Shrimp and Rice Recipe {One Pot}

Published March 22, 2023. Updated September 25, 2023

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Shrimp and Rice – A one pot dish made with tender and hearty jasmine rice and buttery lemon shrimp. It’s an absolute breeze to make and completely delicious!

One Pot Shrimp and Rice

An Easy Shrimp and Rice Recipe!

One pot dishes are a staple for those busy weekdays in our lives. This one pot shrimp and rice is quick cooking, perfectly flavorful, and clean up is a breeze.

The rice is infused with chicken broth and garlic for a boost in flavor, and the shrimp is upgraded with that classic lemon butter combo to really highlight it.

It’s a simple process that takes minimal effort but yields an impressive finished result that will please everyone.

If you are wondering what to make with shrimp and rice I’d suggest serving with buttery cooked broccoli, asparagus or peas to finish it off. It can really benefit from a nice fresh pop of green to compliment it.

You can’t go wrong with this simple dinner!

Rice, shrimp and asparagus in a wooden bowl with lemon slices.

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Ingredients used to make one pot shrimp and rice.

Shrimp and Rice Recipe Ingredients

  • Jasmine rice
  • Butter
  • Yellow onion
  • Garlic
  • Low-sodium chicken broth
  • Lemon (zest and juice)
  • Salt and pepper
  • Medium shrimp
  • Parmesan
  • Fresh parsley
    Steps for making rice in pot.

How to Make Shrimp and Rice

  1. Place rice in a fine sieve. Rinse under cold water until water is nearly clear, about 1 minute. Drain well then set aside.
  2. Melt 1 Tbsp butter in a pot over medium heat. Add onion and saute 4 minutes.
  3. Add garlic and saute 30 seconds longer.
  4. Pour in chicken broth, lemon zest and season with salt and pepper to taste. Bring to a boil, then pour in rice and give it a quick stir.
  5. Cover and reduce heat to low. Let simmer 13 minutes (meanwhile peel the shrimp to make the most of the time).
  6. After 13 minutes quickly add the shrimp to the rice in an even layer, drizzle with lemon juice, dot with remaining 4 Tbsp butter. Cover and continue to cook 2 to 3 minutes longer until shrimp are about halfway cooked.
  7. Remove from heat. Toss in parmesan and parsley. Let rest for a few minutes, covered until shrimp are fully cooked through from the residual heat.

Steps for cooking shrimp with the rice.

Possible Variations:

  • Try other herbs: These include mint, basil, cilantro or green onions.
  • Add vegetables: Bell pepper, red onion, peas, carrots (thin chopped), zucchini or corn would be good options.
  • Mexican flavor: Use lime instead of lemon, add drained and rinsed canned black beans with the shrimp, replace parsley with cilantro.
  • Mediterranean spin: Add a can of drained chick peas. Include some mint along with the parsley. Replace parmesan with 1/2 cup crumbled feta.
  • Chicken substitute: You can use cooked chicken in place of the shrimp. Chopped chicken thighs that are cooked or shredded rotisserie chicken will work well.

Overhead pot of shrimp and rice.

Can I Use Brown Rice?

  • This recipe was developed and retested using white jasmine rice.
  • Quick cooking brown rice should work well but you will need to adjust cook time and also increase quantity of quick cook brown rice added. I have not yet tested amounts on this, please let us know if you did and what worked for you!

Storage and Reheating

  • Store any extra in an airtight container in the fridge.
  • When reheating warm individual servings in the microwave in a microwave safe dish, on 50% power, tossing occasionally until heated through.

Shrimp and rice shown in a large pot.More Delicious Shrimp Recipes to Try

 

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

One Pot Shrimp and Rice
4.93 from 13 votes

Shrimp and Rice {One Pot}

A one pot dish made with tender and hearty white rice and lemony buttery shrimp. It's an absolute breeze to make and completely delicious!
Servings: 5
Prep20 minutes
Cook20 minutes
Ready in: 30 minutes

Ingredients

Instructions

  • Place rice in a fine sieve. Rinse under cold water until water is nearly clear, about 1 minute. Drain well then set aside.
  • Melt 1 Tbsp butter in a pot over medium heat. Add onion and saute 4 minutes.
  • Add garlic and saute 30 seconds longer.
  • Pour in chicken broth, lemon zest and season with salt and pepper to taste. Bring to a boil, then pour in rice and give it a quick stir.
  • Cover and reduce heat to low. Let simmer 13 minutes (meanwhile peel the shrimp to make the most of the time).
  • After 13 minutes quickly add the shrimp to the rice in an even layer, drizzle with lemon juice, dot with remaining 4 Tbsp butter. Cover and continue to cook 2 to 3 minutes longer until shrimp are about halfway cooked.
  • Remove from heat. Toss in parmesan and parsley. Let rest for a few minutes, covered until shrimp are fully cooked through from the residual heat.
Nutrition Facts
Shrimp and Rice {One Pot}
Amount Per Serving
Calories 409 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 147mg49%
Sodium 544mg24%
Potassium 367mg10%
Carbohydrates 51g17%
Fiber 2g8%
Sugar 2g2%
Protein 20g40%
Vitamin A 1039IU21%
Vitamin C 14mg17%
Calcium 131mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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22 Comments

  • Tina

    I added a 1/2 cup of white wine when the chicken broth went in. This was delicious!! I only had basmati rice and it took the same amount of time to cook. Super easy and fresh tasting recipe, everyone loved it. My husband had seconds. Thanks!

  • Tucsonanne

    I used Trader Joe’s “Argentine” shrimp and cut them in half; cooked some cut spinach and totally drained it; used better than bouillion (low salt) and basically followed the timing, stirring in the spinach at the end. You do not need cheese and just added 1 tbsp butter for 1/2 c rice and 1/2 lb shrimp. A keeper.

  • susie

    So easy and delicious! My whole family loved it and I made it again the next week.! The only change I made to the recipe was I added a package of Trader Joe’s frozen artichoke hearts to the dish and a fresh squeeze of lemon juice to finish. A definite KEEPER!!!

    S. from Bedford, NY

  • Danica

    If you’re going to make this with brown rice, you’ll have to follow the directions differently once you put in the rice. I had to cook my rice around 30-40 minutes before I could put in the shrimp. I did add some black beans to my dish and it wasn’t bad!

  • Jasmine

    Relatively easy and absolutely delicious. I would only change a slight reduction in the lemon juice, my 16 yr old however said it was perfect.

  • Marcia

    It was delicious. Added peas. Made with vegetable broth because that is what I had. I added a little chili paste and coconut aminos to mine. Husband really liked it. He is a tough critic.

  • Lois

    Shrimp take longer than a couple minutes to cook! Better to cook rice and shrimp separately then combine. Rice was mush by the time shrimp were adequately cooked.

    • Jaclyn

      Jaclyn Bell

      I’m sorry to hear this! Medium shrimp are quite small and should cook in just a couple of minutes, did you happen to use a larger size. And were they completely thawed if frozen?