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One pan shrimp and rice
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One pan chicken and rice

This one-pan shrimp and rice is the kind of dish you’ll want to make again and again. It’s flavorful, filling, and comes together with minimal effort and cleanup. With tender shrimp, fluffy rice, and colorful vegetables, every bite is packed with taste and texture. Plus, it’s a great way to use pantry staples and frozen veggies for a quick and satisfying meal. 
Course Main Course
Cuisine American
Keyword shrimp and rice
Prep Time 15 minutes
15 minutes
Servings 6 People

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.