

Cooking Instructions:

1. Prepare the Marinade and Shrimp: In a large bowl, combine the teriyaki sauce, soy sauce, honey, sesame oil, and grated ginger. Mix well. Add the peeled and deveined shrimp, tossing to coat them evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
2. Cook the Sticky Rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice and 3 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for about 18 minutes or until the water is absorbed and the rice is tender.
3. Season the Rice: In a small bowl, mix the rice vinegar, sugar, and salt until the sugar dissolves. Once the rice is cooked, remove it from heat and gently stir in the rice vinegar mixture. Allow the rice to cool slightly, and fluff it with a fork to separate the grains.
4. Grill the Shrimp: Preheat a grill or grill pan over medium-high heat. Remove the shrimp from the marinade, shaking off any excess, and grill for about 2-3 minutes on each side, or until the shrimp are opaque and have nice grill marks.
5. Assemble the Dish: Serve the grilled shrimp over a bed of sticky rice. Sprinkle with sesame seeds and chopped green onions for garnish. Serve immediately while warm for the best flavor experience.

Extra Tips:

When preparing the shrimp, be mindful not to over-marinate, as the acidity can begin to “cook” the shrimp and alter its texture. If you don’t have a grill, a skillet can be used to achieve a similar effect; just guarantee it’s preheated to a high temperature before adding the shrimp.

Additionally, using a rice cooker can simplify the rice preparation process, ensuring consistent results. Finally, feel free to adjust the sweetness of the teriyaki glaze by modifying the honey to suit your personal taste preferences.

Herby Mediterranean Shrimp With Wild Rice

Herby Mediterranean Shrimp With Wild Rice is a delightful dish that combines fresh, succulent shrimp with aromatic herbs and the nutty flavor of wild rice. This recipe captures the essence of Mediterranean cuisine, offering a healthy and flavorful meal that’s perfect for any occasion. The combination of lemon, garlic, and fresh herbs enhances the natural sweetness of the shrimp, while the wild rice provides a hearty base that complements the dish beautifully.

The preparation of Herby Mediterranean Shrimp With Wild Rice focuses on simplicity and freshness. The shrimp are marinated in a mixture of olive oil, lemon juice, garlic, and herbs, allowing them to soak up the flavors before being grilled to perfection.

Meanwhile, the wild rice is cooked until tender, then tossed with a mixture of herbs and a hint of lemon zest to create a fragrant and satisfying accompaniment. This recipe serves 4-6 people, making it ideal for family dinners or small gatherings.

Ingredients:

• 1 1/2 lbs large shrimp, peeled and deveined
• 2 cups wild rice
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh basil, chopped
• 1 tablespoon lemon zest
• Lemon wedges for serving

Instructions:

1. Prepare the Marinade: In a large bowl, combine olive oil, lemon juice, garlic, salt, and black pepper. Mix well to create the marinade for the shrimp.
2. Marinate the Shrimp: Add the shrimp to the marinade, ensuring they’re fully coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
3. Cook the Wild Rice: In a medium saucepan, bring 4 cups of water to a boil. Add the wild rice and a pinch of salt. Reduce the heat to low, cover, and simmer for 40-45 minutes or until the rice is tender and the water is absorbed. Fluff with a fork.
4. Preheat the Grill: While the rice is cooking, preheat your grill to medium-high heat.
5. Grill the Shrimp: Thread the marinated shrimp onto skewers, discarding any leftover marinade. Grill the shrimp for 2-3 minutes on each side, or until they’re pink and opaque.
6. Prepare the Herb Mixture: In a small bowl, combine parsley, dill, basil, and lemon zest. Toss the cooked wild rice with the herb mixture for added flavor.
7. Assemble the Dish: Serve the grilled shrimp over a bed of herbed wild rice. Garnish with lemon wedges for an extra burst of citrus.

Extra Tips:

For the best flavor, allow the shrimp to marinate for at least an hour if time permits. If using wooden skewers, soak them in water for 30 minutes prior to grilling to prevent them from burning.

Adjust the amount of herbs to your liking, and feel free to experiment with other Mediterranean herbs like thyme or oregano for a unique twist.

Chimichurri Shrimp With Cilantro Rice

Chimichurri Shrimp with Cilantro Rice is a vibrant and flavorful dish that brings the zest of Argentina to your dinner table. This recipe combines succulent grilled shrimp with a tangy and herbaceous chimichurri sauce, served over aromatic cilantro-infused rice. The freshness of the chimichurri, with its blend of parsley, garlic, vinegar, and chili flakes, complements the natural sweetness of the shrimp, creating a perfect harmony of flavors.

