Ova Deh Shrimp and Rice

Dive into the bold, tropical flavors of Ova Deh Shrimp and Rice, a vibrant one-pan dish that perfectly balances creamy, citrusy, and spicy notes. Tender, juicy shrimp are sautéed with fragrant garlic, sweet bell peppers, and zesty lime, then paired with fluffy jasmine rice infused with rich coconut milk and savory chicken broth. A hint of cayenne, smoky paprika, and fresh thyme elevate this Caribbean-inspired masterpiece, creating a comforting yet exotic meal in just 45 minutes. Finished with a sprinkle of fresh parsley and a squeeze of lime juice, this colorful dish is as beautiful as it is delicious—ideal for weeknight dinners or when you’re craving a taste of the tropics. Perfect for seafood lovers and fans of bold, flavorful cuisine, this recipe is a must-try!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Shrimp (peeled and deveined)
• 1 cup Jasmine rice
• 1 cup Coconut milk
• 1 cup Chicken broth
• 1 medium Onion (finely chopped)
• 3 cloves Garlic (minced)
• 2 stalks Scallions (green onions, sliced)
• 1 medium Bell pepper (diced)
• 2 medium Tomatoes (diced)
• 1 whole Lime (for juice and zest)
• 1 teaspoon Fresh thyme leaves
• 1 teaspoon Paprika
• 0.5 teaspoon Cayenne pepper
• 2 tablespoons Soy sauce
• 2 tablespoons Cooking oil (vegetable or coconut oil)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley (for garnish)

Directions

Step 1

Rinse the jasmine rice thoroughly in cold water until the water runs clear. Drain well.

Step 2

In a medium saucepan, combine the rinsed rice, 1 cup of coconut milk, 1 cup of chicken broth, and 1/2 teaspoon of salt. Stir well and bring to a boil over medium-high heat.

Step 3

Once the mixture starts boiling, reduce the heat to low, cover the saucepan, and let the rice simmer for 15 minutes. Remove from heat and let it sit, covered, for another 5 minutes before fluffing with a fork.

Step 4

While the rice cooks, heat 2 tablespoons of cooking oil in a large skillet or pan over medium heat.

Step 5

Add the chopped onion, garlic, and scallions to the pan, stirring frequently, and cook until fragrant and softened (about 3-4 minutes).

Step 6

Stir in the diced bell pepper, tomatoes, thyme, paprika, cayenne pepper, and soy sauce. Cook for another 2-3 minutes until the vegetables begin to soften.

Step 7

Add the shrimp to the pan and cook for 2 minutes on each side or until they are pink and opaque.

Step 8

Squeeze the juice of one lime over the shrimp mixture and sprinkle with lime zest. Stir to combine and adjust seasoning with additional salt and pepper, if needed.

Step 9

Serve the coconut rice in bowls, topped with the shrimp and vegetable mixture. Garnish with freshly chopped parsley for a burst of color and flavor.

Nutrition Facts

Serving size	1836 grams (1836.0g)

Amount per serving	% Daily Value*
Calories	1331

Total Fat 36.20g	46%
Saturated Fat 25.70g	129%
Polyunsaturated Fat 0.00g
Cholesterol 977mg	326%
Sodium 5087mg	221%
Total Carbohydrate 131.30g	48%
Dietary Fiber 12.80g	46%
Total Sugars 36.10g
Protein 139.30g	279%

Vitamin D 894IU	4471%
Calcium 388mg	30%
Iron 7mg	38%
Potassium 3157mg	67%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.1%

Protein: 39.6%

Carbs: 37.3%