There’s something so comforting and satisfying about a one-pan meal that’s packed with flavor and comes together quickly. This Shrimp and Rice Skillet Recipe is exactly that—a perfect balance of tender shrimp, vibrant veggies, and fragrant rice, all cooked in one skillet. It’s such a winner when you want a hearty and fuss-free dinner that tastes like you put in way more effort than you did.

A large gray pot with two pink handles holds a mixed rice dish. The rice is orange and soft, mixed with pink shrimp, green zucchini slices, and red cherry tomatoes that are halved. Small green basil pieces are sprinkled all over the dish. A gold spoon rests inside the pot on the left side. The pot is placed on a surface with a white marbled texture. 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’ve thrown this Shrimp and Rice Skillet Recipe together dozens of times, and it never fails to impress. It’s quick, packed with flavor, and such a crowd-pleaser for busy weeknights or even casual gatherings. Plus, it’s easy to tweak to suit your pantry or mood.

Simple prep: You only need one skillet and a handful of ingredients, so clean-up is a breeze.
Balanced flavors: The savory tomato paste, fresh basil, and subtle heat from red pepper flakes create a harmonious dish.
Perfect texture: Tender shrimp and perfectly cooked rice with a slight bite from zucchini and juicy cherry tomatoes.
Adaptable: You can swap veggies, adjust seasoning, or add your favorites with ease to keep it fresh every time.

Ingredients & Why They Work

The ingredients in this Shrimp and Rice Skillet Recipe combine to create layers of flavor and satisfy a variety of tastes without overwhelming your pantry. Each component plays a role—whether it’s building depth or adding freshness.

Flat lay of fresh peeled and deveined shrimp, a small white bowl of golden olive oil, a white bowl filled with bright red halved cherry tomatoes, chopped green zucchini, two whole cloves of garlic, a small white bowl of vibrant red tomato paste, white uncooked rice grains spread neatly, fresh green basil leaves, a small white bowl of light brown Italian seasoning, a small white bowl of coarse salt, a small white bowl of ground black pepper, and a small white bowl with red pepper flakes, placed 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: A foundation for sautéing that adds a subtle fruity note while helping everything cook evenly.
Zucchini: Adds mild sweetness and a tender bite, giving a nice contrast to the rice and shrimp.
Garlic: Essential for that savory base flavor that makes this dish sing.
Italian seasoning: A mix of herbs that brings warmth and familiarity to the recipe.
Salt and black pepper: To season and enhance all the natural flavors.
Red pepper flakes: For just the right amount of kick without overpowering the shrimp.
Tomato paste: Adds richness and a subtle tang that elevates the entire skillet.
White rice: The hearty base that soaks up all the wonderful flavors and juice.
Chicken broth: Provides moisture and depth, turning the rice creamy and flavorful as it cooks.
Cherry tomatoes: Bright bursts of sweetness that balance the savory notes.
Shrimp: The star protein—tender, quick-cooking, and perfect for this one-pan meal.
Fresh basil: A finishing touch that adds an aromatic lift and freshness.

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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

I often switch things up based on what I have around or what season it is. Sometimes I double the zucchini or toss in bell peppers for extra crunch. Feel free to adjust the spice level or swap the chicken broth for veggie broth to suit your taste or dietary needs.

Variation: One time, I stirred in a handful of spinach at the end—it added such a lovely color and freshness without changing the cooking time much.
Spicier version: If you like heat, sprinkle in some cayenne or chopped fresh chili when adding the red pepper flakes.
Gluten-free switch: This classic recipe is naturally gluten-free if you double-check your broth and tomato paste labels.
Make it vegan: Substitute shrimp with chickpeas or plant-based shrimp alternatives, and swap chicken broth for vegetable stock.

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

A close-up of a white bowl filled with cooked rice mixed with small red and black spices, topped with many bright orange shrimp sprinkled with small green herb bits. Thin, curved yellow lemon slices are placed around the shrimp inside the bowl. A shiny silver fork holds a shrimp and a small scoop of rice above the bowl, with the shrimp showing a grilled, slightly charred texture with visible black and red seasoning. The background shows a subtle white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the zucchini till tender-crisp

Start by heating olive oil in a large skillet over medium heat. Toss in your chopped zucchini and sauté for about 2 to 3 minutes, stirring occasionally. I like to keep the zucchini slightly firm—it adds a great texture contrast to the soft rice and shrimp later. Be careful not to overcrowd the pan or let the zucchini steam; a nice sizzle means you’re on the right track!

