There’s something so comforting about a one-pan dish that’s packed with flavor, and this Shrimp and Rice Skillet Recipe hits all the right notes. You get tender shrimp, perfectly cooked rice, and vibrant veggies all mingling in a savory tomato-spiced broth—trust me, it’s a game changer for busy weeknights or casual dinners.

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

This shrimp and rice skillet is a dish I keep coming back to because it’s as simple as it is satisfying. It’s the kind of recipe that feels fancy but happens in one pan, making cleanup a breeze—something I’m sure you’ll appreciate on a hectic night.

One-pan Convenience: Everything cooks together, meaning less mess and a quicker dinner time.
Rich Flavor Layering: Tomato paste, Italian seasoning, and garlic combine for depth without complicated steps.
Customizable Veggies: The zucchini and cherry tomatoes add freshness, but you can swap or add your favorites.
Perfect Texture Balance: Juicy shrimp paired with tender rice creates a satisfying bite every time.

Ingredients & Why They Work

Each ingredient in this shrimp and rice skillet plays a role in building flavor and texture. The combination is simple enough to come together quickly but thoughtful enough to give you a satisfying meal you’ll want again and again. Here’s why these ingredients matter and my tips for picking the best.

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: The perfect base for sautéing veggies and shrimp, adding a fruity richness without overpowering.
Zucchini: It cooks fast and brings a tender crispness along with mild flavor that blends well into the skillet.
Garlic: Essential for that aromatic punch—use fresh minced garlic for the best taste.
Italian seasoning: A convenient blend that infuses herbs like oregano and basil, elevating the dish effortlessly.
Salt and black pepper: Basic but necessary for seasoning, enhancing the natural flavors of the shrimp and veggies.
Red pepper flakes: Just a pinch adds a gentle kick without overwhelming the dish.
Tomato paste: A concentrated tomato flavor that deepens the savory aspect, creating a rich base for the rice to soak up.
White rice: Absorbs the broth beautifully—long grain works best to keep it fluffy and separate.
Chicken broth: Adds savory moisture; choose low sodium so you can control the salt level better.
Cherry tomatoes: Tossed in at the end for bursts of sweetness and color that brighten the whole skillet.
Shrimp: Peeled and deveined shrimp cook quickly and stay tender, making this recipe a winner for seafood lovers.
Fresh basil: A finishing touch that adds freshness and aroma—don’t skip it!

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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

One of my favorite things about this Shrimp and Rice Skillet Recipe is how open it is to your personal spin. I often swap veggies depending on the season or throw in extra spices if I’m feeling adventurous—you should never hesitate to make it truly yours.

Vegetable swap: I sometimes add bell peppers or spinach to boost the color and nutrients; both cook quickly and add great texture.
Spice it up: When I want more heat, I bump the red pepper flakes up or toss in a dash of smoked paprika for a smoky twist.
Make it gluten-free: This dish is naturally gluten-free, but just double-check your broth to ensure it fits your needs.
Protein alternatives: Feel free to replace shrimp with chicken or tofu if you prefer, just adjust cooking times accordingly.

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 your zucchini just right

The first thing I do is heat the olive oil over medium heat and toss in the chopped zucchini. Keep an eye on it and stir every so often—after about 2-3 minutes, it should be tender yet still slightly crisp. If you overcook it here, it can turn mushy later, so timing matters.

Step 2: Build the flavor base with spices and tomato paste

Next, add the minced garlic, Italian seasoning, salt, pepper, red pepper flakes, and tomato paste. Stir everything together well and cook for a minute or two to let the tomato paste caramelize slightly—this step really intensifies the tomato flavor, so don’t rush it.

Step 3: Toast the rice and add broth

Now, stir in the rice so it gets a quick toast for about a minute—this helps add a subtle nuttiness to the dish. Pour in the chicken broth, give everything a good mix, then bring it to a gentle boil. Cover the pan and let it simmer, stirring every couple of minutes to prevent sticking. This usually takes about 10-12 minutes.

