Garlic Shrimp and Tomato Rice recipe, you will love!

Garlic Shrimp and Tomato Rice recipe, you will love!

This Garlic Shrimp and Tomato Rice recipe is a quick and easy weeknight dinner that will knock your socks off! The peppery flavor of the jasmine rice, combined with the tart and tangy from the tomatoes, finished with the garlic shrimp will melt in your mouth and leave you feeling totally satisfied!

Ingredients to make Tomato Shrimp and Rice:

  • 14 oz Shrimp, uncooked, peeled, and deveined
  • 15 Campari Tomatoes, chopped (about 630 grams)
  • ½ Red Onion, diced (about 100 grams)
  • 3 cloves Fresh Garlic, diced (about 15 grams)
  • 1 tbsp Extra Virgin Olive Oil
  • 2 tbsp Tomato Paste
  • ¼ cup Feta Cheese, crumbled, (about 20 grams)
  • 1 tsp Red Pepper Flake
  • ¾ cup Jasmine Rice, (about 135 grams)
  • ½ tbsp Unsalted Butter
  • 1½ cups Water
  • 3 tbsp Fresh Parsley

Instructions to make Tomato Shrimp and Rice:

  1. Bring a small saucepot with water to a boil. Once boiling add the jasmine rice, stir to incorporate then turn the heat to low and cover with a lid, cook for 20 minutes. Leave alone for the full 20 minutes.
  2. While the rice is cooking, cook the tomatoes and shrimp. First heat a large saute pan with a lid to medium heat. Add the oil to the hot pan and immediately add the diced onions and garlic. Cook the onion and garlic in the oil for about 3 minutes, just to get the onions slightly soft.
  3. Next, add the chopped tomatoes to the onion and garlic. Cook the tomatoes on medium heat for approximately 10 minutes, stirring every few minutes to prevent burning. The tomatoes will begin to turn into a lumpy sauce. After 10 minutes add the tomato paste and red pepper flake to thicken the tomato sauce. Cook for another 2-3 minutes.
  4. At this point, the rice should have cooked for 20 minutes. Remove the rice from the heat, add the butter to the rice and about 2 tbsp of the fresh parsley. Stir everything together and cover with the lid and allow the rice to finish cooking and absorb any remaining liquid.
  5. Now back to the tomatoes. By now, you should have a nice sauce, add your shrimp into the tomatoes, spread them out evenly into one layer over top of the tomatoes. Cover with a lid and cook for 3 minutes. After 3 minutes flip the shrimp, cover with the lid and cook for an additional 3 more minutes. After the full 6 minutes, the shrimp should be fully cooked.
  6. Plate by first spooning the rice onto the plate. Then top with the tomato and shrimp mixture. Then sprinkle a little feta cheese over top and garnish with the remaining parsley.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: American
Keyword: Chicken and Rice, shrimp
Servings: 3

Garlic Shrimp and Tomato Rice

Ingredients

Instructions

  • Bring a small saucepot with 1 1/2 cups water to a boil. Once boiling add the jasmine rice, stir to incorporate then turn the heat to low and cover with a lid and cook for 20 minutes. Leave alone for the full 20 minutes.
  • While the rice is cooking, cook the tomatoes and shrimp. First heat a large saute pan with a lid to medium heat. Add the oil to the hot pan and immediately add the diced onions and garlic. Cook the onion and garlic in the oil for about 3 minutes, just to get the onions slightly soft.
  • Next, add the chopped tomatoes to the onion and garlic. Cook the tomatoes on medium heat for approximately 10 minutes, stirring every few minutes to prevent burning. The tomatoes will begin to turn into a lumpy sauce. After 10 minutes add the tomato paste and red pepper flake to thicken the tomato sauce. Cook for another 2-3 minutes.
  • At this point, the rice should have cooked for 20 minutes. Remove the rice from the heat, add the butter to the rice and about 2 tbsp of the fresh parsley. Stir everything together and cover with the lid and allow the rice to finish cooking and absorb any remaining liquid.
  • Now back to the tomatoes. By now, you should have a nice sauce, add your shrimp into the tomatoes, spread them out evenly into one layer over top of the tomatoes. Cover with a lid and cook for 3 minutes. After 3 minutes flip the shrimp, cover with the lid and cook for an additional 3 more minutes. After the full 6 minutes, the shrimp should be fully cooked.
  • Plate by first spooning the rice onto the plate. Then top with the tomato and shrimp mixture. Then sprinkle a little feta cheese over top and garnish with the remaining parsley.
Garlic Shrimp and Tomato Rice

Macro Nutrition

Nutrition Facts
Garlic Shrimp and Tomato Rice
Amount Per Serving
Calories 384 Calories from Fat 74
% Daily Value*
Fat 8.2g13%
Saturated Fat 1.9g12%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3.4g
Cholesterol 6.2mg2%
Sodium 299.2mg13%
Potassium 96.5mg3%
Carbohydrates 57g19%
Fiber 5.8g24%
Sugar 11.1g12%
Protein 23.5g47%
Vitamin A 49.8IU1%
Vitamin C 96.9mg117%
Calcium 12.6mg1%
Iron 114mg633%
* Percent Daily Values are based on a 2000 calorie diet.
Garlic Shrimp and Tomato Rice

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