There's something so satisfying about a one-pan meal that packs a punch with flavor and simplicity. This Shrimp and Rice Skillet Recipe hits the spot with its juicy shrimp, tender rice, and vibrant veggies—all cooked together for maximum yum in minimal time. It’s my go-to when I want a fuss-free, delicious dinner that feels a little special.

A large gray pot with two pink handles holds a mixed rice dish. The rice is orange and soft, mixed with pink shrimp, green zucchini slices, and red cherry tomatoes that are halved. Small green basil pieces are sprinkled all over the dish. A gold spoon rests inside the pot on the left side. The pot is placed on a surface with a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Shrimp and Rice Skillet Recipe
Top Tip
How to Serve Shrimp and Rice Skillet Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Shrimp and Rice Skillet Recipe

Why You'll Love This Recipe

This shrimp and rice skillet is the kind of dish that feels cozy and a little indulgent, but it comes together quickly and easily. I love how everything cooks in one pan, which saves me from a mountain of dishes, plus the flavors get to mingle beautifully.

One-Pan Ease: Cooking shrimp, rice, and veggies all in one skillet means less cleanup and more time to relax.
Flavor-Packed: The Italian seasoning, garlic, and a hint of tomato paste create layers of savory goodness.
Fast & Fresh: Ready in about 30 minutes, perfect for busy weeknights.
Customizable: Easy to swap veggies or adjust spice levels to suit your taste.

Ingredients & Why They Work

Each ingredient in this Shrimp and Rice Skillet Recipe has a role in building that cozy, savory flavor and perfect texture. Picking fresh shrimp and ripe tomatoes really elevates the dish, but it all comes together wonderfully with pantry staples too.

Flat lay of fresh peeled and deveined shrimp, a small white bowl of golden olive oil, a white bowl filled with bright red halved cherry tomatoes, chopped green zucchini, two whole cloves of garlic, a small white bowl of vibrant red tomato paste, white uncooked rice grains spread neatly, fresh green basil leaves, a small white bowl of light brown Italian seasoning, a small white bowl of coarse salt, a small white bowl of ground black pepper, and a small white bowl with red pepper flakes, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Adds a fruity richness and helps sauté the veggies without sticking.
Zucchini: Light and tender, it adds a fresh, subtle flavor and some green goodness.
Garlic: Infuses the dish with aromatic depth—don’t skip it!
Italian seasoning: Brings a classic herby touch that pairs perfectly with shrimp.
Salt & black pepper: Essential for balancing and highlighting all the flavors.
Red pepper flakes: A pinch adds just enough heat to keep things interesting.
Tomato paste: Adds a concentrated umami and slight sweetness that ties everything together.
White rice: The heart of the dish, soaking up all the delicious broth.
Chicken broth: Provides savory moisture and infuses the rice with flavor as it cooks.
Cherry tomatoes: Burst with juiciness, adding a fresh, slightly tangy contrast.
Shrimp: Quick-cooking protein that turns perfectly tender and succulent in minutes.
Fresh basil: A fragrant topping that adds brightness and color at serving time.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Shrimp and Rice Skillet Recipe is how easy it is to switch things up depending on what you have on hand or what you’re craving. Feel free to get creative!

Veggie Swap: I’ve swapped zucchini for bell peppers or spinach when I want a different veggie vibe, and it’s always a hit.
Spice it Up: Sometimes I add a dash more red pepper flakes or even a splash of hot sauce for extra kick.
Make it Creamy: Stir in a little cream cheese or a splash of coconut milk at the end for a richer texture.
Grain Alternatives: Tried it with brown rice or quinoa for a heartier twist—just tweak the cooking times.

Step-by-Step: How I Make Shrimp and Rice Skillet Recipe

A close-up of a white bowl filled with cooked rice mixed with small red and black spices, topped with many bright orange shrimp sprinkled with small green herb bits. Thin, curved yellow lemon slices are placed around the shrimp inside the bowl. A shiny silver fork holds a shrimp and a small scoop of rice above the bowl, with the shrimp showing a grilled, slightly charred texture with visible black and red seasoning. The background shows a subtle white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the zucchini to tender perfection

Start by heating olive oil in a large skillet over medium heat. Toss in the chopped zucchini and sauté for about 2 to 3 minutes. You want them to soften just enough to get a hint of caramelization without turning mushy—this keeps a nice texture in the final dish. Don’t rush this step, as those browned bits add flavor.