Meanwhile, the cilantro rice provides a fragrant and invigorating base that ties the dish together. Whether you’re planning a family dinner or a gathering with friends, this dish is sure to impress with its colorful presentation and delightful taste. The recipe isn’t only easy to prepare but also quick to cook, making it a great choice for weeknight meals or special occasions.

With simple ingredients and straightforward steps, you can effortlessly bring this South American-inspired dish to life in your own kitchen.

Ingredients (Serves 4-6):

• 1 ½ pounds large shrimp, peeled and deveined
• 1 cup fresh parsley leaves, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons red wine vinegar
• ½ cup olive oil
• 1 teaspoon red pepper flakes
• Salt and pepper to taste
• 2 cups long-grain white rice
• 4 cups chicken broth or water
• 1 cup fresh cilantro leaves, finely chopped
• 1 lime, juiced

Cooking Instructions:

1. Prepare the Chimichurri Sauce: In a medium bowl, combine the parsley, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Mix well until all ingredients are incorporated. Set aside half of the sauce for serving and use the remaining half to marinate the shrimp.
2. Marinate the Shrimp: Place the shrimp in a large bowl and pour half of the chimichurri sauce over them. Toss to coat the shrimp evenly. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
3. Cook the Rice: In a large saucepan, bring the chicken broth (or water) to a boil. Add the rice and a pinch of salt, then reduce the heat to low. Cover and simmer for about 15-18 minutes or until the rice is cooked and the liquid is absorbed. Remove from heat and stir in the chopped cilantro and lime juice. Fluff the rice with a fork and keep warm.
4. Grill the Shrimp: Preheat your grill or grill pan over medium-high heat. Remove the shrimp from the marinade and place them on the grill. Cook for 2-3 minutes on each side, or until the shrimp are opaque and have charred grill marks. Remove from the grill.
5. Assemble the Dish: Serve the grilled shrimp over a bed of cilantro rice. Drizzle the reserved chimichurri sauce over the shrimp and rice for added flavor.

Extra Tips:

When grilling shrimp, be careful not to overcook them, as they can become rubbery. It’s best to grill them just until they turn pink and opaque.

For a more intense flavor, you can prepare the chimichurri sauce a day in advance and let it sit in the refrigerator, allowing the flavors to develop. Additionally, if you prefer a spicier dish, feel free to increase the amount of red pepper flakes in the chimichurri.

Enjoy this dish with a side of grilled vegetables or a fresh salad for a complete meal.

Honey Garlic Shrimp With Quinoa

Honey Garlic Shrimp With Quinoa is a delightful and nutritious dish that combines the sweet and savory flavors of honey and garlic with succulent shrimp and nutty quinoa. This dish is perfect for a quick weeknight dinner or an impressive meal for guests, offering a balance of protein, fiber, and delicious taste.

The shrimp are marinated in a flavorful honey garlic sauce, which caramelizes beautifully when grilled, while the quinoa is cooked to a fluffy perfection, providing a wholesome base for the dish.

This recipe serves 4-6 people and is both satisfying and simple to prepare. The ingredients are readily available and the cooking process is straightforward, making it a great option for cooks of all skill levels. The combination of textures and flavors in this dish guarantees it’s both a crowd-pleaser and a nutritious choice for any meal.

Ingredients:

• 2 pounds of large shrimp, peeled and deveined
• 1 cup quinoa
• 2 cups water
• 1/4 cup honey
• 1/4 cup soy sauce
• 1 tablespoon minced garlic
• 1 tablespoon olive oil
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• Salt and pepper to taste
• 1 tablespoon chopped fresh parsley
• Lemon wedges for serving (optional)

Cooking Instructions:

1. Prepare the Marinade: In a medium bowl, whisk together the honey, soy sauce, minced garlic, olive oil, rice vinegar, and sesame oil. Add salt and pepper to taste.
2. Marinate the Shrimp: Place the shrimp in a resealable plastic bag or a shallow dish. Pour the marinade over the shrimp, making certain they’re well-coated. Seal the bag or cover the dish, and let the shrimp marinate in the refrigerator for at least 30 minutes to 1 hour.
3. Cook the Quinoa: Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, cover, and reduce the heat to low. Simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes, then fluff with a fork.
4. Grill the Shrimp: Preheat a grill or grill pan over medium-high heat. Remove the shrimp from the marinade and grill for 2-3 minutes on each side, or until they’re opaque and have a nice caramelized color.
5. Assemble the Dish: Serve the grilled shrimp over a bed of cooked quinoa. Garnish with chopped fresh parsley and lemon wedges, if using.

Extra Tips:

When cooking the quinoa, make sure to rinse it thoroughly to remove the natural coating called saponin, which can make the quinoa taste bitter.

