There’s something incredibly comforting about one-pot meals that come together quickly, and my Shrimp and Rice Skillet Recipe hits that sweet spot perfectly. It’s packed with vibrant flavors, easy to make, and the best part? Everything cooks in one pan, giving you a hearty, satisfying dinner without the fuss.

A large gray pot with two pink handles holds a mixed rice dish. The rice is orange and soft, mixed with pink shrimp, green zucchini slices, and red cherry tomatoes that are halved. Small green basil pieces are sprinkled all over the dish. A gold spoon rests inside the pot on the left side. The pot is placed on a surface with a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Shrimp and Rice Skillet Recipe
Top Tip
How to Serve Shrimp and Rice Skillet Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Shrimp and Rice Skillet Recipe

Why You'll Love This Recipe

I’ve made this Shrimp and Rice Skillet Recipe a dozen times, and each time it feels like a little celebration on the dinner table. It’s a lovely mix of fresh veggies, tender shrimp, and fluffy rice, all mingling in a savory tomato base. Plus, it’s forgiving enough for beginners and speedy enough for busy weeknights.

Easy One-Pan Wonder: Everything cooks in one skillet, from the rice to the shrimp, which means less cleanup for you.
Flavor Packed: A blend of garlic, Italian seasoning, and a touch of red pepper flakes creates warmth and depth.
Fresh and Colorful: The zucchini and cherry tomatoes keep it bright and healthy, balancing the richness.
Quick and Versatile: Ready in just about 30 minutes, perfect for weeknight dinners but great enough for guests.

Ingredients & Why They Work

This recipe relies on a handful of simple, fresh ingredients that harmonize beautifully. When I pick them up for the first time, I always make sure the shrimp is fresh or properly thawed, and the zucchini is firm. The chicken broth adds comforting depth, making the rice flavorful without any fuss.

Flat lay of fresh peeled and deveined shrimp, a small white bowl of golden olive oil, a white bowl filled with bright red halved cherry tomatoes, chopped green zucchini, two whole cloves of garlic, a small white bowl of vibrant red tomato paste, white uncooked rice grains spread neatly, fresh green basil leaves, a small white bowl of light brown Italian seasoning, a small white bowl of coarse salt, a small white bowl of ground black pepper, and a small white bowl with red pepper flakes, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive Oil: Adds a fruity, slightly peppery base for sautéing the veggies and shrimp.
Zucchini: Provides moisture, mild sweetness, and a lovely texture. Chop it into bite-sized pieces so it cooks evenly.
Garlic: Fresh garlic gives that unmistakable aroma and savory punch you want in every bite.
Italian Seasoning: A blend of herbs that brings warmth and an earthy complexity to the skillet.
Salt & Black Pepper: Essential for balancing flavors and bringing out the best in your shrimp and rice.
Red Pepper Flakes: Just a pinch adds a subtle heat that lingers pleasantly without overpowering.
Tomato Paste: Concentrated tomato flavor that deepens the sauce and adds a rich color.
White Rice: Short-grain or medium-grain—the rice soaks up all those beautiful flavors and keeps everything connected.
Chicken Broth: The liquid that cooks the rice and infuses the dish with savory undertones.
Cherry Tomatoes: Add bursts of sweetness and juiciness that contrast the savory notes.
Shrimp: Make sure they’re peeled and deveined for convenience—shrimp cook quickly and absorb all the flavors perfectly.
Fresh Basil: A bright, fragrant garnish that adds freshness and lifts the whole dish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this dish depending on the season or what’s in my fridge, and you’ll find it welcomes all sorts of tweaks. Feel free to substitute veggies or swap out shrimp for another protein, making it truly your own.

Variation: I’ve sometimes tossed in bell peppers or green beans for crunch and extra color — it works wonderfully! You can also swap chicken broth for vegetable broth to make it vegetarian-friendly (just omit shrimp, obviously).
Spice it Up: If you love heat, I add extra red pepper flakes or a dash of smoked paprika to give it a smoky kick.
Gluten-Free Tip: This recipe is naturally gluten-free, so it’s perfect for those avoiding gluten.

Step-by-Step: How I Make Shrimp and Rice Skillet Recipe

A close-up of a white bowl filled with cooked rice mixed with small red and black spices, topped with many bright orange shrimp sprinkled with small green herb bits. Thin, curved yellow lemon slices are placed around the shrimp inside the bowl. A shiny silver fork holds a shrimp and a small scoop of rice above the bowl, with the shrimp showing a grilled, slightly charred texture with visible black and red seasoning. The background shows a subtle white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Zucchini to Start Your Flavor Base

Heat your olive oil in a large skillet or pan over medium heat. Toss in the chopped zucchini and sauté it for 2 to 3 minutes, stirring occasionally. You want it tender but still firm, just starting to release its sweetness. This step builds the foundation for your dish’s flavors and texture.

