This One Pan Shrimp and Rice recipe is a simple, quick, and delicious meal perfect for busy weeknights. With tender shrimp, savory vegetables, and aromatic spices all cooked in one pan, this dish is not only flavorful but also easy to clean up after. The combination of shrimp, rice, and seasonings provides a balanced, nutritious meal that’s ready in under 30 minutes. Perfect for those who love healthy and flavorful meals without spending hours in the kitchen. You can make this dish with ingredients like white jasmine rice, green peppers, mushrooms, and chicken or vegetable broth, making it versatile for different preferences. Ideal for family dinners, meal prepping, or a quick, comforting meal anytime.
Ingredients
- 1 ½ cups uncooked Lundberg Organic White Jasmine Rice
- 3 tablespoons olive oil, divided
- 1 small onion, diced
- ½ cup green bell pepper, diced
- 4 ounces mushrooms, diced
- 1 garlic clove, minced
- 1 teaspoon oregano
- ¾ teaspoon salt, divided
- ¾ teaspoon black pepper, divided
- 2 ¼ cups chicken or vegetable broth
- 1 pound large or jumbo shrimp, peeled and deveined
Instructions
- Prepare the Rice: Rinse the rice under cold water to remove excess starch, then set it aside.
- Cook the Vegetables: Heat 2 tablespoons of olive oil in a large, deep pan over medium heat. Add the diced onion, green pepper, and mushrooms. Cook until the vegetables soften and the onions turn lightly golden, about 5 minutes.
- Add Garlic and Seasoning: Stir in the minced garlic and cook for an additional minute until fragrant. Season the mixture with oregano, ½ teaspoon salt, and ½ teaspoon black pepper. Cook, stirring frequently, for 2-3 minutes.
- Cook the Rice: Transfer the rinsed rice into the pan with the vegetables. Pour in the chicken or vegetable broth, bring to a boil, then reduce to a simmer. Cover the pan and cook for 15 minutes. Afterward, remove from heat and keep covered for 5 minutes.
- Prepare the Shrimp: In a small bowl, toss the shrimp with the remaining olive oil, salt, and pepper.
- Steam the Shrimp: Nestle the shrimp into the cooked rice. Cover the pan and let the shrimp steam for 5 minutes. Afterward, flip the shrimp using tongs, cover again, and continue cooking until the shrimp are pink and opaque, about 5 minutes longer.
- Final Touches: Fluff the rice and shrimp together, then garnish with cilantro if desired. Serve and enjoy!
Why You’ll Love This Recipe
- Quick and Easy: This one-pan dish comes together in less than 30 minutes, making it a perfect weeknight dinner.
- Flavorful: The combination of shrimp, vegetables, and aromatic seasonings creates a balanced and satisfying meal.
- Minimal Cleanup: With everything cooked in one pan, cleanup is a breeze, leaving you with more time to relax.
Tips
- Rice Prep: Rinsing the rice before cooking helps to achieve a fluffier texture.
- Don’t Overcook the Shrimp: Shrimp cook quickly, so be sure to check frequently to avoid overcooking.
- Use a Tight-fitting Lid: Ensure your pan is covered tightly to lock in steam and ensure the shrimp cook properly.
Variations and Substitutions
- Different Proteins: You can substitute shrimp with chicken or another protein of your choice. If using chicken, cook the chicken thoroughly before adding it to the rice.
- Vegetable Add-ins: Feel free to add other vegetables like zucchini, peas, or spinach for added nutrition.
- Broth Options: If you prefer a richer flavor, use coconut milk or a combination of chicken broth and coconut milk.
FAQs
Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just be sure to thaw them thoroughly before cooking.
Can I make this dish ahead of time?
This dish is best served fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days.
Can I make this dish without mushrooms?
Yes, you can omit the mushrooms or substitute them with another vegetable, such as zucchini or peas.
Serving and Suggestions
- Side Dish: Serve with a simple side salad or steamed vegetables to complement the meal.
- Garnish: Top with freshly chopped parsley or cilantro for an added burst of freshness.
- Meal Prep: This dish makes a great meal prep option for the week. Just store in individual containers for easy reheating.
One Pan Shrimp and Rice
6
servings5
minutes30
minutesIngredients
1 ½ cups uncooked Lundberg Organic White Jasmine Rice
3 tablespoons olive oil, divided
1 small onion, diced
½ cup green bell pepper, diced
4 ounces mushrooms, diced
1 garlic clove, minced
1 teaspoon oregano
¾ teaspoon salt, divided
¾ teaspoon black pepper, divided
2 ¼ cups chicken or vegetable broth
1 pound large or jumbo shrimp, peeled and deveined
Directions
- Prepare the Rice: Rinse the rice under cold water to remove excess starch, then set it aside.
- Cook the Vegetables: Heat 2 tablespoons of olive oil in a large, deep pan over medium heat. Add the diced onion, green pepper, and mushrooms. Cook until the vegetables soften and the onions turn lightly golden, about 5 minutes.
- Add Garlic and Seasoning: Stir in the minced garlic and cook for an additional minute until fragrant. Season the mixture with oregano, ½ teaspoon salt, and ½ teaspoon black pepper. Cook, stirring frequently, for 2-3 minutes.
- Cook the Rice: Transfer the rinsed rice into the pan with the vegetables. Pour in the chicken or vegetable broth, bring to a boil, then reduce to a simmer. Cover the pan and cook for 15 minutes. Afterward, remove from heat and keep covered for 5 minutes.
- Prepare the Shrimp: In a small bowl, toss the shrimp with the remaining olive oil, salt, and pepper.
- Steam the Shrimp: Nestle the shrimp into the cooked rice. Cover the pan and let the shrimp steam for 5 minutes. Afterward, flip the shrimp using tongs, cover again, and continue cooking until the shrimp are pink and opaque, about 5 minutes longer.
- Final Touches: Fluff the rice and shrimp together, then garnish with cilantro if desired. Serve and enjoy!
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