If you prefer, you can use a rice cooker for the quinoa, following the same water-to-quinoa ratio. To enhance the flavor of the shrimp, consider adding a pinch of red pepper flakes to the marinade for a little heat.

If you don’t have a grill or grill pan, you can also cook the shrimp in a skillet over medium-high heat. Adjust the salt and pepper to your taste, and feel free to experiment with additional herbs like cilantro or basil for a different flavor profile.

Thai Basil Shrimp And Coconut Rice

Thai Basil Shrimp and Coconut Rice is a delightful dish that brings together the aromatic flavors of Thai cuisine with succulent grilled shrimp and creamy coconut rice. This recipe is perfect for those who are looking to indulge in a flavorful meal that’s both satisfying and easy to prepare.

The combination of fresh Thai basil, juicy shrimp, and rich coconut milk creates a harmonious blend of tastes that will transport your taste buds straight to Southeast Asia. The dish isn’t only delicious but also visually appealing, with vibrant green basil leaves and perfectly grilled shrimp adorning the fragrant coconut rice.

Ideal for a family dinner or a gathering with friends, this recipe serves 4-6 people and can be prepared in under an hour. With a balance of sweet, savory, and a touch of spice, Thai Basil Shrimp and Coconut Rice is sure to become a favorite at your dining table.

Ingredients (serves 4-6):

• 1 ½ pounds large shrimp, peeled and deveined
• 1 ½ cups jasmine rice
• 1 ¼ cups coconut milk
• 1 ¼ cups water
• 2 tablespoons vegetable oil
• 3 tablespoons Thai fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2-3 Thai bird chilies, sliced (adjust to taste)
• 1 cup fresh Thai basil leaves
• Juice of 1 lime
• Salt and pepper to taste
• Lime wedges for serving

Cooking Instructions:

1. Prepare the Rice: In a medium saucepan, combine jasmine rice, coconut milk, and water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let simmer for about 15-20 minutes until the rice is tender and the liquid is absorbed.

Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

2. Marinate the Shrimp: In a large bowl, mix together the fish sauce, soy sauce, brown sugar, garlic, ginger, and half of the lime juice. Add the shrimp to the marinade and toss to coat. Let it marinate for at least 15 minutes in the refrigerator.

3. Grill the Shrimp: Preheat a grill or grill pan over medium-high heat. Thread the shrimp onto skewers (if using a grill) or use a grill pan. Grill the shrimp for 2-3 minutes on each side until they’re pink and opaque. Remove from the grill and set aside.

4. Stir-Fry the Aromatics: Heat vegetable oil in a large skillet over medium heat. Add the sliced chilies and sauté for about 1 minute. Add the marinated shrimp and cook for an additional 2-3 minutes, tossing with the chilies.

5. Add the Basil: Remove the skillet from heat and add the fresh Thai basil leaves to the shrimp. Toss gently until the basil is wilted and well incorporated with the shrimp mixture.

6. Serve: Serve the grilled shrimp over the fluffy coconut rice. Drizzle the remaining lime juice over the dish and garnish with lime wedges. Add salt and pepper to taste.

Extra Tips:

When cooking Thai Basil Shrimp and Coconut Rice, it’s important to not overcook the shrimp as they can become rubbery. Keep a close eye on them while grilling to guarantee they remain tender and juicy.

For an added depth of flavor, consider toasting the jasmine rice slightly before adding the coconut milk and water. This will enhance the nutty flavor of the rice, complementing the creamy coconut milk.

Feel free to adjust the heat level by altering the amount of Thai bird chilies to suit your spice preference. Enjoy this vibrant dish with a revitalizing Thai iced tea or a chilled white wine for the perfect pairing.

Smoky Paprika Shrimp With Saffron Rice

Smoky Paprika Shrimp With Saffron Rice is a delightful dish that combines the rich, earthy flavors of smoked paprika with the aromatic warmth of saffron-infused rice. This dish is perfect for a family dinner or a small gathering, offering a burst of Mediterranean flavor in every bite. The succulent shrimp, seasoned with smoky paprika, are grilled to perfection, while the saffron rice provides a fragrant, golden bed that complements the shrimp beautifully.

The preparation of this dish is a sensory delight, as the vibrant colors of the ingredients come together to create an enticing presentation. The simplicity of the ingredients allows the natural flavors to shine through, making it a satisfying and impressive meal. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is straightforward and rewarding.

