Spicy Shrimp with Vegetables and Rice

Number served:

Ingredients:

  • sweet red onions (brown onions are fine to use also) - 1/4 cup
  • Olive Oil - 1/3 cup
  • Sriracha Hot Chili Sauce - 1 teaspoon
  • Optional: white wine - 4 fl
  • Optional: zucchini squash (raw and chopped) - 1/2 cup
  • Optional: spinach (raw and chopped) - 1/2 cup
  • Optional: broccoli (raw and chopped) - 1/2 cup
  • fresh garlic (finely chopped) - 1 tablespoon
  • raw shrimp (peeled. defrost if frozen) - 1/2 cup
  • brown rice (cooked as per directions; white rice is also OK) - 1 cup
  • salt (to taste) - 3/4 teaspoon

Directions:

You can experiment with this recipe by adjusting the relative amounts of shrimp and vegetables. For a healthy meal I prefer using relatively few shrimp (slicing them in half lengthwise) and a lot of vegetables. Sometimes I use fewer fresh vegetables and more shrimp (and then leave the shrimp whole).

The white wine is optional. You can substitute some canned vegetable broth or water.

Put half the olive oil in a heavy frying pan that has a lid (which we will use later). Heat the oil and cook the onion for about a minute before adding the chopped vegetables and then the hot chili sauce.

After a few minutes add the finely chopped fresh garlic, give everything a good stir, and cook for another minute before adding the wine (or broth, or water). Stir again, cover the frying pan, reduce heat and slowly cook for another 5 minutes, stirring occasionally. Add the raw shrimp, stir, cover, and cook for another 5 minutes (stirring occasionally to make sure the shrimp get cooked).

If you use pre-cooked shrimp (not really recommended) then delay adding the defrosted cooked shrimp for a few minutes. You don't want to overcook already cooked shrimp.

Uncover the pan and add the cooked rice. Keeping the heat low, stir the ingredients together and cook for another few minutes. Finally, add the remaining olive oil, stir well, turn off the heat, cover the pan and let everything sit for a few minutes before serving.

You can also serve the shrimp and vegetables on top of the cooked rice instead of mixing in the rice at the end of cooking the shrimp and vegetables.

I like to keep frozen raw shrimp in the freezer. This recipe works well when I have vegetables need to use up. This recipe also works well when I have left over cooked rice to use up.

If I have leftovers for this recipe I like to make another meal by heating lightly in the microwave and adding some sour cream before eating. The sour cream adds a great flavor and makes leftovers taste different.

Get creative: based on the statistics of over 100,000 recipes, here are some other ingredients that are commonly used with the ingredients in this recipe that you might want to experiment by adding one or two of the following (amounts adjusted assuming you making 2 servings):

  • coconut oil : 1/2 teaspoon
  • cumin seeds : 1/8 teaspoon
  • white pepper : 1/8 teaspoon
  • olive oil : 1/2 teaspoon
  • garam masala : 1/8 teaspoon
  • vegetable oil : 1/2 teaspoon
  • paprika : 1/8 teaspoon
  • oil : 1/2 teaspoon
  • vinegar : 3/4 teaspoon
  • dried thyme : 1/8 teaspoon

Approximate nutrients
per serving
(% daily requirement):


  • iron 183%

    brown rice: 34%
    raw shrimp: 2%
    broccoli: 9%
    zucchini squash: 1%
    white wine: 119%
    Olive Oil: 10%
    sweet red onions: 5%

  • fat_mono_unsaturated 114%

    brown rice: 2%
    Olive Oil: 111%

  • manganese 90%

    brown rice: 73%
    broccoli: 2%
    white wine: 12%
    sweet red onions: 1%

  • vitamin_k 48%

    broccoli: 25%
    Olive Oil: 22%

  • vitamin_c 34%

    broccoli: 27%
    zucchini squash: 1%
    white wine: 3%
    sweet red onions: 2%

  • vitamin_e 33%

    broccoli: 1%
    Olive Oil: 32%

  • carbohydrate 29%

    brown rice: 25%
    broccoli: 1%
    sweet red onions: 2%

  • magnesium 28%

    brown rice: 19%
    broccoli: 1%
    white wine: 5%
    sweet red onions: 1%

  • phosphorus 26%

    brown rice: 17%
    broccoli: 2%
    white wine: 5%
    sweet red onions: 1%

  • copper 25%

    brown rice: 16%
    broccoli: 1%
    white wine: 5%
    sweet red onions: 2%

  • energy_in_kcal 25%

    brown rice: 7%
    white wine: 4%
    Olive Oil: 13%

  • fat_saturated 24%

    brown rice: 1%
    Olive Oil: 23%

  • vitamin_b6 23%

    brown rice: 16%
    broccoli: 3%
    sweet red onions: 4%

  • fat_poly_unsaturated 18%

    brown rice: 2%
    Olive Oil: 16%

  • niacin 16%

    brown rice: 15%
    broccoli: 1%

  • thiamin 15%

    brown rice: 12%
    broccoli: 1%
    sweet red onions: 1%

  • pantothenic_acid 10%

    brown rice: 8%
    broccoli: 2%

  • fiber 8%

    brown rice: 6%
    broccoli: 1%

  • food_folate 7%

    brown rice: 1%
    broccoli: 3%
    sweet red onions: 2%

  • potassium 7%

    brown rice: 1%
    broccoli: 1%
    white wine: 3%
    sweet red onions: 1%

  • folate_total 7%

    brown rice: 1%
    broccoli: 3%
    sweet red onions: 2%

  • protein 7%

    brown rice: 6%
    broccoli: 1%