Kickstart your culinary adventure with these 31 mouthwatering shrimp and rice dishes! Perfect for busy weeknights or cozy weekends, this collection offers everything from quick skillet meals to comforting one-pot wonders. Get ready to discover new family favorites that are both delicious and easy to make—let’s dive in and find your next go-to recipe!
Lemon Garlic Shrimp and Rice Pilaf
You’ve got this simple, flavor-packed dinner ready in no time. Lemon garlic shrimp pairs perfectly with fluffy rice pilaf for a complete meal that feels fancy without the fuss.
Ingredients
– 1 lb of large shrimp, peeled and deveined
– 2 cups of long-grain white rice
– 4 cups of chicken broth
– 4 cloves of garlic, minced
– 1 lemon, juiced and zested
– 2 tbsp of olive oil
– A pinch of red pepper flakes
– A handful of fresh parsley, chopped
– Salt and black pepper
Instructions
1. Rinse 2 cups of long-grain white rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, bring 4 cups of chicken broth to a boil over high heat.
3. Add the rinsed rice to the boiling broth, reduce heat to low, cover, and simmer for 18 minutes until the liquid is absorbed and rice is tender.
4. While rice cooks, pat 1 lb of large shrimp dry with paper towels to ensure a good sear.
5. Season the shrimp generously with salt and black pepper on both sides.
6. Heat 2 tbsp of olive oil in a large skillet over medium-high heat until shimmering.
7. Add the shrimp to the skillet in a single layer and cook for 2 minutes per side until pink and opaque.
8. Remove shrimp from the skillet and set aside on a plate.
9. In the same skillet, add 4 cloves of minced garlic and a pinch of red pepper flakes, sautéing for 30 seconds until fragrant.
10. Stir in the juice and zest of 1 lemon, scraping up any browned bits from the bottom of the pan.
11. Return the shrimp to the skillet, tossing to coat in the garlic-lemon sauce.
12. Fluff the cooked rice with a fork and fold in a handful of chopped fresh parsley.
13. Serve the shrimp over the rice pilaf, garnished with extra parsley if desired.
Glistening with a bright lemon glaze, the shrimp are tender and juicy against the fluffy, herb-speckled rice. Try squeezing an extra lemon wedge over the top for a zesty kick, or serve it alongside a crisp green salad to balance the richness.
Spicy Cajun Shrimp and Rice Bowl
This spicy Cajun shrimp and rice bowl delivers bold flavor with minimal effort. Toss everything together for a satisfying meal that’s ready fast.
Ingredients
– 1 lb of large shrimp, peeled and deveined
– 2 tbsp of Cajun seasoning
– 1 cup of long-grain white rice
– 2 cups of chicken broth
– 1 red bell pepper, diced
– 1 small onion, chopped
– 2 cloves of garlic, minced
– A splash of olive oil
– A couple of green onions, sliced
Instructions
1. Rinse 1 cup of long-grain white rice under cold water until the water runs clear to remove excess starch.
2. Heat a splash of olive oil in a large skillet over medium-high heat until shimmering.
3. Add 1 small chopped onion and 1 diced red bell pepper to the skillet, sautéing for 5 minutes until softened.
4. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant to avoid burning.
5. Pour in the rinsed rice, toasting it for 2 minutes while stirring constantly for a nutty flavor.
6. Add 2 cups of chicken broth, bringing it to a boil before reducing the heat to low.
7. Cover the skillet and simmer for 18 minutes until the rice is tender and the liquid is absorbed.
8. While the rice cooks, toss 1 lb of peeled and deveined shrimp with 2 tbsp of Cajun seasoning in a bowl until evenly coated.
9. Heat another splash of olive oil in a separate pan over medium-high heat until hot.
10. Add the seasoned shrimp to the pan, cooking for 2-3 minutes per side until pink and opaque.
11. Fluff the cooked rice with a fork to separate the grains for a better texture.
12. Fold the cooked shrimp into the rice mixture gently to combine everything.
13. Garnish with a couple of sliced green onions for a fresh finish.
Load up your bowl with this hearty combo for a kick of spice and savory goodness. The tender shrimp and fluffy rice soak up the Cajun flavors perfectly, making it ideal for a quick dinner or meal prep with extra veggies tossed in.
Shrimp Fried Rice with Vegetables
Craving something quick and satisfying? This shrimp fried rice delivers big flavor with minimal effort. Perfect for busy weeknights or using up leftover rice.
