Pin it This Skillet Shrimp and Rice recipe is my weeknight supper hero when I need something fast and completely satisfying. Luscious shrimp get a quick garlic sauté then cook right alongside rice, tomatoes, and sweet green peas. Everything happens in one pan so cleanup is a breeze and you are dishing up tons of savory flavor with barely any fuss.
I first pulled this together after a long workday when the fridge was looking bare. Now my teens beg for it because it tastes restaurant special but is so low effort for me.
Ingredients
- Raw shrimp peeled and deveined: Choose the freshest you can a mild sea scent is a good sign
- Long grain white rice: Keeps its texture during cooking and soaks up all the flavors
- Canned diced tomatoes: Brings instant juicy sweetness and acidity fire-roasted works beautifully
- Frozen green peas: Add brightness color and that touch of sweetness go for petite peas if you can
- Onion and garlic: Start the dish off right with gentle background savoriness
- Olive oil: A fruity quality extra virgin oil brings depth to the sautéed shrimp and aromatics
- Chicken or seafood broth: Infuses the rice with deep savory notes look for low sodium to control salt
- Paprika or smoked paprika: Adds warmth and optional smokiness choose your favorite version
- Fresh parsley: Finishes the dish with color and freshness flat-leaf holds its shape better
- Salt and pepper: Essential for seasoning every component taste as you go
Instructions
- Prep the Shrimp and Veggies:
- Pat shrimp dry with paper towels so they sear not steam. Mince garlic and finely chop onions for even flavor distribution.
- Sauté the Aromatics:
- In a large heavy skillet heat olive oil over medium. Add the onions and cook them gently until translucent about four to five minutes. Stir in the garlic and cook for another thirty seconds until fragrant.
- Cook the Shrimp:
- Scatter shrimp in a single layer in the skillet. Sauté for one to two minutes per side just until they turn pink and start to curl. Remove shrimp to a plate so they do not overcook later.
- Toast the Rice:
- Add dry rice directly into the empty skillet with the onions. Stir well and let cook for two to three minutes. This will help the rice absorb maximum flavor and stay fluffy.
- Simmer the Rice and Tomatoes:
- Stir in diced tomatoes with their juice and pour in broth. Scrape up any browned bits from the pan bottom for full flavor. Sprinkle in paprika and season with salt and pepper. Bring everything to a gentle simmer and cover the skillet tightly.
- Steam and Finish:
- After about fifteen minutes check that most liquid has been absorbed. Scatter peas across the top and return the shrimp to the skillet nestling them into the rice. Cover and cook for another four to five minutes until the peas are hot and the shrimp are just cooked through.
- Fluff and Serve:
- Remove skillet from heat. Let rest covered for five minutes. Fluff rice with a fork and shower with chopped parsley before serving for freshness and color.
Pin it Shrimp holds a special place for me because my grandfather always insisted we cook with the freshest catch. He taught me to appreciate the snap and sweet taste of just cooked shrimp and that time at the stove together is always a memory worth making.
Storage Tips
Skillet Shrimp and Rice keeps well in the fridge for up to three days. Make sure to cool it quickly and store in an airtight container. Reheat gently on the stovetop with a splash of broth or water to keep it from drying out.
Ingredient Substitutions
If you do not have shrimp try bite-sized pieces of chicken or use cubed tofu for a vegetarian twist. You can also swap the peas for diced bell pepper or add baby spinach right at the end for a different kind of green.
Serving Suggestions
Serve this dish as is right from the skillet family style. For special nights I like to pair it with a crisp green salad and wedges of lemon on the side. Warm crusty bread makes it a complete and cozy meal.
Cultural and Seasonal Adaptations
Inspired by Spanish paella but more accessible for busy kitchens. Perfect for summer when tomatoes and parsley are in season. Use quick frozen shrimp in colder months for convenience.
Success Stories
A friend once doubled the recipe for a party and said the whole pan disappeared before she could grab seconds. I have even made this for casual Sunday lunches and it never fails to get compliments from guests who think it took hours.
Freezer Meal Conversion
To make this dish freezer-friendly hold back the shrimp and peas. Freeze cooled rice and tomato mixture in portions. When ready to eat reheat with a splash of broth and add freshly sautéed shrimp and peas just before serving.
Pin it This skillet supper makes weeknights delicious and stress-free. Enjoy every easy bite with those you love.
Recipe Questions & Answers
- → What type of shrimp works best in this dish?
Medium or large peeled shrimp cook quickly and hold their texture well, making them ideal for skillet dishes.
- → Can I substitute frozen peas for fresh?
Yes, frozen peas can be used and added straight to the pan—they need just a few minutes to heat through.
- → Is it necessary to use long-grain rice?
Long-grain rice works well for a fluffy texture, but other varieties like basmati or jasmine may also be used.
- → Can I add other vegetables?
Bell pepper, corn, or diced zucchini can make tasty additions to the skillet for added color and flavor.
- → How do I avoid overcooking the shrimp?
Add the shrimp just before the rice finishes cooking; they only need a few minutes for a tender result.