23 Delicious Healthy Shrimp and Rice Recipes Nutritious

Craving something light yet satisfying? Dive into our collection of 23 Delicious Healthy Shrimp and Rice Recipes, where flavor meets nutrition in every bite. Perfect for busy weeknights or leisurely weekends, these dishes promise to delight your taste buds while keeping your health goals on track. From zesty stir-fries to creamy risottos, there’s a recipe here to spark joy in your kitchen. Let’s get cooking!

Garlic Butter Shrimp and Brown Rice

Just when you thought weeknight dinners couldn’t get any easier, this Garlic Butter Shrimp and Brown Rice comes along. It’s a one-pan wonder that’s packed with flavor and ready in no time.

Ingredients

• Shrimp – 1 lb
• Brown rice – 1 cup
• Garlic – 3 cloves
• Butter – 2 tbsp
• Chicken broth – 2 cups
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Rinse the brown rice under cold water until the water runs clear.
2. In a large pan, melt the butter over medium heat.
3. Add the minced garlic to the pan and sauté for 1 minute, or until fragrant.
4. Add the shrimp to the pan and cook for 2 minutes on each side, or until pink. Remove the shrimp from the pan and set aside.
5. In the same pan, add the rinsed brown rice and chicken broth. Bring to a boil.
6. Reduce the heat to low, cover the pan, and simmer for 45 minutes, or until the rice is tender and the liquid is absorbed.
7. Season the rice with salt and black pepper, then stir in the cooked shrimp.
8. Cover the pan and let it sit for 5 minutes to allow the flavors to meld.

Absolutely delicious, this dish offers a perfect balance of tender shrimp and fluffy rice, all coated in a rich garlic butter sauce. Try serving it with a squeeze of lemon for an extra zing.

Spicy Cajun Shrimp and Quinoa Rice

Oh, you’re going to love this Spicy Cajun Shrimp and Quinoa Rice. It’s a quick, flavorful dish that packs a punch and keeps you coming back for more.

Ingredients

• Shrimp – 1 lb
• Quinoa – 1 cup
• Chicken broth – 2 cups
• Cajun seasoning – 2 tbsp
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Green bell pepper – 1, diced
• Onion – 1, diced

Instructions

1. Rinse the quinoa under cold water for 1 minute to remove bitterness.
2. In a medium pot, bring chicken broth to a boil over high heat.
3. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Tip: Don’t peek! Keeping the lid on ensures perfect quinoa.
4. While quinoa cooks, heat olive oil in a large skillet over medium-high heat.
5. Add shrimp, Cajun seasoning, garlic, bell pepper, and onion to the skillet. Cook for 3 minutes per side until shrimp are pink and vegetables are tender. Tip: Don’t overcrowd the skillet to get a nice sear on the shrimp.
6. Fluff quinoa with a fork and mix into the shrimp and vegetable mixture. Tip: Let it sit for a minute off the heat to let flavors meld.

Just imagine the spicy, smoky flavors with the slight crunch of veggies and the fluffy quinoa. Serve it in bowls with a squeeze of lemon for an extra zing.

Lemon Herb Shrimp and Wild Rice

Hey, you’re going to love this Lemon Herb Shrimp and Wild Rice dish—it’s light, flavorful, and perfect for a quick weeknight dinner or a fancy weekend feast.

Ingredients

• Wild rice – 1 cup
• Water – 2 cups
• Shrimp – 1 lb, peeled and deveined
• Lemon – 1, juiced and zested
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Fresh herbs (parsley, dill) – ¼ cup, chopped
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Rinse the wild rice under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed wild rice and water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 45 minutes or until the rice is tender and the water is absorbed. Tip: Don’t peek! Keeping the lid on ensures even cooking.
4. While the rice cooks, heat olive oil in a large skillet over medium-high heat.
5. Add the shrimp to the skillet, seasoning with salt and black pepper. Cook for 2 minutes per side or until pink and opaque. Tip: Avoid overcrowding the skillet to get a nice sear on the shrimp.
6. Remove the shrimp from the skillet and set aside.
7. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
8. Return the shrimp to the skillet, add lemon juice, zest, and fresh herbs. Toss everything together and cook for another minute. Tip: Adding the lemon zest at the end preserves its bright flavor.
9. Fluff the cooked wild rice with a fork and divide it among plates.
10. Top the rice with the lemon herb shrimp mixture.

