shrimp and rice

Creamy Rice and Shrimp is so easy, velvety, and delicious; it&#039;s a super easy family favorite and makes a great meal without spending a huge amount of time or energy in the kitchen!

Creamy Rice And Shrimp

garlic

white rice ((not instant rice))

white wine

water

Better than Bouillon ((fish or lobster base))

shrimp ((can be fresh or frozen))

tomato,

half & half

Parmesan cheese

chives ((optional))

Creamy Rice and Shrimp

In a large saucepan, combine the garlic, rice, white wine, water, and fish/lobster bouillon base and bring to a boil.

Add the seafood (OK if it is still frozen) and mix.

Once it returns to a boil, reduce heat and simmer uncovered about 20 minutes, stirring once or twice, until the rice is cooked.

Add half &amp; half and Parmesan cheese.

Right before serving, stir in the chopped tomato. Sprinkle with chopped chives (optional).

https://embed.mediavine.com/videos/gfatv08ejw3l4faostvr

So creamy and delicious, this dish makes a great meal without spending a huge amount of time or energy in the kitchen!


You'll love this simple and healthy shrimp and rice recipe, prepared Mediterranean-style with peas, chopped veggies, and a few spices.


Add your favorite salad and call it dinner!


One Pan Shrimp And Rice Recipe

Basmati rice, rinsed (see notes)

Extra virgin olive oil

red onion, chopped

red bell pepper,

garlic cloves,

peas,

parsley,

Kosher salt

coriander

tsp mild chile pepper (I used Aleppo pepper flakes)

cumin

paprika

¼ tsp ground turmeric

shrimp,

One Pan Shrimp and Rice Recipe

Rinse the rice well and place it in a large bowl. Cover with water and let it soak for 15 to 20 minutes or until you can easily break one grain of rice. Drain well.

In a large deep pan (with a lid), heat 3 tbsp extra virgin olive oil over medium heat. Add the onions, bell peppers, garlic, peas, and parsley. Season with kosher salt. Cook for 3 minutes or so, tossing regularly. Add coriander, Aleppo pepper, cumin, and paprika.  Cook for another 2 to 3 minutes or so, tossing occasionally, until the vegetables have soften a bit.

Add the rice (well drained) and season with a good pinch of kosher salt. Add water. Bring to a boil until the liquid has reduced by about 1/2 (you should be able to see the rice, liquid should be barely covering the top). Turn the heat to low. Cover and let the rice cook for 15 to 20 minutes or until fully cooked and not hard nor chewy.

While the rice is cooking, pat the shrimp dry and toss with a bit of kosher salt.

Uncover the pan and add the shrimp nestling it into the rice. Cover and cook for 3 to 5 minutes more or until the shrimp is pink and fully cooked.

Amazing meal! Served it with garlic parsley mushrooms. Very pleased :-)

Absolutely  delicious and I didn’t change a thing!

Suzy,
This pandemic has unlocked my appreciation for cooking!  I never would have thought to try making a  Mediterranean dish.  Your recipe for Mediterranean Shrimp and Rice was delicious!  Everything worked out just as you instructed.  I gave it an 8 out of ten and my husband agreed. I just asked my husband why?  He said, the flavor didn't have a lot of robust flavor.  You will cringe but we used soy sauce. I gave it an 8 for the same reason and I thought the rice was not as yellow as your photos and I'm my worst critic.  I will make this a staple dish in our family and for that I thank you and for our first introduction to Mediterranean cuisine.  I'm going to venture a little closer and make a few more dishes you suggested.  I'm looking at ordering from your website the olive oil and your videos are super too!  You make it look easy and possible to accomplish.  
Cheers,
Lori from Viera, Florida

The recipe description does not say what to do with the turmeric.  Is it added when the dish is ready for the shrimp?i

This is an easy tastey dinner, low fat, high protein to boot.  I did use jasmine rice because that's what i had on hand and it worked beautifully. I soaked it for 15 minutes, and I used a tad less water.  We prefer to use brown rice, so next time I'll try it with long grain brown rice and see what happens.  Thanks!

I love this quick and easy Shrimp, Peas and Rice dish, which can be made with white or brown rice.

Shrimp, Peas and Rice

unsalted butter

chicken broth (canned

peas

converted brown rice

olive oil (divided)

shrimp

tbsp grated Pecorino Romano cheese

tbsp chopped parsley (for garnish)

In a large heavy skillet melt the butter over medium heat. Add the rice and saute about 2-3 minutes.

