ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Skillet Shrimp and Rice

Prep time 10 mins
Cook time 30 mins
Yield 6 Servings

Ingredients

  • 4 slices thick-cut bacon, cut into 1/2-inch pieces (3 oz.)
  • 1 small onion, chopped
  • 3 cloves garlic, chopped
  • 1 green bell pepper, seeded and diced
  • 2 cups long-grain rice
  • 1 (14.5 oz.) can diced tomatoes
  • 3 cups low-sodium chicken broth
  • 1 1/2 teaspoons Old Bay seasoning
  • Salt
  • 1 pound medium shrimp, peeled and deveined

Nutrition Information

  • calories 333
  • fat 10 g
  • satfat 2 g
  • protein 25 g
  • carbohydrate 34 g
  • fiber 2 g
  • cholesterol 132 mg
  • sodium 903 mg

How to Make It

  1. Preheat oven to 375°F. Place bacon in a large ovenproof skillet and cook over medium heat until crisp, about 5 minutes. Transfer to a papertowel- lined plate to drain.

  2. Discard all but 1 Tbsp. fat from pan. Add onion, garlic and bell pepper to pan and cook until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Stir in tomatoes, broth, Old Bay seasoning and salt; bring mixture to a boil.

  3. Cover and transfer pan to oven. Cook until rice is tender, 15 to 20 minutes. Uncover, lay shrimp on rice, re-cover, and continue to bake until shrimp are opaque, another 5 to 7 minutes. Sprinkle with bacon and serve.