One Pan Shrimp and Rice
Published May 22, 2026
Easy one pan shrimp and rice with turmeric-spiced basmati, mushrooms, and green pepper. Everything cooks in the same pot, including the shrimp.
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shrimp and rice is soo good and soo easy!
I’ve made enough “one pan” recipes to know when the name is a little generous. This one pan shrimp and rice actually earns it. The shrimp goes on top of the rice in the last 15 minutes and cooks in the steam, so everything finishes in the same pot at the same time. No second pan, no draining, nothing to juggle.
The turmeric and oregano go into both the rice and the shrimp separately, which is what makes this taste like a real shrimp and rice recipe instead of plain rice with shrimp sitting on top. I make this on weeknights a lot because once the vegetables are cooked down, the rest mostly takes care of itself. And it reheats really well the next day.
Happy Cooking!
– Yumna
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Shrimp and Rice Ingredients
- Shrimp: I like to use large or jumbo shrimp for this recipe. I buy shelled and deveined shrimp to save time, but read my tips on how to peel and devein shrimp if you want to do it yourself. If you use frozen shrimp, make sure to thaw them before cooking. Once the shrimp is thoroughly cleaned and dried, you’ll toss it with some olive oil, oregano, turmeric, salt, and black pepper. When you add the shrimp to the rice and veggies, lay the shrimp in a single, even layer. If they overlap or stack, the ones on the bottom will overcook before the ones on top are done.
- Rice: I use basmati rice, but any long-grain white rice works. Jasmine or regular white rice are the best substitutes. Rinse and drain the uncooked rice before it goes into the pot so the excess starch does not make the rice gummy. You can also read my guide on how to cook basmati rice if it’s new to you. I don’t recommend brown rice here because it needs more liquid and longer to cook. Do not swap in instant or parboiled rice since the water and timing are for raw basmati.
- Vegetables: I flavor the rice with yellow onion, green bell pepper, and button mushrooms. Any color and variation of those veggies works! You can also use other veggies you have in your fridge, like zucchini, corn, or broccoli. I recommend cutting everything into a small dice so they add tons of flavor to the rice while it cooks. Read my tips on how to dice an onion, how to dice a bell pepper, and how to dice mushrooms.
- Seasonings: You’ll need oregano, turmeric, salt, and black pepper to flavor both the rice and the shrimp. If you want to use fresh oregano, use 1 tablespoon chopped in place of the 1 teaspoon that goes into the rice, and about 1½ teaspoons chopped in place of the ½ teaspoon that goes on the shrimp.
How to Make Shrimp and Rice
The photos below show each step of the process visually. For the full ingredient list and instructions, jump to the → Shrimp and Rice Recipe
1. Cook the Vegetables
Heat olive oil in a medium pot over medium-high heat. Add the onion, green pepper, and mushrooms and let them cook, stirring occasionally, until they soften and the onion starts to look lightly golden, about 8 minutes. Then add the garlic and stir for about a minute until you can smell it.
2. Toast the Rice
Add the rinsed rice directly on top of the vegetables along with the first portion of oregano, turmeric, salt, and black pepper. Stir everything together and cook until the grains look lightly golden and evenly coated in the spices.
3. Add the Water
Pour the water directly over the spiced rice. Give it one stir to combine, then raise the heat and bring it to a full boil before moving to the next step.
4. Season the Shrimp
While the rice comes to a boil, add the shrimp to a small bowl with the remaining olive oil, oregano, turmeric, salt, and black pepper. Toss until every piece is fully coated.
5. Add the Shrimp
Once the water is boiling, lay the shrimp on top of the rice in a single even layer. Cover with a tight-fitting lid, reduce the heat to low, and cook undisturbed. Do not lift the lid.
6. Fluff the Shrimp and Rice
Take the pot off the heat and let it sit, still covered, for 5 more minutes. Then open the lid and gently fluff the rice and shrimp together. The shrimp should be pink and opaque all the way through.
Recipe Video Tutorial
This recipe was recently updated, but the recipe video here still works. You can follow the original recipe in the notes section of the recipe card below.
Full Shrimp and Rice Recipe
Shrimp and Rice Recipe
Video
Ingredients
- 3 tablespoons olive oil divided
- 1 small onion diced
- 1 small green pepper diced
- 4 ounces mushrooms small diced
- 2 garlic cloves minced
- 1 cup uncooked basmati rice rinsed and drained
- 1 ½ teaspoons dried oregano divided
- 1 ½ teaspoon turmeric divided
- ¾ teaspoon salt divided
- ¾ teaspoon black pepper divided
- 1 pound shrimp peeled and deveined
- 1½ cups water
Instructions
- Heat 2 tablespoons of olive oil in a medium pot over medium-high heat. Add the onion, green pepper, and mushrooms. Cook, stirring occasionally for about 8 minutes, until the vegetables soften and the onions become lightly golden.
- Add the garlic and cook 1 minute, stirring constantly, until fragrant.