Add the chicken broth and peas and bring to a boil. When just about all the liquid is absorbed just skimming the top of the rice, cover and reduce heat to low.

Cook, covered on low heat 20 minutes, until rice is cooked through. Shut off and let stand covered 5 minutes.

Meanwhile, in second large skillet, heat 2 teaspoons of the olive oil over medium heat until hot.

Season shrimp with salt and pepper and add to hot skillet. Cook about 2-3 minutes, until the shrimp is opaque and cooked through. Remove shrimp from pan and set aside.

Add the 2 remaining teaspoons of olive oil to the skillet on high heat and add the cooked rice, shrimp, grated cheese and parsley and saute another minute or two to slightly crisp, mixing well.

This Shrimp, Peas and Rice dish is a family favorite! It's quick to cook and requires no chopping, easy prep!!

PRINT RECIPE: https://www.skinnytaste.com/shrimp-peas-and-rice/

EASY Shrimp Peas and Rice Recipe

Chipotle Orange Shrimp with Cilantro Rice! Tender shrimp in a sweet-meets-smoky cream sauce piled high on cilantro-speckled rice with a side of tangy cucumbers. 

Chipotle Orange Shrimp with Cilantro Rice

chipotle pepper (or half of one pepper,

heavy cream

salt

orange

olive oil

shrimp, tails removed, patted dry

white rice (I like jasmine rice

cilantro

Sauce

Blend sauce ingredients together until mostly smooth. But don&#8217;t overblend! See notes.

Sauce: Blend sauce ingredients together until mostly smooth. But don't overblend! See notes.

Chipotle Orange Shrimp with Cilantro Rice Step 1

Rice

Cook rice according to package directions. Stir in cilantro and salt to taste (+ add lime juice, or the juice of the zested orange, if you want some citrus goodness in there).

Rice: Cook rice according to package directions. Stir in cilantro and salt to taste (+ add lime juice, or the juice of the zested orange, if you want some citrus goodness in there).

Chipotle Orange Shrimp with Cilantro Rice Step 2

Shrimp

Heat the oil over medium high heat. Add the shrimp and sauté for 2 minutes on each side, sprinkling with the cumin, plus some salt and pepper.

Shrimp: Heat the oil over medium high heat. Add the shrimp and sauté for 2 minutes on each side, sprinkling with the cumin, plus some salt and pepper.

Chipotle Orange Shrimp with Cilantro Rice Step 3

Finish

Add the sauce and simmer for another 5 minutes or so. Serve shrimp over rice, with a salad or some fresh zippy cucumbers.

Finish: Add the sauce and simmer for another 5 minutes or so. Serve shrimp over rice, with a salad or some fresh zippy cucumbers.

Chipotle Orange Shrimp with Cilantro Rice Step 4

I would think coconut milk instead of cream might work. Also, for those who are not a fan of spicy food, one could use a bit of chipotle powder instead of the real thing.
My wife can't deal with the heat.

Wow...this was amazing.  I used a 3/4 C from a can of coconut cream (used 1/2 thick and 1/2 watery part) instead of dairy cream, and did have to thicken the sauce with a little arrowroot powder (or cornstarch).  I used the rest of the can of coconut cream and water to make the rice.  Heavenly!!  (also...I freeze the rest of the can of chipotle peppers for later use and they always hold up great).

I did shrimp for me and chicken for the shrimp-haters in my house.

This turned out great! Five stars for prepping everything in 15 minutes while my baby napped and then spending another 15 cooking it after putting her to bed. I think making the cucumbers a few hours ahead made them that much better. They got pickly instead of more salad like and added a very unique pop. Loved having something new that actually was so easy! Great with brown rice.

Super easy and delicious! My kids are currently fighting over the last cucumber.

I love great recipes with shrimp!  And it's gluten free!  Awesome!  I'm so excited to serve to my family.

This one's a winner! Thanks for sharing all the yummy recipes. This is my go-to site when I  don't know what to make for dinner.

So very good!  I saw this post on Instagram and knew it would be great. The citrus is a game changer. Bet it would be good with lime too ❤️ Heavy rotation for this, yum!

5 freakin stars for this one! Holy amazeballs was it good! 'Nuff said.

We tried this for the first time and it was delicious!  With the one chipotle pepper it packed some kick, which we loved.  I sub'd chicken for shrimp, as I didn't have shrimp on-hand, cut into 2 inch pieces -- it was yummy.   I do plan doing the shrimp version.  Also, did half-n-half instead of heavy cream with an 1/8 cup or less of melted butter.  I do plan on trying the recipe with shrimp.  This will be a regular rotation dinner item from now on.  Thank you such an easy to prepare and great tasting recipe.