Step 2: Build layers with garlic and seasonings

Next, add the minced garlic, Italian seasoning, salt, black pepper, and a pinch of red pepper flakes to the skillet. Stir in the tomato paste and cook everything together for 1 to 2 minutes. This lets the garlic and spices bloom, and the tomato paste caramelizes slightly, boosting that deep, savory note.

Step 3: Toast the rice and add broth

Now pour in the uncooked white rice, stirring it through the veggies and seasonings for about one minute. Toasting the rice helps bring out a nutty aroma and keeps the grains separate. Then add the chicken broth, give everything a good stir, and bring it to a gentle boil. Once boiling, cover the skillet and lower the heat to simmer. Stir every minute or two to keep the rice from sticking, for about 10–12 minutes.

Step 4: Add cherry tomatoes and shrimp for the finish

When the rice is nearly tender, stir in the halved cherry tomatoes and the peeled, deveined shrimp. Cover again and cook for another 3 to 4 minutes until the shrimp turn opaque and the tomatoes soften but still hold their shape. This last step keeps the shrimp juicy and tender without overcooking.

Top Tip

Having made this Shrimp and Rice Skillet Recipe countless times, I’ve learned a few tricks that really elevate the dish and make it foolproof. These tips have saved me from overcooked shrimp and mushy rice more times than I can count!

Don’t Overcrowd the Pan: Using a large skillet ensures the rice cooks evenly and your shrimp have space to cook rather than steam.
Stir Often But Gently: Keeping an eye on the rice while it simmers prevents sticking without breaking up the grains.
Add Shrimp Last: Shrimp cook quickly, so adding them in the final minutes keeps them juicy and tender.
Use Fresh Ingredients When Possible: Fresh garlic, tomatoes, and basil really brighten the flavors compared to dried or jarred versions.

How to Serve Shrimp and Rice Skillet Recipe

Garnishes

I love to sprinkle fresh basil on top just before serving because it adds a pop of green and a lovely fresh aroma. Sometimes I add a squeeze of lemon juice or a little extra red pepper flakes for some zing. A drizzle of good olive oil never hurts either.

Side Dishes

Since this skillet has rice and shrimp, I usually keep sides light. A crisp green salad with a tangy vinaigrette or some steamed green beans or asparagus makes a nice fresh contrast. Garlic bread or crusty bread is great too if you’re in the mood to soak up every last bit of sauce.

Creative Ways to Present

For a fun twist when guests come over, I’ve served the shrimp and rice skillet in individual ramekins or shallow bowls, garnished with a basil leaf and a wedge of lemon. It looks inviting and feels a bit more special than dumping everything straight from the pan.

Make Ahead and Storage

Storing Leftovers

After dinner, I usually let leftovers cool completely before transferring them to an airtight container. Stored in the fridge, this shrimp and rice skillet stays delicious for up to 3 days. Just keep the basil separate and fresh for best flavor when reheating.

Freezing

I’ve frozen this dish a couple of times with decent results, though shrimp can get a little firmer after freezing. To minimize this, I freeze the shrimp and rice separately when possible, then combine after reheating. Label your containers so you don’t forget!

Reheating

When reheating, I prefer using a skillet on medium-low heat with a splash of water or broth, stirring gently until heated through. This keeps the rice fluffy and the shrimp tender without drying out. Avoid microwaving if you can—it tends to toughen the shrimp a bit.

Frequently Asked Questions:

Can I use frozen shrimp for this shrimp and rice skillet recipe?

Yes, frozen shrimp works well! Just thaw it completely and pat dry before adding it to the skillet to avoid excess water that could make the dish soggy.

How do I prevent the rice from sticking to the skillet?

Stir the rice gently every 1-2 minutes while it simmers and use enough oil at the start. Keeping a moderate simmer rather than a rapid boil also helps.

Can I substitute brown rice or another grain in this recipe?

You can substitute brown rice or quinoa, but be aware they need longer cooking times and more liquid. Adjust accordingly by adding more broth and extending cooking time.

What can I add to make this dish spicier?

Try adding extra red pepper flakes, a dash of cayenne pepper, or a spoonful of hot sauce while cooking. Fresh chopped jalapeños work well too, added early with the zucchini.

Final Thoughts

This Shrimp and Rice Skillet Recipe holds a special place in my weeknight dinner lineup because it strikes that perfect balance between simplicity, quick prep time, and big flavors. It’s the kind of meal that feels like you put in a lot more effort than you actually did, which is a culinary win in my book. I hope you enjoy making it as much as I do—and that it soon becomes a favorite in your home too!