This shrimp on rice recipe is quick, flavorful, and perfect for busy weeknights.
Juicy shrimp and sautéed vegetables are simmered in a light broth with a touch of lemon, then served over fluffy rice for a meal that’s simple yet satisfying.
Why You’ll Love This Recipe
It’s ready in under 30 minutes, making it perfect for weeknight dinners.
The shrimp cooks quickly while soaking up bold flavors from garlic, onion, and spices.
It’s versatile—you can use white rice, brown rice, or even quinoa.
Light, healthy, and family-friendly, with minimal cleanup.
What You’ll Need (Ingredient Highlights)
Shrimp – Large shrimp cook fast and stay tender.
Rice – Steamed white rice makes the perfect base to soak up the sauce.
Garlic, onion, and bell pepper – Add a sweet and savory flavor foundation.
Paprika and oregano – Bring warmth and a Mediterranean touch.
Broth and lemon juice – Create a light, tangy sauce that ties it all together.
Parsley – Fresh herbs brighten the dish at the very end.
Pro Tips Before You Start
Pat the shrimp dry before seasoning for the best sear.
Don’t overcook the shrimp—they only need 2–3 minutes per side.
Use freshly squeezed lemon juice for the best flavor.
Cook the rice ahead of time so dinner comes together even faster.
How to Make Shrimp on Rice: Quick and Easy
Step 1 – Season the shrimp
shrimp with paprika, oregano, salt, and pepper.
Let rest for 10 minutes.
Step 2 – Sauté the aromatics
Heat olive oil in a skillet.
Cook onion and bell pepper until softened, then add garlic and sauté until fragrant.
Step 3 – Cook the shrimp
Add shrimp to the skillet and cook 2–3 minutes per side until pink and opaque.
Step 4 – Build the sauce
in broth and lemon juice.
Simmer for 2 minutes to meld flavors.
Step 5 – Serve over rice
Spoon shrimp and vegetables over cooked rice.
Garnish with parsley.
What to Serve It With
A simple green salad for freshness.
Steamed broccoli or asparagus for extra veggies.
Garlic bread or flatbread to soak up the sauce.
Variations / Substitutions
Swap shrimp for chicken or tofu.
Use brown rice or cauliflower rice for a lighter option.
Add chili flakes for a spicy kick.
Stir in spinach or zucchini for extra vegetables.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove with a splash of broth.
Not recommended for freezing, as shrimp can become rubbery.
FAQs
Can I use frozen shrimp?
Yes, just thaw and pat them dry before cooking.
Can I use brown rice instead of white?
Absolutely—it adds a nutty flavor and extra fiber.
How do I prevent overcooking shrimp?
Cook only until they turn pink and opaque, then remove from heat.
Can I make this dish spicy?
Yes, add red pepper flakes or cayenne to the seasoning.
Can I prepare this ahead of time?
Cook the rice and prep the veggies in advance, then cook shrimp fresh.
What’s the best broth to use?
Chicken or vegetable broth both work well; use low-sodium if possible.
Final Thoughts
This shrimp on rice recipe is proof that simple ingredients can create a satisfying meal.
It’s quick, fresh, and versatile—perfect for a family dinner or a solo weeknight treat.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.