One-Pan Garlic Shrimp and Rice
Garlicky shrimp cooked right in the rice — a complete dinner with one pan to wash.
Ingredients
Serves 4
- 1 lb (450g) large shrimp, peeled and deveined
- 1.5 cups long-grain white rice
- 1 cup cherry tomatoes, halved
- 3 cups chicken or vegetable broth
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/4 tsp cayenne
- Salt and black pepper to taste
- Fresh parsley, lemon wedges, and sliced scallions to serve
Instructions
- 1In a large, deep skillet or sauté pan with a lid, heat olive oil over medium heat. Add onion and cook for 5–6 minutes until softened.
- 2Add garlic, smoked paprika, cumin, turmeric, and cayenne. Cook 1 minute until fragrant — the spices should bloom in the oil and turn the mixture a vivid orange-red.
- 3Add the dry rice and stir to coat with the spiced oil. Toast for 1–2 minutes, stirring, until the rice smells slightly nutty.
- 4Add the broth and cherry tomatoes. Bring to a boil, then reduce heat to low. Cover tightly and cook for 15 minutes — don't lift the lid.
- 5After 15 minutes, quickly nestle the shrimp on top of the partially cooked rice. Replace the lid and cook for 5–6 more minutes until the shrimp are pink and curled and the rice has absorbed all the broth.
- 6If shrimp and rice finish at different times, the shrimp are faster — remove them and let the rice finish, then return shrimp to the pan.
- 7Serve directly from the pan, topped with fresh parsley and scallions, with lemon wedges on the side.
Pro Tips
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Don't stir the rice once it's simmering under the lid. Stirring releases starch and makes the rice sticky. Leave it alone for the first 15 minutes then check if the liquid is absorbed.
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Size matters with shrimp — large shrimp (31–40 count) are ideal here because they need exactly the time the rice needs to finish. Small shrimp (61–70 count) will overcook; extra-large (16–20 count) may need a minute more.
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If you can't find fresh shrimp, frozen works perfectly — thaw overnight in the fridge or place in a colander under cold running water for 5 minutes. Pat very dry before adding to the pan.
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes — frozen shrimp is often fresher than 'fresh' shrimp at the counter (which is usually previously frozen and thawed). Thaw by placing in a colander under cold running water for 3–5 minutes until pliable. Pat dry before adding to the dish — excess water steams the rice instead of letting the shrimp cook properly.
What kind of rice works best in one-pan shrimp rice?
Long-grain white rice (basmati or jasmine) works best — it stays fluffy and separate rather than clumping. Use a 1:2 rice-to-broth ratio. Avoid short-grain or sushi rice which become sticky. Brown rice works but needs 40–45 minutes of liquid absorption time — add the shrimp only in the last 5 minutes.
Can I add vegetables to the one-pan shrimp rice?
Absolutely — diced bell pepper, frozen peas, corn, or sliced zucchini all work well. Add firmer vegetables (bell pepper, zucchini) when you add the rice so they soften during the 15-minute cook. Add frozen peas with the shrimp in the last 5 minutes so they just heat through without getting mushy.
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