There’s something so comforting about a one-pan meal that wraps up both protein and carbs in delicious harmony. This Shrimp and Rice Skillet Recipe is one of those dishes that’s bursting with flavor and perfect for any night when you want dinner that’s quick but feels special.

A close-up view of a large gray pot with pink handles filled with a cooked rice dish. The rice is orange and mixed evenly with pieces of cooked shrimp that are light pink and curled. There are slices of green zucchini scattered inside along with halved red cherry tomatoes. All ingredients are mixed together and topped with small green basil leaves. A gold spoon is partially submerged at the left edge of the pot. The pot is placed on a white marbled surface with a glimpse of a bowl of green herbs in the top left corner. 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

Simply put, this Shrimp and Rice Skillet Recipe checks all the boxes for me: it’s effortless, tasty, and doesn’t leave you with a pile of dirty dishes. I’ve made it countless times, always impressed by how the flavors meld together beautifully in one pan.

One-Pan Wonder: Everything cooks in a single skillet, so cleanup is a breeze and flavors intensify together.
Busy Night Friendly: It’s ready in about 30 minutes—perfect for whipping up a satisfying meal on tight schedules.
Simple Ingredients, Big Flavor: With Italian seasoning, garlic, and tomato paste, the taste is layered enough to feel gourmet without fuss.
Versatile and Customizable: Easily swap veggies or adjust spices to make it your own every time you cook it.

Ingredients & Why They Work

The ingredients list for this Shrimp and Rice Skillet Recipe brings together fresh, simple items that complement each other perfectly. Here’s why each plays an important role and how to get the best results from your shopping trip.

Flat lay of a small white ceramic bowl of olive oil, a white ceramic bowl of tomato paste, a white ceramic bowl of vibrant chicken broth, a cluster of fresh halved cherry tomatoes, a whole zucchini chopped, two cloves of garlic, a heap of white rice, a pile of peeled and deveined raw shrimp, fresh bright green basil leaves, and a small white bowl containing a blend of Italian seasoning, salt, black pepper, and red pepper flakes, all arranged with perfect symmetry 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: I always go for a good quality extra virgin olive oil—its fruitiness adds depth right from the start.
Zucchini: Adds a mild sweetness and moisture; fresh and firm zucchinis yield the best texture.
Garlic: The backbone of flavor here; freshly minced opens up so much aroma and savoriness.
Italian Seasoning: A simple spice blend that hits those classic Mediterranean notes effortlessly.
Salt & Black Pepper: Essential for seasoning; don’t shy away from a little extra after tasting.
Red Pepper Flakes: Just a pinch wakes up the dish with a subtle heat punch.
Tomato Paste: This thickens the sauce and enriches the entire skillet with umami.
White Rice: Use long-grain or medium-grain for the right fluffy texture; rinsed to remove excess starch.
Chicken Broth: Harbors so much flavor compared to water; homemade if possible, or low-sodium store-bought works well.
Cherry Tomatoes: They burst with sweetness and nice acidity, brightening the whole skillet.
Shrimp: Peeled and deveined make prep quick; fresh or thawed frozen shrimp both work.
Fresh Basil: A finishing touch providing freshness and that slightly sweet, herbal lift.

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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

This Shrimp and Rice Skillet Recipe is a bit like a blank canvas, and I often tweak it depending on what I have on hand or my mood. You should feel free to do the same—it’s all about making it your own.

Variation: I love swapping zucchini for bell peppers or asparagus when they’re in season; it gives a different crunch and sweetness to the dish.
Diet-Friendly: For a low-carb take, try using cauliflower rice instead—you’ll need to adjust cooking times, but the flavors still shine.
Spice It Up: Sometimes I add a dash more red pepper flakes or a splash of hot sauce for an extra kick—especially on chilly evenings.

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

The image shows a close-up of a white bowl filled with cooked rice mixed with small shrimp pieces and green herbs. On top, there are many bright orange shrimp coated with red spices and small bits of green herbs. Thinly sliced lemon wedges are arranged around the shrimp in the bowl. A shiny fork lifts a piece of shrimp with some rice, highlighting the texture of the shrimp and the mix of colors from the spices and herbs. The background surface is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Zucchini with Love

Start by heating the olive oil in a large skillet over medium heat. Toss in the chopped zucchini and sauté it gently for 2 to 3 minutes. You want the zucchini tender but still with some bite, so stir it a few times so it cooks evenly without turning mushy. This step builds a lovely texture base for the dish.

