Best 8 Spicy Shrimp And Tomatoes With Scallion Rice Recipes

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Tantalize your taste buds with a culinary journey to the vibrant flavors of Asia with our Spicy Shrimp and Tomatoes with Scallion Rice. This delectable dish is a harmonious blend of bold and aromatic spices, succulent shrimp, juicy tomatoes, and fluffy scallion rice. Each bite is an explosion of flavors that will leave you craving more.

The Spicy Shrimp and Tomatoes dish is a symphony of textures and tastes. The shrimp, cooked to perfection, offer a tender and succulent bite, while the tomatoes burst with their natural sweetness and tanginess. The harmonious marriage of spices, including ginger, garlic, chili peppers, and a hint of cumin, creates a captivating flavor profile that dances on your palate.

Complementing the vibrant flavors of the shrimp and tomatoes is the aromatic and fluffy scallion rice. Each grain of rice is infused with the delicate fragrance of scallions, creating a side dish that is both satisfying and light. The scallion rice perfectly soaks up the savory sauce from the shrimp and tomatoes, making each bite a delightful experience.

Whether you're a seasoned home cook or just starting your culinary adventures, this recipe is a must-try. With easy-to-follow instructions and readily available ingredients, you can recreate this restaurant-quality dish in the comfort of your own kitchen. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that will transport you to the bustling streets of Asia.

Here are our top 8 tried and tested recipes!

SPICED GINGER SHRIMP WITH BURST TOMATOES



Spiced Ginger Shrimp With Burst Tomatoes image

This speedy, buttery, one-pan meal stars plump, spiced shrimp zipped up with grated fresh ginger, and sweetened with ripe Sungold tomatoes that burst in the skillet. You can use any aromatic spice mix you have on hand here, which makes it a highly convenient meal as well. Serve this over rice or with crusty bread for mopping up all those rich, jammy tomatoes.

Provided by Melissa Clark

Categories     weekday, seafood, main course

Time 20m

Yield 2 to 3 servings

Number Of Ingredients 12

About 1 1/2 teaspoons aromatic spice blend, such as garam masala, Baharat, five-spice, curry powder, or a mild chili powder blend (see Note), plus more to taste
1 1/2 teaspoons finely grated fresh ginger
2 garlic cloves, minced or finely grated
3 scallions, thinly sliced, greens and whites separated
3/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1 pound extra-large shrimp, shelled and deveined
1 tablespoon extra-virgin olive oil
3/4 cup small (or halved large) cherry tomatoes, preferably yellow Sungold tomatoes
2 tablespoons unsalted butter
Fresh lime juice
1/2 cup fresh mint leaves, torn or roughly chopped

Steps:

  • In a medium bowl, combine spice blend, ginger, garlic, scallion whites, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add shrimp and toss well. Heat a large skillet over high heat, then add the oil. Add the tomatoes and 1/4 teaspoon salt. Cook until the whole tomatoes burst and the halved ones start to wrinkle, about 2 minutes.
  • Add shrimp mixture and sauté for another 2 to 4 minutes, turning the shrimp, until they are pink all over.
  • Gently stir in butter and cook for another minute, until the shrimp are cooked through. Remove from heat and add a squeeze of fresh lime juice. Taste and add more salt and spices, if needed. Garnish with mint and scallion greens and serve immediately.

FIRECRACKER SHRIMP AND RICE



Firecracker Shrimp and Rice image

You're a mere twenty minutes and one skillet away from this all-in-one spicy-sweet shrimp dinner.

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 14

1/3 cup light brown sugar
3 tablespoons fresh orange juice
2 tablespoons hot sauce, such as Frank's
2 tablespoons rice vinegar
1/4 teaspoon crushed red pepper flakes, plus more for garnish
Kosher salt
1 1/4 pounds peeled and deveined small shrimp, tails removed
3 tablespoons cornstarch
1/4 cup vegetable oil
1 1/2 teaspoons grated fresh ginger
3 cloves garlic, grated
3 cups cooked basmati rice
1 bunch scallions, cut into 1/2-inch pieces
Sriracha and fresh cilantro leaves, for garnish

Steps:

  • Whisk together the brown sugar, orange juice, hot sauce, rice vinegar, red pepper flakes and 1/2 teaspoon salt in a medium bowl; set aside.
  • Dry the shrimp well with paper towels and add to a large bowl. Sprinkle the cornstarch over the shrimp and toss to coat.
  • Heat the oil in a large nonstick skillet over medium-high heat until shimmering. Fry the shrimp in the hot oil until pink, about 1 minute per side. Add the ginger and garlic. Cook, stirring, until fragrant, about 1 minute. Add the sauce mixture, rice and scallions and cook until warmed through, about 3 minutes.
  • Top with more red pepper flakes, a drizzle of sriracha and cilantro leaves.

