Name: One Pan Shrimp and Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: International
Ingredients: 1 lb shrimp, peeled and deveined; 1 cup long grain rice; 2 cups chicken or vegetable broth; 3 cloves garlic, minced; 1 small onion, chopped; 2 tablespoons olive oil; 1 teaspoon paprika; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons fresh parsley, chopped (optional); Lemon wedges for serving (optional)

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I enjoy making this one pan shrimp and rice when I want a flavorful, satisfying meal without dealing with a pile of dishes. It brings together tender shrimp, perfectly seasoned rice, and simple ingredients in a single pan, making it both convenient and delicious.

Why You’ll Love This Recipe

I like how everything cooks in one pan, which saves me time and cleanup. The shrimp cook quickly and stay juicy, while the rice absorbs all the savory flavors from the broth and spices. It’s a balanced meal that feels hearty but still light, and I can easily adjust the seasoning to match my taste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

shrimp, peeled and deveined
long grain rice
chicken or vegetable broth
garlic
onion
olive oil
paprika
salt
black pepper
parsley (optional)
lemon wedges (optional)

Directions

I start by heating olive oil in a large pan over medium heat. I sauté the chopped onion until it becomes soft, then add minced garlic and cook for another minute until fragrant.

Next, I stir in the rice and let it toast lightly for a couple of minutes. I pour in the broth, season with paprika, salt, and pepper, and bring everything to a gentle simmer. I cover the pan and let the rice cook until it is tender and has absorbed most of the liquid.

Once the rice is nearly done, I place the shrimp on top, cover the pan again, and let them cook for a few minutes until they turn pink and opaque. I finish by sprinkling chopped parsley and adding a squeeze of fresh lemon juice for brightness before serving.

Servings and timing

This recipe makes about 4 servings and takes roughly 30 minutes from start to finish.

Variations

I sometimes add vegetables like peas, bell peppers, or spinach to make it more colorful and nutritious. For a spicier version, I include chili flakes or cayenne pepper. If I want a richer flavor, I swap part of the broth with coconut milk. I can also use brown rice, though I adjust the cooking time and liquid accordingly.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I add a splash of broth or water and warm it gently on the stove or in the microwave to keep the rice from drying out. I try not to overcook the shrimp when reheating so they stay tender.

FAQs

Can I use frozen shrimp?

I can use frozen shrimp, but I thaw them first and pat them dry to avoid excess water in the pan.

What type of rice works best?

I prefer long grain white rice because it cooks evenly and stays fluffy.

How do I know when the shrimp are cooked?

I look for shrimp that turn pink and opaque with a firm texture.

Can I make this dish ahead of time?

I can prepare it ahead, but I find it tastes best fresh since shrimp can become slightly firm when reheated.

Can I use water instead of broth?

I can use water, but I find broth adds much more flavor to the dish.

Conclusion

I keep this one pan shrimp and rice in my regular rotation because it’s simple, flavorful, and practical. It gives me a complete meal with minimal effort, and I can easily adapt it depending on what ingredients I have on hand.

One Pan Shrimp and Rice

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A simple and flavorful one-pan meal featuring tender shrimp and seasoned rice cooked together for a satisfying and easy dinner with minimal cleanup.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Course
Method: One-pan
Cuisine: International
Diet: Halal

Ingredients

1 lb shrimp, peeled and deveined
1 cup long grain rice
2 cups chicken or vegetable broth
3 cloves garlic, minced
1 small onion, chopped
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped (optional)
Lemon wedges for serving (optional)

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Instructions

Heat olive oil in a large pan over medium heat.
Sauté the chopped onion until soft, about 3-4 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Stir in the rice and toast lightly for 2 minutes.
Pour in the broth, then add paprika, salt, and black pepper.
Bring to a gentle simmer, cover, and cook for 15-18 minutes until the rice is tender and liquid is mostly absorbed.
Place shrimp evenly on top of the rice.
Cover and cook for 4-5 minutes until shrimp turn pink and opaque.
Sprinkle with chopped parsley and squeeze fresh lemon juice on top if desired.
Serve immediately.