Sometimes all you want is a simple, no-fuss meal. That's exactly what this shrimp and rice recipe is; easy, simple, and indulged with lots of flavors.
This shrimp and rice recipe uses long-grain rice, shrimps, and any vegetables you have on hand for a quick evening supper!
In just 20 minutes, you can have tender shrimps and fluffy rice cooked in ONE PAN. This one-pan shrimps and rice is a lovely way to use shrimp in a satisfying family dinner.
Why this recipe stands out among other shrimp recipes?
This is one of those walk-in-the-door last-minute dishes that one can make using frozen shrimps at any time. The veggie and rice trinity have to be one of the simplest yet most amazing flavor combinations to pair with shrimps.
This dish freezes well and can be made ahead of time and kept in the fridge for up to 4 days in an airtight container, making it ideal for meal prep lunches or dinners. Another most beneficial aspect is its one-pan approach. Like other one-pan recipes, it also makes cooking hassle-free and cleaning easy.
What do you need to cook, shrimp and rice recipe?
- Rice: The major ingredient in this one-pan meal is rice, and I recommend using long grain rice for the best texture and flavor. Any brand with a mild, flowery, and buttery flavor would suffice. shrimps go well with the long grains.
- Olive oil: You can also use high-heat oil like canola or avocado, but I like olive oil because it is healthier and tastes better.
- Shrimps: For this recipe, I like to use medium or large fresh shrimps. The tails should be peeled, defined, and removed. Shrimps are abundant in protein and provide volume to the dish.
- Seasonings: Paprika, chili powder, and salt are used for seasonings. You can alter it according to your taste.
- Vegetable broth: To add extra flavor to this recipe, you can use either chicken or veggie broth.
- Vegetables: I usually go for bell pepper, frozen peas, garlic, onion, peeled, and chopped tomatoes. You can use whatever vegetables you have on hand, such as zucchini, maize, or broccoli.
How to Make Easy Shrimp And Rice Recipe?
- In a pot, heat the oil over medium heat and sauté the onions and garlic until they are soft.
- Add in the chopped red pepper and tomatoes (add three tablespoons of water if the tomatoes are so dry).
- Add in the rice, stir, and then add vegetable broth, paprika, chili powder, peas, and shrimp. Bring everything to a boil, then lower the heat and let it simmer for 10-15 minutes or until the rice is fully cooked.
- Garnish with some chopped parsley and a squeeze of lemon, then serve.
Top Tips!
- Add sliced cucumber, peppers, tomatoes, and spinach to the leftovers to make a cold rice salad.
- You can use any spices available at hand or according to your taste for seasoning. If you are on a diet, you can even skip adding spices.
- Add water twice the volume of rice for boiling. It will allow the rice and vegetables to cook well.
- Add shrimps after the vegetables and rice in boiling water. This is important because shrimps take less time to cook as compared to the rice and vegetables.
- Feel free to rinse the rice before using it.
Some Variations
- You can use chicken broth instead of vegetable broth if you are not a vegetarian and love chicken.
- In some regions, shrimps are cooked without deveining. They consider the shell healthier. Whereas some people prefer cooking one pan shrimp and rice after deveining. I prefer cooking shrimps after deveining because it provides a beautiful appearance to the dish.
- A few chefs also cook one pan shrimps and rice in sesame oil instead of olive oil. Both of them provide equal nutritious values. You can use the one which is available to you easily.
Serving suggestions
You can serve this delicious dish with some mint sauce or tamarind sauce. A couple of scrambled eggs added to the rice give fantastic texture and protein!
You can use parsley and mint for garnishing. Do not forget to serve your favorite drinks along with this recipe or Mango Popsicles.
Recipe FAQs
Yes, of course, you can use frozen shrimps and vegetables for this recipe. But make sure to freeze them in airtight containers to avoid food poisoning.
Yes, of course, you can use frozen shrimps and vegetables for this recipe. But make sure to freeze them in airtight containers to avoid food poisoning.
You'll have to peel the shrimps if they're still in their shells. It's not hazardous to eat, although it makes the shrimp look better and can be gritty. The process of removing it is 'deveining.' Make a shallow incision down the length of the black line using a small, sharp knife, and then pull it out with the knife's tip.
Mostly, people overcook the shrimps, and consequently, it results in the hard texture of shrimps. Avoid overcooking and cook them until they curl into C shape.
Frozen shrimps are not recommended to cook right from the freezer since they might overcook. However, whether pre-cooked or raw, cooking shrimps from frozen is not dangerous. It will only have an impact on how well the shrimps are cooked in the end.
You certainly can. But proceed with caution. If rice or shrimps are not kept or reheated properly, they can both cause food poisoning. Refrigerate the cooled shrimps and rice as soon as workable. You can store it in the fridge for up to three days. Reheat only once. Simply toss it in a big frying pan with a splash of water and reheat over medium heat, stirring regularly, until sizzling hot.
More Dinner Recipes
- Sweet and Sour Shrimp
- Zucchini Bechamel Casserole
- Sheet Pan Baked Salmon With Veggies
- Creamy Garlic Chicken
- Baked Tandoori Chicken
- Steaks with Mushroom Gravy
Recipe Card
Easy Shrimp And Rice Recipe
Ingredients
Instructions
- In a pot, heat the oil over medium heat and sauté the onions and garlic until they are soft.
- Add in the chopped red pepper and tomatoes (add three tablespoons of water if the tomatoes are so dry).
- Add in the rice, stir, and then add vegetable broth, paprika, chili powder, prawn, and peas. Bring everything to a boil, then lower the heat and let
- Garnish with some chopped parsley and a squeeze of lemon, then serve.
Notes
- Add sliced cucumber, peppers, tomatoes, and spinach to the leftovers to make a cold rice salad.
- You can use any spices available at hand or according to your taste for seasoning. If you are on a diet, you can even skip adding spices.
- Add water twice the volume of rice for boiling. It will allow the rice and vegetables to cook well.
- Add shrimps after the vegetables and rice in boiling water. This is important because shrimps take less time to cook compared to rice and vegetables.
- Feel free to rinse the rice before using it.
Some Variations
- You can use chicken broth instead of vegetable broth if you are not a vegetarian and love chicken.
- In some regions, shrimps are cooked without deveining. They consider the shell healthier. Whereas some people prefer cooking one pan shrimp and rice after deveining. I prefer cooking shrimp after deveining because it provides a beautiful appearance to the dish.
- A few chefs also cook one pan shrimps and rice in sesame oil instead of olive oil. Both of them provide equal nutritious values. You can use the one which is available to you easily.
Nutrition
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If you have a question about this recipe, please leave a comment or contact me via the contact page. And if you make this recipe, don't forget to rate it and let me know how it turned out in the comment section below. Thanks for visiting my blog.
Olivia
I love this recipe. I used zucchini and corn instead of bell pepper and peas. It was great!! I will be making it again!!
Francies
I made this recipe yesterday, and it was Excellent!! I only added more salt, and it was an awesome dish. My family enjoyed it.
Elena
Thanks for this lovely and easy dinner recipe. Healthy Life Trainer has become my go-to for a lot of recipes 🙂
Willow
This shrimp recipe is just delicious! Easy to make and much healthier than takeaway. I will try it with chicken breasts.
Natalie
The one-pan recipes are my favourites. So easy yet delicious. Thanks for sharing this recipe.
Paisley
Shrimp and rice – I’ve been thinking about adding some chopped nuts to this recipe, but it’s so good just the way it is.