There’s something so comforting about a one-pan meal that fills your kitchen with fresh scents and leaves you with minimal cleanup. This Shrimp and Rice Skillet Recipe is exactly that—bright, flavorful, and incredibly easy to make any night of the week.

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 can’t tell you how many times this shrimp and rice skillet has saved me from scrambling on a busy weeknight. It’s quick, uses simple ingredients, and never disappoints on flavor. Plus, it’s a one-pan wonder — which means less mess and more time to relax.

One-Pan Convenience: Everything cooks together, so no multiple pots or pans to wash up later.
Fresh Flavors: The combination of zucchini, garlic, and fresh basil brightens the dish perfectly.
Customizable Spice Levels: You control the heat with a pinch of red pepper flakes — add more if you like it spicy!
Balanced Meal: Protein from shrimp plus fiber and carbs from rice and veggies make it a filling dinner.

Ingredients & Why They Work

The magic of this Shrimp and Rice Skillet Recipe comes from a few simple ingredients working harmoniously. Each plays a part — olive oil adds richness, zucchini brings texture, tomato paste deepens flavor, and fresh basil finishes things with aromatic brightness.

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: The base for sautéing and adding a subtle fruity richness.
Zucchini: I recommend fresh, firm zucchini that’s just barely tender so it doesn’t get mushy.
Garlic: Freshly minced garlic really shines here — avoid pre-minced in jars if you can.
Italian seasoning: A mix of herbs like oregano and basil adds Mediterranean flair with no fuss.
Salt & black pepper: Essential for seasoning, don’t skip them! Adjust to your taste.
Red pepper flakes: Just a pinch to wake up the dish, but feel free to amp it up if you like spicy food.
Tomato paste: Concentrated tomato flavor adds depth and a nice color contrast.
White rice: I use long-grain white rice here — it cooks evenly and soaks up flavors beautifully.
Chicken broth: This is the key liquid for cooking the rice; homemade or store-bought works fine.
Cherry tomatoes: Halved for bursts of sweetness and juiciness.
Shrimp: Fresh or thawed peeled and deveined shrimp work best — I prefer medium size for tenderness.
Fresh basil: Chopped just before serving for a fragrant fresh finish.

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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 things I love most about this Shrimp and Rice Skillet Recipe is how flexible it is. You can tweak spices and veggies based on what’s in your fridge or what you’re craving.

Variation: I often swap zucchini for bell peppers or asparagus when I want a different crunch and color — it’s just as delicious!
Dietary tweak: Use vegetable broth for a pescatarian version, or swap shrimp for firm tofu for a vegetarian twist.
Spice level: Add cayenne pepper or more red pepper flakes if you like it spicy — I love the little heat kick personally.
Rice choice: You can try brown rice but increase the cooking time and liquid a bit for best results.

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 until just tender

Start by heating olive oil in a large skillet over medium heat. Toss in the chopped zucchini and sauté for about 2-3 minutes. You want the zucchini soft but still holding its shape — this adds a lovely texture to the dish.

Step 2: Add garlic and seasoning

Next, stir in the minced garlic, Italian seasoning, salt, black pepper, red pepper flakes, and tomato paste. Let the tomato paste cook for about 1-2 minutes — this helps deepen the flavor and brings out that rich umami taste.

Step 3: Toast the rice and add broth

Time to add the rice. Stir it in and toast for about a minute — this step really boosts the nutty aroma. Then pour in the chicken broth and stir well. Bring everything to a gentle boil, cover the pan, and cook for 10-12 minutes. I like to stir every couple of minutes to keep the rice from sticking and burning on the bottom.

Step 4: Add tomatoes and shrimp

Once the rice is nearly tender, stir in the halved cherry tomatoes and shrimp. Continue cooking, uncovered, for 3-4 minutes or until the shrimp turns pink and opaque. Be careful not to overcook the shrimp—they should stay juicy and tender.

Step 5: Garnish and serve

Finally, sprinkle chopped fresh basil over the top before serving. Its bright, herbal aroma really elevates the whole dish.

Top Tip

I’ve learned a few things while perfecting this shrimp and rice skillet recipe that make a big difference in the outcome and overall enjoyment.

Don’t skip stirring the rice: I can’t emphasize this enough—stir every minute or two while cooking the rice to avoid it sticking and burning. It’s worth the extra attention.
Use medium heat: Cooking this at a medium heat helps everything cook evenly without the shrimp getting tough or the rice burning.
Add shrimp last: Shrimp cooks very quickly, so adding it near the end keeps it tender instead of rubbery.
Fresh basil at the end: Adding herbs at the last minute keeps their flavor fresh and vibrant instead of cooking it away.

How to Serve Shrimp and Rice Skillet Recipe

Garnishes

I always finish this dish with a handful of freshly chopped basil — it gives a lovely pop of color and fresh flavor. Sometimes, I squeeze a wedge of lemon on top for a little tang, especially if I want a brighter taste to balance the richness.

Side Dishes

This skillet stands well enough alone, but I love pairing it with a simple green salad or steamed green beans for a bit of crunch. Garlic bread on the side is also a crowd-pleaser if you want a heartier meal.

Creative Ways to Present

For special gatherings, I serve this in mini cast iron skillets at the table — it keeps the food warm and adds rustic charm. Another idea is plating it over a bed of sautéed spinach or kale for an elegant touch and extra nutrients.

Make Ahead and Storage

Storing Leftovers

I transfer leftovers to an airtight container and keep them in the fridge for up to 2 days. The rice can soak up some liquid as it sits, so I usually loosen it with a splash of broth or water when reheating.

Freezing

I’ve frozen this dish successfully, though I recommend removing the fresh basil before freezing since it darkens. When thawed and reheated, the texture might be slightly softer but still flavorful and satisfying.

Reheating

Reheat gently on the stovetop with a tablespoon or two of broth to prevent drying out. Microwave is fine for convenience, but stir midway through so it heats evenly without overcooking the shrimp.

Frequently Asked Questions:

Can I use frozen shrimp for the Shrimp and Rice Skillet Recipe?

Yes! Just make sure to thaw the shrimp completely and pat them dry before adding to the skillet. This helps them cook evenly and not release too much water into the dish.

What rice works best in this Shrimp and Rice Skillet Recipe?

Long-grain white rice is my go-to because it cooks with a nice fluffy texture and absorbs flavors well. You can substitute brown rice, but expect a longer cooking time and to add more broth.

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

Stir the rice every 1-2 minutes while cooking, and keep the heat at medium rather than high. Also, make sure there's enough broth to cover the rice to avoid burning on the bottom.

Can I add other vegetables to this recipe?

Absolutely! Feel free to add bell peppers, spinach, or asparagus depending on what you like or what’s in season. Just add them at the appropriate cooking times so they don’t get overcooked.

Final Thoughts

This Shrimp and Rice Skillet Recipe has become my go-to comfort meal—not just because it’s fast, but because it feels homey and special at the same time. I hope you enjoy making it as much as I do, and find your own perfect way to make it yours.