Shrimp and Rice Recipe
This shrimp and rice recipe seasons both the rice and the shrimp separately so every layer has flavor. One pot, minimal cleanup, great for leftovers.
Servings: 4 servings
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.
Video
Notes
My Top Tip: Don't lift the pot lid after you add the shrimp, and definitely don't stir it! That lets steam escape, which can make the dish cook unevenly.
Storage: Store leftovers in an airtight container. They'll last in the fridge for up to 4 days.
This recipe has been updated in May 2026, but if you like the original version, you can still find it here and in the recipe video:
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.
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
Serving: 2cups | Calories: 383kcal | Carbohydrates: 42g | Protein: 27g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 582mg | Potassium: 577mg | Fiber: 2g | Sugar: 2g | Vitamin A: 84IU | Vitamin C: 17mg | Calcium: 117mg | Iron: 2mg
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