Creole Shrimp and Rice Skillet with Sofrito

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A one-pan dish with shrimp cooked in a vibrant Puerto Rican sofrito and tomato sauce served over seasoned white rice. This Caribbean-inspired rice and grain recipe, ready in about 40 minutes, pairs medium shrimp, white rice, sofrito for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Caribbean cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 1/2 cup sofrito and sauté for 3-4 minutes until fragrant and slightly caramelized.
  2. Step 2: Stir in 1/2 cup tomato sauce, 1 tsp smoked paprika, 1/2 tsp cumin, and 1/2 tsp salt; cook for 2 minutes until sauce thickens slightly.
  3. Step 3: Add 1 cup white rice and stir to coat each grain in the sofrito sauce.
  4. Step 4: Pour in 2 cups chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid absorbed.
  5. Step 5: Meanwhile, season 1 lb shrimp with 1/2 tsp salt and 1/4 tsp black pepper. In a separate pan, sauté shrimp over medium-high heat for 2-3 minutes per side until pink and cooked through.
  6. Step 6: Gently fold cooked shrimp into the rice skillet, garnish with 2 tbsp chopped fresh cilantro, and serve warm.

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