Shrimp and rice

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A one skillet meal of shrimps and rice full of vegetables and herbs.

A one skillet meal of shrimp and rice full of vegetables and herbs.


Γαρίδες με ρύζι. We love shrimp. They are up there with eggs as an ingredient we always want to have on hand. Eggs and shrimp are building blocks upon which great, quick meals are made. It may not seem obvious, but a bag of shrimp in the freezer means you are only a quick defrost away from a meal that can be fancy enough for company, and simple enough to serve one in front of the television, watching Netflix. Shrimp are there for all occasions.

A one skillet meal of shrimps and rice full of vegetables and herbs.
A one skillet meal of shrimps and rice full of vegetables and herbs.

Our recipe for this one skillet meal of shrimp and rice makes use of ingredients you likely already have on hand. Feel free to make swaps if you need to. No red pepper? Use a different colour. No fresh dill? Add more parsley. No shrimp? Well, then perhaps consider making this, or this. The shrimp and rice are pretty non-negotiable here (although if you have calamari, you can make this recipe for calamari and rice).


Helpful hints

Fresh or frozen shrimp?

We tend to buy our shrimp frozen because this way we can ensure that it is the freshest product possible. Be wary of “fresh” shrimp at the fishmonger; unless you live near a port, chances are those unfrozen shrimp were previously frozen. This is fine, but not if you believe you’re getting straight-from-the-ocean seafood. Also not fine if you plan to freeze them yourself when you get home. In this recipe for shrimp and rice, and in other shrimp recipes, we always opt for frozen shrimp.

The best way to defrost shrimp

The best way to defrost shrimp is to set them in a colander over a bowl in the refrigerator overnight. If you are in a hurry and planned dinner at the last minute, use this method. Place your frozen shrimp in a plastic bag with a good seal (remove all the air) and place the bag under cold running water for 10 minutes. Do not run them under the water without the bag or they will get waterlogged, and may have their shape distorted.

Shrimp with the shells, or without?

Although we don’t eat the shells on shrimp (some people actually do!) we like to purchase our shrimp with the shells on. This gives us options for cooking them in their shells in certain recipes, or using the shells to make a shrimp stock.

Removing the shells of shrimp before cooking them as we do in our shrimp and rice recipe is relatively easy; simply peel the shell back with your fingers beginning on the underside of the shrimp (where the legs are). At the same time, ensure that they have been deveined. If they have not been, take care to remove the black digestive tract. A simple way to do this is to scrape it off with the edge of a sharp knife.

A one skillet meal of shrimp and rice full of vegetables and herbs.
A one skillet meal of shrimp and rice full of vegetables and herbs.

What sort of rice should be used for shrimp and rice?

We use white long-grain rice for this recipe but you can use any rice you like, including brown rice. Keep in mind that the cooking time might vary, and the amount of liquid needed may vary as well. Adjust accordingly!

A one skillet meal of shrimp and rice full of vegetables and herbs.

Love shrimp and rice? Here are some other delicious shrimp recipes:

Orzo with shrimp

Shrimp saganaki

Chili lime side stripe shrimp lettuce wraps

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A one skillet meal of shrimp and rice full of vegetables and herbs.
A one skillet meal of shrimp and rice full of vegetables and herbs.
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5 from 5 votes

Shrimp and rice

A one skillet meal of shrimp and rice full of vegetables and herbs.
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Cuisine: American, Greek
Keyword: rice, Shrimp
Servings: 4 servings
Calories: 489kcal
Author: Mia Kouppa

Equipment

Ingredients

  • 500 grams shrimp, shelled and deveined
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ cup (60 mL) olive oil
  • ½ tsp chili flakes see Recipe Note
  • 1 tbsp (15 mL) olive oil
  • 1 medium onion, chopped
  • 1 cup red pepper, diced
  • 3 cloves garlic
  • 1 tsp dry oregano
  • 1 cup long grain rice
  • 1 cup (250 mL) vegetable stock
  • ½ cup (125 mL) white wine see Recipe Note
  • 1½ - 2 cups (375 mL) water
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh dill
  • 1 lemon

Instructions

  • Rinse your rice and place in a bowl and cover with water.  Set aside.  
    1 cup long grain rice
  • Rinse and drain the shrimp well, then season with salt and pepper.
    500 grams shrimp, shelled and deveined, ½ tsp salt, ½ tsp pepper
  • Heat the 1/4 cup olive oil in a large skillet and fry the shrimp over medium-high heat until cooked through. After about 1 minutes, add the chili flakes. The shrimp will take approximately 3 minutes to cook.  You might have to fry them in a couple of batches. With a slotted spoon or spatula remove the shrimp from the frying pan and set aside in a bowl.  You will notice that there is some liquid in the frying pan which has been released by the shrimp. Pour all of this liquid into a measuring cup and set aside.
    ¼ cup (60 mL) olive oil, ½ tsp chili flakes
  • Heat the remaining 1 tablespoon of olive oil in the same frying pan (do not clean it) and add the chopped onion, diced red pepper, garlic and dry oregano.  Cook over medium heat, stirring constantly, for 3 - 5 minutes.
    1 tbsp (15 mL) olive oil, 1 medium onion, chopped, 1 cup red pepper, diced, 3 cloves garlic, 1 tsp dry oregano
  • Drain your rice and add it to the frying pan.  Cook for a few minutes until opaque. Meanwhile, take the reserved liquid which you saved after frying the shrimp and measure it out.  Then, add enough water to reach 1½ cups.  Pour this into the frying pan with the rice and then add the vegetable stock and the wine. Stir well.   
    1 cup (250 mL) vegetable stock, ½ cup (125 mL) white wine, 1½ - 2 cups (375 mL) water
  • Bring to a boil, reduce heat to low, cover the frying pan and cook over for approximately 15 - 20 minutes. Check on your rice every 5 minutes to be sure that there is still enough liquid in the pan. If it appears too dry simply add more water, 1/4 cup at a time.
  • After 15 - 20 minutes check the rice for doneness.  When the rice is cooked, add the shrimp, parsley and dill to the pan; stir well.  Cook, covered, for an additional 3 - 5 minutes so that the shrimp is heated through.  
    ¼ cup chopped fresh parsley, ¼ cup chopped fresh dill
  • Before serving, add the juice of 1/2 lemon to the pan.  Stir to combine. Offer additional lemon wedges per serving.
    1 lemon
  • Enjoy!

Notes

We purchase frozen shrimp with the shell on; we remove the shell before cooking the shrimp for this recipe.
If you don't want it too spicy, reduce the chili flakes to 1/4 teaspoon.
If you prefer not to use white wine, replace it with vegetable stock.

Nutrition

Calories: 489kcal | Carbohydrates: 47g | Protein: 30g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 201mg | Sodium: 700mg | Potassium: 620mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1916IU | Vitamin C: 72mg | Calcium: 135mg | Iron: 2mg

4 thoughts on “Shrimp and rice

  1. I am excited to try this recipe, it looks delicious! One question – I am used to seeing a 2/1 ratio for water to rice. I am wondering if 3-3.50 cups of liquid for 1 cup of rice will be too much.

    1. Hi Karin! We’re so excited that you will be trying our shrimp and rice recipe – hope you love it as much as we do! The amount of liquid indicated in the recipe works well – in fact we sometimes find ourselves needing to add a touch more liquid. Give it a try but if you are too apprehensive, start with less liquid, and add as you go if needed. Hope you love it and we would love to hear what your think! xoxo Helen & Billie

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