This one pan shrimp and rice dish is a quick, easy, and flavorful meal perfect for busy weeknights. With juicy shrimp, colorful veggies, and perfectly seasoned rice all cooked in one pot, cleanup is a breeze. It’s a comforting and satisfying recipe that brings bold flavors to the table with minimal effort.
one pan shrimp and rice ingredients
Basmati or parboiled rice gives the dish a fluffy texture and helps absorb all the delicious flavors.
Jumbo shrimp add a juicy, tender bite and a touch of sweetness from the sea.
Water, vegetable stock, or chicken stock is used to cook the rice and bring everything together with rich flavor.
Mixed frozen vegetables add color, texture, and extra nutrients to the dish.
Celery sticks bring a light crunch and mild, earthy flavor.
Chopped onion creates a flavorful base and enhances the overall taste.
Minced garlic adds a bold, aromatic kick that complements the shrimp perfectly.
Fresh cilantro gives the dish a bright, herby finish and a pop of freshness.
Hot sauce brings a little heat and a tangy depth of flavor.
Salt is essential for seasoning the dish and balancing the flavors.
Black pepper adds a mild spice and subtle warmth.
Yellow rice seasoning or turmeric gives the rice a beautiful golden color and a hint of earthiness.
Dried cilantro adds extra herb flavor that ties in well with the fresh version.
A chicken bouillon cube boosts the savory flavor of the broth and enhances the rice.
Olive oil is used for sautéing and adds richness and depth to the dish.
How to make one pan shrimp and rice?
1. Soak the Rice
Start by washing the basmati or parboiled rice thoroughly under cold water. Then, soak it in water for about 1 hour. This helps it cook evenly.
2. Prepare the Shrimp
Clean and devein the jumbo shrimp. Rinse them well and set aside.
3. Sauté the Aromatics
In a large pan, heat olive oil over medium heat. Add chopped onion and cook for about a minute until soft. Add minced garlic and cook for another 30 seconds.
4. Add Cilantro and Shrimp
Toss in the chopped fresh cilantro, followed by the shrimp. Stir to combine and cook the shrimp for about 2–3 minutes until they start turning pink (don’t overcook).
5. Mix in the Vegetables
Add the chopped celery and mixed frozen vegetables. Stir everything together for a minute so the veggies begin to thaw and blend into the mixture.
6. Layer the Rice and Seasonings
Drain the soaked rice and add it to the pan. Add yellow rice seasoning or turmeric, dried cilantro, salt, black pepper, and the crumbled chicken bouillon cube. Pour in the hot sauce and gently mix everything together.
7. Pour in Liquid and Cook
Pour in the water or broth (vegetable or chicken stock). Stir once, bring everything to a boil, then reduce the heat to low. Cover the pan with a lid and let it simmer gently for about 15 minutes.
8. Adjust Shrimp if Needed
If using smaller shrimp: remove them after step 4 and set them aside. Once the rice is fully cooked, add the shrimp back in and steam for 1–2 minutes before serving to avoid overcooking.
9. Finish and Serve
Once the rice is fluffy and the shrimp are tender, turn off the heat. Garnish with fresh cilantro or parsley and serve with hot sauce, if desired.
How to store shrimp and rice?
1. Cool before storing
Let the shrimp and rice cool to room temperature before placing it in the fridge. This prevents condensation and soggy texture.
2. Use an airtight container
Transfer leftovers into an airtight container to keep it fresh and avoid absorbing other fridge odors.
3. Refrigerate promptly
Store in the refrigerator within 2 hours of cooking. It will stay good for up to 3 days.
4. For longer storage — freeze it
Place portions in freezer-safe containers or zip-top bags. Label with the date and freeze for up to 2 months. Keep in mind: texture may slightly change once reheated.
How to reheat ?
1. Microwave (Quickest)
Add a splash of water or broth to a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring in between, until warm.
2. Stovetop (Best Texture)
Add the rice to a nonstick pan with a splash of water or broth. Cover and heat over low-medium heat, stirring occasionally, until fully warmed through.
3. Avoid overcooking shrimp again
To keep shrimp tender, remove them while reheating the rice, then stir them in for the last minute of reheating to warm gently.
Frequently asked questions
1. Can I use frozen shrimp?
Yes, frozen shrimp work well in this recipe. Just make sure to thaw them completely and pat them dry before cooking to avoid extra water in the pan.
2. What type of rice works best?
Parboiled or long-grain basmati rice is best for a fluffy, separate texture. Short-grain rice can get sticky and change the final result.
3. Can I use pre-cooked shrimp?
You can, but add them only at the end of cooking to warm through. Cooking them too long will make them rubbery.
4. How spicy is this dish?
The spice level is very mild
Tips and Tricks
1. Soak the rice
Soaking the rice helps it cook faster and more evenly, giving you that perfect fluffy texture.
2. Don’t overcook the shrimp
Shrimp cook quickly—add them toward the end if you’re using smaller ones so they stay juicy and tender, not rubbery.
3. Use stock for more flavor
Water works, but vegetable or chicken stock adds a rich, savory taste to the rice.
4. Finely chop the vegetables
Small pieces cook quickly and evenly and blend nicely into the dish without overpowering the shrimp.
5. Add fresh herbs at the end
Chopped cilantro or parsley at the end adds brightness and freshness to balance the savory flavors.
6. Let it rest before serving
After cooking, let the rice sit (covered) for a few minutes. This helps steam finish the cooking and allows flavors to settle.
7. Taste and adjust
Always taste before serving—adjust salt, pepper, or hot sauce as needed to match your preferences.
More recipes to make
One pan Kafta (kafta bil sanieh)
One pan chicken and rice
Ingredients
- 2 cups basmati or parboiled rice soaked for 1 hour
- 300 g jumbo shrimp cleaned and deveined
- 4 cups water vegetable, or chicken stock
- 1 cup frozen mixed vegetables
- 1 celery stick finely chopped
- 1 small onion chopped
- 2 garlic cloves minced
- Fresh cilantro chopped
- 1 tbsp hot sauce
- 2 tsp salt
- ½ tsp black pepper
- ½ tsp yellow rice seasoning or turmeric
- 1 tsp dried cilantro
- 1 chicken bouillon cube
- 2 tbsp olive oil
Instructions
- Prepare the rice: Wash and soak the rice (basmati, parboiled, or a mix of both) for 1 hour.
- Clean the shrimp: Rinse and clean the shrimp, removing shells and veins if needed.
- Sauté aromatics and shrimp: In a large pan, heat olive oil over medium heat. Add chopped onion and sauté for 1 minute. Stir in garlic and cook for another minute, then add fresh chopped cilantro and the shrimp. Mix well.
- Add veggies: Add the finely chopped celery and frozen vegetables to the pan. Stir everything together.
- Add rice and seasoning: Layer the soaked rice over the mixture. Add the chicken bouillon cube, salt, black pepper, turmeric or yellow rice seasoning, dried cilantro, and hot sauce. Pour in the water or stock.
- Cook the rice: Bring everything to a boil. Once boiling, cover the pan with a lid, lower the heat to low, and let it cook for 15 minutes.
- Note: If using smaller shrimp, consider lightly sautéing them, setting aside, and adding them back in at the end to avoid overcooking. Once the rice is cooked, place the shrimp on top, cover again, and let it steam for 1–2 minutes.
- Finish and serve: Once cooked, fluff the rice gently. Top with fresh cilantro or parsley and serve with extra hot sauce on the side, if desired.