Step 2: Add Aromatics and Seasonings

Next, throw in the minced garlic along with the Italian seasoning, salt, black pepper, red pepper flakes, and tomato paste. Stir everything together and let the tomato paste cook for about 1-2 minutes. This step really deepens the flavor, giving the dish that rich, savory undertone you’ll notice in every bite.

Step 3: Toast the Rice and Add Broth

Add the white rice to the pan and toast it for a minute, stirring continuously. This helps the rice develop a subtle nuttiness and prevents it from sticking later. Pour in the chicken broth, stir everything, and bring it to a gentle boil. Cover the pan and cook for 10-12 minutes, making sure to stir every 1-2 minutes to keep the rice from sticking to the bottom. Patience here means perfectly cooked, fluffy rice.

Step 4: Finish with Shrimp and Tomatoes

Once the rice has nearly absorbed all the liquid, add the halved cherry tomatoes and the shrimp on top. Cover and let cook for another 3-4 minutes, or until the shrimp turns opaque and the tomatoes soften just right. Be careful not to overcook the shrimp—they cook quickly and stay juicy and tender this way.

Top Tip

After making this Shrimp and Rice Skillet recipe multiple times, I've learned a few little tricks that make a big difference in timing, texture, and flavor—these might help you nail it on your first try.

Rice Stirring Technique: Stir gently but frequently during the cooking process to avoid rice sticking or burning—this keeps the bottom from scorching and promotes even cooking.
Shrimp Timing: Add shrimp only at the very end and watch carefully—they only need a few minutes to cook, or they’ll turn rubbery.
Tomato Paste Flavor Boost: Don’t skip the step where you sauté the tomato paste with the spices; it develops a richer, deeper flavor that’s worth the little extra time.
Use Fresh Herbs Last: Adding basil at the end brightens the dish, so avoid cooking it with the shrimp or rice or it will lose its flavor and color.

How to Serve Shrimp and Rice Skillet Recipe

Garnishes

I like to sprinkle fresh basil leaves right at the end—it adds a fresh herbal punch that lifts the entire dish. Sometimes, a squeeze of fresh lemon juice is my secret weapon for brightness. A sprinkle of extra red pepper flakes on top is great if you like it a bit spicy.

Side Dishes

Because this skillet is a full meal on its own, I tend to keep sides light and simple. A crisp green salad with a tangy vinaigrette or some roasted veggies complement it nicely. Occasionally, I serve a crusty bread on the side to soak up any leftover juices.

Creative Ways to Present

For special dinners, I’ve plated this dish in cast iron skillets right on the table for that rustic feel. Lining the plate with a handful of fresh basil leaves or edible flowers adds a pretty touch that makes the meal feel festive.

Make Ahead and Storage

Storing Leftovers

When I have leftovers from this Shrimp and Rice Skillet Recipe, I cool them quickly and store in an airtight container in the fridge. They keep well for up to 2 days. The flavors actually meld a bit more overnight, making for a tasty second meal.

Freezing

I don’t usually freeze this recipe because shrimp can get rubbery after thawing. However, if you want to freeze, try separating the rice and shrimp portions—freeze rice alone and add freshly cooked shrimp when reheating.

Reheating

To reheat, I gently warm leftovers in a skillet over low heat with a splash of broth or water to keep the rice moist. You can also microwave but do it in short bursts and stir in between to avoid drying out the shrimp.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just make sure to thaw it completely before adding to the skillet so it cooks evenly. Pat the shrimp dry with paper towels to help prevent excess water from diluting the flavors.

What type of rice works best in the Shrimp and Rice Skillet Recipe?

Long-grain or medium-grain white rice works best because it stays fluffy and absorbs flavors well. Avoid quick-cooking instant rice as it tends to get mushy and doesn’t develop the same texture when cooked in the skillet.

Can I make this recipe vegetarian?

Definitely! To make it vegetarian, simply omit the shrimp and use vegetable broth instead of chicken broth. You can add extra vegetables like mushrooms or bell peppers to keep the protein content up and maintain flavor.

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

Stir the rice every 1-2 minutes while it’s cooking and make sure to maintain a gentle boil rather than a vigorous one. Using a non-stick or heavy-bottomed skillet also helps prevent sticking and burning.

Final Thoughts

This Shrimp and Rice Skillet Recipe has earned a permanent spot in my weeknight dinner lineup because it’s just so reliable and tasty. It’s one of those recipes that feels fancy but is truly simple—perfect if you want to impress without stress. Give it a try, and I promise it’ll become one of your go-to meals too.