Step 2: Add the Aromatics and Seasonings

Next, add the minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes right to the pan. Stir in the tomato paste thoroughly and let it cook for another 1 to 2 minutes. This step lets the garlic soften and the tomato paste caramelize slightly, boosting that rich, savory taste.

Step 3: Toast the Rice and Add the Broth

Dump in the uncooked white rice, giving it a good stir to coat the grains with all those flavorful bits stuck to the pan. Toast it for about 1 minute – this step keeps the rice from getting mushy later. Then pour in your chicken broth, stir everything well, and bring it to a gentle boil.

Step 4: Simmer and Stir to Perfect Rice

Once boiling, reduce the heat, cover the pan, and let the rice gently cook for 10 to 12 minutes. Every couple minutes, give it a gentle stir to prevent sticking, especially on the bottom – this little step is key if you want perfectly tender rice without a scorched crust.

Step 5: Add Tomatoes and Shrimp for the Final Touch

Now, stir in the halved cherry tomatoes and the peeled, deveined shrimp. Cover again and cook for another 3 to 4 minutes until the shrimp turns opaque and the rice is cooked through. You’ll see the tomatoes soften and their juices mingle into the mix, making every bite a delight.

Top Tip

In my experience, a few thoughtful tweaks make all the difference when making this Shrimp and Rice Skillet Recipe. These tips have saved me from common pitfalls and helped me maximize flavor with minimal effort.

Don’t Overcrowd the Pan: Use a large enough skillet so the shrimp and veggies aren’t cramped; this allows proper browning and best texture.
Stir Gently and Regularly: When cooking the rice, stirring every couple minutes prevents sticking but don’t overdo it to avoid mushy rice.
Fresh Shrimp Matters: I learned early on that fresh or properly thawed shrimp make a huge difference in taste and texture — frozen often has excess water.
Final Rest: Let the skillet sit off the heat for a few minutes before serving so flavors settle and the rice finishes soaking up the broth.

How to Serve Shrimp and Rice Skillet Recipe

Garnishes

Fresh basil leaves scattered on top are my go-to garnish—its bright aroma and slightly peppery taste lift every forkful. Sometimes I add a squeeze of lemon juice for a subtle zesty finish that compliments the shrimp perfectly.

Side Dishes

I often pair this skillet with a simple green salad or roasted asparagus for extra crunch. Garlic bread on the side is another classic choice that’s perfect for soaking up any leftover sauce.

Creative Ways to Present

For a special occasion, I’ve served the shrimp and rice in individual mini cast iron skillets, garnished with basil and a lemon wedge. It looks super inviting and is a real crowd-pleaser at dinner parties.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for 2 to 3 days. I try to separate the rice and shrimp less—it keeps the shrimp juicy instead of drying out.

Freezing

I’ve frozen this once or twice when I had extra. Just cool it completely, portion it out, and freeze in airtight containers. Thaw overnight in the fridge before reheating for best results.

Reheating

Reheat gently on the stove over medium-low heat with a splash of water or broth to bring back moisture. Microwaving works too but stirring halfway through helps maintain even temperature and texture.

Frequently Asked Questions:

Can I use brown rice instead of white rice in this Shrimp and Rice Skillet Recipe?

Yes, you can substitute brown rice, but keep in mind it requires a longer cooking time and more liquid. I recommend partially cooking the brown rice beforehand or adjusting the broth quantity and cooking time accordingly to ensure it cooks through without burning.

How do I prevent the shrimp from becoming overcooked and rubbery?

Shrimp cook very quickly, usually in 3-4 minutes as in this recipe. To avoid overcooking, add them towards the end of the cooking process and cook just until they turn opaque and curl slightly. Removing the skillet from heat soon after helps keep them tender and juicy.

Can I make this Shrimp and Rice Skillet Recipe dairy-free?

Absolutely! This recipe is naturally dairy-free since it uses olive oil and chicken broth. Just ensure the broth you choose doesn’t contain any dairy ingredients, and you’re good to go.

What can I substitute for chicken broth if I want a vegetarian version?

You can substitute vegetable broth for chicken broth to keep the dish vegetarian. Make sure it’s a flavorful broth to keep the rice as tasty, and omit the shrimp or replace it with plant-based proteins like tofu or chickpeas.

Final Thoughts

This Shrimp and Rice Skillet Recipe has become one of my favorite weekday meals because it’s easy, tasty, and doesn’t demand much fuss in the kitchen. The way the flavors blend together with minimal effort always feels like a win. Give it a try—you might find yourself making it again and again, just like I do when I want a quick but satisfying dinner that feels a bit special.