Rating: 3.5 stars
259 Ratings
  • 5 star values: 81
  • 4 star values: 39
  • 3 star values: 50
  • 2 star values: 60
  • 1 star values: 29

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Credit: Jonny Valiant

Recipe Summary

hands-on:
15 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 450° F. Cook the rice according to the package directions.

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  • Meanwhile, in a large bowl, toss the bell pepper, lemon, thyme, scallions, red pepper, 1 tablespoon of the oil, and ¼ teaspoon each salt and black pepper.

  • Spread the mixture on a rimmed baking sheet (reserving the bowl).

  • Add the shrimp to the bowl and toss with the paprika, remaining tablespoon of oil, ½ teaspoon salt, and ¼ teaspoon pepper. Nestle in the mixture on the baking sheet.

  • Roast until the shrimp are cooked through and the bell peppers are tender, 10 to 12 minutes. Serve over the rice.

Nutrition Facts

392 calories; fat 9g; saturated fat 2g; cholesterol 172mg; sodium 534mg; protein 28g; carbohydrates 48g; fiber 3g.
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