Sautéed Shrimp and Garlic Rice with Roasted Red Pepper Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

Tender shrimp sautéed with garlic and served over fragrant jasmine rice, accompanied by a vibrant roasted red pepper sauce for a flavorful seafood meal. This mediterranean-inspired seafood ready in about 35 minutes blends peeled and deveined large shrimp, olive oil, minced garlic into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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

• 12 oz, peeled and deveined large shrimp
• 2 tbsp olive oil
• 4 cloves, minced garlic
• 1 cup jasmine rice
• 2 cups water
• 1 large, roasted and peeled red bell pepper
• 1 tsp smoked paprika
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. Combine rice with 2 cups water and 1/2 tsp salt in a medium saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender.
2. Step 2: While rice cooks, roast 1 large red bell pepper under a broiler until skin is blackened, about 8 minutes, turning occasionally. Transfer to a bowl, cover with plastic wrap to steam for 10 minutes, then peel and blend with 1 tsp smoked paprika, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
3. Step 3: Heat 2 tbsp olive oil over medium-high heat in a large skillet. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
4. Step 4: Add 12 oz peeled shrimp to the skillet, 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: Fluff the cooked jasmine rice with a fork, stir in 2 tbsp chopped fresh parsley, and serve topped with the garlic sautéed shrimp and a generous drizzle of the roasted red pepper sauce.