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.

One Pan Shrimp and Rice

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

Course Main Course

Cuisine American

Keyword seafood

Prep Time 15

Cook Time 20

Total Time 35

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.