Ingredients
– 1 pound of raw shrimp, peeled and deveined
– 3 cups of cooked white rice, preferably day-old
– 2 tablespoons of vegetable oil
– 2 large eggs
– 1 cup of frozen mixed vegetables (peas, carrots, corn)
– 3 cloves of garlic, minced
– 2 tablespoons of soy sauce
– A splash of sesame oil
– A couple of green onions, sliced
Instructions
1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the shrimp and cook for 2 minutes per side until pink and opaque.
3. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the remaining 1 tablespoon of vegetable oil.
5. Crack the eggs into the skillet and scramble them for about 1 minute until just set.
6. Add the minced garlic and frozen vegetables, stirring for 2 minutes until vegetables are tender.
7. Tip: Use day-old rice for the best texture—it fries up perfectly without getting mushy.
8. Add the cooked rice to the skillet, breaking up any clumps with a spatula.
9. Pour in the soy sauce and sesame oil, stirring to combine everything evenly.
10. Return the cooked shrimp to the skillet and mix gently.
11. Tip: Don’t overcrowd the skillet—work in batches if needed to ensure everything gets crispy.
12. Cook for another 2-3 minutes, stirring occasionally, until the rice is heated through and slightly crispy.
13. Tip: Let the rice sit undisturbed for a minute at the end to develop a nice crust on the bottom.
14. Stir in the sliced green onions just before serving.
Hearty and packed with umami, this dish has a satisfying chew from the rice and a savory depth from the soy and sesame. Serve it straight from the skillet for a fun family-style meal, or top with extra green onions and a fried egg for a brunch twist.
Creamy Coconut Shrimp and Rice
Just when you need a quick, comforting meal, this creamy coconut shrimp and rice delivers. It’s rich, satisfying, and ready in no time.
Ingredients
– 1 cup of jasmine rice
– 1 can (13.5 oz) of coconut milk
– a pound of large shrimp, peeled and deveined
– a couple of minced garlic cloves
– a tablespoon of olive oil
– a splash of lime juice
– a pinch of salt
– a half cup of chicken broth
Instructions
1. Rinse 1 cup of jasmine rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice, 1 can of coconut milk, and 1/2 cup of chicken broth.
3. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Tip: Don’t peek while it’s simmering to keep the steam in.
4. While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
5. Add a couple of minced garlic cloves and sauté for 1 minute until fragrant.
6. Add 1 pound of peeled and deveined shrimp to the skillet in a single layer.
7. Cook the shrimp for 2-3 minutes per side until they turn pink and opaque. Tip: Avoid overcrowding the skillet for even cooking.
8. Remove the skillet from the heat and stir in a splash of lime juice and a pinch of salt.
9. Fluff the cooked rice with a fork and gently fold in the shrimp mixture until well combined. Tip: Let it sit for 2 minutes off the heat to allow flavors to meld.
Mouthwatering and creamy, this dish boasts tender shrimp and fragrant rice with a hint of lime. Serve it topped with fresh cilantro or a sprinkle of red pepper flakes for an extra kick.
Shrimp and Asparagus Risotto
Even the busiest weeknights deserve a comforting, restaurant-quality meal. This creamy risotto comes together faster than you’d think, with tender shrimp and crisp asparagus adding freshness to every bite.
Ingredients
– 1 cup Arborio rice
– 1 pound raw shrimp, peeled and deveined
– 1 bunch asparagus, tough ends snapped off
– 4 cups chicken broth, kept warm
– 1/2 cup dry white wine
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– 2 tablespoons olive oil
– 2 tablespoons butter
– A splash of lemon juice
– Salt and freshly ground black pepper
Instructions
1. Heat the chicken broth in a saucepan over medium heat until simmering, then reduce to low to keep warm.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add shrimp and cook for 2 minutes per side, until pink and opaque.
4. Remove shrimp from skillet and set aside.
5. Add butter to the same skillet and melt over medium heat.
6. Add chopped onion and cook for 3 minutes, until softened.
7. Add minced garlic and cook for 30 seconds, until fragrant.
8. Stir in Arborio rice and toast for 1 minute, coating with butter.
9. Pour in white wine and cook, stirring constantly, until absorbed.
10. Add 1 cup of warm broth and stir continuously until liquid is nearly absorbed.
11. Tip: Stirring constantly releases the rice’s starch for a creamier texture.
12. Repeat adding broth 1/2 cup at a time, stirring until absorbed before adding more, about 20 minutes total.
13. Meanwhile, cut asparagus into 1-inch pieces.
14. After 15 minutes of cooking rice, stir in asparagus pieces.
15. Continue adding broth and stirring until rice is al dente and creamy.
16. Tip: Taste a grain of rice—it should be tender with a slight bite.
17. Stir in cooked shrimp and heat through for 1 minute.
18. Remove from heat and stir in Parmesan cheese.
19. Add a splash of lemon juice and season with salt and pepper.
20. Tip: Let risotto rest for 2 minutes off heat to thicken slightly before serving.
Lusciously creamy with a subtle briny sweetness from the shrimp, this risotto balances richness with the fresh snap of asparagus. Serve it straight from the skillet for a rustic family-style meal, or plate it individually topped with an extra sprinkle of Parmesan and a twist of black pepper.