Best enjoyed immediately, this dish offers a delightful contrast between the nutty wild rice and the zesty, herby shrimp. For an extra touch, serve with a side of steamed asparagus or a crisp white wine.

Coconut Shrimp and Jasmine Rice

Let’s dive into making a dish that’s as delightful to eat as it is easy to prepare. Coconut shrimp paired with jasmine rice is a tropical escape on a plate, perfect for when you’re craving something light yet satisfying.

Ingredients

• Shrimp – 1 lb
• Jasmine rice – 1 cup
• Coconut flakes – 1 cup
• Flour – ½ cup
• Egg – 1
• Water – 2 cups
• Salt – ½ tsp
• Vegetable oil – for frying

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear.
2. In a medium pot, combine the rinsed rice, water, and salt. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Tip: Don’t peek! Keeping the lid on ensures perfectly fluffy rice.
4. While the rice cooks, peel and devein the shrimp, leaving the tails on for presentation if desired.
5. Set up three bowls: one with flour, one with beaten egg, and one with coconut flakes.
6. Dredge each shrimp in flour, dip in egg, then coat with coconut flakes. Tip: Press the coconut flakes gently to adhere.
7. Heat vegetable oil in a deep skillet to 350°F. Fry the shrimp in batches until golden brown, about 2-3 minutes per side. Tip: Avoid overcrowding the pan to keep the oil temperature steady.
8. Drain the shrimp on paper towels to remove excess oil.

Serve the coconut shrimp over the jasmine rice for a dish that’s crispy, sweet, and aromatic. The contrast between the crunchy shrimp and the soft, fragrant rice is simply irresistible. For an extra touch, drizzle with a bit of sweet chili sauce or serve with lime wedges on the side.

Shrimp Fried Rice with Vegetables

Sometimes, you just need a quick, satisfying meal that doesn’t skimp on flavor. Shrimp fried rice with vegetables is your go-to for those nights when time is tight but you’re craving something delicious.

Ingredients

• Cooked rice – 2 cups
• Shrimp – 1 lb
• Vegetable oil – 2 tbsp
• Eggs – 2
• Frozen mixed vegetables – 1 cup
• Soy sauce – 2 tbsp

Instructions

1. Heat 1 tbsp of vegetable oil in a large pan over medium-high heat.
2. Add the shrimp to the pan, cooking for 2 minutes on each side until pink, then remove and set aside.
3. In the same pan, add the remaining 1 tbsp of oil and scramble the eggs until just set, about 1 minute.
4. Tip: Don’t overcook the eggs; they’ll continue to cook when you add them back later.
5. Add the frozen vegetables to the pan, stirring for 3 minutes until heated through.
6. Tip: Using frozen veggies saves prep time without sacrificing nutrition.
7. Stir in the cooked rice and soy sauce, mixing well to combine all ingredients.
8. Return the shrimp to the pan, stirring gently to warm through, about 2 minutes.
9. Tip: For extra flavor, let the rice sit undisturbed for a minute to get a slight crisp on the bottom.

Just like that, you’ve got a dish with the perfect mix of tender shrimp, fluffy eggs, and crisp veggies. Serve it straight from the pan for a rustic touch or garnish with green onions for a pop of color.

Shrimp and Rice Stuffed Peppers

Ultimate comfort food alert! You’re going to love these shrimp and rice stuffed peppers—they’re packed with flavor and super easy to make. Perfect for a weeknight dinner that feels a little fancy.

Ingredients

• Bell peppers – 4
• Cooked rice – 2 cups
• Shrimp – 1 lb, peeled and deveined
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Cheese – 1 cup, shredded

Instructions

1. Preheat your oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds. Tip: Save the tops for a colorful garnish.
3. In a pan, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
4. Add shrimp to the pan, season with salt and black pepper. Cook for 2-3 minutes until pink. Tip: Don’t overcook the shrimp; they’ll finish in the oven.
5. Mix the cooked shrimp with rice and half the cheese in a bowl.
6. Stuff the peppers with the shrimp and rice mixture. Top with the remaining cheese.
7. Place the peppers in a baking dish. Bake for 25 minutes until the peppers are tender and the cheese is bubbly. Tip: For extra browning, broil for the last 2 minutes.

