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One Pot Shrimp and Rice
Emily

One-Pot Shrimp and Rice

A flavorful and easy one-pot meal featuring juicy shrimp, fluffy rice, and aromatic spices. Finished with fresh parsley and lemon juice for a light, zesty touch.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Meals for Every Night
Cuisine: American, Seafood
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 cup long-grain rice
  • 2 cups chicken broth
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp red pepper flakes (optional)
  • 1 cup diced tomatoes (optional)
  • 1/2 cup frozen peas
  • 2 tbsp fresh parsley, chopped
  • 1/2 lemon, juiced

Equipment

  • Large skillet with lid
  • wooden spoon
  • knife and cutting board
  • Measuring cups and spoons

Method
 

  1. Heat olive oil and butter in a large skillet over medium heat. Add shrimp, season with salt, pepper, and paprika, and cook 2 minutes per side. Remove and set aside.
  2. In the same skillet, sauté onion and garlic until soft, about 3 minutes.
  3. Stir in rice, chicken broth, red pepper flakes, and diced tomatoes (if using). Bring to a boil, then reduce heat, cover, and simmer 15 minutes.
  4. Stir in peas and return shrimp to skillet. Cover and cook another 5 minutes until rice is tender.
  5. Remove from heat, stir in lemon juice and parsley. Serve warm.

Notes

For extra flavor, use seafood stock instead of chicken broth. Add vegetables like bell peppers or spinach for more nutrition. Adjust red pepper flakes for your spice preference.