Garlic Butter Shrimp and Rice Casserole
Zesty garlic butter shrimp meets fluffy rice in this comforting one-dish wonder that’s perfect for busy weeknights. It’s hearty, flavorful, and comes together with minimal fuss. Let’s get cooking.
Ingredients
– 1 pound of raw shrimp, peeled and deveined
– 2 cups of long-grain white rice
– 4 cups of chicken broth
– 4 tablespoons of unsalted butter
– 4 cloves of garlic, minced
– A splash of lemon juice
– A couple of tablespoons of chopped fresh parsley
– Salt and black pepper
Instructions
1. Preheat your oven to 375°F.
2. In a large oven-safe skillet, melt 4 tablespoons of unsalted butter over medium heat.
3. Add 4 cloves of minced garlic and sauté for 1 minute until fragrant—don’t let it brown.
4. Tip: Toasting the rice briefly in the butter adds a nutty flavor; stir in 2 cups of long-grain white rice and cook for 2 minutes.
5. Pour in 4 cups of chicken broth and bring to a boil.
6. Season with salt and black pepper to your liking.
7. Cover the skillet and transfer it to the preheated oven.
8. Bake for 20 minutes until the rice is tender and has absorbed most of the liquid.
9. Remove the skillet from the oven and stir in 1 pound of raw shrimp, peeled and deveined.
10. Tip: Arrange the shrimp in a single layer for even cooking.
11. Return the skillet to the oven and bake uncovered for 8-10 minutes, until the shrimp are pink and opaque.
12. Tip: For extra flavor, squeeze a splash of lemon juice over the top before serving.
13. Garnish with a couple of tablespoons of chopped fresh parsley.
14. Let the casserole rest for 5 minutes before serving to allow the flavors to meld.
Lusciously creamy rice cradles tender, garlicky shrimp in every bite. The buttery sauce soaks into the grains, making it irresistibly savory. Try topping it with a sprinkle of red pepper flakes for a spicy kick or serve alongside a crisp green salad to balance the richness.
Shrimp Paella with Saffron Rice
This vibrant shrimp paella brings Spanish coastal flavors to your kitchen in under an hour. The saffron-infused rice forms a golden bed for plump shrimp. Trust us—it’s worth the splurge on real saffron threads.
Ingredients
– 1.5 cups of short-grain rice
– a pound of large shrimp, peeled and deveined
– a big pinch of saffron threads
– 4 cups of chicken broth
– a couple of tablespoons of olive oil
– 1 diced onion
– 3 minced garlic cloves
– 1 diced red bell pepper
– a splash of white wine
– 1 teaspoon of smoked paprika
– salt to season
Instructions
1. Heat 2 tablespoons of olive oil in a wide, shallow pan over medium heat until shimmering.
2. Add the diced onion and red bell pepper, sautéing for 5 minutes until softened.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the rice to the pan, toasting for 2 minutes to coat in oil and develop nutty flavor.
5. Pour in a splash of white wine, scraping up any browned bits from the pan bottom.
6. Crumble the saffron threads into the chicken broth in a separate pot and heat until warm.
7. Pour the saffron-infused broth into the rice mixture, stirring once to combine.
8. Sprinkle in the smoked paprika and season with salt, then bring to a simmer.
9. Reduce heat to low, cover the pan, and cook for 15 minutes without stirring to form a socarrat crust.
10. Arrange the shrimp evenly over the rice, pressing lightly into the surface.
11. Cover again and cook for 5 more minutes until shrimp turn pink and opaque.
12. Remove from heat and let rest, covered, for 5 minutes to absorb residual steam.
Never underestimate the power of that crispy bottom layer—it’s the soul of paella. The shrimp stay juicy against the aromatic, saffron-kissed rice. Serve straight from the pan with lemon wedges for a bright finish.
Teriyaki Shrimp and Pineapple Fried Rice
Nailing weeknight dinners just got easier with this sweet-savory combo. Ready in minutes and packed with flavor, it’s a crowd-pleaser every time.