These stuffed peppers are a delightful mix of tender shrimp, fluffy rice, and melted cheese, all hugged by sweet bell peppers. Try serving them with a squeeze of lime for a zesty twist.

Healthy Shrimp and Rice Casserole

Craving something hearty yet healthy for dinner? This shrimp and rice casserole is your answer—easy to whip up, packed with flavor, and totally satisfying.

Ingredients

• Shrimp – 1 lb
• Brown rice – 2 cups
• Chicken broth – 2 cups
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Add shrimp to the skillet, season with salt and black pepper, and cook for 2 minutes on each side. Tip: Don’t overcrowd the shrimp to ensure they cook evenly.
4. Remove shrimp from the skillet and set aside.
5. In the same skillet, add brown rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Tip: Stir occasionally to prevent sticking.
6. Once the rice is cooked, stir in lemon juice and return the shrimp to the skillet, mixing gently.
7. Transfer the mixture to a baking dish and bake for 10 minutes at 375°F. Tip: For a golden top, broil for the last 2 minutes.

Serve this casserole hot, and enjoy the tender shrimp paired with fluffy rice, all brought together with a bright lemon kick. Perfect for a cozy night in or to impress guests with minimal effort.

Shrimp and Rice Soup with Kale

Feeling like you need something comforting yet healthy? This shrimp and rice soup with kale is your go-to. It’s simple, satisfying, and packed with flavors that’ll make you feel cozy from the inside out.

Ingredients

• Shrimp – 1 lb
• Rice – 1 cup
• Kale – 2 cups
• Chicken broth – 4 cups
• Garlic – 2 cloves
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add minced garlic and sauté until fragrant, about 30 seconds.
3. Pour in chicken broth and bring to a boil, then reduce heat to simmer.
4. Add rice to the pot, cover, and cook for 15 minutes until rice is tender.
5. While rice cooks, peel and devein shrimp if not already done.
6. Stir in kale and cook for another 5 minutes until leaves are wilted.
7. Add shrimp to the pot and cook until they turn pink, about 3 minutes.
8. Season with salt and pepper, then remove from heat.

After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. The first word of your introduction must begin with the letter ‘A’.

Absolutely delightful, this soup boasts a creamy texture from the rice, with the shrimp adding a sweet, oceanic depth. Serve it with a squeeze of lemon for a bright finish or a sprinkle of red pepper flakes if you like it spicy.

Teriyaki Shrimp and Rice Bowl

Oh, you’re going to love this Teriyaki Shrimp and Rice Bowl—it’s quick, flavorful, and totally satisfying for those busy weeknights.

Ingredients

• Shrimp – 1 lb
• White rice – 2 cups
• Teriyaki sauce – ½ cup
• Vegetable oil – 1 tbsp
• Green onions – 2, sliced

Instructions

1. Cook the white rice according to package instructions. Tip: Rinse the rice under cold water before cooking to remove excess starch.
2. Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
3. Add the shrimp to the skillet, cooking for 2 minutes on each side until pink. Tip: Don’t overcrowd the skillet to ensure each shrimp gets perfectly seared.
4. Pour the teriyaki sauce over the shrimp, stirring to coat evenly. Cook for another 2 minutes until the sauce thickens slightly.
5. Divide the cooked rice into bowls, top with the teriyaki shrimp, and garnish with sliced green onions. Tip: For an extra crunch, sprinkle some sesame seeds on top.

With its sticky-sweet teriyaki glaze and tender shrimp, this bowl is a harmony of textures and flavors. Try serving it with a side of steamed broccoli for a complete meal.

Shrimp and Rice Salad with Avocado

Wondering what to make for a quick, refreshing meal that’s both satisfying and easy to whip up? You’re in luck because this shrimp and rice salad with avocado is just the ticket, perfect for those busy days when you want something light yet flavorful.

