There’s something so satisfying about a one-pan meal that comes together quickly and tastes incredible. This Shrimp and Rice Skillet Recipe nails that balance with juicy shrimp, tender rice, and bright veggies all mingling in one flavorful skillet. It’s my go-to when I want dinner on the table fast without skimping on taste.

A close-up view of a large gray pot with pink handles filled with a cooked rice dish. The rice is orange and mixed evenly with pieces of cooked shrimp that are light pink and curled. There are slices of green zucchini scattered inside along with halved red cherry tomatoes. All ingredients are mixed together and topped with small green basil leaves. A gold spoon is partially submerged at the left edge of the pot. The pot is placed on a white marbled surface with a glimpse of a bowl of green herbs in the top left corner. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Shrimp and Rice Skillet Recipe
Top Tip
How to Serve Shrimp and Rice Skillet Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Shrimp and Rice Skillet Recipe

Why You'll Love This Recipe

I can’t tell you how many times this Shrimp and Rice Skillet Recipe has saved me on busy weeknights. It’s not just quick and simple—there’s a warmth and richness from the tomato paste and Italian seasoning that turns this humble skillet into something really special. Plus, cleanup is a breeze!

All in one pan: No juggling between pots and pans—you cook everything together, making dinner less of a hassle.
Flavor-packed: That combination of tomato paste, garlic, and spices gives you deep, comforting flavors in every bite.
Customizable: You can tweak the veggies or spice levels easily to match your mood or what’s in your fridge.
Perfect for any skill level: Whether you’re just starting out or a seasoned cook, this recipe is foolproof.

Ingredients & Why They Work

This Shrimp and Rice Skillet Recipe shines because each ingredient plays its part beautifully. The rice soaks up the broth and tomato paste, turning rich and savory. Shrimp cooks quickly, making it tender and juicy. Fresh zucchini adds a subtle crunch without overpowering, and cherry tomatoes bring little bursts of brightness.

Flat lay of a small white ceramic bowl of olive oil, a white ceramic bowl of tomato paste, a white ceramic bowl of vibrant chicken broth, a cluster of fresh halved cherry tomatoes, a whole zucchini chopped, two cloves of garlic, a heap of white rice, a pile of peeled and deveined raw shrimp, fresh bright green basil leaves, and a small white bowl containing a blend of Italian seasoning, salt, black pepper, and red pepper flakes, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: For a silky base that helps everything sauté with a nice, mild flavor.
Zucchini: Adds freshness and texture; I prefer chopping it into bite-sized pieces so it blends well with the rice.
Garlic: Essential for that aromatic punch—makes the whole kitchen smell amazing.
Italian seasoning: A simple herb mix that brings warmth and depth to the dish.
Salt & black pepper: To balance flavors; I recommend adjusting these to your taste as you cook.
Red pepper flakes: Adds a nice subtle heat—feel free to add more or less depending on your spice tolerance.
Tomato paste: The secret star—it deepens the flavor and gives the rice its rich reddish hue.
White rice: Long grain works best here for a fluffier texture; the rice absorbs all those amazing flavors.
Chicken broth: Instead of water, broth infuses the rice with savory goodness.
Cherry tomatoes: They soften just right, releasing sweet juice bursts that balance the savory.
Shrimp: Peeled and deveined makes cooking faster and easier; I like medium or large size for the perfect bite.
Fresh basil: A fragrant finishing touch, adding freshness and color when sprinkled on top.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this shrimp and rice skillet recipe is—you can easily swap out veggies or kick up the spice to fit your tastes. One time, I added red bell peppers and a squeeze of lemon at the end for a bright twist that my family adored!

Variation: Try using brown rice if you want a nuttier, chewier texture—just remember to adjust cooking time and liquid accordingly.
Spice it up: Toss in extra red pepper flakes or even a pinch of smoked paprika for a smoky edge.
Veggie swaps: Mushrooms, spinach, or bell peppers all work wonderfully here and add different layers of flavor.
Make it dairy-free: This recipe is naturally dairy-free, but you can add a squeeze of lime or extra herbs for brightness if desired.

Step-by-Step: How I Make Shrimp and Rice Skillet Recipe

The image shows a close-up of a white bowl filled with cooked rice mixed with small shrimp pieces and green herbs. On top, there are many bright orange shrimp coated with red spices and small bits of green herbs. Thinly sliced lemon wedges are arranged around the shrimp in the bowl. A shiny fork lifts a piece of shrimp with some rice, highlighting the texture of the shrimp and the mix of colors from the spices and herbs. The background surface is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Veggies Just Right

Heat a tablespoon of olive oil in a large skillet over medium heat. When it’s shimmering, toss in your chopped zucchini. I like to sauté it for about 2-3 minutes until it’s starting to soften but still has a little bite—this keeps the texture lively. Don’t forget to stir occasionally so it cooks evenly and avoids burning.

