One-Pot Mediterranean Shrimp and Rice

updated Aug 3, 2020
One-Pot Mediterranean Shrimp and Rice Pilaf

This vibrant dinner has a little bit of everything: tender rice, protein-packed shrimp, crunchy fresh veggies, and tangy, creamy cheese.

Serves4

Prep15 minutes

Cook25 minutes

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Shrimp and rice Mediterranean pilaf in large blue Dutch oven.
Credit: Photo: Tara Donne | Food Stylist: Cyd McDowell

This vibrant one-pot meal is the answer to long, busy days when you can’t be bothered with a labor-intensive dinner — and want to avoid turning on the oven at all costs. It’s packed with bright, bold Mediterranean flavors and is primed for swaps and substitutions, so you can make it work with what you’ve got. Plus, it’s got a little bit of everything: tender rice, protein-packed shrimp, crunchy fresh veggies, and tangy, creamy cheese.

As the rice cooks, you’ll marinate the shrimp and asparagus in lemon zest, dried oregano, and garlic to infuse them with flavor. When the rice is just tender, add the shrimp and asparagus to the pot where they’ll cook for the last few minutes. Off the heat, you’ll brighten things up with a squeeze of lemon juice, plenty of feta, and a sprinkling of fresh herbs. Dinner is served!

Credit: Photo: Tara Donne | Food Stylist: Cyd McDowell

A One-Pot Dinner with Whatever Veggies You’ve Got

No asparagus on hand? No problem. Fresh or frozen corn or peas, shelled edamame, shelled fava beans, green beans, broccoli florets (keep them small so they cook quickly), or snap peas can be used in its place. You could even use a quick-cooking leafy green like arugula, although I’d recommend stirring it in off the heat since it will wilt quickly. Halved grape tomatoes would also be a great addition — they’ll add a little extra sauciness.

As for the shrimp, you could easily stir in leftover rotisserie chicken instead. Or double the veggies for a vegetarian meal!

One-Pot Mediterranean Shrimp and Rice Pilaf

This vibrant dinner has a little bit of everything: tender rice, protein-packed shrimp, crunchy fresh veggies, and tangy, creamy cheese.

Prep time 15 minutes

Cook time 25 minutes

Serves 4

Nutritional Info

Ingredients

  • 1 bunch

    asparagus (about 1 pound)

  • 2 large cloves

    garlic

  • 1

    large lemon

  • 1 pound

    peeled and deveined uncooked large shrimp (31 to 40 per pund)

  • 2 tablespoons

    olive oil

  • 1 teaspoon

    dried oregano

  • 1/4 teaspoon

    red pepper flakes

  • 3/4 teaspoon

    kosher salt, divided

  • 1 cup

    basmati or other long-grain white rice

  • 2 cups

    low-sodium vegetable broth

  • 1/2 cup

    fresh parsley or basil leaves

  • 2 ounces

    feta cheese, crumbled (1/2 cup)

  • 1/4 teaspoon

    freshly ground black pepper

Instructions

  1. Prepare the following, adding them to a large bowl: Trim the ends from 1 bunch asparagus, then cut into 1-inch pieces. Grate or mince 2 large garlic cloves. Finely grate the zest from 1 large lemon (about 1 tablespoon).

  2. Add 1 pound peeled and deveined uncooked large shrimp, 2 tablespoons olive oil, 1 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, and 1/2 teaspoon of the kosher salt. Toss gently to coat.

  3. Place 1 cup basmati rice, 2 cups low-sodium vegetable broth, and remaining 1/4 teaspoon kosher salt in a Dutch oven or large pot over high heat. Bring to a boil, then cover and reduce the heat to low to maintain an active simmer (small bubbles breaking across the surface of the liquid). Cook, stirring once or to make sure the bottom is not burning, until most of the liquid is absorbed and the rice is just tender, 10 to 15 minutes. Meanwhile, halve the zested lemon and coarsely chop 1/2 cup fresh parsley or basil leaves.

  4. Scatter the shrimp and asparagus mixture evenly over the rice and scrape in any leftover marinade. Cover and continue to cook on low heat until the shrimp are pink and just cooked through, and the asparagus is a vibrant green color, 8 to 10 minutes. Remove from the heat.

  5. Squeeze the juice from one half of the lemon onto the shrimp. Add half of the feta and half of the chopped herbs, and stir to combine. Cover and let sit for 2 minutes. Sprinkle with the remaining feta, herbs, and 1/4 teaspoon black pepper before serving.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 2 days.