This shrimp and rice recipe fits somewhere between a Greek rice pilaf and New Orleans-style shrimp, and it’s a good one: Jasmine rice cooked pilaf-style in tomatoes and broth, topped with shrimp rubbed in smoked paprika, oregano, and cayenne, then finished with crumbled feta and a heap of fresh dill. One pan, about 30 minutes.

A white pot filled with shrimp and rice, diced tomatoes, crumbled feta cheese, and fresh herbs sits with a gold spoon inside. A towel, a bowl of salt, and fresh dill are nearby on a light surface.
A one-pan dinner with tender red rice and spice-rubbed shrimp.

The inspiration was a Greek shrimp and rice recipe a favorite Mediterranean cookbook I’ve been cooking from for years. I kept the pilaf method and the feta, swapped in a spice rub that leans smokier and a little hotter, and ended up with something that feels original.

Shrimp, rice, feta: Here’s what to know

Ingredients for cooking shrimp and rice arranged on a tabletop, including raw shrimp, chopped tomatoes, spices, shallot, garlic, dill and long grain white rice.
  • Shrimp: Frozen shrimp works perfectly — just thaw them first and pat dry before coating in the spice rub. Extra-large or jumbo (16–20 per pound) hold up best — plump enough to stay juicy instead of shrinking to the size of a fingernail.
  • Rice: Jasmine rice is my top pick — its floral fragrance is exactly right with the smoky spice rub. Any long-grain white rice works, but save your short-grain rice for the best shrimp risotto.
  • Spice rub: Dried oregano, smoked paprika, cayenne, black pepper, and salt — that’s it. The paprika carries the day in this blend. If you love feta with shrimp, my baked feta shrimp with tomatoes is worth making.
  • Feta cheese: Crumbled feta adds a cool, briny contrast to the warm spiced shrimp — don’t skip it. Soft goat cheese works if feta isn’t your thing.

The method, in seven steps

  • Shrimp spice rub and a spoon in a small dish, made with ground paprika, black pepper and dried herbs.
    1. Mix the spice rub with dried oregano, smoked paprika, cayenne, black pepper, and salt in a small bowl.
  • A white bowl filled with raw shrimp sprinkled with various spices sits on a light countertop. Nearby, a small bowl of seasoning with a spoon and fresh dill.
    2. Toss the shrimp in olive oil first, then coat them in the spice blend — the oil helps it stick.
  • A white pan with melted butter, chopped shallots, garlic, ginger, a wooden spatula on the left, and fresh dill in the background.
    3. Cook shallot or onion with garlic in olive oil and butter until soft and fragrant.
  • A wooden spoon stirring in a pan with olive oil, chopped onion, and butter.
    4. Add the rice and stir until every grain is coated in the fat — this is the pilaf step that makes the texture.
  • A white skillet contains uncooked shrimp and rice, chopped tomatoes, broth, and a bay leaf, being stirred with a wooden spoon; fresh dill is visible on the counter nearby.
    5. Stir in the tomatoes (fresh or canned both work), pour in chicken broth, and add a bay leaf.
  • A white pot filled with shrimp and rice, diced tomatoes, and aromatic spices sits on a light countertop. A bay leaf, a bowl of salt, and fresh dill add extra flavor to this inviting dish.
    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.
  • A white pan filled with shrimp and rice, crumbled feta, herbs, and diced tomatoes. A gold spoon rests in the pan. The dish is garnished with fresh dill and sits on a light countertop with a towel and scattered herbs nearby.
    7. Scatter feta and fresh dill over the top and bring the pan straight to the table.
A white pot filled with savory shrimp and rice, tomatoes, herbs, and crumbled cheese, with a golden spoon resting inside. The dish is garnished with fresh dill and sits on a light-colored surface.
5 from 2 ratings

Smoky Shrimp and Jasmine Rice Skillet

Karen Tedesco
Smoked paprika and cayenne spice rub on the shrimp, jasmine rice cooked pilaf-style with tomatoes and broth, then feta and dill scattered over the top. Greek technique, New Orleans heat — and one pan pulls it off.
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Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

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 jasmine or basmati rice
  • 1½ cups fresh or canned chopped tomatoes
  • 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

Equipment

Instructions
 

Mix the spice rub:

  1. Stir together 2 teaspoons dried oregano, 1 teaspoon paprika, ½ teaspoon smoked paprika, ½ teaspoon cayenne pepper, ½ teaspoon ground black pepper, and ½ teaspoon kosher salt in a bowl until combined. The rub can be prepped in advance — store it in a covered jar.

Cook the shrimp and rice

  1. Add 1 pound uncooked extra-large or jumbo shrimp (16-20 per pound) 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.
  2. Place a large (10-12-inch) sauté pan* over medium-high heat. Add the remaining 2 tablespoons of the olive oil and 2 tablespoons butter. When the butter is melted and bubbly, stir in ½ cup chopped shallot or onion and 2 teaspoons finely chopped garlic. Cook about 2 minutes, or until the onions are softened.
  3. Add 1¼ cups uncooked jasmine or basmati rice and stir to coat the grains in the fat. Cook one minute, then stir in 1½ cups fresh or canned chopped tomatoes and ½ teaspoon salt. Pour in 2 cups chicken 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.
  4. 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.
  5. Sprinkle ½ cup crumbled feta cheese and 2 tablespoons chopped fresh dill over the rice and serve.

Notes

  • 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.
I was inspired by a recipe in Crazy Water, Pickled Lemons by Diana Henry.

Nutrition per serving

Calories: 506kcal Carbohydrates: 58g Protein: 32g Fat: 16g Sodium: 920mg Fiber: 3g Sugar: 6g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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