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Shrimp and Veggie Rice

Prep Time:

5 minutes

Cook Time:

15 minutes (rice) + 15 minutes (veggies)


4 servings



Dietary Restrictions:




Cooktoria, Tania Sheff
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  • 15-20 medium-sized raw shrimp, peeled and deveined (about 1 lb)

  • 1.5 cups white rice, foreigner's rice, or other preferred type of rice

  • 1 large red bell pepper

  • 2 medium-sized zucchinis

  • 1 onion

  • 2 cloves garlic

  • 1 tablespoon soy sauce

  • 2 tablespoons olive oil

  • ½ teaspoon salt

  • ¼ teaspoon pepper

  • (Optional) 1 teaspoon cumin

  • ½ teaspoon ground turmeric

  • 5 twigs of parsley


  1. Cook the rice according to the package but cook it 1-2 minutes less than the packaging says. Once mostly cooked, take off the heat and set to the side.

  2. Dice the onion and garlic into very small pieces

  3. In a large pan, add the oil, onion, and garlic. Turn on medium heat and let simmer for about 5 minutes

  4. Cut the bell pepper into small bite-sized strips and cut the zucchinis into semicircle pieces that are about 1 cm thick.

  5. Add the zucchinis and bell peppers to the pan and cook on medium heat for about 5 minutes, or until they are slightly softened. Stir occasionally to prevent sticking.

  6. Add the shrimp to the pan and cook everything about 6 minutes longer, flipping the shrimp after about 3 minutes.

  7. Add the rice, spices, soy sauce, salt, and pepper to the pan. On low heat, stir everything around for about 3 minutes to finish cooking everything together.

  8. Chop the parsley into very small pieces.

  9. Take off the heat, add the parsley, and enjoy!

Storage Indications: You can store the rice in a tupperware and microwave it to reheat.

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