Hey there! I’m a total shrimp and rice fanatic, and lemme tell you – these two ingredients are like a match made in foodie heaven! After trying countless combos in my kitchen, I’ve put together this mega guide to help you create amazing meals with these simple ingredients. Trust me your taste buds gonna thank you later!
Why Shrimp and Rice is Such a Perfect Combo
Before we dive into the recipes, here’s why shrimp and rice work so well together:
- Rice soaks up all the yummy flavors from the shrimp
- The textures complement each other perfectly
- Both ingredients are super versatile
- You can make a complete meal in under 30 mins
- It’s budget-friendly but feels fancy!
1. Classic Lemon Garlic Shrimp and Rice
This is my go-to recipe when I want something quick but impressive. Here’s what you’ll need:
- Long grain white rice
- Fresh shrimp (peeled and deveined)
- Butter
- Minced garlic
- Lemon juice
- Fresh parsley
- Chicken broth
- Salt and pepper
Pro tip: Keep those shrimp tails on while cooking! They add extra flavor to the rice and help prevent the thin end from overcooking. You can always remove them before eating.
2. Spicy Cajun Shrimp and Rice
Y’all, this one’s got some kick! Here’s my homemade Cajun seasoning mix:
- 1 tbsp smoked paprika
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp each: garlic powder, onion powder, dried oregano, dried basil, dried thyme
- 1/2 tsp cayenne pepper
3. Asian-Inspired Soy Sauce Shrimp and Rice
This one’s super simple but packed with flavor Just add
- Light or dark soy sauce
- Sesame oil
- Green onions
- Garlic
- Ginger (optional)
Best Sauces to Level Up Your Shrimp and Rice
Don’t let your shrimp and rice be boring! Here are some awesome sauce options:
- Sweet chili sauce
- Yum yum sauce
- Cilantro chimichurri
- Pesto
- Tahini sauce
- Salsa verde
- Sichuan sauce
Perfect Side Dishes to Complete Your Meal
Make it a feast with these sides
- Roasted veggies (broccoli, carrots, asparagus)
- Fresh green salad
- Garlic bread
- Coleslaw
- Corn on the cob
- Southern-style green beans
Storage and Meal Prep Tips
Listen up, meal preppers! Here’s how to make this work for ya:
- Store in glass containers
- Keep in fridge for 2-3 days max
- Add a splash of water when reheating
- Store sauce separately if possible
Common Mistakes to Avoid
Don’t mess up your shrimp and rice! Watch out for these:
- Overcooking the shrimp (they get rubbery )
- Not rinsing the rice
- Adding too much sauce
- Forgetting to season each component
Quick Recipe Ideas for Different Moods
When You’re Feeling Healthy
- Brown rice + grilled shrimp + roasted vegetables
- Cauliflower rice + coconut shrimp + mango salsa
When You’re Craving Comfort Food
- Creamy garlic parmesan shrimp and rice
- Cheesy shrimp and rice casserole
When You Want Something Quick
- 15-minute shrimp fried rice
- One-pan lemon butter shrimp and rice
My Personal Tips for Perfect Shrimp and Rice
After messing up countless times (we’ve all been there!), here’s what I’ve learned:
- Pat shrimp dry before cooking
- Season rice while cooking, not just after
- Cook shrimp separately for better texture
- Let rice rest before serving
- Don’t skip the fresh herbs!
Tools You’ll Need
Nothing fancy required, just basics like:
- Large skillet or wok
- Rice cooker or pot
- Sharp knife
- Measuring cups/spoons
- Strainer for rice
FAQs About Shrimp and Rice
Q: Can I use frozen shrimp?
A: Yup! Just thaw completely and pat dry before cooking.
Q: What’s the best rice to use?
A: Depends on the recipe, but long-grain white rice, jasmine, or brown rice all work great!
Q: Can I make this ahead?
A: Sure can! Just store properly and reheat carefully to avoid rubbery shrimp.
Wrapping It Up
There ya have it – everything you need to know about making awesome shrimp and rice! Remember, cooking should be fun, so don’t stress too much about getting everything perfect. Start with the basic recipe and then get creative with different sauces and sides.
Got any questions? Drop ’em in the comments! I’d love to hear how your shrimp and rice adventures turn out. Happy cooking!
Ingredients to make shrimp and rice
- Jasmine White Rice: Rice is the main ingredient in the one pan recipe, and I recommend using some type of long grain rice for best texture and taste. My favorite brand is Lundberg because of its light, floral and buttery taste that pairs well with shrimp!
- Shrimp: I like to use large or jumbo fresh shrimp for this dish. Peel, devein (if necessary) and remove the tails. Shrimp is high in protein and makes the dish more filling.
- Olive oil: For cooking. You can also use another high heat oil like canola or avocado.
- Vegetables: I use onions, green pepper and mushrooms in this rice dish; you can also use other veggies you have in your fridge like zucchini, corn or broccoli.
- Seasonings: Garlic, oregano, salt and pepper. Feel free to switch it up!
- Broth: You can use either chicken or vegetable broth in this recipe to add more flavor.
Tips for making shrimp and rice
- Small dice the vegetables for best flavor. This is not necessary, but I love chopping everything small so that their flavors really disseminate into the Jasmine rice while it’s cooking. And picky kids won’t spot those mushrooms afterwards!
- Don’t double the amount of water to rice ratio. If you’ve seen my rice cooking tutorial, I recommend a 2:1 water to rice ratio. However, that’s only when there are no other ingredients. With the vegetables here and the added moisture from the shrimp, you’ll need less water.
- Add the shrimp quickly to the pan after the rice is done cooking. You want to make sure that as little steam as possible escapes during this step so that the steam can cook the shrimp.
- Fluff the rice with the shrimp after steaming. And be sure to use a fork and not a spoon. The fork makes it much easier to separate the cooked jasmine rice and remove lumps without making it mushy. This long grain Jasmin clings together when cooked but isn’t sticky, so you shouldn’t have any problem getting a fluffy texture.
This dish is best served straight away so that the shrimp stays nice and juicy. You can make the rice a day ahead of time if you like and then just pan fry the shrimp to add to the top before serving.
This is a great dish to use up any leftovers you have in your fridge. You can add in other veggies like carrots, peas or beans. If you have leftover cooked chicken you can also add that in too, or even instead of the shrimp.
This is a full meal in itself, but you can easily serve it with a vegetable side dish to get more goodness in. Try it with:Grilled EggplantGreen Beans with AlmondsOven Roasted CarrotsRoasted Cabbage
I love how quickly this dinner comes together and all in one pan. Shrimp and rice pair well together for a comforting delicious meal that the whole family will love. I hope that this recipe inspires you as you’re planning your weekly meals, and that you share some of your family favorites at Lundberg Family Table.
Thank you Lundberg for sponsoring this One Pan Shrimp and Rice recipe post and for helping to reduce food insecurity during these difficult times with their ongoing donations to food pantries to make sure that all families can still have the comfort of home-cooked meals.