Skillet Shrimp Garlic Rice (Printable Version)

Tender shrimp and veggies combined with rice for a quick, flavor-packed skillet meal.

# What You'll Need:

→ Main Ingredients

01 - 1 pound large shrimp, peeled and deveined
02 - 1 cup long-grain white rice
03 - 1 can (14.5 ounces) diced tomatoes, drained
04 - 1 cup frozen green peas
05 - 2 tablespoons olive oil
06 - 2 cloves garlic, minced
07 - 2 cups chicken broth
08 - 1 teaspoon kosher salt
09 - 1/2 teaspoon ground black pepper
10 - 1/4 teaspoon smoked paprika

→ Garnish

11 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Pat shrimp dry with paper towels and season with half the salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2 minutes per side, until just pink. Remove shrimp and set aside.
03 - Add minced garlic to the pan and sauté for 30 seconds until fragrant.
04 - Add rice, tomatoes, chicken broth, smoked paprika, remaining salt, and pepper. Stir well, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
05 - Stir in frozen peas and return shrimp to the pan. Cover and cook for an additional 5 minutes, until rice is tender and shrimp are cooked through.
06 - Remove from heat. Let rest for 5 minutes. Sprinkle with chopped parsley and serve warm.

# Expert Suggestions:

01 -
  • Quick weeknight dinner that comes together in about thirty minutes
  • Only uses one pan so less mess and less stress
  • Family favorite flavors everyone can agree on
  • Flexible enough to swap in different veggies with what you have
02 -
  • Packed with protein to keep you full and energized
  • Cooks perfectly from pantry and freezer staples
  • Tastes even better as leftovers for easy lunches
03 -
  • Always dry your shrimp thoroughly so they brown beautifully not steam
  • Do not skip toasting the rice in the pan for deeper flavor and fluffy grains
  • Tightly cover the skillet so the rice steams without scorching the bottom
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