Best Spiced Rice With Prawns Recipes

SPICY SHRIMP WITH RICE

Spicy Shrimp with Rice image

No one will doubt that "light" cooking can be tasty when you put a helping of this zippy shrimp in front of them. The seafood is seasoned just right with garlic, pepper and hot sauce. - Jeannie Klugh, Lancaster, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 large onion, finely chopped
1 large green pepper, chopped
1 tablespoon olive oil
3 garlic cloves, minced
1 can (8 ounces) tomato sauce
1/2 cup reduced-sodium chicken broth
1/2 cup minced fresh parsley
1 jar (4 ounces) diced pimientos, drained
1 to 2 tablespoons Louisiana-style hot sauce
1/4 teaspoon onion salt
1/4 teaspoon pepper
2 pounds uncooked large shrimp, peeled and deveined
5-2/3 cups hot cooked rice

Steps:

In a large skillet, saute the onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato sauce, broth, parsley, pimientos, hot sauce, onion salt and pepper. , Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in shrimp; cook 5-7 minutes longer or until shrimp turn pink. Serve with rice.

Nutrition Facts : Calories 273 calories, Fat 3g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 425mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

SPICY SHRIMP FRIED RICE (AUTHENTIC RESTAURANT STYLE)

Spicy Shrimp Fried Rice (Authentic Restaurant Style) image

Spicy Shrimp Fried Rice (Authentic Restaurant Style) is a mix of shrimp with rice, veggies and hot sauce. Packed with flavors, quick and delicious meal in minutes.

Provided by Molly Kumar

Categories Rice

Time 29m

Number Of Ingredients 14

Ingredients

1 Cup Fresh Shrimp (deveined and peeled) *
3 Cups Cooked Rice
2 Eggs (whisked)
2 Large Zucchini (chopped in bite-size pieces)
1 Cup Frozen Peas
1 Cup Frozen Mix Vegetable (carrot, beans, corn, and peas mix)
5 Tbsp Sriracha (any hot sauce you like)
2 Tbsp Sambal Sauce (use any hot sauce you like)
4 Tbsp Soy Sauce
2 Tbsp Vinegar
2 Tsp Salt
1/4 Tsp Black Pepper
1/2 Tsp Chili Flakes (optional)
4 Tbsp Sesame Oil (can use any light oil)

Steps:

Heat 1 tbsp oil in a non-stick pan or wok.
Add shrimp and saute until shrimps are cooked and turn orange on both sides (takes about 4-5 minutes). Keep stirring.
Remove the cooked shrimp in a plate.
In the same pan/wok, add 2 tbsp oil and add chopped zucchini.
Cook the zucchini for 3-4 minutes over medium flames (until cooked on both sides).
Add frozen peas, frozen vegetable mix, and saute everything on medium flame. Cook for 3 minutes.
Once the veggies are cooked, remove them on a separate plate.
Now, add the whisked eggs and keep stirring to cook them evenly and into a scramble. Transfer the scrambled eggs to another bowl.
In the same pan/wok, add 1 tbsp oil and add the chili flakes.
Now add salt, pepper, all the sauces (sriracha, sambal, and soy sauce) and vinegar. Stir everything until the first boil.
Now add the cooked shrimp, veggies, egg, and cooked rice.
Stir everything together and cook for 4-5 minutes (keep stirring in between to cook everything evenly).
Turn off the flames and transfer the spicy shrimp fried rice to a serving bowl.
Enjoy fresh.

Nutrition Facts : Calories 470 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 201 milligrams cholesterol, Fat 18 grams fat, Fiber 5 grams fiber, Protein 26 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 2999 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

ONE-POT SPICED SHRIMP AND RICE

One-Pot Spiced Shrimp and Rice image

This easy one-pot shrimp recipe is homey, comforting, and weeknight-friendly, with minimal cleanup. Double the red pepper and olive sauce base for pasta.

Provided by Kendra Vaculin

Time 1h10m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 Tbsp. extra-virgin olive oil
1 medium onion, finely chopped
4 garlic cloves, thinly sliced
1 (16-oz.) jar roasted red peppers, drained, finely chopped (about 1¾ cups)
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
Freshly ground black pepper
1 cup green olives, smashed, pits removed
2 Tbsp. double-concentrated tomato paste
¼ tsp. crushed red pepper flakes
1 (14-oz.) can whole peeled tomatoes
1 lb. large shrimp, peeled, deveined
Kosher salt, freshly ground pepper
1 cup jasmine rice, rinsed until water runs clear
1 tsp. ground cumin
1 tsp. ground turmeric
2¾ cups low-sodium vegetable broth or water
Chopped parsley (for serving)

Steps:

Heat oil in a medium Dutch oven or other heavy pot over medium-high. Cook onion and garlic, stirring occasionally, until onion is slightly softened, about 4 minutes. Add roasted red peppers and salt; season with black pepper. Cook, stirring occasionally, until mixture is jammy, 8-10 minutes. Add olives, tomato paste, and red pepper flakes and cook, stirring often, until paste is slightly darkened in color, about 3 minutes. Add tomatoes, crushing with your hands as you go, and their liquid and cook, stirring often, until slightly thickened, about 4 minutes.
While the sauce is cooking, pat shrimp dry with paper towels. Season with salt and pepper; set aside.
Stir rice, cumin, and turmeric into sauce, then pour in broth. Increase heat to high and bring to a boil. Cover pot, reduce heat to medium-low, and simmer, adjusting heat to low to maintain a simmer if needed, until rice is tender and liquid is mostly absorbed, about 15 minutes.
Uncover pot and stir in reserved shrimp. Re-cover pot and cook until shrimp are opaque throughout, about 3 minutes.
Divide shrimp and rice among bowls and top with parsley.