Ingredients

• Cooked shrimp – 1 cup
• Cooked rice – 2 cups
• Avocado – 1, diced
• Lime juice – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. In a large bowl, combine the cooked shrimp and rice.
2. Add the diced avocado to the bowl.
3. Drizzle lime juice and olive oil over the mixture.
4. Sprinkle salt evenly across the salad.
5. Gently toss all ingredients together until well mixed. Tip: Use a folding motion to keep the avocado pieces intact.
6. Let the salad sit for 5 minutes to allow the flavors to meld. Tip: This step enhances the taste, so don’t skip it.
7. Serve immediately or chill in the refrigerator for 10 minutes for a cooler dish. Tip: Chilling firms up the avocado slightly, adding a nice texture contrast.

Creamy avocado pairs beautifully with the tender shrimp and fluffy rice, creating a dish that’s as pleasing to the palate as it is to the eye. Try serving it in a hollowed-out avocado half for an Instagram-worthy presentation.

One-Pot Shrimp and Rice with Spinach

Alright, let’s dive into making this cozy, flavorful dish that’s perfect for those nights when you want something delicious without the fuss. It’s all about throwing everything into one pot and letting the magic happen.

Ingredients

• Shrimp – 1 lb
• Rice – 1 cup
• Spinach – 2 cups
• Chicken broth – 2 cups
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add minced garlic and sauté for 30 seconds, just until fragrant.
3. Add shrimp to the pot, seasoning with salt and pepper, and cook for 2 minutes per side until pink. Remove shrimp and set aside.
4. In the same pot, add rice and toast for 1 minute, stirring constantly to coat with the remaining oil and garlic.
5. Pour in chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
6. Stir in spinach and cooked shrimp, cover, and let sit for 5 minutes off the heat to wilt the spinach and warm the shrimp through.

Now, the moment of truth. The rice should be fluffy and infused with garlicky goodness, while the shrimp stays juicy and the spinach adds a fresh, vibrant touch. Try serving it with a squeeze of lemon for an extra zing that brightens the whole dish.

Shrimp and Rice with Black Beans

Just when you thought weeknight dinners couldn’t get any easier, this Shrimp and Rice with Black Beans comes along. It’s a one-pan wonder that’s as flavorful as it is simple, perfect for those nights when you want something delicious without the fuss.

Ingredients

• Shrimp – 1 lb
• White rice – 1 cup
• Black beans – 1 can (15 oz)
• Garlic – 2 cloves
• Olive oil – 2 tbsp
• Chicken broth – 2 cups
• Cumin – 1 tsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add minced garlic and sauté until fragrant, 30 seconds.
3. Stir in the rice, coating it with the oil and garlic, to toast slightly, about 2 minutes.
4. Pour in the chicken broth, add cumin and salt, then bring to a boil.
5. Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is almost tender.
6. Meanwhile, pat the shrimp dry and season lightly with salt.
7. When the rice is almost done, stir in the black beans and arrange the shrimp on top.
8. Cover and cook for another 5 minutes, or until the shrimp are pink and opaque.
9. Let the dish sit covered off the heat for 5 minutes before serving to allow the flavors to meld.

Lusciously tender shrimp sit atop fluffy rice studded with creamy black beans, creating a dish that’s both hearty and light. Try serving it with a squeeze of lime for a bright finish, or top with fresh cilantro for an extra pop of color and flavor.

Shrimp and Rice with Mushrooms

Mmm, you’re going to love this Shrimp and Rice with Mushrooms dish. It’s a simple, flavorful meal that comes together in no time, perfect for those busy weeknights when you want something delicious without the fuss.

Ingredients

• Shrimp – 1 lb
• Rice – 2 cups
• Mushrooms – 1 cup, sliced
• Garlic – 2 cloves, minced
• Butter – 2 tbsp
• Chicken broth – 4 cups
• Salt – 1 tsp
• Pepper – ½ tsp

Instructions

1. Rinse the rice under cold water until the water runs clear, then drain. This removes excess starch for fluffier rice.
2. In a large pot, melt the butter over medium heat. Add the garlic and mushrooms, sautéing for 3 minutes until the mushrooms are soft.
3. Add the rice to the pot, stirring to coat it with the butter and garlic. Toast the rice for 2 minutes for extra flavor.
4. Pour in the chicken broth, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 18 minutes. Tip: Don’t peek! Keeping the lid on ensures perfect rice.
5. While the rice cooks, season the shrimp with a pinch of salt and pepper. In a separate pan, cook the shrimp over medium heat for 2 minutes per side until pink and opaque. Tip: Overcooking shrimp makes them rubbery, so watch the clock.
6. Once the rice is done, fluff it with a fork and gently fold in the cooked shrimp. Let it sit covered for 5 minutes off the heat to meld the flavors. Tip: This resting time makes all the difference in texture.

