When the week feels long and the evening sun dips low, I crave meals that come together without fuss but still feel special. This shrimp and rice skillet fits that moment perfectly. It’s like a warm hug plated up—bright, comforting, and just a little bit exciting with its smoky spice and tender shrimp.
One night, after a hectic day, I remember settling into the kitchen, the aroma of sautéed onions mingling with the sharp scent of garlic. The rice simmered gently, soaking up the rich broth and spices, while the shrimp nestled on top, turning pink like little treasures. The soft pop of peas added a fresh sweetness, and a squeeze of lemon at the end brought everything alive. It was simple, yes, but each bite was a comforting reminder that good food doesn’t need to be complicated to make the day better.
- All-in-one skillet meal means less cleanup and more time to relax.
- Balanced flavors with smoky paprika and a hint of heat from red pepper flakes.
- Bright vegetables and fresh parsley keep it fresh and colorful.
- Quick prep and cook time—perfect for busy weeknights.
- Lemon wedges add a zesty finish that lifts the entire dish.
If you’re worried about juggling too many pots or spending hours in the kitchen after a long day, this skillet is your answer. It’s forgiving, straightforward, and the kind of recipe you’ll want to keep on rotation once you try it.
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Shrimp and Rice Skillet
- Total Time: 35 minutes
- Yield: 4 1x
Description
A quick and flavorful one-pan meal featuring tender shrimp cooked with seasoned rice and vegetables in a savory skillet sauce.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
1 medium red bell pepper, diced
3 cloves garlic, minced
1 cup long grain white rice, rinsed
2 cups low sodium chicken broth
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound raw shrimp, peeled and deveined
1 cup frozen peas, thawed
2 tablespoons fresh parsley, chopped
1 lemon, cut into wedges
Instructions
Heat olive oil in a large skillet over medium heat.
Add diced onion and red bell pepper to the skillet and sauté for 4-5 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Stir in rinsed rice, smoked paprika, ground cumin, crushed red pepper flakes, salt, and black pepper. Cook for 1-2 minutes, stirring frequently to toast the rice and spices.
Pour in chicken broth and bring the mixture to a boil.
Reduce heat to low, cover the skillet with a lid, and simmer for 15 minutes until the rice is tender and liquid is absorbed.
Remove the lid and evenly arrange the shrimp on top of the rice. Cover and cook for an additional 5-7 minutes until the shrimp are pink and opaque.
Stir in the thawed peas and cook uncovered for 2 minutes to heat through.
Remove the skillet from heat and sprinkle chopped parsley over the dish.
Serve the shrimp and rice skillet with lemon wedges on the side.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
FAQ
Can I use frozen shrimp for this skillet? Absolutely! Just thaw them completely before cooking to ensure even cooking and the best texture.
Is it possible to make this dish vegetarian? You could skip the shrimp and add more vegetables like mushrooms or zucchini, but keep in mind the cooking times might change.
How spicy is the dish? The crushed red pepper flakes add a gentle heat, but you can adjust the amount to your preference or leave them out entirely.
Can I prepare this ahead of time? Yes, this skillet reheats beautifully. Store leftovers in an airtight container and warm gently to keep the shrimp tender.
Give this shrimp and rice skillet a try tonight and enjoy a flavorful dinner that feels like a little celebration after a busy day.