Rice with Balsamic Onions and Shrimp
This rice with balsamic Onions and Shrimp is gluten free, flavourful, delicious, super quick to make. Save your time cooking easy and tasty meal.
Servings 4 people
Calories 283kcal
Ingredients
- 2 tbsp + 1 tbsp olive oil
- 2 cups vertically sliced onion
- 1 tsp garlic minced
- 1 tablespoon balsamic vinegar
- 2 cups fresh shrimp
- Ground black pepper and salt
- 2 cups cooked rice with peas peas are optional
- 2 tbsp green onions chopped
- Feta for garnishing
Instructions
- Warm up a large skillet over medium-high heat. Add 2 tbsp olive oil and garlic. Sauté for 15 seconds.
- Add the onions and sauté until onion begins to soften and become tender.
- Reduce heat to low and add balsamic vinegar; cook for about 3 minutes, stirring frequently.
- Remove the balsamic onions from the skillet and add 1 tbsp olive oil over medium heat.
- Add shrimp and cook for 2-3 minutes, or until they turn pink.
- Season shrimps to taste with salt and pepper.
- Layer cooked rice with peas, balsamic onions, and shrimp evenly among on a plate. Garnish with fresh green onions and feta.
Notes
- If you use frozen shrimp, make sure it is fully thawed and pat dry.
- Buy peeled and deveined shrimp to save yourself prepping time.
- Not a fan of peas? You can add corn to your rice.
- To store: Keep the rice with balsamic onions and shrimp in an airtight container for up to 3 to 4 days in the fridge.
- To reheat: You can reheat the fried rice in the microwave or stovetop.
- To freeze: You can freeze recipe in a freezer-safe container or bag for up to 3 months.
Nutrition
Serving: 1/4 | Calories: 283kcal | Carbohydrates: 34g | Protein: 16g | Fat: 9g | Cholesterol: 113mg | Sodium: 177mg | Potassium: 243mg | Fiber: 2g | Sugar: 6g