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Spicy Shrimp with Rice

Spicy Shrimp with Rice

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.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 275 kcal


  • 1 Wok or Skillet
  • 1 Wooden Spoon
  • 1 Cutting/Chopping Board
  • 1 Garlic Press
  • 1 Can Opener


  • 1 Large Onion Chopped
  • 1 Large Green Pepper Chopped
  • 1 tbsp Olive Oil
  • 3 Garlic Cloves Pressed or Minced
  • 400 g Tomato Passata Usually 1 carton
  • 1 cube Chicken Stock Disolved in ½ Cup Boiling water
  • ½ cup Fresh Parsley or 2 Tablspoon Dried Parsley
  • 230 g Pimiento Piquillo Peppers Usually 1 Jar
  • 2 tbsp Baron Peugeot Oxford Sauce
  • ¼ tsp Onion Salt
  • ¼ tsp Pepper
  • 500 g Raw Large Peeled Shrimp Raw Peeled King Prawns
  • 4 cup Cooked Rice
  • ½ Fresh Lemon for a squirt of juice to taste


  • In a large wok, saute the onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the pasatta, chiken stock, parsley, pimientos, Oxford sauce, onion salt and pepper.
    1 Large Onion, 1 Large Green Pepper, 1 tbsp Olive Oil, 3 Garlic Cloves, 400 g Tomato Passata, 1 cube Chicken Stock, ½ cup Fresh Parsley, 230 g Pimiento Piquillo Peppers, 2 tbsp Baron Peugeot Oxford Sauce, ¼ tsp Onion Salt, ¼ tsp Pepper
  • Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
    500 g Raw Large Peeled Shrimp
  • Stir in shrimp; cook 5-7 minutes longer or until shrimp turn pink. Serve over rice with a sqeeze of lemon
    4 cup Cooked Rice, ½ Fresh Lemon
Keyword Lemon, Light, Rice, Shrimp
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Fast Food
Main Course
Side Dish