Step 4: Add shrimp and cherry tomatoes near the end

Once the rice is almost tender, spread the halved cherry tomatoes and peeled shrimp evenly over the skillet. Cover and cook for another 3-4 minutes until the shrimp turn opaque and the tomatoes soften slightly but still hold their shape. This quick finish keeps the shrimp tender and juicy.

Step 5: Garnish and serve

Before serving, sprinkle fresh basil over the skillet—it adds a fragrant brightness that really lifts the dish. Then dig in while it’s warm and satisfying!

Top Tip

From my experience, cooking the shrimp just right is key to making this recipe shine. Here are the little lessons I’ve picked up that help me nail it every time.

Don’t overcook the shrimp: Shrimp cook fast—once they turn pink and opaque, it’s time to stop cooking to avoid rubbery texture.
Stir the rice cautiously: While you want to prevent sticking, avoid frequent stirring during cooking so the rice can absorb liquid evenly without becoming mushy.
Use fresh garlic: It adds a punch that powdered garlic can’t match—trust me, it makes a difference.
Toast the tomato paste: That brief cook time before adding broth deepens the flavor and eliminates any raw tomato taste.

How to Serve Shrimp and Rice Skillet Recipe

Garnishes

I always top this skillet with fresh basil because it adds a lovely herbal lift and fantastic aroma just before serving. Sometimes, I throw on a squeeze of lemon juice or a sprinkle of parmesan cheese for a bit of tang or cheesy richness—both work wonderfully to brighten the flavors.

Side Dishes

I like pairing this Shrimp and Rice Skillet with a crisp green salad or roasted asparagus to balance the richness of the dish. A crusty piece of garlic bread or warm pita can also help sop up any leftover sauce—perfect for a full, satisfying meal.

Creative Ways to Present

For a dinner party, I serve this recipe straight from a rustic cast-iron skillet right at the table—it’s inviting and cuts down on dishes! I also like layering it in wide, shallow bowls topped with basil and a drizzle of chili oil for a touch of elegance and extra flavor kick.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and usually enjoy them within 2 days. To keep the rice from drying out, I add a splash of water before reheating and cover the dish to gently steam it back to life.

Freezing

I’ve frozen this skillet a couple of times by letting it cool completely, then portioning it into freezer-safe containers. On reheating, the shrimp can get a bit rubbery, so I recommend freezing if you plan to use it within a week and reheating just once.

Reheating

To reheat, I prefer warming leftovers gently in a skillet over medium-low heat with a sprinkle of water or broth, covered, to keep the rice moist and the shrimp tender. Microwaving is okay but can sometimes overcook the shrimp, so slower reheating gives better texture.

Frequently Asked Questions:

Can I use brown rice instead of white rice in this shrimp and rice skillet recipe?

Yes, you can swap brown rice but keep in mind it requires longer cooking time and more liquid. You may need to adjust the broth amount and simmer until the rice is tender.

What’s the best way to prevent shrimp from getting rubbery in this recipe?

The key is not to overcook the shrimp. Add them towards the end and cook just until they turn pink and opaque. Cooking shrimp too long makes them tough and chewy.

Can this shrimp and rice skillet recipe be made dairy-free or vegan?

It’s naturally dairy-free as is. For a vegan version, you can substitute the shrimp with firm tofu or chickpeas and use vegetable broth instead of chicken broth.

How can I make this recipe spicier without overpowering the other flavors?

Increase the red pepper flakes slightly or add a dash of smoked paprika or cayenne pepper. Adding spice gradually lets you control the heat while maintaining balance.

Final Thoughts

This Shrimp and Rice Skillet Recipe is a trusty go-to in my kitchen for its ease, flavor, and adaptability. Whether making a quick weeknight meal or impressing friends with a cozy dinner, it delivers every time. Give it a try—you’ll likely find it’s just as comforting and crowd-pleasing as I do!