Country Rice With Shrimp
Country Rice With Shrimp offers a flavorful blend of tender shrimp, aromatic ginger, and crisp vegetables over fluffy rice, perfect for a hearty, quick Asian-inspired meal.
Ingredients
- 1 Tbsp. vegetable oil
- 1 c. uncooked long grain rice ⓘ
- 1 (14 1/2 oz.) can chicken broth
- 1 Tbsp. finely chopped fresh ginger root ⓘ
- 3 c. shredded lettuce ⓘ
- 1/4 c. soy sauce ⓘ
- 1 medium onion, thinly sliced ⓘ
- 1 (12 oz.) pkg. medium raw shrimp, deveined ⓘ
- 1 (10 oz.) pkg. tiny peas, drained ⓘ
- 1 (8 oz.) can sliced water chestnuts, drained ⓘ
- 1/4 c. sliced green onions ⓘ
Instructions
- In a deep skillet, heat vegetable oil; stir in rice, stirring occasionally until rice is golden, about 2 to 3 minutes.
- Stir in chicken broth and finely chopped fresh ginger root.
- Bring the mixture to a full boil.
- Reduce heat to low, cover, and continue cooking until rice is tender and liquid is absorbed.
- Stir in shredded lettuce, soy sauce, sliced onion, shrimp, drained tiny peas, drained sliced water chestnuts, and sliced green onions.
- Cook until shrimp turns pink, stirring occasionally.
- Add sliced green onions and cook for 2 to 3 minutes before serving.
Tips & Substitutions
For a richer flavor, consider using homemade chicken broth instead of canned. If you want to add a bit of spice, toss in some red pepper flakes or a dash of hot sauce. You can substitute the shrimp with chicken or tofu for a different protein, or even explore using leftover cooked shrimp to save time. For a crunchier texture, add some chopped bell peppers or snap peas.
Serving Suggestions
Serve this dish warm, garnished with extra sliced green onions for color and flavor. It pairs beautifully with a side salad or steamed vegetables for a balanced meal. Consider serving it alongside a refreshing cucumber salad or some crusty bread to soak up the flavors. This dish is perfect for casual gatherings or weeknight dinners.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water and microwave in short intervals, stirring occasionally, until heated through. Alternatively, you can reheat it in a skillet over medium heat, adding a bit of oil to prevent sticking.
Nutrition & Diet Analysis (per serving)
Each serving of Country Rice With Shrimp contains roughly 209 calories, with 10g protein, 25g carbohydrates, and 8g fat. It is an excellent source of vitamin A (70% of the Daily Value) and protein (20% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 2373mg per serving (103% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp; just make sure to thaw them completely before adding them to the dish. This will ensure even cooking and prevent excess water from being released into your rice. Simply place them in the refrigerator overnight or run them under cold water for a quicker thaw.
What can I substitute for the soy sauce?
If you need a gluten-free option, you can substitute soy sauce with tamari or coconut aminos. For a soy-free alternative, try using a mixture of vegetable broth and a splash of vinegar for a similar depth of flavor. Adjust the amount to taste, as these alternatives can vary in saltiness.
How do I know when the rice is done cooking?
The rice is done when it has absorbed all the liquid and is tender to the bite. You can check by fluffing it with a fork; if there is still liquid or it feels hard, cover and cook for a few more minutes. Remember to keep an eye on it to avoid overcooking or burning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).