SPICY SHRIMP AND TOMATO SCAMPI



Spicy Shrimp and Tomato Scampi image

A twist on shrimp scampi that I threw together for my hungry husband one day, made with things I had in the cupboard. It went over so well that it is a regular at our house now.

Provided by Rachel Timmerman

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Shrimp     100+ Shrimp Scampi Recipes

Time 35m

Yield 4

Number Of Ingredients 12

4 cups penne pasta
5 teaspoons olive oil
4 cloves garlic, minced
1 medium onion, diced
1 (16 ounce) can diced tomatoes with green chilies, drained
½ lemon, juiced
1 pound uncooked medium shrimp, peeled and deveined
¼ cup chopped fresh parsley
salt, to taste
ground black pepper, to taste
1 pinch crushed red pepper flakes, or to taste
1 teaspoon grated Parmesan cheese, or to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  • Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes; simmer until heated through, about 5 minutes more. Add the lemon juice and shrimp. Cook and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir in the parsley, then season with salt, pepper, and red pepper flakes. Serve shrimp and sauce over prepared penne pasta. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 469.8 calories, Carbohydrate 61.9 g, Cholesterol 173 mg, Fat 10 g, Fiber 4.3 g, Protein 34.3 g, SaturatedFat 1.7 g, Sodium 382.6 mg, Sugar 6.3 g

SPICY SHRIMP AND RICE



Spicy Shrimp and Rice image

Try Spicy Shrimp and Rice, featuring onions, green and red peppers, and garlic. This flavorful Spicy Shrimp and Rice is a delicious entrée for fans of heat!

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 Tbsp. oil
1/2 cup chopped onions
1/3 cup each chopped green and red peppers
2 cloves garlic, minced
1 cup low-sodium fat-free reduced-sodium chicken broth
3/4 cup cooked long-grain brown rice
1/2 cup HEINZ Tomato Ketchup
1/2 tsp. hot pepper sauce
1 lb. uncooked medium shrimp, peeled, deveined
2 Tbsp. chopped fresh parsley

Steps:

  • Heat oil in large saucepan on medium heat. Add onions, peppers and garlic; cook and stir 3 to 5 min. or until crisp-tender.
  • Stir in broth, rice, ketchup and hot pepper sauce. Bring to boil, stirring frequently. Cover; simmer on medium-low heat 5 min., stirring occasionally.
  • Add shrimp and parsley; stir. Cook, uncovered, 4 to 5 min. or until shrimp turn pink, stirring occasionally.

Nutrition Facts : Calories 240, Fat 6 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 180 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g

SPICY SHRIMP WITH RICE



Spicy Shrimp with Rice image

No one will doubt that "light" cooking can be tasty when you put a helping of this zippy shrimp in front of them. The seafood is seasoned just right with garlic, pepper and hot sauce. - Jeannie Klugh, Lancaster, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 13

1 large onion, finely chopped
1 large green pepper, chopped
1 tablespoon olive oil
3 garlic cloves, minced
1 can (8 ounces) tomato sauce
1/2 cup reduced-sodium chicken broth
1/2 cup minced fresh parsley
1 jar (4 ounces) diced pimientos, drained
1 to 2 tablespoons Louisiana-style hot sauce
1/4 teaspoon onion salt
1/4 teaspoon pepper
2 pounds uncooked large shrimp, peeled and deveined
5-2/3 cups hot cooked rice

Steps:

  • In a large skillet, saute the onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato sauce, broth, parsley, pimientos, hot sauce, onion salt and pepper. , Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in shrimp; cook 5-7 minutes longer or until shrimp turn pink. Serve with rice.

Nutrition Facts : Calories 273 calories, Fat 3g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 425mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

SHRIMP IN SPICY TOMATO SAUCE



Shrimp in Spicy Tomato Sauce image

Provided by Moira Hodgson

Categories     dinner, easy, quick, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 pound medium shrimp
2 teaspoons coarse salt
2 tablespoons olive oil
2 cloves garlic, minced
2 shallots, finely chopped
1 cup canned Italian plum tomatoes, drained and chopped
1/2 cup dry white wine
1/4 teaspoon dried red pepper flakes
Freshly ground pepper to taste

Steps:

  • Peel the shrimp and place in a bowl. Sprinkle with salt and cover with cold water. Set aside.
  • Heat one tablespoon oil in a skillet. Add the garlic and the shallots and cook until soft. Add the tomatoes, wine and pepper and simmer gently for 10 minutes.
  • Rinse and drain the shrimp. In a separate skillet, heat the remaining tablespoon oil and saute the shrimp just long enough for them to turn pink. Add them to the tomato sauce and mix well. Serve immediately.

