Spiced-Up Shrimp and Rice Skillet
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This one-pan shrimp and rice recipe is so easy to make, but that’s not why I love it. It’s because it’s freaking delicious! Start by cooking fragrant jasmine rice pilaf-style, then add juicy chopped tomatoes, savory spice-rubbed shrimp, crumbled feta cheese, and a shower of fresh dill as a finishing touch.
If you have a bag of frozen shrimp, this is one of those good shrimp recipes that you can make right now. Yes! It’s a low-prep, high-reward dinner that’s just as easy to share with company or serve it as a casual family meal tonight.
A recipe for Greek shrimp and rice pilaf from a favorite Mediterranean cookbook inspired me to create this dish.
It kind of reminds me of a New Orleans-style shrimp and rice — the spice rub is a little smoky and just spicy enough, simply the best combo with the buttery tomato-red rice.
Recipe snapshot: Shrimp and rice
- EASY: This is a low-prep dinner that’s ready to eat in 30 minutes.
- DELISH! You’ll taste layers of flavor from the spice-up shrimp, and tangy tomato rice.
- SIMPLE BUT ELEGANT: Serve this dish straight out of the pan — it looks impressive on the table!
About the ingredients
- Shrimp: My first choice are extra large or jumbo shrimp (16-20 per pound). I always use them to make the juiciest sautéed shrimp. You can buy them shelled or shell-on — I like that they’re nice and plump and are less likely to overcook.
- Rice: I love to pair fragrant jasmine rice with the spiced shrimp. You can use any type of long-grain white rice, but save your short-grain rice to make the best shrimp risotto.
- Tomatoes: Use fresh chopped tomatoes or canned chopped tomatoes (if you use canned diced tomatoes, be sure to drain off the liquid).
- Spice rub: The quick and simple seasoning blend for the shrimp is a blend of dried oregano, paprika, cayenne, black pepper, and salt.
- Aromatics: Chopped onion and garlic add flavor to the rice (like a pilaf)
- Feta cheese: This soft, briny cheese adds an all-important finishing touch of Mediterranean flair. If you’re not a fan, you can substitute soft goat cheese or just leave it out.
Cooking steps (photo overview)
1. Make the savory shrimp spice rub: Combine dried oregano (or thyme), paprika (sweet and smoked), cayenne, and black pepper in a small bowl. 2. Coat the shrimp in a little olive oil, then toss them with the spices until evenly coated.
3. Soften chopped onions (I used shallots) and chopped garlic in a large sauté pan in olive oil and butter. 4. Stir in long-grain rice until the grains are coated in the oil. 5. Stir in chopped tomatoes (fresh or canned). Pour in chicken broth and drop in a bay leaf if you have one.
6. Cook the rice, covered, for 15 minutes. Arrange the shrimp on top. Recover the pan and cook until the shrimp turns pink and curled. 7. Sprinkle the feta cheese and chopped dill over the top. Serve it up!
Spiced-Up Shrimp and Rice Skillet
Equipment
Ingredients
Shrimp Spice Rub
- 2 teaspoons dried oregano, or thyme
- 1 teaspoon paprika
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon ground black pepper
- ½ teaspoon kosher salt
Shrimp and Rice
- 1 pound uncooked extra-large or jumbo shrimp (16-20 per pound), peeled and deviened
- 3 tablespoons extra virgin olive oil
- 2 tablespoons butter
- ½ cup chopped shallot, or onion
- 2 teaspoons finely chopped garlic
- 1¼ cups uncooked long grain white rice, such as jasmine or basmati, rinsed until clear and drained
- 1½ cups chopped tomatoes, fresh or canned
- Kosher salt or sea salt
- 2 cups chicken broth
- 1 dried bay leaf, optional
- ½ cup crumbled feta cheese
- 2 tablespoons chopped fresh dill, parsley, or cilantro
Instructions
Mix the spice rub:
- Stir together the oregano, both paprikas, cayenne, black pepper and salt in a bowl until combined. The rub can be prepped in advance — store it in a covered jar.
Cook the shrimp and rice
- Add the shrimp to a bowl with 1 tablespoon of olive oil and the spice rub. Toss together until the shrimp are evenly coated. The shrimp can be seasoned and refrigerated up to 4 hours before cooking.
- Place a large (10-12-inch) sauté pan* over medium-high heat. Add the remaining 2 tablespoons of the olive oil and the butter. When the butter is melted and bubbly, stir in the onion and garlic. Cook about 2 minutes, or until the onions are softened.
- Add the rice and stir to coat the grains in the fat. Cook one minute, then stir in the tomatoes and ½ teaspoon salt. Pour in the broth and and toss in the bay leaf, if using. Bring the broth to a boil, then immediately lower the heat to medium-low. Cover the pan and cook 15 minutes.
- Uncover the pan and arrange the shrimp in one layer on top of the rice. Cover and continue cooking 7-10 minutes, until the shrimp are curled and evenly pink. Pick out and remove the bay leaf.
- Sprinkle the cheese and dill over the rice and serve.
Karen’s Notes and Tips
- Be sure your pan is deep enough to cook the rice. Most sauté pans are 2.5 to 3 inches tall, which is perfect.
- Leftovers will keep up to 3 days in the refrigerator. The rice may absorb the sauce, so I recommend adding a few tablespoons of broth when reheating.
- I recommend chopped fresh or canned tomatoes. If you use canned diced tomatoes, be sure to drain the liquid.
Nutrition
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.