Kick back and enjoy this dish’s creamy rice, juicy shrimp, and earthy mushrooms. Try serving it with a squeeze of lemon for a bright finish or over a bed of greens for a light twist.

Shrimp and Rice with Peas and Carrots

Zesty and satisfying, this shrimp and rice dish is your weeknight dinner hero. You’ll love how the peas and carrots add a sweet crunch to the tender shrimp and fluffy rice.

Ingredients

• Shrimp – 1 lb
• Rice – 2 cups
• Peas – 1 cup
• Carrots – 1 cup, diced
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp
• Water – 4 cups

Instructions

1. Heat olive oil in a large pan over medium heat (350°F).
2. Add minced garlic and sauté for 1 minute until fragrant.
3. Add shrimp to the pan, season with salt and black pepper, and cook for 2 minutes on each side. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Remove shrimp from the pan and set aside.
5. In the same pan, add diced carrots and sauté for 3 minutes until slightly soft.
6. Add rice, peas, and water to the pan, bring to a boil.
7. Reduce heat to low, cover, and simmer for 15 minutes. Tip: Resist the urge to stir the rice to prevent it from becoming mushy.
8. Return the shrimp to the pan, mix gently, and cook for another 2 minutes to heat through. Tip: A squeeze of lemon juice before serving can brighten the flavors.

Fluffy rice pairs perfectly with the juicy shrimp, while the peas and carrots add a delightful texture. Serve it in a bowl with a sprinkle of fresh herbs for an extra touch of color and flavor.

Shrimp and Rice with Broccoli

Did you know that whipping up a delicious dinner doesn’t have to be complicated? This shrimp and rice with broccoli is a one-pan wonder that’s as easy to make as it is tasty.

Ingredients

• Shrimp – 1 lb
• Rice – 2 cups
• Broccoli – 2 cups
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Water – 4 cups

Instructions

1. Heat olive oil in a large pan over medium heat.
2. Add minced garlic and sauté for 1 minute until fragrant.
3. Add shrimp to the pan and cook for 2 minutes on each side, then remove and set aside.
4. In the same pan, add rice and stir to coat with the remaining oil.
5. Pour in water and bring to a boil.
6. Reduce heat to low, cover, and simmer for 15 minutes.
7. Add broccoli on top of the rice, cover, and cook for an additional 5 minutes.
8. Return the shrimp to the pan, mix gently, and cook for another 2 minutes to heat through.
9. Season with salt and serve immediately.

Great texture and flavors come together in this dish, with the rice perfectly fluffy and the broccoli just tender. Try serving it with a squeeze of lemon for a fresh twist.

Shrimp and Rice with Zucchini

Perfect for those busy weeknights, this shrimp and rice with zucchini dish is a one-pan wonder that’s both easy to make and packed with flavor. You’ll love how the zucchini adds a fresh crunch to the tender shrimp and fluffy rice.

Ingredients

• Shrimp – 1 lb
• Rice – 1 cup
• Zucchini – 2 cups, diced
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Chicken broth – 2 cups
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large pan over medium heat until shimmering.
2. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
3. Add diced zucchini to the pan and cook for 5 minutes, stirring occasionally, until slightly softened.
4. Season shrimp with salt and black pepper, then add to the pan. Cook for 2 minutes per side until pink.
5. Remove shrimp and zucchini from the pan and set aside on a plate.
6. In the same pan, add rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
7. Once the rice is cooked, fluff it with a fork and gently stir in the shrimp and zucchini.
8. Cover the pan and let it sit off the heat for 5 minutes to allow the flavors to meld.

Here’s the deal: the rice comes out perfectly fluffy, with the shrimp adding a sweet, briny contrast and the zucchini bringing a nice bite. Try serving it with a squeeze of lemon for an extra zing.

Shrimp and Rice with Corn and Tomatoes

Got a hankering for something light yet satisfying? You’ll love this shrimp and rice dish, packed with sweet corn and juicy tomatoes—it’s a breeze to whip up on any busy weeknight.