We loved this! Didn’t have heavy cream only half and half and it was terrific! We are gonna add it into our regular meal rotation! Also gonna try cauliflower rice next time. Loved the yummy cucumbers!! 10/10!

I made this tonight. I think the flavors had great potential but the orange zest made the sauce have a bitter aftertaste. I used the zest of a whole orange...did I misinterpret the recipe? Should I have used less zest?

Once again, POY wins at dinner! Made this tonight with boneless chicken thighs (because I’m shrimp averse) SO GOOD! The sauce flavors are zesty and spicey and creamy. I did 5 minutes on each side for the chicken then add the sauce and simmered for 5 minutes. And you can’t forget the cucumber, perfect addition

I made this for dinner and then had leftovers for lunch and it was so good I can't stop thinking about it!! I never leave reviews. Instead of cucumbers, I served with sauteed Asian greens. Make it!

This was a big hit last night with the family. My husband made it in my absence and I came home to rave reviews.

Made this tonight and it was yummy.  I did take the shrimp out of the sauce for a bit and thickened up the sauce for our taste and then put them back in but other than that stuck to the recipe including the juice of the orange into the cooked rice.  Pinch of yum never disappoints.  Will be making this again.

I made this last night and it was wonderful! I made the dairy free version and used a bit less than a teaspoon of dried chipotle pepper. Since our kids aren’t fans of vinegar I treated the cucumbers with a dash of sugar and lime juice and it still turned out great! This recipe will be going into our regular rotation for quick meals. Thank you!

Made this for dinner tonight and the flavors are amazing!  I used basamati instead of jasmine rice, and followed another commenter to let the cucumber sit in the marinade for a few hours. This recipe will definitely be on repeat!

https://content.jwplatform.com/videos/xiCsam6m.mp4

Chipotle Orange Shrimp with Cilantro Rice! Tender shrimp in a sweet-meets-smoky cream sauce piled high on cilantro-speckled rice with a side of tangy cucumbers. 

Chipote Orange Shrimp with Cilantro Rice

Check out this super easy recipe for the the best mojo shrimp from Delish.com.

Mojo Shrimp

garlic, finely minced

orange juice

lime juice

oregano

black pepper

kosher salt

c. Chopped cilantro

white rice,

Tasty. Came together fast. I used 1/4 cup olive oil for the marinade. It was plenty.

Followed the instructions exactly including marinating for 15+ minutes and the  shrimp looked nothing like what was pictured.  Shrimp was still good, but I expected something different.

https://streaming.hearstdigitalstudios.com/manual_upload/58cac8debbddbd57adcdbcca/mp4/Mojo_Shrimp_FRONT_1489684723_4000_hd_v3.mp4

This Mojo Shrimp Will Really Get You Going!

Healthy Mexican Shrimp and Rice. Easy recipe that's full of spicy Mexican flavor! Juicy shrimp, brown rice, veggies, and beans make it an all-in-one meal.

Mexican Shrimp

chili powder (divided)

garlic powder (divided)

cumin (divided)

onion

jalapenos

red bell peppers

reduced sodium black beans

long-grain brown rice (do not use short grain

tomatoes

onions

cilantro (plus additional for serving)

lime

jalapeno

sour cream yogurt

avocado

In a      large skillet or Dutch oven with a tight-fitting lid, heat 1 tablespoon of      the oil over medium-high heat. Once the oil is hot but not smoking, swirl      to coat the pan, then add the shrimp. Sprinkle with ½ teaspoon chili powder,      ½ teaspoon garlic powder, ¼ teaspoon cumin, and ¼ teaspoon salt. Stir to      coat the shrimp with the spices, then continue to saute just until the      shrimp is pink and fully cooked through, about 2 to 3 minutes. Remove to a      plate and set aside.

Add      the remaining ½ tablespoon oil, onion, jalapeno, and bell pepper. Cook      until the vegetables begin to soften, about 5 minutes. Add the oregano,      black pepper, the remaining 1 teaspoon chili powder, 1 teaspoon garlic      powder, and ½ teaspoon cumin. Stir to coat the vegetables and cook 30      seconds. Add the rice and beans. Stir to coat once more.

