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Easy One-Pot Shrimp and Rice Recipe for Busy Nights

Easy One-Pot Shrimp and Rice for Busy Nights

Tender seared shrimp finish on a bed of garlicky, paprika-seasoned long-grain rice cooked in one pan. Lemon juice and fresh parsley add a fresh finish to this quick seafood dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Large shrimp, peeled and deveined
  • 1 cup Long-grain white rice, uncooked
  • 1 tablespoon Olive oil
  • 1 small Small yellow onion, finely diced
  • 3 cloves Garlic, minced
  • 2 cups Low-sodium chicken or vegetable broth
Seasonings and Finish
  • 1 teaspoon Paprika
  • 1/2 teaspoon Dried oregano or Italian seasoning
  • 1/2 teaspoon, plus more as needed Kosher salt
  • 1/4 teaspoon Black pepper
  • 1 tablespoon Lemon juice
  • 2 tablespoons Fresh parsley, chopped
Optional Additions
  • 1/4 teaspoon Red-pepper flakes
  • as needed Lemon wedges
  • 1 tablespoon Butter

Method
 

Step-by-Step
  1. Pat the shrimp dry. Season them with about 1/4 teaspoon of the kosher salt, the black pepper, and paprika.
  2. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Cook the shrimp for 1–2 minutes per side, just until pink, then transfer them to a plate.
  3. Reduce the heat to medium and add the diced onion. Cook for 3–4 minutes, until softened, then add the garlic and oregano or Italian seasoning and cook for 30 seconds.
  4. Stir in the uncooked long-grain rice and toast it for 1–2 minutes. Keep stirring so the grains are coated with the seasoned oil without browning too deeply.
  5. Pour in the broth and add the remaining salt and red-pepper flakes, if using. Stir once, bring the mixture to a simmer, and cover the pan.
  6. Cook over low heat for about 15–18 minutes, or until the rice is tender and most of the liquid has been absorbed. Keep the lid on as much as possible during this stage.
  7. Return the seared shrimp to the pan and cover again. Cook for 3–5 minutes, until the shrimp are opaque and reach 145°F/63°C internally.
  8. Remove the pan from the heat and let it stand, covered, for 5 minutes. Fluff the rice, then stir in the lemon juice and parsley before serving with lemon wedges.

Notes

Briefly searing and removing the shrimp keeps them tender while the rice cooks. Use long-grain white rice as written; brown rice, basmati rice, and parboiled rice need different liquid amounts and cooking times. Thawed frozen shrimp work well when patted dry first.