Ingredients

• Shrimp – 1 lb
• Rice – 2 cups
• Corn – 1 cup
• Tomatoes – 1 cup, diced
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Water – 4 cups

Instructions

1. Heat olive oil in a large pan over medium heat until shimmering, about 2 minutes.
2. Add minced garlic and sauté until fragrant, 30 seconds.
3. Throw in the shrimp, cooking until pink, about 2 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Remove shrimp and set aside. In the same pan, add rice, corn, and tomatoes.
5. Pour in water and bring to a boil. Tip: Stir occasionally to prevent sticking.
6. Reduce heat to low, cover, and simmer until rice is tender, 18 minutes. Tip: Keep the lid on to trap steam for fluffy rice.
7. Return shrimp to the pan, mix gently, and cook for another 2 minutes to heat through.
8. Season with salt, stir well, and remove from heat.

Fluffy rice, tender shrimp, and bursts of sweet corn and tomatoes make every bite a delight. Try serving it with a squeeze of lime for an extra zing.

Shrimp and Rice with Asparagus

Feeling like whipping up something quick yet satisfying for dinner? You can’t go wrong with this shrimp and rice with asparagus dish—it’s a one-pan wonder that’s as easy to make as it is delicious.

Ingredients

• Shrimp – 1 lb
• Rice – 1 cup
• Asparagus – 1 bunch
• Olive oil – 2 tbsp
• Garlic – 2 cloves
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Chicken broth – 2 cups

Instructions

1. Heat olive oil in a large pan over medium heat until shimmering, about 2 minutes.
2. Add minced garlic and sauté until fragrant, 30 seconds.
3. Add shrimp, season with salt and black pepper, and cook until pink, about 2 minutes per side. Remove shrimp and set aside.
4. In the same pan, add rice and toast lightly, stirring constantly, for 1 minute.
5. Pour in chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
6. Meanwhile, trim asparagus and cut into 2-inch pieces.
7. After 15 minutes, add asparagus to the pan, cover, and cook for another 5 minutes.
8. Return shrimp to the pan, stir gently to combine, and heat through for 2 minutes.

Just like that, you’ve got a meal that’s bursting with flavors and textures—tender shrimp, fluffy rice, and crisp asparagus. Try serving it with a squeeze of lemon for an extra zing.

Shrimp and Rice with Bell Peppers

Just when you thought weeknight dinners couldn’t get any easier, this Shrimp and Rice with Bell Peppers comes along. It’s a one-pan wonder that’s as colorful as it is delicious, perfect for those evenings when you want something hearty without the hassle.

Ingredients

• Shrimp – 1 lb
• White rice – 2 cups
• Bell peppers – 2, sliced
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Chicken broth – 4 cups
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pan over medium heat for 1 minute.
2. Add minced garlic and sauté until golden, about 30 seconds. Tip: Keep the garlic moving to prevent burning.
3. Add sliced bell peppers and cook until slightly soft, 3-4 minutes.
4. Stir in the shrimp, cooking until they turn pink, about 2 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Remove shrimp and peppers from the pan and set aside.
6. In the same pan, add rice, chicken broth, salt, and black pepper. Bring to a boil.
7. Reduce heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on is key to fluffy rice.
8. Return the shrimp and peppers to the pan, stirring gently to combine. Cook for an additional 2 minutes to heat through.

The rice comes out perfectly fluffy, with the shrimp adding a sweet, succulent contrast. Serve it straight from the pan for a rustic touch, or garnish with fresh herbs for a pop of color.

Shrimp and Rice with Green Beans

Busy weeknights call for simple, satisfying meals, and this shrimp and rice with green beans is just the ticket. You’ll love how quickly it comes together, with flavors that feel anything but rushed.

Ingredients

• Shrimp – 1 lb
• Rice – 1 cup
• Green beans – 2 cups
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Water – 2 cups

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add minced garlic to the skillet, sautéing until fragrant, about 30 seconds.
3. Add shrimp to the skillet, seasoning with salt and black pepper. Cook until pink, about 2 minutes per side. Tip: Don’t overcrowd the shrimp to ensure even cooking.
4. Remove shrimp from the skillet and set aside.
5. In the same skillet, add green beans, cooking until bright green and slightly tender, about 5 minutes. Tip: A splash of water can help steam the beans if they’re sticking.
6. Add rice and water to the skillet, bringing to a boil. Reduce heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly fluffy rice.
7. Return the shrimp to the skillet, stirring gently to combine and heat through, about 2 minutes.