- Add the rice on top of the vegetables along with 1 teaspoon oregano, 1 teaspoon turmeric, ½ teaspoon salt, and ½ teaspoon black pepper. Cook, stirring frequently, for 5 minutes, until the rice is lightly toasted and coated in the spices.
- Meanwhile, in a small bowl, combine the shrimp with the remaining 1 tablespoon olive oil, the remaining ½ teaspoon oregano, ½ teaspoon turmeric, ¼ teaspoon salt, and ¼ teaspoon black pepper.
- Pour the water over the rice and bring to a boil. Once boiling, add the shrimp on top of the rice in an even layer. Cover with a tight-fitting lid, reduce the heat to low, and cook undisturbed for 15 minutes. Remove from the heat and let it sit, covered, for 5 minutes.
- Fluff the rice gently with the shrimp and serve warm.
Notes
1 ½ cup uncooked Lundberg Organic White Jasmine Rice
3 tablespoons olive oil, divided
1 small onion, small diced
½ cup green pepper, small diced
4 ounces mushrooms, small diced
1 garlic clove minced
1 teaspoon oregano
¾ teaspoon salt, divided
¾ teaspoon black pepper divided
2 ¼ cups chicken/vegetable broth
1 pound large or jumbo shrimp, peeled and de-veined
Instructions
Rinse the rice with water to remove excess starch, set aside.
Heat a large deep pan over medium heat. Add two tablespoons olive oil, onions, peppers, and mushrooms, and cook until the vegetables soften and the onions become lightly golden, about 5 minutes.
Add the garlic and cook until it becomes fragrant, about 1 more minute.
Transfer the rinsed rice on top of the vegetables. Season with oregano, ½ teaspoon salt, and ½ teaspoon pepper and cook with the vegetables for 2-3 minutes, stirring frequently. Add the chicken broth on top, bring to a boil, then simmer and cook for 15 minutes covered with a tight-fitting lid. Remove rice from heat and keep covered for 5 minutes before adding the shrimp.
Combine the shrimp with the remaining olive oil, salt, and pepper in a small bowl. Nestle the shrimp into the rice when done cooking, cover and allow it to steam with the rice for 5 minutes. Remove the lid. Using tongs, flip the shrimp. Replace the lid and continue cooking until the shrimp are pink and opaque, about 5 minutes longer.
Fluff the rice with the shrimp and garnish with cilantro, if desired.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Give it a lemony flavor: Add 1 teaspoon lemon zest with the rice and spices, then squeeze in 1–2 tablespoons fresh lemon juice after cooking. Serve with extra lemon wedges so everyone can add more to taste!
- Serve it with feta: For a briny, cheesy finish, crumble ¼ cup feta on top right before serving.
- Add frozen peas. Stir ½ cup of frozen peas in when you add the shrimp on top. They thaw and heat through in the same 15 minutes with no extra prep.
- Add cherry tomatoes. Halve about ½ cup of cherry tomatoes and throw them in with the onion and green pepper at the start. They soften into the vegetable base and add some color to the finished dish.
- Add chickpeas. Stir ½ cup of rinsed canned chickpeas in when you add the shrimp. Good if you want to bulk it up a little without changing much else.
Recipe Tips
- Let the rice rest. The 5-minute covered rest gives the rice time to finish steaming and absorb any remaining moisture.
- Fluff the rice after steaming. And use a fork, and not a spoon. The fork makes it much easier to separate the cooked basmati rice and remove lumps without making it mushy.
Serving Ideas
- Veggie sides: While the shrimp and rice cook on the stove, use the oven for roasted cauliflower, roasted asparagus, or roasted Brussels sprouts.
- Salads: For a lighter side, pair the shrimp and rice with Greek salad, garden salad, or chopped green goddess salad.
FAQs
Most likely the rice wasn’t rinsed before going in. The excess surface starch makes the grains stick and clump together. Rinse and drain thoroughly before adding it to the pot. Also make sure you didn’t lift the lid while it was cooking, since releasing the steam mid-cook can throw off the texture.
This usually happens when the lid does not fit tightly and steam escapes unevenly. A snug lid is important here. If yours is loose, cover the pot with a layer of foil first, then set the lid on top for a better seal.
Comments
Delicious and super easy recipe. Thank you so much. I am also from Lebanon
Yay, love that!! So glad you liked the recipe and found it easy to make, Nick!
Can you tell me what a serving size is for this recipe? Thank you!
This recipe makes 6 servings and each serving should be around 1 cup (though sizes will vary slightly because of ingredients). The best way to measure is to divide it evenly into 6 portions once the dish is complete. Hope that helps!
Easy to make and everyone loved it. Even my hubby, who doesn’t eat any seafood except fish sticks or breaded, fried shrimp.
Love that, how exciting!! So happy everyone loved it! Thanks so much!
This recipe had no flavor. Will not make again.
So sorry you didn’t like how it turned out, Mary. My recipes are adaptable when it comes to seasoning, so feel free to always adjust to your flavor preferences!
Omg I love this recipe but I added different spices
I’m happy you’re able to make it your own, Vanessa!!
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