Shrimp And Rice Recipes

If you can cook rice, then you can make this stunning Lemon Garlic Shrimp and Rice. It’s seriously easy, and impressive enough for serving to company (or date night!). This is definitely one of those recipes where I can’t stop asking myself, “how do so few ingredients make so much flavor?” as I shovel forkful after forkful into my mouth. 🙂

You definitely want to purchase raw shrimp for this recipe rather than pre-cooked, and you can usually get the best price when buying frozen shrimp. You can buy them peeled or unpeeled, tail on or off, it doesn’t matter. Most frozen shrimp already comes deveined, which makes peeling super fast and easy. Here is a great tutorial on how to peel and devein shrimp from Simply Recipes, if needed.

I used a medium size shrimp for this recipe, which I feel is a good size for this type of dish, where you’ll want it to fit on your fork. The shrimp I used were 41-60 size, which means that at that size you’ll get about 41-60 shrimp per pound. Smaller numbers mean larger shrimp (it takes fewer shrimp to equal a pound), and higher numbers mean smaller shrimp (it takes more shrimp to equal a pound).

It’s completely up to you whether you want to remove your shrimp tails or keep them on. Removing them makes the dish easier to eat, but leaving them on makes it prettier. Keeping the tail on can inject more shrimp flavor into the rice as they steam together, but this might be more subtle than most people will notice.

Cajun Shrimp and Rice Skillet

This Cajun Shrimp and Rice Skillet is a one-pot wonder full of flavorful shrimp and rice with a Cajun seasoning that the entire family will enjoy!

Prep: 10min

Total: 30min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 453 kcal, Carbohydrate 51 g, Protein 29 g, Fat 14 g, Saturated Fat 3 g, Cholesterol 286 mg, Sodium 2174 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 1 ⅓ cups uncooked long grain white rice
• 2 ⅔ cup chicken broth
• 1 pound large or jumbo shrimp (peeled and de-veined )
• 4 tablespoons butter (melted, divided)
• 1 teaspoon minced garlic
• cajun seasoning (see below)
• 1 ½ teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon garlic powder
• ½ teaspoon cracked black pepper
• ½ teaspoon onion powder
• ½ teaspoon dried oregano (may sub an Italian herb blend or Herbs de Provence)
• ½ teaspoon cayenne pepper
• ¼ teaspoon crushed red pepper flakes

Instruction:

1. Whisk together all of the ingredients for the cajun seasoning. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in garlic, half of the cajun seasoning, and the rice.
2. Stir in chicken broth, bring to a boil, reduce to a simmer and cover. Cook for 15 minutes, stirring 1-2 times throughout.
3. While rice is cooking, prepare the shrimp by stirring together remaining 2 table spoons melted butter and remaining cajun seasoning. Pour over shrimp and toss to coat.
4. Stir shrimp into the rice, cover and cook 3-5 minutes longer until shrimp is pink and opaque. Garnish with chopped parsley if desired and serve.

One Pot Lemon Garlic Shrimp and Rice

You only need one pot and 8 ingredients to make this easy and flavorful Lemon Garlic Shrimp and Rice. Fast, easy, and delicious!

Prep: 10min

Total: 30min

Yield: 4

Serving Size: 1.5 cups

Nutrition Facts: servingSize 1.5 cups, calories 407 kcal, Carbohydrate 60 g, Protein 23 g, Fat 8 g, Sodium 1729 mg, Fiber 2 g

Ingredients:

• 12 oz. shrimp (41-60 size) ($4.99)
• 1 fresh lemon ($0.60)
• 4 cloves garlic ($0.32)
• 2 Tbsp butter ($0.24)
• 1.5 cups long grain white rice ($0.93)
• 2 cups chicken broth ($0.26)
• 1/2 cup water ($0.00)
• 1 tsp Tony Chachere’s seasoning* ($0.10)
• 2 Tbsp chopped parsley ($0.09)

Instruction:

