Gambas al Ajillo Skillet with Sautéed Green Beans and Fluffy Rice

Name: Gambas al Ajillo Skillet with Sautéed Green Beans and Fluffy Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 1.5 pound shrimp (peeled, deveined, thawed); 4 tablespoon olive oil; 6 clove garlic (minced); 2 teaspoon smoked paprika; 0.5 cup fresh parsley (chopped); 1 lemon (halved); 1.5 pound green beans (trimmed); 2 cup white rice (quick-cook, uncooked); 4 cup chicken broth (low sodium); 1 teaspoon salt; 0.75 teaspoon black pepper

A vibrant and zesty skillet featuring quick-cooking shrimp sautéed with garlic and smoky paprika, served alongside tender green beans and fluffy quick-cook rice, perfect for a busy weeknight.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 6
Cuisine: Spanish
Difficulty: Easy
Cost: $4.48/serving

Dietary

Dairy-Free
Gluten-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

1.5 pound shrimp (peeled, deveined, thawed)
4 tablespoon olive oil
6 clove garlic (minced)
2 teaspoon smoked paprika
0.5 cup fresh parsley (chopped)
1 lemon (halved)
1.5 pound green beans (trimmed)
2 cup white rice (quick-cook, uncooked)
4 cup chicken broth (low sodium)
1 teaspoon salt
0.75 teaspoon black pepper

Instructions

Start cooking the rice: In a medium saucepan, combine the 2 cups quick-cook white rice and 4 cups low sodium chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 10 to 12 minutes, or until the liquid is absorbed and rice is fluffy. Keep warm.
Prepare shrimp and vegetables: Pat the thawed shrimp dry with paper towels. In a large skillet or wok, heat 2 tablespoons olive oil over medium-high heat. Add the trimmed green beans and sauté for 5 to 7 minutes, until tender-crisp. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Remove green beans from the skillet and set aside.
Cook the shrimp: Add the remaining 2 tablespoons olive oil to the same skillet. Add the minced garlic and 2 teaspoons smoked paprika. Sauté for 30 seconds until fragrant, being careful not to burn the garlic. Add the shrimp to the skillet and cook for 2 to 3 minutes per side, or until pink and opaque. Season with 3/4 teaspoon salt and 1/2 teaspoon black pepper.
Finish and serve: Return the green beans to the skillet with the shrimp. Add the chopped fresh parsley and the juice from half a lemon. Toss gently to combine all ingredients. Serve immediately with the fluffy quick-cook rice. Garnish with fresh lemon wedges.

Notes

Leftovers keep well in an airtight container for up to 3 days. Ensure your chicken broth is certified gluten-free if you have a strict dietary need.

Nutrition (per serving)

Calories: 453
Protein: 29.2 g
Carbohydrates: 57.8 g
Fat: 11.3 g
Fiber: 3.7 g
Sodium: 648 mg
Saturated Fat: 1.7 g
Sugar: 1.7 g
Cholesterol: 190 mg