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One Pan Shrimp and Rice is one of my favorite weeknight meals when I’m short on time. Everything is cooked together in one pan and it’s a great well-balanced meal that the whole family loves. It’s made with simple ingredients, most of which you will already have in your fridge and pantry.
This recipe or a variation of it is one I make for my family all the time. I throw in different vegetables, I use chicken or beef instead of shrimp and I love that it’s a well balanced meal all in one pan!
Ingredients to make shrimp and rice
- Jasmine White Rice: Rice is the main ingredient in the one pan recipe, and I recommend using some type of long grain rice for best texture and taste. My favorite brand is Lundberg because of its light, floral and buttery taste that pairs well with shrimp!
- Shrimp: I like to use large or jumbo fresh shrimp for this dish. Peel, devein (if necessary) and remove the tails. Shrimp is high in protein and makes the dish more filling.
- Olive oil: For cooking. You can also use another high heat oil like canola or avocado.
- Vegetables: I use onions, green pepper and mushrooms in this rice dish; you can also use other veggies you have in your fridge like zucchini, corn or broccoli.
- Seasonings: Garlic, oregano, salt and pepper. Feel free to switch it up!
- Broth: You can use either chicken or vegetable broth in this recipe to add more flavor.
How to make one pan shrimp and rice
- Add the vegetables to a deep pan with some oil.
- Cook until soft and then add in the garlic and cook just until it’s fragrant.
- Add the rinsed rice to the pot with the seasonings.
- Stir and cook to help toast the Jasmin rice and bring out its floral flavor.
- Add the broth and simmer covered.
- Quickly place the shrimp on top of the rice and cover again until the shrimp is opaque. Then you can fluff everything with a fork and serve!
Tips for making shrimp and rice
- Small dice the vegetables for best flavor. This is not necessary, but I love chopping everything small so that their flavors really disseminate into the Jasmine rice while it’s cooking. And picky kids won’t spot those mushrooms afterwards! 😉
- Don’t double the amount of water to rice ratio. If you’ve seen my rice cooking tutorial, I recommend a 2:1 water to rice ratio. However, that’s only when there are no other ingredients. With the vegetables here and the added moisture from the shrimp, you’ll need less water.
- Add the shrimp quickly to the pan after the rice is done cooking. You want to make sure that as little steam as possible escapes during this step so that the steam can cook the shrimp.
- Fluff the rice with the shrimp after steaming. And be sure to use a fork and not a spoon. The fork makes it much easier to separate the cooked jasmine rice and remove lumps without making it mushy. This long grain Jasmin clings together when cooked but isn’t sticky, so you shouldn’t have any problem getting a fluffy texture.
Frequently asked questions
This dish is best served straight away so that the shrimp stays nice and juicy. You can make the rice a day ahead of time if you like and then just pan fry the shrimp to add to the top before serving.
This is a great dish to use up any leftovers you have in your fridge. You can add in other veggies like carrots, peas or beans. If you have leftover cooked chicken you can also add that in too, or even instead of the shrimp.
I love how quickly this dinner comes together and all in one pan. Shrimp and rice pair well together for a comforting delicious meal that the whole family will love. I hope that this recipe inspires you as you’re planning your weekly meals, and that you share some of your family favorites at Lundberg Family Table.
Thank you Lundberg for sponsoring this One Pan Shrimp and Rice recipe post and for helping to reduce food insecurity during these difficult times with their ongoing donations to food pantries to make sure that all families can still have the comfort of home-cooked meals.
For more of my favorite rice dishes:
If you’ve tried this healthy-ish feelgood One Pan Shrimp and Rice recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
One Pan Shrimp and Rice
- 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
- 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 until pink and opaque, about 5-7 minutes.
- Fluff the rice with the shrimp and garnish with cilantro, if desired.