Add      the diced tomatoes in their juices and water. Stir to combine the      ingredients. Bring to a gentle boil, cover, then reduce the heat to a simmer. Let      simmer 30 minutes. Remove the lid and stir, scraping up any rice that has      started to stick to the bottom of the pot. Re-cover and continue to let      simmer with the lid on until the rice is tender, 10 to 15 additional minutes,      stirring the pot every 10 minutes to prevent sticking. If the rice      begins to dry out, add a bit more water as needed.

Stir      in the green onions, cilantro, and reserved shrimp. Squeeze the lime over      the top. Serve warm with desired toppings.

Garlic Butter lends an amazing flavor to this speedy and incredibly delicious dish with Shrimp and Rice.

Garlic Butter Shrimp and Rice

rice

butter

garlic, (minced)

low fat shredded parmesan cheese

skim milk

parsley

salt and fresh ground pepper, (to taste)

parmesan cheese for garnish, (optional)

Prepare rice according to the directions on the box.

In a large skillet, melt butter over medium-heat.

Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. Do not burn the garlic.

Stir in the shrimp and cook for 2 minutes, or until they turn pink, stirring frequently.

Add prepared rice to the skillet and mix until well combined.

Add cheese, milk, parsley, salt and pepper; mix and stir for 1 to 2 minutes, or until creamy and heated through.

Remove from heat.

Garnish with parmesan cheese.

Serve.

You'll love this simple and healthy shrimp and rice recipe, prepared Mediterranean-style with peas, chopped veggies, and a few spices.


Add your favorite salad and call it dinner!

I really loved this. I suffer from acid reflux, and many mediterranean dishes call for tomato or lemon. I was so pleased to find one that is reflux friendly. The whole family enjoyed it!

Is this really only 4 servings? We love it, but always have so much left over.

This has wonderful flavors. To balance things out the way we like to eat we halfed the rice and doubled the shrimp. Once I threw in some diced zuchinni and extra pepper that needed to be used up and that was good too. Will use the dish without the shrimp as a side dish for chicken and/or bring to a potluck as it really it a large amount. YUM!

A 5-ingredient, 10-minute honey garlic shrimp recipe with an addictively delicious sauce – a perfect quick and easy weeknight dinner recipe!

Honey Garlic Shrimp

honey

soy sauce

garlic,

red pepper flakes (optional, adjust for heat)

lb. shrimp extra large (26-30 size, thawed if frozen)

Salt and black pepper

Sliced green onions, chopped fresh parsley

Make the sauce. Whisk the honey, soy sauce, garlic...

Make the sauce. Whisk the honey, soy sauce, garlic and red pepper flakes, if using, in a small bowl until well combined.

Heat oil in a large skillet over medium-high...

Heat oil in a large skillet over medium-high heat.

Lightly season the shrimp with salt and pepper....

Lightly season the shrimp with salt and pepper. (Go easy because the soy sauce has plenty of sodium.) Add the shrimp to the skillet and cook on one side for about 2 minutes.

Flip the shrimp over and cook on the...

Flip the shrimp over and cook on the other side for 1 minute.

Add the sauce to the pan and toss...

Add the sauce to the pan and toss to coat with the shrimp. Cook until the shrimp are cooked through and the sauce is warm, 1 minute more.

Serve immediately with desired toppings and over steamed...

Serve immediately with desired toppings and over steamed rice, if desired.

https://mediavine-res.cloudinary.com/video/upload/usdxuqge09i3btrwzbwp.mp4

Honey garlic shrimp

This easy Shrimp Jambalaya recipe will have you dancing around your kitchen like you’re in downtown New Orleans. Made in 1 pot and filled with quintessential Creole spices, it&#039;s fit for feeding a crowd, yet streamlined enough for weeknights.

Top 15 shrimp and rice recipes from across the web

The most viewed shrimp and rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 15 shrimp and rice recipes from across the web

The most viewed shrimp and rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Rice And Shrimp

One Pan Shrimp And Rice Recipe

Shrimp, Peas and Rice

Chipotle Orange Shrimp with Cilantr...

Mojo Shrimp

Mexican Shrimp

Garlic Butter Shrimp and Rice

One Pan Shrimp and Rice Recipe

Honey Garlic Shrimp

Shrimp Jambalaya

Shrimp and Rice {One Pot}

Dump and Bake Shrimp and Rice Casse...

Shrimp and Rice (Arroz Con Camarone...

Persian Style Shrimp and Rice (Meyg...

Easy garlic butter shrimp and rice

The most viewed shrimp and rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine