This simple, one-pot Shrimp and Rice recipe is full of bright and savory flavor thanks to fresh garlic and a little lemon zest. A dish that comes together quickly and easily in just 30 minutes, it's elegant enough for date night or dinner party, and low-key enough for a quick-fix weeknight dinner.
Juicy shrimp and perfectly cooked rice--this dish is wonderfully light yet filling enough to hit comfort food cravings right on the mark. Serve with slow cooker green beans, asparagus, or a house salad, and definitely don't forget the garlic bread for a well-rounded dinner the entire family will love.
Table of Contents
Shrimp and Rice Ingredients
Shrimp | Whatever you do, don't use pre-cooked shrimp for this recipe. Use thawed, raw shrimp. The shrimp size is especially important for this recipe as it directly correlates to how long it takes the shrimp to cook; we recommend medium-sized shrimp for this recipe. There are approximately 40-60 shrimp per pound.
Spices | A simple spice mix of paprika, onion powder, Kosher salt, and cayenne is the spice blend for this shrimp and rice recipe. All of these spices are extremely complementary to shrimp, but if you are sensitive to heat, sub in black pepper for cayenne.
Rice | For best results, use long-grain white rice.
Chicken Broth | For full sodium control, be sure to use low-sodium or unsalted chicken broth. You can also use vegetable broth in a pinch.
Garlic + Onion | This combo adds rich, savory flavor to this dish.
Lemon | Lemon and shrimp are perfect culinary companions. The zest of a lemon contains a rich concentrate of oils--this is where the flavor is!
Garnish | Completely optional, of course, but note -- freshly chopped parsley and sliced green onions are wonderful herbaceous touches. They add both great flavor and color to shrimp and rice.
Recipe Variations
Cajun | Our Cajun shrimp dishes like blackened shrimp, shrimp and grits, BBQ shrimp, jambalaya pasta, and shrimp etouffee prove that we are massive fans of Cajun cuisine around here! If you'd like to add a little Cajun flare to this shrimp and rice, just add a chopped bell pepper, a few stalks of chopped celery, and a couple of teaspoons of Cajun seasoning. And if Cajun rice recipes are your family's faves, be sure to check out our Cajun sausage and rice dish, too.
Mexican | If Mexican food is what you're craving, then chopped jalapeno, freshly chopped cilantro, chili powder, and cumin are the additions you're looking. We use this combo in our shrimp fajitas and shrimp quesadillas, and it works like an absolute charm. Don't forget the fresh flavors of one of our favorite Mexican shrimp dishes, shrimp tacos. Cabbage, lime, shrimp, and avocado crema are a match made in heaven!
Italian | Similar to our shrimp spaghetti, key ingredients like tomatoes, basil, and lots of garlic are where it's at for adding a big Italian flavor to just about any shrimp dish. For this shrimp and rice recipe in particular, you'll want to add in a 15-ounce can of drained, diced tomatoes before cooking, toss with chopped, fresh basil once finished, and garnish with loads of Parmesan cheese.
How to Make Shrimp and Rice
Prep the Shrimp | Peel and devein the shrimp. You can leave the tail on or off--it is completely up to you. Then, pat the shrimp dry with a paper towel and transfer to a bowl.
Season the Shrimp | Season with paprika, Kosher salt, and cayenne. Toss until evenly coated. Set aside.
Cook Onion + Garlic + Rice | Over medium heat, add the butter to a large, heavy-bottomed pan and allow it to melt. As soon as the butter has melted, add the onion and sauté until softened, about 4 minutes. Add the garlic and stir for 1 minute. Add the rice and stir to coat, 1-2 minutes more.
Add Broth + Remaining Seasoning | Next, add the chicken broth, lemon zest, 1 teaspoon paprika, ½ teaspoon Kosher salt, and ¼ teaspoon cayenne and stir to combine.
Boil + Simmer | Place the lid on the pan and allow it to come to a boil. Reduce the heat to maintain a simmer for 15 minutes, lifting the lid to stir 1-2 times through the cooking process.
Cook the Shrimp | Add the shrimp across the top of the rice and return the lid to the pan. Cook for about 10 minutes.
Serve + Enjoy! | Garnish as desired, serve, and enjoy!
What to Serve with Shrimp and Rice
If you're looking to round out your shrimp and rice masterpiece a bit, try serving it with asparagus, roasted cherry tomatoes, roasted carrots, and/or roasted okra for veggie sides.
If you're craving a salad, you can't go wrong with a simple house, Caesar or burrata salad.
Our personal family faves have long been slow cooker green beans or green bean almondine, broccoli, and garlic bread.
5 More Shrimp Recipes to Try
Shrimp and Rice
Ingredients
- 1 pound medium shrimp deveined, peeled, tails optional
- 2 teaspoons paprika, separated
- 1 ½ teaspoon Kosher salt, separated
- ½ teaspoon cayenne, separated
- ¼ cup unsalted butter
- 1 small yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 cup long-grain white rice
- 2 ½ cups low-sodium or unsalted chicken broth
- Zest of a lemon
- Chopped green onions and parsley for garnish, if desired
Instructions
- Pat the shrimp dry with a paper towel and transfer to a bowl. Season with 1 teaspoon paprika, ½ teaspoon Kosher salt, and ¼ teaspoon cayenne. Toss until evenly coated. Set aside until ready to use.
- Add the butter to a large, heavy-bottomed pan (will need a lid later) over medium heat and allow to melt. As soon as the butter has melted, add the onion and sauté until softened, about 4 minutes. Add the garlic and stir 1 minute. Add the rice and stir to coat, 1-2 minutes more.
- Next, add the chicken broth, lemon zest, 1 teaspoon paprika, 1 teaspoon Kosher salt, and ¼ teaspoon cayenne and stir to combine. Allow the mixture to reach a boil. Then, reduce the heat to maintain a gentle simmer, cover, and allow to simmer for 15 minutes. The rice should be al dente after this point (mostly cooked, with a little "bite" to it).
- Add the shrimp across the top of the rice and return the lid to the pan. Cook for about 10 minutes more. Remove from the heat once the shrimp is fully cooked through and completely opaque in the center. Garnish as desired, serve, and enjoy!
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