iowagirleats5.0
Shrimp and Wild Rice Skillet
Shrimp and Wild Rice Skillet is healthy and hearty. A craveable gluten-free dinner recipe!
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 10 min🔥 Cook: 50 min👤 Kristin Porter📖 iowagirleats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●skillet
📝 Preparation Steps
1
Bring 1-1/2 cups chicken broth and rice to a boil in a saucepan then place a lid on top, turn heat down to low, and then simmer until rice is tender, ⏱️ 45-50 minutes.
2
Add cold water, salt, and brown sugar to a large bowl then stir to combine. Add shrimp then let sit in brine while rice cooks. When rice has ⏱️ 10 minutes left, drain then rinse shrimp, and then pat very dry with paper towels.
cold water4 cupssalt2 Tablespoonshomemade seasoned salt and pepperbrown sugar2 Tablespoons
3
Heat 1 Tablespoon oil in a large skillet over medium-high heat. Add half the shrimp, season with seasoning salt and pepper, and then saute until cooked through, ⏱️ 1-2 minutes per side. Remove shrimp to a plate then saute remaining shrimp in remaining 1 Tablespoon oil, and then remove to plate.
salt2 Tablespoonshomemade seasoned salt and pepper
4
Turn heat down to medium then melt butter in skillet. Add green onions then saute until tender, ⏱️ 1-2 minutes. Add garlic then saute for 30 more seconds. Add tomato and spinach, season with seasoned salt and pepper, and then saute until spinach has barely wilted, ⏱️ 1 minute. Add cooked bacon, rice, and remaining 1/4 cup chicken broth to the skillet then simmer until chicken broth has thickened, ⏱️ 2-3 minutes. Drizzle lemon juice over the top, season with more seasoned salt and pepper, and then toss to combine. Serve with cooked shrimp.
butter2 Tablespoonsgarlic (minced)2 clovessalt2 Tablespoonshomemade seasoned salt and pepperbacon (chopped)3 sliceslemon1/2
Nutrition Facts
calories
470 kcal
fat Content
21 g
serving Size
1 serving
fiber Content
4 g
sugar Content
9 g
sodium Content
4190 mg
protein Content
33 g
trans Fat Content
0.3 g
cholesterol Content
211 mg
carbohydrate Content
41 g
saturated Fat Content
7 g
unsaturated Fat Content
13 g
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