Best 4 Seafood And Vegetables With Rice Recipes

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Embark on a culinary journey with our delectable seafood and vegetable dishes, a harmonious fusion of flavors and textures that will tantalize your taste buds. From the aromatic Seafood Paella, bursting with succulent shrimp, tender mussels, and calamari, to the vibrant Vegetable Stir-Fry, featuring an array of crisp vegetables coated in a savory sauce, each recipe promises a unique gastronomic experience. Indulge in the classic Fish and Chips, where flaky fish fillets are enveloped in a golden-brown batter, accompanied by fluffy rice and refreshing tartar sauce. Craving something hearty? Dive into the aromatic Seafood Gumbo, a Louisiana specialty brimming with shrimp, crab, and okra, simmered in a rich, flavorful broth. Transport yourself to Thailand with our Pad Thai, a delightful stir-fried rice noodle dish tossed with succulent shrimp, crunchy vegetables, and a tangy tamarind sauce.

These recipes cater to diverse dietary preferences, including gluten-free and vegetarian options. The detailed instructions and helpful tips ensure a seamless cooking experience, whether you're a seasoned chef or a culinary novice. Prepare to impress your family and friends with these exceptional seafood and vegetable dishes, each a testament to the culinary artistry that awaits within.

Check out the recipes below so you can choose the best recipe for yourself!

SEAFOOD AND VEGETABLES WITH RICE



Seafood and Vegetables with Rice image

You won't believe this succulent combo is low in fat! Plus, it's ready in just 25 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 12

1 package (8 oz) sliced fresh mushrooms (3 cups)
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
3 plum (Roma) tomatoes, cut into fourths, sliced (1 1/2 cups)
1/2 cup sliced drained roasted red bell peppers (from 7-oz jar)
1/2 lb uncooked peeled deveined small shrimp, thawed if frozen, tails peeled
1/2 lb cod fillets, cubed
6 oz bay scallops
1/2 cup white wine or chicken broth
1/2 teaspoon salt
1/4 to 1/2 teaspoon red pepper sauce
2 cups uncooked parboiled (instant) rice
1/4 cup chopped fresh cilantro

Steps:

  • In 3-quart saucepan, heat mushrooms and broth to boiling. Stir in remaining ingredients except rice and cilantro. Heat to boiling; reduce heat. Cover and simmer 5 to 7 minutes or until shrimp are pink and firm.
  • Meanwhile, cook rice as directed on package. Stir cilantro into seafood mixture. Serve in bowls over rice.

Nutrition Facts : Calories 240, Carbohydrate 36 g, Cholesterol 80 mg, Fiber 2 g, Protein 21 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 2 g, TransFat 0 g

FRIED BROWN RICE WITH SHRIMP AND VEGETABLES



Fried Brown Rice with Shrimp and Vegetables image

Add carrots, peas and scallion to this shrimp dish with egg and brown rice.

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 12

2 tablespoons vegetable oil
1 large egg, beaten
1/2 pound peeled and deveined medium shrimp, tails on
Kosher salt
1/2 cup chopped watercress
1/4 cup shredded carrots
1/4 cup frozen peas, thawed
1 teaspoon minced garlic
1 teaspoon soy sauce
3 cups cold cooked brown rice
1 tablespoon chopped scallions
1 teaspoon toasted sesame oil

Steps:

  • Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
  • Add the shrimp to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until just cooked through, about 3 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the watercress, carrots, peas, garlic, soy sauce, and 1/4 teaspoon salt and cook, stirring constantly, until the watercress wilts and the peas heat through, 2 to 3 minutes.
  • Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, shrimp, and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the scallions and sesame oil and serve.

EASY SHRIMP VEGETABLE STIR FRY



Easy Shrimp Vegetable Stir Fry image

Sweet caramelized shrimp and veggies served over a fluffy bed of brown rice makes for an easy and crowd pleasing meal!