1. If your shrimp is frozen or unpeeled, make sure you thaw and peel the shrimp before beginning. Juice half of the lemon (you’ll need about 2 Tbsp juice) and slice the rest of the lemon for garnish.
2. Mince the garlic. Add the garlic to a deep skillet along with the butter and sauté the garlic over medium heat for 1-2 minutes.
3. Add the rice and continue to sauté for 1-2 minutes more. You should hear the rice begin to snap and crackle a little as it sautés in the hot butter.
4. Carefully add the chicken broth, 2 Tbsp lemon juice, water, Tony Chachere’s (or seasoning salt), and chopped parsley. Stir to combine.
5. Place a lid on the skillet and turn the heat up to medium-high. Allow the broth to come up to a full boil. Once it reaches a boil, turn the heat down to low and let it continue to simmer for 10 minutes.
6. After simmering for 10 minutes, most of the broth should be absorbed by the rice. Lift the lid briefly in order to scatter the shrimp over the surface of the rice. Replace the lid and allow the skillet to continue to cook over low for an additional 5 minutes.
7. Remove the skillet from the heat and allow it to rest, lid in place, for an additional five minutes. After resting, lift the lid. The shrimp should be opaque and pink.
8. Use a fork to carefully fluff the rice and partially stir the cooked shrimp into the rice. Add the leftover lemon slices and sprinkle with extra chopped parsley, if desired. Serve hot.

15 Minute Shrimp and Rice

Quick shrimp and rice cooked in one pan in under 15 minutes.

Prep: 5min

Total: 20min

Yield: 4

Ingredients:

• 1 cup quick cooking rice (basmati, quick cooking, or minute rice)
• 1 pound shrimp (deveined, shell off)
• 1 tbsp oil of choice
• 1/4 cup onion (minced or chopped)
• 2 cloves garlic (minced or crushed)
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 3/4 cup water
• 1/4 cup parmesan (grated, optional)

Instruction:

1. Rinse the rice thoroughly with water to remove any excess starch. Soak the rice with plenty of water for 5-10 minutes.
2. Heat a large pot or skillet over medium-high heat. Add the oil and onion. Sautee onion for 2-3 minutes or until lightly golden.
3. Add the garlic, shrimp, and spices. Sautee for 1 minute or until the shrimp begins to turn pink. Add the rice (fully drained) and water. When it starts boiling, cover and lower the heat to low.
4. Cook for 10-12 minutes or until rice is fully cooked and has absorbed all the water. After 10 minutes, take the lid off. If there is any excess water, allow it to boil off. Fluff with a fork. Top with a drizzle of parmesan if desired!

Shrimp and Rice

Shrimp and Rice is a delicious weeknight dinner flavored with buttery shallots and garlic.

Prep: 10min

Total: 45min

Yield: 4

Ingredients:

• 4 tbsp. unsalted butter
• 1 medium shallot, finely chopped
• 5 medium cloves garlic, minced
• 1/2 tsp. red pepper flakes (optional)
• Kosher salt
• Freshly ground black pepper
• 1 1/2 c. long grain white rice (such as jasmine or basmati), rinsed until water runs clear
• 1/2 c. dry white wine
• 2 3/4 c. chicken stock
• 1 lb. 16/20 shrimp, peeled and deveined
• 1 tsp. lemon zest
• 1/2 lemon, juiced
• 1/4 c. chopped fresh parsley

Instruction:

1. Heat butter in a medium saucepan with a tight-fitting lid over medium heat. Once melted, add shallot and cook until soft and translucent, 3 minutes. Add garlic and pepper flakes (if using). Cook until fragrant, 1 minute. Season with kosher salt and black pepper.
2. Add the rice and cook until toasted and fragrant, 4 minutes. Add the wine and cook until reduced by half, 2 minutes. Add the chicken broth and increase heat to high. Bring to a boil, then reduce heat to low and place lid on saucepan.
3. Season the shrimp on both sides with salt and black pepper. After cooking the rice for 10 minutes, lift the lid and scatter the shrimp over the surface of the rice in one layer. Quickly return the lid and allow the skillet to continue to cook over low heat for an additional 5 to 7 minutes (do not remove the lid at this point).
4. Remove the skillet from the heat and allow it to rest while covered until the shrimp is opaque and pink, 5 minutes.
5. Use a fork to carefully fluff the rice and partially stir the cooked shrimp into the rice. Mix in the lemon juice, lemon zest, and fresh parsley. Season to taste with salt and pepper. Serve immediately.

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FAQ

What goes good with shrimp?

• Sauteed Spinach.
• Sous Vide Asparagus.
• Roasted Delicata Squash.
• Elote-Style Carrots.
• Instant Pot Corn on the Cob.
• Zucchini Fries.
• Air Fryer Brussel Sprouts.
• Shishito Peppers.

Why do you wash shrimp in cornstarch?

How do you cook shrimp and keep it juicy?