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Fish, South and mountains

Sautéed shrimp with Espelette pepper and rice

Sautéed shrimp with Espelette pepper and rice is a dish of shrimp seared with garlic, seasoned with Espelette pepper and deglazed with lemon, served over white rice. This very easy recipe serves 4 and takes 25 minutes, at a cost of €4.50 per person. The key is searing the shrimp over high heat for just a short time so they stay tender.

Shrimp sautéed with garlic and Espelette pepper, deglazed with lemon, served over rice, dinner ready in a flash.

Sautéed shrimp with Espelette pepper and rice
Total time
25 min
Difficulty
Very easy
Cost per person
€4.50
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring
The kids
They generally like it

Barely seared, the shrimp stay plump and just warm through the middle, with a light golden edge that comes from the chopped garlic and hot oil. Espelette pepper brings a round warmth, never harsh, and the lemon juice wakes everything up at the last second. Over the rice, the pan juices soak into the grains and flavor every bite.

This is the kind of dinner you throw together on a weeknight when the fridge is nearly empty but you have shrimp in the freezer. Kids like the mild, fragrant flavor, without the sharp bite of a fresh chili. For guests, just double the amounts and set out good bread to mop up the juices.

The ingredients

4 people

Fish counter

  • Shrimp, peeled 600 g

Fruits and vegetables

  • Garlic 3 cloves
  • Lemon 1
  • Parsley 1 sprigs

Pantry

  • Espelette pepperoften in the pantry 1 tsp
  • Riceoften in the pantry 300 g
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Shellfish

The step by step recipe

  1. Cook the rice in salted water, then drain it. 11 min

    Rinse it with hot water for nicely separated grains.

  2. Pat the shrimp dry with paper towels.

    Dry shrimp brown instead of boiling.

  3. Heat the oil over high heat and sear the shrimp with the chopped garlic. 4 min

    Flip them as soon as they turn pink.

  4. Add the Espelette pepper and deglaze with lemon juice.

    The lemon should just coat the shrimp.

  5. Sprinkle with parsley and serve over the rice.

    For more heat, add extra pepper at the table.

Our tips to get it right

  • Thaw the shrimp overnight in the fridge rather than at room temperature, they will release less water during cooking.
  • Heat your pan well before adding the oil, that's what lets you sear the shrimp instead of boiling them in their own juices.
  • Chop the garlic right before cooking, just before it goes into the pan, it keeps more flavor and burns less easily.

The variations

  • Swap the shrimp for diced chicken or turkey for a shellfish free version, cooking it a bit longer.
  • For a vegetarian version, use diced firm tofu or mushrooms, seared the same way with garlic and pepper.
  • For kids sensitive to spice, cut the Espelette pepper down to a pinch and leave the rest on the table for the adults.

What to serve it with

  • A green salad with lemon
  • Fresh bread for dipping
  • Homemade iced tea

Storage

The shrimp and rice keep for 2 days in the fridge in a sealed container. Reheat gently in a pan or the microwave so the shrimp don't overcook. Freezing isn't recommended, the shrimp would turn rubbery once thawed.

Questions about this dish

Can you use frozen raw shrimp?

Yes, thaw them completely and pat them dry before cooking. Too much water keeps the shrimp from browning properly in the pan.

Can you substitute the Espelette pepper?

A mix of sweet paprika with a touch of cayenne gives a similar result. The flavor will be less fruity but the heat stays pleasant.

Can you make this dish ahead of time?

The rice can be cooked hours ahead and reheated at the last minute. The shrimp, though, taste best cooked just before serving so they stay tender.

How do you adapt this recipe for kids?

Add just a small amount of Espelette pepper to the pan and leave the rest on the table for the adults. The lemon and garlic are enough to flavor the dish without too much heat.

How long does it take to make sautéed shrimp with Espelette pepper and rice?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in sautéed shrimp with Espelette pepper and rice?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does sautéed shrimp with Espelette pepper and rice cost?

About €4.50 per serving, or €18.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish. Always check the labels of the products you buy.

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