Ingredients (serves 4-6):

• 1 1/2 pounds large shrimp, peeled and deveined
• 2 teaspoons smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 3 tablespoons olive oil, divided
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups long-grain rice
• 3 1/2 cups chicken or vegetable broth
• 1/2 teaspoon saffron threads
• Juice of 1 lemon
• Fresh parsley, chopped, for garnish

Cooking Instructions:

1. Prepare the Shrimp: In a large bowl, combine the shrimp, smoked paprika, cayenne pepper, salt, and pepper. Drizzle with 1 tablespoon of olive oil and toss until the shrimp are evenly coated. Let marinate for at least 15 minutes.
2. Cook the Rice: In a large saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.
3. Add the Rice: Stir in the rice, allowing it to toast slightly in the pan for about 2 minutes. This will help to enhance its flavor.
4. Infuse the Saffron: In a small bowl, soak the saffron threads in a few tablespoons of warm broth for a few minutes. Add this saffron mixture to the pan with the rice, stirring well to distribute the color and flavor.
5. Cook the Rice: Pour in the remaining broth, bringing the mixture to a boil. Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and all the liquid has been absorbed.
6. Grill the Shrimp: While the rice cooks, preheat a grill or grill pan over medium-high heat. Grill the shrimp for 2-3 minutes on each side, or until they’re opaque and cooked through.
7. Finish and Serve: Once the rice is cooked, fluff it with a fork and stir in the lemon juice. Serve the shrimp over the saffron rice, garnished with fresh parsley.

Extra Tips:

To guarantee the best flavor and texture, use fresh shrimp if possible and make sure they’re properly cleaned before marinating.

When cooking the rice, avoid lifting the lid too often as it can disrupt the steam necessary for even cooking.

If saffron isn’t available, turmeric can be used as a substitute to achieve a similar golden color, though the flavor will differ slightly.

Adjust the cayenne pepper according to your heat preference, or omit it for a milder dish.

Ginger Soy Shrimp With Fried Rice

Ginger Soy Shrimp with Fried Rice is a delightful fusion of flavors that combines succulent shrimp with the aromatic essence of ginger and soy sauce, all served over a bed of perfectly cooked fried rice. This dish isn’t only a treat for the taste buds but also a feast for the eyes with its vibrant colors and appealing presentation.

The ginger and soy sauce marinade infuses the shrimp with a savory depth, while the fried rice provides a hearty and complementary base. This mouthwatering recipe is perfect for a family dinner or a casual get-together with friends.

Cooking this dish requires minimal preparation and can be accomplished in under an hour, making it an excellent choice for a quick yet satisfying meal. The combination of juicy shrimp with the slightly crispy texture of the fried rice creates a harmonious balance that will leave everyone at the table asking for seconds.

Ginger Soy Shrimp with Fried Rice is versatile, allowing you to customize the ingredients based on your preferences or dietary needs. Whether you’re an experienced cook or a kitchen novice, this recipe is straightforward enough to guarantee success every time.

Ingredients (Serves 4-6):

• 1.5 lbs large shrimp, peeled and deveined
• 3 tablespoons soy sauce
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 2 tablespoons sesame oil
• 4 cups cooked jasmine rice (preferably day-old)
• 2 eggs, lightly beaten
• 1 cup frozen peas and carrots
• 4 green onions, sliced
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• 1 tablespoon sesame seeds (optional, for garnish)
• Lime wedges (optional, for serving)

Cooking Instructions:

1. Marinate the Shrimp: In a bowl, combine the soy sauce, grated ginger, and minced garlic. Add the shrimp and toss until well coated. Let the shrimp marinate in the refrigerator for at least 15 minutes to absorb the flavors.
2. Prepare the Fried Rice Base: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble until fully cooked. Remove the eggs from the skillet and set aside.
3. Cook the Shrimp: In the same skillet, add 1 tablespoon of sesame oil. Remove the shrimp from the marinade and add them to the skillet. Cook for about 2-3 minutes on each side or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
4. Stir-Fry the Vegetables: Add the remaining tablespoon of sesame oil to the skillet. Add the frozen peas and carrots, and stir-fry for 3-4 minutes until heated through.
5. Combine Ingredients: Add the day-old jasmine rice to the skillet, breaking up any clumps with a spatula. Stir in the cooked eggs, cooked shrimp, and sliced green onions. Mix everything together, making sure the rice is evenly coated with oil and heated through. Season with salt and pepper to taste.
6. Finish and Serve: Once combined, transfer the Ginger Soy Shrimp with Fried Rice to a serving platter. Garnish with sesame seeds and lime wedges if desired. Serve immediately while hot.

Extra Tips:

For the best results, use day-old rice as it’s drier and yields a better texture for fried rice. If you only have freshly cooked rice, spread it out on a baking sheet and refrigerate it for at least 30 minutes to cool and dry out.

Adjust the soy sauce to your taste; if you prefer a more robust flavor, add an extra tablespoon. For a spicier kick, consider adding a pinch of red pepper flakes to the marinade. Finally, verify that your skillet or wok is hot enough before adding the ingredients to achieve that desirable stir-fry texture.