Sautéed Garlic Shrimp with Roasted Poblano and Tomato Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

Succulent shrimp sautéed with garlic and chili, paired with aromatic rice cooked with roasted poblano peppers and fresh tomatoes. This Mexican-inspired seafood recipe (gluten free), ready in about 45 minutes, pairs large shrimp, long grain white rice, poblano peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Ingredients

• 1 lb, peeled and deveined large shrimp
• 1 cup long grain white rice
• 2 medium, roasted, peeled, and diced poblano peppers
• 2 medium, diced Roma tomatoes
• 4 cloves, minced garlic cloves
• 3 tbsp olive oil
• 2 cups chicken broth
• 1 small, finely chopped onion
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh lime juice
• 2 tbsp chopped, for garnish cilantro

Instructions

1. Step 1: Preheat broiler to high. Place 2 medium poblano peppers on a baking sheet and broil for 10 minutes, turning every 3 minutes until skin is charred and blistered. Place peppers in a bowl and cover with plastic wrap for 10 minutes, then peel off skins, remove seeds, and dice.
2. Step 2: In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add 1 small finely chopped onion and sauté for 3-4 minutes until translucent. Stir in 1 cup long grain white rice, 1 tsp ground cumin, and 1/2 tsp smoked paprika, cooking for 2 minutes until rice is lightly toasted.
3. Step 3: Add 2 cups chicken broth, 2 diced Roma tomatoes, and the diced roasted poblano peppers to the rice. Season with 1/2 tsp salt and 1/4 tsp pepper. Bring to a boil, then cover and reduce heat to low. Simmer for 18-20 minutes until rice is tender and liquid absorbed.
4. Step 4: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant. Add 1 lb peeled and deveined shrimp, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook for 2-3 minutes per side until pink and opaque.
5. Step 5: Remove shrimp from heat and drizzle with 1 tbsp fresh lime juice. Fluff rice with a fork and serve alongside the garlic shrimp. Garnish with 2 tbsp chopped fresh cilantro.