Shrimp and Jasmine Rice Skillet with Smoky Spices
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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.
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
- 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
1. Mix the spice rub with dried oregano, smoked paprika, cayenne, black pepper, and salt in a small bowl. 2. Toss the shrimp in olive oil first, then coat them in the spice blend — the oil helps it stick.
3. Cook shallot or onion with garlic in olive oil and butter until soft and fragrant. 4. Add the rice and stir until every grain is coated in the fat — this is the pilaf step that makes the texture. 5. Stir in the tomatoes (fresh or canned both work), pour in chicken broth, and add a bay leaf.
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. Scatter feta and fresh dill over the top and bring the pan straight to the table.
Smoky Shrimp and Jasmine Rice Skillet
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.
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 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
Instructions
Mix the spice rub:
- 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
- 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.
- 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.
- 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.
- 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 ½ cup crumbled feta cheese and 2 tablespoons chopped fresh 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 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.
Hey, I’m Karen
Creator of Familystyle Food
Professionally trained cook, cookbook author, and the person behind every recipe here. I cook the way I was trained: Start with good ingredients, understand why they work, and don’t apologize for the salt. These are the recipes I actually make, for the people I love. Read more about me here.
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This was truly phenomenal. I have no clue how Google brought me here, but this meal will be on repeat in my house. I made a quick Greek salad with cucumber, tomatoes, and avocado to go with it, and I am obsessed.
Olivia, I’m so glad this recipe found you! The Greek salad sounds like exactly the right thing — perfect with the spiced shrimp. Hope you make it again soon.
Recipe was very easy to make, very tasty, and my dinner guests and husband enjoyed it very much. Thank you for the recipe!
Hi Georgia – Wow, I’m so glad to hear it! This is a great shrimp recipe to make for having people over 🤩