Nutrition Facts : @context http, Calories 195, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 649 milligrams, Sugar 4 grams, TransFat 0 grams

SHRIMP WITH TOMATOES, SPINACH, AND RICE



Shrimp with Tomatoes, Spinach, and Rice image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 35m

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped (about 1 cup)
Coarse salt and freshly ground pepper
1 can (28 ounces) whole peeled plum tomatoes with their juices, coarsely chopped
3/4 cup long-grain white rice
1 pound fresh or thawed frozen large shrimp, peeled and deveined
1 package (10 ounces) thawed frozen spinach, drained and squeezed of excess moisture
Feta, crumbled, for serving
Fresh mint leaves, for serving (optional)

Steps:

  • Heat a large straight-sided skillet over medium-high heat; swirl in oil. Add onion, season with salt, and cook, stirring occasionally, until just softened, about 2 minutes. Add tomatoes and juices and simmer, stirring occasionally, until thickened and reduced slightly, about 5 minutes.
  • Stir in rice and 2 1/2 cups water, then return to a simmer. Cover, reduce heat to low, and cook until rice is tender, about 12 minutes. Stir in shrimp and spinach and simmer, covered, until shrimp is just pink and opaque, about 4 minutes. Season with salt and pepper. Serve, sprinkled with feta and mint and drizzled with oil.

ONE-POT SPICED SHRIMP AND RICE



One-Pot Spiced Shrimp and Rice image

This easy one-pot shrimp recipe is homey, comforting, and weeknight-friendly, with minimal cleanup. Double the red pepper and olive sauce base for pasta.

Provided by Kendra Vaculin

Time 1h10m

Yield 4 servings

Number Of Ingredients 17

2 Tbsp. extra-virgin olive oil
1 medium onion, finely chopped
4 garlic cloves, thinly sliced
1 (16-oz.) jar roasted red peppers, drained, finely chopped (about 1¾ cups)
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
Freshly ground black pepper
1 cup green olives, smashed, pits removed
2 Tbsp. double-concentrated tomato paste
¼ tsp. crushed red pepper flakes
1 (14-oz.) can whole peeled tomatoes
1 lb. large shrimp, peeled, deveined
Kosher salt, freshly ground pepper
1 cup jasmine rice, rinsed until water runs clear
1 tsp. ground cumin
1 tsp. ground turmeric
2¾ cups low-sodium vegetable broth or water
Chopped parsley (for serving)

Steps:

  • Heat oil in a medium Dutch oven or other heavy pot over medium-high. Cook onion and garlic, stirring occasionally, until onion is slightly softened, about 4 minutes. Add roasted red peppers and salt; season with black pepper. Cook, stirring occasionally, until mixture is jammy, 8-10 minutes. Add olives, tomato paste, and red pepper flakes and cook, stirring often, until paste is slightly darkened in color, about 3 minutes. Add tomatoes, crushing with your hands as you go, and their liquid and cook, stirring often, until slightly thickened, about 4 minutes.
  • While the sauce is cooking, pat shrimp dry with paper towels. Season with salt and pepper; set aside.
  • Stir rice, cumin, and turmeric into sauce, then pour in broth. Increase heat to high and bring to a boil. Cover pot, reduce heat to medium-low, and simmer, adjusting heat to low to maintain a simmer if needed, until rice is tender and liquid is mostly absorbed, about 15 minutes.
  • Uncover pot and stir in reserved shrimp. Re-cover pot and cook until shrimp are opaque throughout, about 3 minutes.
  • Divide shrimp and rice among bowls and top with parsley.

Tips:

  • Prep Ahead: To save time, prep the shrimp, tomatoes, and scallions in advance and store them separately in the refrigerator until ready to use.
  • Marinate the Shrimp: Marinating the shrimp in a mixture of olive oil, garlic, and paprika adds extra flavor and keeps them moist during cooking.
  • Use High-Quality Ingredients: Fresh, ripe tomatoes and sweet, succulent shrimp make all the difference in this dish. Look for plump, firm shrimp and tomatoes with deep, vibrant color.
  • Don't Overcook the Shrimp: Shrimp cook quickly, so be careful not to overcook them. Overcooked shrimp become tough and rubbery.
  • Adjust the Spice Level: If you prefer a milder dish, reduce the amount of chili flakes or cayenne pepper. For a spicier dish, add more chili flakes or cayenne pepper to taste.
  • Serve Immediately: This dish is best served immediately after cooking, while the shrimp are still hot and juicy.

Conclusion:

This spicy shrimp and tomatoes with scallion rice is a flavorful and satisfying meal that's perfect for any occasion. The combination of tender shrimp, juicy tomatoes, and fragrant scallions is sure to tantalize your taste buds. Serve it over fluffy scallion rice for a complete and satisfying meal. With its vibrant colors and delicious flavors, this dish is sure to be a hit at your next gathering. So next time you're looking for a quick and easy weeknight dinner or a special meal to impress your friends, give this spicy shrimp and tomatoes with scallion rice a try. You won't be disappointed!

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