# Components:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Grains
02 - 1 1/2 cups long-grain rice, rinsed
→ Aromatics and Vegetables
03 - 1 medium onion, finely chopped
04 - 1 red bell pepper, diced
05 - 2 cloves garlic, minced
06 - 1 cup frozen peas
→ Liquids and Fats
07 - 3 cups low-sodium chicken or vegetable broth
08 - 2 tablespoons olive oil
09 - Juice of 1 lemon
→ Spices and Seasonings
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon ground coriander
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon cayenne pepper (optional)
14 - Salt, to taste
15 - Freshly ground black pepper, to taste
16 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - In a large skillet or wide saucepan, heat 1 tablespoon olive oil over medium heat. Add shrimp and cook for 2–3 minutes per side, until just pink. Transfer shrimp to a plate and set aside.
02 - Add the remaining tablespoon of olive oil to the same pan. Sauté onion and bell pepper for 4–5 minutes, until softened. Add garlic and cook for 1 minute more.
03 - Stir in the rice, cumin, coriander, paprika, and cayenne pepper (if using). Cook, stirring constantly, for 2 minutes until the rice is lightly toasted and fragrant.
04 - Pour in the broth, add peas, and season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15–18 minutes, or until the rice is tender and the liquid has been absorbed.
05 - Return the cooked shrimp to the pan, along with the lemon juice and chopped parsley. Gently fluff the mixture with a fork and heat for 2–3 minutes until the shrimp are warmed through.
06 - Taste and adjust seasoning as needed. Garnish with extra fresh parsley and serve hot.
