One pan shrimp and rice

One Pan Shrimp and Rice is a flavorful and convenient meal that’s perfect for busy weeknights. The shrimp are sautéed with garlic, onions, and bell peppers, then simmered with rice in a savory broth until everything is cooked to perfection. The dish is finished with a squeeze of fresh lemon juice and a sprinkle of parsley, adding brightness and color. What makes this dish truly special is that it’s all cooked in one pan, making cleanup a breeze.

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One Pan Shrimp and Rice

A quick and easy one-pan dish with shrimp, rice, and vegetables cooked together.

Prep15 minutes mins

Cook20 minutes mins

Total Time35 minutes mins

Course: Main Course

Cuisine: American

Keyword: seafood

Servings: 4

Calories: 340kcal

Ingredients

• 300 g shrimp peeled and deveined
• 1 cup rice
• 1 onion chopped
• 2 garlic cloves minced
• 1 red bell pepper chopped
• 2 cups chicken or vegetable broth
• 2 tbsp olive oil
• 1 tsp paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

• Season the shrimp with a little salt, pepper, and half of the paprika. Set aside while you prepare the rice.
• Heat olive oil in a large pan over medium heat. Add onion, garlic, and bell pepper. Cook for about 4-5 minutes until the vegetables are softened and the onion is translucent.
• Stir in the minced garlic and remaining paprika. Cook for another 1-2 minutes until the garlic is fragrant and the spices are well incorporated.
• Add the uncooked rice to the pan, stirring to coat the grains with the oil and spices. Cook for 2 minutes to lightly toast the rice, which will enhance its flavor.
• Add broth and stir well to combine. Bring the mixture to a boil, then reduce the heat to low, cover the pan with a lid, and simmer for 15-18 minutes until the rice is nearly tender and has absorbed most of the liquid.
• Arrange the seasoned shrimp on top of the rice in a single layer. Cover the pan again and cook for an additional 5-7 minutes, or until the shrimp are pink and opaque and the rice is fully cooked.
• Fluff the rice gently with a fork to combine everything evenly. Season with salt and pepper, garnish with parsley, and serve.

Notes

Nutrition: Carbohydrates: 45g; Protein: 25g; Fat: 8g; Saturated fat: 1g; Fiber: 3g; Sodium: 600mg