Step 2: Build Your Flavor Base

Add the minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes to the pan. Stir in the tomato paste and let all those ingredients mingle together for 1-2 minutes. This step is critical—it unlocks the full aroma of the tomato paste and spices, giving the dish its rich, savory heart.

Step 3: Toast the Rice and Add Broth

Next, stir in your rice and toast it for a minute. This little step amps up the nutty flavor of the rice. Pour in the chicken broth and give everything a good stir. Bring it to a gentle boil, then cover and simmer for about 10-12 minutes. Keep an eye on it and stir every couple of minutes to prevent sticking—trust me, this tip saves you cleanup time and a smoky pan!

Step 4: Add Shrimp and Tomatoes

Once your rice is almost tender, add the halved cherry tomatoes and raw shrimp right on top. Stir everything gently and cook for another 3-4 minutes until the shrimp is pink and opaque, and the tomatoes have softened a bit. This final step brings all the flavors and textures together beautifully.

Top Tip

Through many tries, I’ve found a few tricks that really elevate this Shrimp and Rice Skillet Recipe and help you avoid common pitfalls. These tips make a noticeable difference in flavor and texture, so keep them in mind next time you cook this up.

Use fresh broth: I always recommend using good-quality chicken broth rather than water—it adds depth that really shines through in this dish.
Don’t overcook shrimp: Shrimp cook fast and continue to cook even after you take them off the heat, so pull the pan off just as they turn pink.
Stir the rice gently: Stirring every 1-2 minutes prevents sticking and burning without breaking up the rice grains.
Toast rice for flavor: That minute of toasting rice in the pan before adding broth adds a lovely nutty note that surprises people.

How to Serve Shrimp and Rice Skillet Recipe

Garnishes

Fresh basil is my favorite garnish for this skillet—it adds a bright, herbal punch and a beautiful pop of green. Sometimes, I like to sprinkle a little parmesan or a squeeze of fresh lemon juice for extra zing. Don’t underestimate how much a simple garnish can make the whole dish feel fresher and more special.

Side Dishes

This skillet stands well on its own, but I often pair it with a crisp green salad or some roasted asparagus for a bit of crunch. Garlic bread or a crusty baguette are wonderful if you want something to soak up the flavorful juices left behind.

Creative Ways to Present

For dinner parties, I like serving this recipe in individual shallow bowls with a basil sprig on top and a wedge of lemon on the side. It’s simple but looks thoughtful. You could also spoon it over a bed of sautéed greens or even stuff the mixture inside roasted bell peppers for a fun twist.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge, and they keep well for up to 3 days. The rice soaks up more liquid as it sits, so I like to add a splash of broth or water when reheating to bring back its creamy texture.

Freezing

I’ve frozen this skillet a couple of times, but shrimp tends to get a bit rubbery after thawing. If you want to freeze, cook only the rice and veggies first, and add freshly cooked shrimp when reheating for the best texture.

Reheating

The best way I’ve found to reheat is on the stovetop over medium-low heat with a splash of broth or water. Stir gently until warmed through. The microwave works too but can dry out the shrimp if you’re not careful.

Frequently Asked Questions:

Can I use frozen shrimp in the Shrimp and Rice Skillet Recipe?

Yes, you can use frozen shrimp; just thaw it completely and pat dry before cooking to avoid extra moisture in the skillet. Frozen shrimp may release water, so keep an eye on the cooking liquid to ensure the rice doesn’t turn mushy.

What type of rice works best in this skillet recipe?

Long grain white rice works best because it stays fluffy and absorbs the broth’s flavor well. If you prefer brown rice, be prepared for a longer cooking time and slightly chewier texture.

Can I make this recipe vegetarian or vegan?

Definitely! Swap the shrimp for hearty vegetables like mushrooms, artichoke hearts, or even tofu, and use vegetable broth instead of chicken broth. The tomato paste and seasoning keep the dish flavorful without meat.

How do I prevent the rice from sticking to the pan?

Stirring the rice every 1-2 minutes while it's cooking and using enough broth helps prevent sticking. Also, using a good non-stick or heavy-bottomed pan can make a big difference. Resist the urge to lift the lid and peek too often, but keep the stirring regular.

Final Thoughts

This Shrimp and Rice Skillet Recipe holds a little spot in my heart because it’s just so dependable. Whether it’s a busy night or you want to impress without fuss, it consistently delivers that cozy, homestyle goodness. I hope you’ll give it a try—you might just find it becomes your new favorite easy dinner, too!