There’s something so comforting about a warm, one-pan dinner that brings together tender shrimp, flavorful rice, and just the right touch of spice. This Shrimp and Rice Skillet Recipe is one of those meals you’ll want to revisit again and again, especially when you want something quick, tasty, and fuss-free.

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

This Shrimp and Rice Skillet Recipe quickly became a favorite in my house because it’s bursting with fresh flavors and comes together in a single pan. It's the kind of dinner that feels both special and simple enough for busy weeknights.

All-in-one Pan: No juggling multiple pots means less cleanup and more time to relax.
Fresh Ingredients: Zucchini, cherry tomatoes, and shrimp create a bright, flavorful dish.
Customizable Spice: I love adding just a pinch of red pepper flakes to give it a gentle kick without overpowering.
Quick Cooking: From start to finish, it takes just about 30 minutes, perfect for busy evenings.

Ingredients & Why They Work

Each ingredient in this Shrimp and Rice Skillet Recipe plays a role in balancing flavors and textures. Choosing fresh shrimp and ripe cherry tomatoes will really make your dish pop. Here’s a quick rundown of why I choose these specific ingredients:

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: Adds a smooth, rich base to sauté the veggies and shrimp.
Zucchini: Provides a subtle sweetness and tender crunch that keeps the skillet vibrant.
Garlic: Brings comforting depth and aroma that wakes up the senses.
Italian seasoning: A blend of herbs that ties all the flavors together with ease.
Salt & Black pepper: Essential for seasoning to bring out natural flavors.
Red pepper flakes: Just a pinch adds the perfect amount of warmth without overpowering.
Tomato paste: Concentrated flavor that gives richness and a hint of tang.
White rice: Absorbs the broth and spices, creating a tender, fluffy base.
Chicken broth: Infuses savory depth that's better than just using water.
Cherry tomatoes: Adds bursts of juicy sweetness right at the end of cooking.
Shrimp: The star — tender, juicy, and cooks quickly.
Fresh basil: A fresh garnish that brightens every bite.

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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

One of the reasons I enjoy this Shrimp and Rice Skillet Recipe so much is because it’s super easy to tweak to fit your mood or what’s in your fridge. Don’t hesitate to experiment—you might find your new favorite twist!

Variation: I’ve tried swapping zucchini for bell peppers or asparagus when in season, and it’s just as delicious — a great way to make it your own.
Spice it Up: If you like heat, adding extra red pepper flakes or a dash of hot sauce works wonders.
Dietary Swap: Use cauliflower rice for a low-carb alternative or substitute chicken broth with vegetable broth to keep it vegetarian-friendly (just replace shrimp accordingly).

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

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Toss in the chopped zucchini and sauté for about 2–3 minutes, stirring occasionally. The goal here is to soften the zucchini slightly while keeping some bite and color — don’t overcook it!

Step 2: Build the flavor base

Add the minced garlic, Italian seasoning, salt, black pepper, and a pinch of red pepper flakes to the zucchini. Stir in 2 tablespoons of tomato paste and cook everything together for 1–2 minutes to release those amazing aromas. This layering of flavors really makes the dish sing.

Step 3: Toast the rice and simmer

Pour in 1 cup of white rice, stirring it with the rest for about a minute — this toasts the rice just enough to add a subtle nuttiness. Then add 3 cups of chicken broth and stir well. Bring the mixture to a gentle boil, cover the skillet, and let it cook for 10–12 minutes. Make sure to stir every 1–2 minutes to keep the rice from sticking to the bottom and burning.

Step 4: Add cherry tomatoes and shrimp

Once the rice has absorbed most of the broth, fold in 1 cup of halved cherry tomatoes and 1 pound of peeled, deveined shrimp. Continue cooking for another 3–4 minutes until the shrimp is opaque and the rice is tender. The tomatoes will soften and burst slightly, adding a juicy freshness to the skillet.

Step 5: Serve with fresh basil

Remove the skillet from heat, sprinkle with fresh basil leaves, and serve immediately. The basil adds a lovely fragrant finish and a pop of green color.

Top Tip

After making this Shrimp and Rice Skillet Recipe dozens of times, I've learned a few simple tips that make all the difference when it comes to perfect texture and flavor.

Keep stirring the rice: Frequent stirring helps prevent the rice from sticking and burning at the bottom of the pan, especially as it absorbs the broth.
Don’t overcook the shrimp: Shrimp cooks fast—once it turns opaque, it's done. Overcooking makes it rubbery, so watch closely.
Use good quality broth: A flavorful chicken broth amps up the dish in ways water never could—and you’ll notice the difference.
Fresh basil at the end: Adding fresh herbs right before serving keeps their flavor bright and fresh rather than muted by cooking.

How to Serve Shrimp and Rice Skillet Recipe

Garnishes

I love topping this skillet with fresh basil because it lifts all the rich flavors with its sweet, peppery kick. Sometimes I’ll sprinkle a bit of grated Parmesan or a squeeze of lemon juice for an extra pop. They add brightness and elevate the entire plate.

Side Dishes

This dish is hearty enough on its own, but if you want to round it out I recommend a simple mixed green salad dressed with lemon vinaigrette, or some roasted asparagus. Garlic bread is also a house favorite when we want to soak up every bit of the skillet’s sauce.

Creative Ways to Present

For special occasions, I like serving this Shrimp and Rice Skillet Recipe in mini cast iron skillets right at the table. It’s cozy and feels a little fancy without extra effort. You can also garnish with edible flowers or a drizzle of herb-infused olive oil to really wow your guests.

Make Ahead and Storage

Storing Leftovers

Leftover shrimp and rice skillet keeps well covered in the fridge for up to 2 days. I usually store leftovers in airtight containers and make sure to cool it fully before refrigerating to preserve texture.

Freezing

I’ve found freezing this dish isn’t ideal because the rice can get a bit mushy when thawed. If you do freeze it, try undercooking the rice slightly before freezing to help it reheat better.

Reheating

When reheating leftovers, I recommend warming it gently on the stovetop with a splash of broth or water to bring back moisture. Microwave works too, but stir halfway through to heat evenly and keep the shrimp tender.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking to avoid excess moisture in the skillet.

What type of rice works best here?

Long-grain white rice works great because it cooks evenly and stays fluffy. Avoid quick-cooking or instant rice varieties since they won’t hold up well in this one-pan skillet method.

Can I make this recipe dairy-free or gluten-free?

Yes! This recipe is naturally gluten-free, and it’s dairy-free as-is. Just double-check your chicken broth to ensure it meets your dietary needs.

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

Stirring frequently during cooking is key, especially in the early stage when the liquid is just starting to absorb. Using enough oil and making sure the heat is moderate helps prevent sticking as well.

Final Thoughts

For me, this Shrimp and Rice Skillet Recipe is the ultimate weeknight win—it's quick, comforting, and bursting with fresh flavors. I hope trying it brings the same cozy satisfaction to your kitchen that it’s brought to mine. It really feels like a little homemade celebration on a plate, no matter the day.