This delicious Shrimp and Rice recipe is a great weeknight meal that is really easy to put together and has so much flavor.
If you’re looking for a delicious and easy dinner, try this Shrimp and Rice Skillet meal with Italian seasoning, tomatoes, and lemon! This shrimp and rice recipe has got such great flavor and is ready in just over half an hour. Go grab yourself a big pan because we’re making it all in one dish.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
Video: Making The Shrimp And Rice Skillet Dinner
What Kind Of Shrimp?
I used medium-sized peeled and deveined shrimp for this recipe so that I didn’t need to spend the time to peel shrimp. In addition to getting them already peeled, I prefer to get the shrimp without tails for this as well. The reason is that everything is cooking together and so the tails would get coated in sauce and seasoning. To eat them, you’d have to pick them up with your fingers by the tail, which would be messy. If your shrimp don’t have tails, then you can just go in with your fork and eat.
I always recommend that you buy your shrimp frozen. That’s because grocery stores get their shrimp frozen and then thaw some to sell fresh. The shrimp will be fresher for you and better if you simply defrost them right before you need them, rather than the store doing it and then having them sit in the cooler until you buy them. So, buy your shrimp frozen and then you can get my tips for quickly defrosting frozen shrimp before you get started on the recipe.
What Kind Of Rice?
I use long-grain rice because it’s less sticky than medium or short grain and cooks up nice and fluffy. I tested this with white rice, so your timing will be longer if you use brown rice or another variety, refer to the packaging for cook time suggestions. You might also need to add more hot water during the cooking time if you use a different kind of rice and it’s taking longer to cook. In the recipe below, the shrimp are added about 10 minutes into the cooking of the rice. If you’re using a variety of rice that takes longer to cook, you’ll wait longer before adding the shrimp. Essentially, you want the shrimp in the skillet for about the last 8-10 minutes of the rice cooking, so adjust the instructions accordingly.
For another amazing recipe with shrimp and rice, try my simplified Shrimp Paella.
Other Ingredients
Besides the shrimp and rice, I like to include onion, bell pepper, and garlic to start building the flavors. I season with an Italian seasoning blend along with salt and pepper. Italian seasoning has basil, oregano, parsley, thyme, rosemary, and some garlic powder so you can use those individual seasonings if you don’t have a blend.
For the liquid, we have a can of diced tomatoes, chicken broth, and lemon juice (add some zest too). This is the liquid the rice cooks in and it makes the rice taste so wonderful.
The shrimp will be added to the rice about halfway through the cooking time. Then, after everything is cooked, I like to finish the skillet with some Parmesan cheese and fresh parsley too.
Variation: I’ve also seen lots of shrimp and rice meals with Cajun seasonings and Andouille sausage. If you’d like to play with those flavors, use my Sausage and Rice Skillet recipe, then add in the shrimp on top of the rice for the last 8-10 minutes of cook time.
More Easy Skillet Meals
If you can’t get enough shrimp, browse my full collection of shrimp recipes. And for more easy skillet dinners, check these out:
- Mexican Ground Beef Skillet
- Ground Beef and Rice Skillet
- Southwest Chicken Skillet
- Ground Beef and Potato Skillet
- Skillet Lasagna
Podcast Episode: Making Italian Shrimp and Rice Skillet
Listen to me explain briefly about how to make this skillet dinner, along with some other great tips, by clicking the play button below:
Italian Shrimp and Rice Skillet Recipe
- Prep Time: 7 minutes
- Cook Time: 28 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Entrée
- Method: Stovetop
- Cuisine: American
DESCRIPTION
This Shrimp and Rice recipe is a great weeknight meal that is really easy to put together and has so much flavor.
Ingredients
- 1 Tbsp. olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 2 tsp. Italian seasoning
- 1 tsp. salt, divided
- 1 tsp. black pepper, divided
- Pinch of red pepper flakes
- 1 (14.5 oz.) can diced tomatoes
- 1 1/4 cup chicken broth
- Zest and juice from 1/2 of a lemon*, divided
- 1 cup uncooked white long-grain rice
- 1 lb. raw medium shrimp, peeled and deveined
- 1/2 cup shredded Parmesan cheese
- 1/4 cup chopped fresh parsley (optional)
Instructions
- In a large skillet, heat the oil over medium heat. Add the onion and bell pepper. Cook, stirring occasionally, until softened, 3-4 minutes.
- Add the garlic, Italian seasoning, 1/2 teaspoon of the salt, 1/2 teaspoon of the pepper, and the red pepper flakes. Stir and cook for 30 seconds
- Stir in the diced tomatoes, chicken stock, lemon zest, and the rice. Bring to a boil over high heat. Meanwhile, season the shrimp all over with the remaining 1/2 teaspoon of salt and of pepper. Set aside.
- Once the rice mixture has come to a boil, stir it and then cover the skillet. Reduce the heat to low and allow to simmer covered for 10 minutes.
- Uncover the skillet and add the shrimp in a single layer over the rice. Return the lid to the skillet and continue to cook covered on low heat until the rice is tender and the shrimp are pink and opaque, about 8-10 minutes longer
- Remove from the heat. Drizzle the lemon juice over the shrimp and then stir the shrimp into the rice. Taste and add more salt and pepper, if desired. Sprinkle with the Parmesan cheese and parsley, if using.
Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!
Notes
*If you’d like, cut the other half of the lemon into 4 wedges and place one as a garnish with each serving when you plate the dish.
Leave a Reply