Step 2: Build layers of flavor with aromatics and seasoning

Next, stir in minced garlic, Italian seasoning, salt, black pepper, and just a pinch of red pepper flakes for subtle heat. Then add the tomato paste and cook it out for 1 to 2 minutes. This step deepens the flavors, and don’t skip it—cooked tomato paste adds richness you just don’t get from adding it later. If you smell that garlicky, herby aroma developing, you’re doing it right.

Step 3: Toast the rice, then simmer

Dump in the rice and toast it for about a minute, stirring constantly to coat every grain with that flavorful base. Then pour in the chicken broth, stir it all together, and bring to a gentle boil. Cover your skillet and adjust the heat to low, letting it simmer for 10 to 12 minutes. Be sure to stir every couple of minutes to stop the rice from sticking and burning. This is the moment when the rice mellows and absorbs all those delicious flavors.

Step 4: Add tomatoes and shrimp to finish cooking

Once the rice is almost done, stir in halved cherry tomatoes and your peeled, deveined shrimp. Cook for another 3 to 4 minutes until the shrimp turn opaque, pink, and perfectly tender. Keep an eye here—you don’t want rubbery shrimp! By the time everything is done, the tomatoes soften just enough to burst with sweetness, mingling beautifully with the savory broth-soaked rice.

Step 5: Garnish and serve with fresh basil

Finish your dish with a generous sprinkle of fresh basil leaves—that final herbal pop really brightens everything up. Then plate it up straight from your skillet for that cozy, rustic feel everyone loves.

Top Tip

One of the keys to my favorite Shrimp and Rice Skillet Recipe is keeping an eye on the rice while it simmers. I’ve burned it several times by walking away too soon, so here’s what I do now to keep it perfect every time.

Stir frequently: Give the rice a gentle stir every 1-2 minutes to prevent it sticking to the bottom and burning.
Use the right heat: Keep it at a gentle simmer rather than a rolling boil for even cooking and to avoid drying out.
Watch the liquid: If it looks too dry before the rice is tender, don’t hesitate to add a splash of extra broth or water.
Don’t overcook shrimp: Add shrimp near the end so they stay tender and juicy every time.

How to Serve Shrimp and Rice Skillet Recipe

Garnishes

I always top this dish with fresh basil because it complements the tomato and shrimp so well. Sometimes, I add a squeeze of lemon juice or sprinkle some parmesan cheese for an extra flavor layer. A few red pepper flakes on top can also add a nice visual pop and a little heat.

Side Dishes

This skillet dish is hearty on its own, but I love pairing it with a crisp green salad or some roasted asparagus for a fresh crunch. Garlic bread or crusty rolls work well, too, to soak up any extra sauce.

Creative Ways to Present

For a dinner party, I’ve served it in individual cast iron skillets—everyone loved it! You can also jazz it up by layering with some sautéed mushrooms or swapping zucchini for colorful bell peppers for a vibrant look. A drizzle of basil oil or balsamic glaze can make it feel a little fancy without extra fuss.

Make Ahead and Storage

Storing Leftovers

Leftovers store really well in an airtight container in the fridge for up to 2 days. I like to cool the skillet mix completely before refrigerating to keep the textures intact, especially the shrimp.

Freezing

While the rice texture may be a bit softer after freezing, the shrimp and sauce freeze nicely. Pack in freezer-safe containers and thaw overnight in the fridge before reheating gently on the stove.

Reheating

I reheat leftovers over low heat on the stove with a splash of water or broth to freshen up the rice and prevent it from drying out. Microwaving works too, but stirring halfway through helps even it out and stops the shrimp from turning rubbery.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Yes! Just thaw the shrimp completely and pat dry before adding them to the skillet. This helps avoid excess water that could make the dish soggy.

What type of rice works best in this skillet?

Long-grain white rice is ideal because it cooks evenly and stays fluffy. Avoid quick-cooking or instant rice, as it won’t hold up well during the simmering and can turn mushy.

Can I make this recipe vegetarian?

Absolutely! Substitute shrimp with your favorite plant-based protein like chickpeas, tofu, or a vegan shrimp substitute, and swap the chicken broth with vegetable broth. Add more veggies for extra heartiness.

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

Stir the rice every 1-2 minutes during simmering to keep it from sticking and burning. Also, maintaining a gentle simmer instead of a rolling boil and covering the pan properly helps cook the rice evenly without sticking.

Final Thoughts

This Shrimp and Rice Skillet Recipe has become one of my personal go-tos whenever I want a comforting meal that feels special without the fuss. The way the flavors meld together and how easy it is to make it your own makes it a real winner in any kitchen. I hope giving it a try brings you as much joy and satisfaction as it’s brought me—promise, you’ll be glad you did!