Skillet Shrimp and Rice

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 197.6
  • Total Fat: 3.6 g
  • Cholesterol: 118.4 mg
  • Sodium: 568.9 mg
  • Total Carbs: 20.1 g
  • Dietary Fiber: 1.3 g
  • Protein: 20.0 g

View full nutritional breakdown of Skillet Shrimp and Rice calories by ingredient
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Number of Servings: 6


    4 slices thick-cut bacon, cut into 1/2 inch pieces (3 oz)
    1 small onion, chopped
    3 cloves garlic, chopped
    1 green bell pepper, seeded and diced
    2 cups long-grain rice
    1 (14.5 oz) can diced tomatoes
    3 cups low-sodium chicken broth
    1 1/2 tsp. Old Bay Seasoning
    1 lb. medium shrimp, peeled and deveined


Serves 6

1. Preheat oven to 375 degrees. Place bacon in a large oven proof skillet and cook over medium heat until crisp, about 5 minutes. Transfer to a paper-towel lined plate to drain.
2. Discard all but 1 Tbsp fat from pan. Add onion, garlic and bell pepper to pan and cook until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Stir in tomatoes, broth, Old bay seasoning and salt; bring mixture to a boil.
3. Cover and transfer pan to oven. Cook until rice is tender, 15 to 20 minutes. Uncover, lay shrimp on rice, re-cover, and continue to bake until shrimp are opaque, another 5 to 7 minutes. Sprinkle with bacon and serve.

TIP: I buy the frozen peeled shrimp already cooked and just add them to the pot while it is cooking in the oven. This way, as the rice cooks, the shrimp are getting heated through as well.

Number of Servings: 6

Recipe submitted by SparkPeople user CHERIJ30.

TAGS:  Fish | Dinner | Fish Dinner |

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