Healthy Rice Cooker Garlic Shrimp with Chorizo
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Smoky, garlicky, and packed with flavor—this easy rice cooker dish is a game-changer for weeknight dinners!
Ingredients:
Image credit: Food Network
Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon sherry
- 1 teaspoon paprika
- 6 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 1 pound peeled and deveined jumbo shrimp
- 6 ounces fully-cooked chorizo, casings removed, chopped
- 1 red bell pepper, finely chopped
- 1 small onion, thinly sliced
- 2 cups long-grain rice
- Pinch crushed red pepper flakes
- 1 cup fresh flat-leaf parsley, finely chopped, plus more for serving
- Juice of 1/2 lemon, plus slices for serving
- In a medium bowl, whisk together olive oil, sherry, paprika, garlic, 1/2 teaspoon salt, and a few grinds of black pepper. Gently fold in the shrimp until evenly coated, then set aside.
- Layer chorizo, red pepper, and onion in a 6-quart rice cooker. Add rice, red pepper flakes, 1/2 teaspoon salt, and a few grinds of black pepper. Pour in 3 cups of water, then place the shrimp on top, ensuring all the garlicky oil from the bowl is added. Cover and cook according to the rice cooker’s instructions. (This typically takes 30–35 minutes. If the cooker hasn’t turned off after 30 minutes, remove the shrimp, re-cover, and let it finish cooking.)
- Use tongs to transfer the shrimp to a plate. Stir parsley and lemon juice into the rice mixture, making sure to incorporate everything from the bottom of the pot. Serve the rice in bowls, top with shrimp, garnish with parsley, and add a squeeze of lemon if desired.