Ingredients
– 1 pound of peeled shrimp
– 2 cups of cooked white rice, chilled
– 1 cup of diced pineapple chunks
– 2 tablespoons of vegetable oil
– 3 tablespoons of teriyaki sauce
– A splash of soy sauce
– 2 cloves of minced garlic
– A couple of chopped green onions
– 2 beaten eggs
Instructions
1. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add the peeled shrimp and cook for 2 minutes per side until pink and opaque.
3. Remove the shrimp from the skillet and set aside on a plate.
4. In the same skillet, add the remaining 1 tablespoon of vegetable oil.
5. Add the minced garlic and sauté for 30 seconds until fragrant.
6. Pour in the beaten eggs and scramble them for 1-2 minutes until fully cooked.
7. Add the chilled cooked white rice to the skillet, breaking up any clumps with a spatula.
8. Stir in the diced pineapple chunks and cook for 2 minutes to warm through.
9. Return the cooked shrimp to the skillet.
10. Pour the 3 tablespoons of teriyaki sauce and a splash of soy sauce over the mixture.
11. Toss everything together and cook for another 2 minutes until well combined and heated.
12. Stir in the chopped green onions and remove from heat.
13. Serve immediately while hot. Revel in the sticky-sweet glaze coating each grain of rice, with juicy pineapple adding a tropical burst. Top with extra green onions for a fresh crunch.
Shrimp Jambalaya with Sausage and Rice
Let’s dive into this classic one-pot wonder that’s perfect for busy weeknights. Loaded with bold flavors and hearty ingredients, it comes together quickly with minimal cleanup.
Ingredients
– 1 pound of large shrimp, peeled and deveined
– 12 ounces of andouille sausage, sliced into rounds
– 1 large onion, diced
– 1 green bell pepper, chopped
– 2 celery stalks, chopped
– 3 cloves of garlic, minced
– 1 cup of long-grain white rice
– 2 cups of chicken broth
– 1 can (14.5 ounces) of diced tomatoes
– a couple of tablespoons of olive oil
– a splash of hot sauce
– a pinch of Cajun seasoning
– salt and black pepper to season
Instructions
1. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
2. Add the sliced andouille sausage and cook for 5-7 minutes, until browned, then remove and set aside.
3. Tip: Searing the sausage first adds a deep, smoky flavor to the dish.
4. In the same pot, add the diced onion, chopped bell pepper, and celery, sautéing for 5 minutes until softened.
5. Stir in the minced garlic and cook for 1 more minute until fragrant.
6. Add 1 cup of long-grain white rice to the pot, stirring to coat with the oil and vegetables for about 2 minutes.
7. Pour in 2 cups of chicken broth and the can of diced tomatoes with their juices, bringing to a boil.
8. Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the rice is tender and has absorbed most of the liquid.
9. Tip: Avoid stirring the rice during simmering to prevent it from becoming mushy.
10. Stir in the cooked sausage and the peeled shrimp, cooking for an additional 5-7 minutes until the shrimp are pink and opaque.
11. Season with a pinch of Cajun seasoning, a splash of hot sauce, and salt and black pepper to your liking.
12. Tip: Let it sit off the heat for 5 minutes before serving to allow the flavors to meld together.
What a feast! The rice is fluffy and infused with a spicy, savory broth, while the shrimp and sausage add a satisfying chew. Serve it straight from the pot with a side of crusty bread for dipping, or top with fresh parsley for a bright finish.
Thai Red Curry Shrimp with Jasmine Rice
Overwhelmed by takeout menus? This Thai red curry shrimp comes together faster than delivery. Let’s get cooking.
