A delicious and easy-to-make dish where succulent shrimp meets a fluffy, seasoned rice pilaf, creating the perfect one-pan meal!
Ingredients
1 lb shrimp, peeled and deveined 
1 cup long-grain white rice 
2 tablespoons olive oil 
1 small onion, chopped 
2 cloves garlic, minced 
1/2 cup chicken broth or vegetable broth 
1/2 cup frozen peas 
1/2 teaspoon paprika 
1/4 teaspoon cumin 
Salt and pepper to taste 
1 tablespoon lemon juice 
Fresh parsley, chopped (for garnish)
Instructions
Cook the Rice Pilaf :
In a medium pot, heat 1 tablespoon of olive oil over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the garlic and cook for an additional 1 minute until fragrant.
Add the rice, paprika, cumin, and a pinch of salt and pepper, stirring for about 1-2 minutes to lightly toast the rice.
Pour in the chicken broth and bring to a boil.
Reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is cooked and the liquid is absorbed. If using peas, add them to the rice for the last 5 minutes of cooking.
Cook the Shrimp :
While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the shrimp with salt, pepper, and a pinch of paprika.
Add the shrimp to the skillet and cook for 2-3 minutes per side, or until they turn pink and opaque.
Remove the shrimp from the skillet and set aside.
Combine and Finish :
Once the rice is done, fluff it with a fork.
Gently fold in the cooked shrimp and lemon juice. Adjust the seasoning with more salt and pepper if needed.
Serve & Garnish 
:
Serve the shrimp and rice pilaf in bowls, garnished with freshly chopped parsley.
Serving Suggestions:
Pair with a side salad or some steamed vegetables for a well-rounded meal.
Enjoy with a glass of white wine, like Pinot Grigio, to complement the light flavors of the dish.
Tips & Variations:
Add diced bell peppers or mushrooms to the rice for extra flavor.
For a spicy kick, sprinkle some red pepper flakes over the shrimp before cooking.
For extra richness, stir in a tablespoon of butter into the rice before serving.