Spicy Shrimp and Rice

Servings 6 people


  • 2 1/2 tablespoons olive oil divided
  • 1 1/2 pounds large shrimp peeled and deveined
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup diced onion
  • 1 cup diced green bell pepper
  • 3 cloves garlic pressed
  • 1 tablespoon Herbes de Provence
  • 1/4 teaspoon crushed red pepper flakes
  • 3 cups cherry tomatoes halved
  • 1/2 cup tomato sauce
  • 2 tablespoons tomato paste
  • 1 1/2 cups cooked brown rice
  • 1/2 cup grated Parmesan cheese optional


  • Heat half of the oil in a large skillet over medium-high heat.
  • Season shrimp with salt and pepper then add to skillet and sauté until they turn bright pink; remove from skillet and set aside.
  • Reduce skillet heat to medium and add remaining oil. Add onion, bell pepper, garlic, Herbes de Provence and crushed red pepper flakes; sauté until onion is translucent.
  • Add cherry tomatoes, tomato sauce and tomato paste; cook for 2 or 3 minutes.
  • Stir in cooked rice and shrimp; heat through. Remove skillet from heat and stir in cheese (if desired); serve.


SERVING SUGGESTION: A big spinach salad. VEGETARIAN: Skip the shrimp and use non-breaded faux chicken patties cut to the approximate size of shrimp. KOSHER: Skip the shrimp and use boneless skinless chicken breast meat cut to the approximate size of shrimp, adjusting cooking time as necessary. Skip the cheese. GLUTEN FREE: Make sure Herbes de Provence, tomato sauce, and tomato paste are gluten-free. NUTRITION: Per Serving: 274 Calories; 9g Fat; 26g Protein; 23g Carbohydrate; 3g Dietary Fiber; 173mg Cholesterol; 660mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 2 Vegetable; 1 Fat. Points: 7
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