Dilled Shrimp With Rice
A flavorful dish of tender shrimp, fresh vegetables, and fragrant dill served over rice, perfect for a quick, satisfying meal with vibrant flavors and textures.
Ingredients
Instructions
- In a large skillet, melt butter over medium-high heat.
- Cook and stir onion, carrots, and pea pods for 2 to 3 minutes or until vegetables are crisp-tender.
- Dissolve chicken bouillon cube in 1/4 cup hot water.
- Stir shrimp, hot cooked rice, lemon peel, and bouillon into the skillet.
- Cook about 5 minutes or until heated through, stirring occasionally.
- Stir in dill weed.
Tips & Substitutions
For optimal flavor, use fresh dill weed if possible, as it offers a brighter taste than dried. If you don't have shrimp, cooked chicken or tofu can be excellent substitutes. To intensify the dish, consider adding a splash of white wine while cooking the vegetables. Adjust the seasoning with salt and pepper to taste, especially if using low-sodium bouillon.
Serving Suggestions
Serve the Dilled Shrimp with Rice alongside a crisp green salad or steamed broccoli for a balanced meal. This dish pairs beautifully with crusty bread for soaking up any remaining flavors. For an extra zing, a wedge of lemon on the side can enhance the freshness of the shrimp.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of water to keep the rice moist. Avoid microwaving, as it can make the shrimp rubbery and dry.
Nutrition & Diet Analysis (per serving)
Each serving of Dilled Shrimp With Rice contains roughly 1387 calories, with 25g protein, 150g carbohydrates, and 80g fat. It is an excellent source of vitamin A (132% of the Daily Value), vitamin C (102% of the Daily Value), and iron (63% of the Daily Value). Note that it is relatively high in sodium, at 1672mg per serving (73% 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, but be sure to thaw them completely before cooking. To thaw, place them in the refrigerator overnight or run them under cold water for about 10-15 minutes. This ensures even cooking and prevents the shrimp from becoming rubbery.
What can I substitute for rice in this dish?
If you're looking for a low-carb option, consider using cauliflower rice or quinoa as a substitute for traditional rice. Both alternatives will still give you a delicious base for the shrimp and vegetables while catering to different dietary needs.
How can I make this dish spicier?
To add some heat, try incorporating red pepper flakes or diced jalapeños while sautéing the vegetables. Additionally, serving the dish with a spicy aioli or sriracha on the side can elevate the flavor profile and cater to those who enjoy a kick.
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).