Shrimp Mix W / Rice (full) Recipe

Rinse and cook rice

Rinse 2 cups long-grain white rice under cold water until the runoff is mostly clear to remove excess starch. Drain well.

In a medium saucepan combine rinsed rice, 3.5 cups water, 1/2 tsp kosher salt and 1 tbsp butter or oil. Bring to a gentle boil over high heat uncovered.

Once boiling, reduce heat to low, cover with a tight-fitting lid and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let stand, covered, for 10 minutes to steam.

Fluff rice with a fork just before serving and keep covered and warm while you finish the shrimp mix.

Prep shrimp and aromatics

Pat 1 lb shrimp dry with paper towels. In a small bowl toss shrimp with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder and 1/4 tsp cayenne until evenly coated. Finely dice 1/2 small yellow onion and 1/2 red bell pepper. Mince 2 garlic cloves and slice 2 scallions (reserve some green for garnish).

Sauté vegetables

Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until butter foams. Add diced onion and bell pepper and sauté 3–4 minutes until softened and translucent. Add minced garlic and the white/ light-green part of the scallions and cook 30–45 seconds until fragrant, stirring constantly so garlic doesn’t burn.

Cook shrimp

Increase heat to medium-high. Add the seasoned shrimp in a single layer and cook 1.5–2 minutes per side (depending on size) until pink, opaque and slightly curled. Avoid overcrowding; cook in batches if necessary. Stir gently to combine with the softened vegetables.

Finish sauce and season

Lower heat to medium. Add 1 tbsp soy sauce and 1 tbsp fresh lemon juice to the pan, stirring to coat the shrimp. Taste and adjust seasoning with additional salt or pepper if needed. Remove from heat and stir in 2 tbsp chopped fresh parsley and the remaining sliced scallion greens.

If you prefer a slightly saucier mix, add 1–2 tbsp reserved rice cooking liquid or a splash of chicken stock and simmer 30 seconds to incorporate, then remove from heat.

Divide the cooked rice among 4 plates (this recipe yields a full portion for up to 4 servings). Spoon the hot shrimp mix over the rice.

Garnish with extra chopped parsley and lemon wedges. Serve immediately with hot sauce on the side if desired.