Provided by SaraJ

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 6

Number Of Ingredients 15

2 cups instant brown rice
1 ¾ cups water
6 tablespoons soy sauce
6 tablespoons water
¼ cup honey
2 tablespoons cider vinegar
2 tablespoons cornstarch
2 tablespoons olive oil
2 cloves garlic, chopped
2 cups broccoli florets
1 cup baby carrots
1 small white onion, chopped
½ teaspoon black pepper
1 cup sliced fresh mushrooms
1 ½ pounds uncooked medium shrimp, peeled and deveined

Steps:

  • Stir the rice and 1 3/4 cup water together in a microwave-safe bowl. Cover, and cook in the microwave on High for 8 minutes until the water is fully absorbed. Fluff with a fork.
  • Whisk together the soy sauce, water, honey, cider vinegar, and cornstarch in a small bowl. Set the sauce aside.
  • Heat the olive oil in a non-stick skillet over medium heat. Stir in the garlic and cook for 10 seconds. Add the broccoli, carrots, onion, and black pepper; cook and stir until the broccoli and carrots are tender, about 5 minutes. Stir in the mushrooms and cook for 2 minutes. Remove the vegetables from the skillet and set aside.
  • Return the skillet to the heat and pour in the sauce mixture; cook for 1 minute. Add the shrimp to the sauce and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center and the sauce thickens, about 3 minutes. Stir the vegetables back into the pan and serve over the brown rice.

Nutrition Facts : Calories 317 calories, Carbohydrate 43 g, Cholesterol 172.6 mg, Fat 6.3 g, Fiber 3.3 g, Protein 23.8 g, SaturatedFat 0.9 g, Sodium 1135.1 mg, Sugar 14.2 g

SPANISH SEAFOOD RICE



Spanish seafood rice image

This quick version of paella is superhealthy, plus it's all cooked in one pan so there's minimal washing-up

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 10

1 tbsp olive oil
1 onion , finely chopped
1 red and 1 yellow pepper , deseeded and sliced
2 garlic cloves , sliced
250g paella rice
850ml hot vegetable stock (we used Kallo very low salt stock)
pinch saffron
400g seafood mix (we used a bag of frozen mixed seafood, defrosted before use)
juice ½ small lemon
small handful flat-leaf parsley , roughly chopped

Steps:

  • Heat the oil in a large saucepan and soften the onion for 6-7 mins. Add the pepper and garlic, cook for 2 mins more, then stir in the paella rice and cook for 1 min, stirring to coat.
  • Pour in the stock, add the saffron and bring to the boil. Cook, uncovered, at a gentle bubble, for 20 mins, stirring occasionally until the rice is tender.
  • Stir in the seafood and lemon juice and cook for 2 mins or until piping hot and completely cooked through. Serve in warm bowls scattered with the parsley.

Nutrition Facts : Calories 369 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 23 grams protein, Sodium 1.05 milligram of sodium

Tips:

  • Choose fresh and high-quality ingredients: Using fresh seafood and vegetables will ensure the best flavor and texture in your dish. Look for seafood that is firm and has a mild smell, and choose vegetables that are brightly colored and crisp.
  • Use a variety of vegetables: Including a variety of vegetables in your dish will add flavor, color, and nutrients. Some good choices include broccoli, carrots, bell peppers, and snap peas.
  • Don't overcook the seafood: Seafood cooks quickly, so it's important to be careful not to overcook it. Overcooked seafood will become tough and chewy.
  • Use a flavorful sauce: A flavorful sauce will help to bring all the ingredients together and create a delicious dish. Some good options include a teriyaki sauce, a lemon-butter sauce, or a garlic-herb sauce.
  • Serve immediately: Seafood and vegetables are best served immediately after they are cooked. This will ensure that they are at their best flavor and texture.

Conclusion:

Seafood and vegetables with rice is a healthy and delicious meal that is perfect for any occasion. By following these tips, you can create a dish that is sure to impress your friends and family. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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