Ingredients
– 1 pound of large shrimp, peeled and deveined
– 2 tablespoons of red curry paste
– 1 can (13.5 oz) of coconut milk
– 1 cup of jasmine rice
– 2 cups of water
– 1 tablespoon of fish sauce
– A splash of vegetable oil
– A handful of fresh basil leaves
Instructions
1. Rinse 1 cup of jasmine rice under cold water until the water runs clear.
2. Combine the rinsed rice and 2 cups of water in a saucepan, bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed.
4. Remove rice from heat and let it sit covered for 5 minutes to steam.
5. Heat a splash of vegetable oil in a large skillet over medium-high heat.
6. Add 1 pound of shrimp and cook for 2 minutes per side until pink and opaque.
7. Remove shrimp from the skillet and set aside.
8. In the same skillet, add 2 tablespoons of red curry paste and cook for 1 minute to release aromas.
9. Pour in 1 can of coconut milk, stirring to combine with the curry paste.
10. Bring the mixture to a simmer and cook for 3 minutes, stirring occasionally.
11. Add 1 tablespoon of fish sauce and stir to incorporate.
12. Return the cooked shrimp to the skillet, tossing to coat in the sauce.
13. Cook for 1 more minute to heat through.
14. Stir in a handful of fresh basil leaves just before serving.
15. Fluff the jasmine rice with a fork and divide among bowls.
16. Top the rice with the shrimp and curry sauce.
Lusciously creamy with a gentle heat, the curry clings to plump shrimp and fluffy rice. Serve it with extra basil and a squeeze of lime for a bright finish.
Chimichurri Shrimp and Rice Skillet
Even the busiest weeknights deserve a vibrant, fuss-free meal. This one-pan wonder comes together in under 30 minutes, packing bold flavor with minimal cleanup. Expect tender shrimp, fluffy rice, and that zesty chimichurri kick.
Ingredients
– 1 pound of large shrimp, peeled and deveined
– 1 cup of long-grain white rice
– 2 cups of chicken broth
– a couple of cloves of garlic, minced
– a big handful of fresh parsley, chopped
– a splash of olive oil
– a squeeze of fresh lime juice
– a pinch of red pepper flakes
– salt to season
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
2. Add the minced garlic and cook for 30 seconds, just until fragrant—don’t let it brown.
3. Tip: Toasting the rice here adds a nutty depth; stir in 1 cup of rice and cook for 1 minute.
4. Pour in 2 cups of chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
5. Season the shrimp with salt and a pinch of red pepper flakes while the rice cooks.
6. Uncover the skillet, arrange the shrimp in a single layer over the rice, re-cover, and cook for 5 minutes.
7. Tip: Don’t overcrowd the shrimp—this ensures they sear properly and stay juicy.
8. Remove from heat, let stand covered for 2 minutes to finish cooking the shrimp through.
9. Fluff the rice with a fork, then drizzle with a squeeze of lime juice and sprinkle with chopped parsley.
10. Tip: For extra freshness, stir in additional parsley right before serving.
Bright, herby notes from the chimichurri-style finish cut through the richness of the shrimp. The rice soaks up all the savory juices, staying separate and fluffy. Serve it straight from the skillet with extra lime wedges for squeezing over top.
Spanish Shrimp and Rice with Chorizo
Whip up this Spanish classic in under 30 minutes. It’s packed with smoky chorizo, plump shrimp, and savory rice. Perfect for a weeknight dinner that feels special.
Ingredients
– A couple of tablespoons of olive oil
– 8 ounces of Spanish chorizo, sliced into half-moons
– 1 small onion, diced
– 2 cloves of garlic, minced
– 1 cup of long-grain white rice
– 2 cups of chicken broth
– A pinch of saffron threads
– 1 pound of large shrimp, peeled and deveined
– A splash of lemon juice
– A handful of fresh parsley, chopped
– Salt to season
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 8 ounces of sliced chorizo and cook for 3-4 minutes, stirring occasionally, until lightly browned and oils release.
3. Tip: Render the chorizo fat fully for deeper flavor in the dish.
4. Add 1 diced small onion and sauté for 3 minutes until softened.
5. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
6. Add 1 cup of long-grain white rice and toast for 1 minute, stirring constantly to coat with oils.
7. Pour in 2 cups of chicken broth and a pinch of saffron threads, stirring to combine.
8. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed.
9. Tip: Avoid stirring the rice during simmering to prevent it from becoming mushy.
10. Season 1 pound of shrimp with salt and arrange them on top of the rice in the skillet.
11. Cover and cook for 3-4 minutes until shrimp turn pink and opaque.
12. Tip: Don’t overcook the shrimp to keep them juicy and tender.
13. Remove from heat, drizzle with a splash of lemon juice, and sprinkle with a handful of chopped parsley.
14. Fluff the rice gently with a fork to combine everything.
15. Rest the dish for 2 minutes before serving to let flavors meld.
Rich, smoky flavors from the chorizo infuse every bite of the tender rice. The shrimp add a sweet, briny contrast that’s brightened by the lemon. Serve it straight from the skillet with crusty bread to soak up the savory juices.
Conclusion
Culinary adventures await with these 31 shrimp and rice dishes! From quick weeknight meals to impressive dinner party fare, there’s something for every home cook. We’d love to hear which recipes become your favorites—drop a comment below and share this roundup on Pinterest to inspire fellow food lovers!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