Great for a quick dinner, this dish boasts tender shrimp, fluffy rice, and crisp-tender green beans. Try serving it with a squeeze of lemon for a bright finish.

Shrimp and Rice with Cauliflower

Just when you thought shrimp and rice couldn’t get any better, we’re tossing cauliflower into the mix for a dish that’s as nutritious as it is delicious. Perfect for those nights when you want something satisfying without spending hours in the kitchen.

Ingredients

• Shrimp – 1 lb
• Rice – 1 cup
• Cauliflower – 2 cups, chopped
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Water – 2 cups

Instructions

1. Heat olive oil in a large pan over medium heat until shimmering, about 2 minutes.
2. Add minced garlic and sauté until fragrant, 30 seconds. Tip: Don’t let the garlic brown or it’ll turn bitter.
3. Add shrimp to the pan, season with salt and black pepper, and cook until pink, about 2 minutes per side. Remove shrimp and set aside.
4. In the same pan, add chopped cauliflower and sauté for 5 minutes until slightly tender. Tip: Keep the heat medium to avoid burning.
5. Add rice and water to the pan, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly cooked rice.
6. Return the shrimp to the pan, stir gently to combine, and cook for another 2 minutes to heat through.

Cauliflower adds a subtle nuttiness that pairs wonderfully with the sweet shrimp and fluffy rice. Try serving it with a squeeze of lemon for a bright finish or over a bed of greens for an extra veggie boost.

Shrimp and Rice with Sweet Potatoes

Sometimes you just need a meal that’s both comforting and a breeze to whip up. Shrimp and rice with sweet potatoes is that dish—simple, satisfying, and packed with flavors that feel like a hug.

Ingredients

• Shrimp – 1 lb
• Rice – 2 cups
• Sweet potatoes – 2, medium
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp
• Water – 4 cups

Instructions

1. Peel and dice the sweet potatoes into ½-inch cubes.
2. In a large pot, heat olive oil over medium heat. Add the sweet potatoes and cook for 5 minutes, stirring occasionally, until they start to soften.
3. Add minced garlic to the pot and cook for 1 minute, until fragrant.
4. Stir in the rice, salt, and black pepper, coating everything evenly with the oil.
5. Pour in water, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
6. While the rice cooks, peel and devein the shrimp if not already done.
7. After 15 minutes, add the shrimp on top of the rice. Cover and cook for another 5 minutes, or until the shrimp are pink and opaque.
8. Remove from heat and let it sit, covered, for 5 minutes before serving. This allows the rice to absorb any remaining moisture.

Light and fluffy rice pairs perfectly with the tender shrimp and sweet potatoes, creating a dish that’s as colorful as it is delicious. Try serving it with a squeeze of lemon for an extra zing.

Shrimp and Rice with Eggplant

Unbelievably easy and packed with flavor, this Shrimp and Rice with Eggplant dish is your next weeknight hero. You’ll love how the eggplant melts into the rice, and the shrimp adds just the right amount of savoriness.

Ingredients

• Shrimp – 1 lb
• Eggplant – 1 large, diced
• Rice – 2 cups
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Water – 4 cups

Instructions

1. Heat olive oil in a large pan over medium heat.
2. Add minced garlic and sauté for 1 minute until fragrant.
3. Add diced eggplant and cook for 5 minutes, stirring occasionally, until it starts to soften.
4. Season with salt and mix well.
5. Add rice to the pan and stir to combine with the eggplant.
6. Pour in water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
7. While the rice cooks, season the shrimp with a pinch of salt.
8. After 15 minutes, place the shrimp on top of the rice, cover, and cook for another 5 minutes until the shrimp are pink and opaque.
9. Remove from heat and let it sit covered for 5 minutes before serving.

Velvety eggplant and tender shrimp make every bite a delight. Try serving it with a squeeze of lemon for a bright finish or over a bed of greens for an extra crunch.

Conclusion

Mastering the art of healthy eating is easy with these 23 delicious shrimp and rice recipes, offering both nutrition and flavor in every bite. We hope this roundup inspires your next meal. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!