Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 medium yellow onion, finely diced
  • 1 medium carrot, finely diced
  • 1.5 cups long-grain white rice
  • 2.75 cups low-sodium chicken broth
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 cups fresh baby spinach
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh lemon zest

Instructions:

  1. Heat the olive oil in a deep skillet or Dutch oven over medium heat. Add the diced onion and carrots, sautéing until the onions are translucent and carrots soften.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Add the rinsed rice to the pan and stir constantly for 2–3 minutes until the edges of the grains look translucent.
  4. Pour in the broth, salt, and pepper. Bring to a boil, then reduce heat to low, cover with a tight lid, and simmer for 12–15 minutes.
  5. Quickly lift the lid and scatter the raw shrimp evenly across the top of the rice. Replace the lid immediately and cook for 5 minutes.
  6. Turn off the heat and let the pan sit, covered, for 5 minutes. Fold in the baby spinach, lemon juice, parsley, and lemon zest before serving.