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 can’t count the number of times a bag of frozen shrimp came to my rescue for dinner! From shrimp soup, to grilled skewers, a bright shrimp pasta, and even a twist on paella–so many options.
This one pan shrimp and rice recipe is another way to use shrimp in a satisfying dinner that’s perfect any night of the week.
I think of it as a healthier, Mediterranean take on “shrimp fried rice,” using chopped veggies, garlic, and fresh parsley.
It takes just over 30 minutes start-to-finish. And in the few minutes the pan of shrimp rice is cooking, make your favorite salad to complete the dinner.
Ingredients & Prep
- Rice- I used 2 cups of Basmati rice. Basmati rice is long-grained and very aromatic with a light nutty flavor. You can use a different long grain rice or brown rice (tips & notes below)
- Extra virgin olive oil- About 3 tablespoon to saute the veggies and coat the rice. (I used Private Reserve Greek extra virgin olive oil)
- Chopped vegetables & herbs– 1 cup each chopped red onion and chopped red bell pepper. 2 minced garlic cloves. And a packed 1/2 cup chopped fresh parsley (chop the stems too, they add a ton of flavor). Together, chopped vegetables and spices (listed below) are sauteed in extra virgin olive oil to begin the flavoring process for this shrimp and rice dish.
- Frozen peas- 1 cup frozen peas. Simply give the frozen peas a quick rinse so they separate. Don’t worry about thawing them all the way through, they have enough time to cook.
- Spices- A combination of warm and fragrant Eastern Mediterranean spices including 1 teaspoon ground coriander, 1/2 teaspoon cumin, 1/2 teaspoon sweet paprika, and a hint of ground turmeric. And I use about 1 teaspoon of Aleppo-style pepper which is not spicy but does offer a bit of a kick with sweet undertones. (Find all the spices I use at our online shop here). If you must substitute the Aleppo pepper, you can try another mild chile powder + a very small amount of cayenne or red pepper flakes.
- Shrimp- about 1 pound of large uncooked shrimp, peeled and deveined. If you are using frozen shrimp, be sure to thaw it properly before using in this recipe. For quick thawing, take the shrimp out of its package, put it in a bowl of cold water and place it in your sink. Allow a very small drizzle of cold water from your faucet to run into the bow (it should take no longer than 15 minutes to thaw).
- Water- 2 1/2 cups water
In this lighter Mediterranean version of “shrimp fried rice” it is important to cook the rice properly and to infuse it with good flavor from the start.
The perfect cooked rice is soft and fluffy and the grains should not be chewy nor too sticky, they should be separated.
Important tips for this shrimp and rice recipe
- Rinse and soak the rice. The first thing I do with any rice recipe is to rinse the rice well. This helps get rid of excess starch which is what tends to make rice too sticky. Soaking the rice for a few minutes (until it’s easy enough to break one grain of rice between your thumb and index fingers) helps it cook quickly and evenly. That’s because when you soak the rice, you’re kick-starting the water absorption process before the rice hits the pan. White Basmati rice does not need to soak for too long, 20 minutes should do the trick. Bonus, when you shorten the rice cooking time, you’re also preserving its aromatic flavor.
- Flavor the rice from the very start. To build flavor right from the start, saute chopped vegetables (onions, bell peppers, garlic) along with chopped parsley (yes include stems for more flavor) and spices. This is really where all the flavor for this shrimp and rice recipe is. Allow the vegetables to cook in extra virgin olive oil until softened a bit, then add the spices and cook some more so the spices will release their flavor. And remember, when you add the rice, salt it well with kosher salt before adding the water.
- Cover the rice well while cooking. Use a pan with a lid that fits tightly on top (or a large piece of aluminum foil crimped tightly over the the top of the pot). Having a well-sealed top to your pot will trap the steam and allow the rice to cook perfectly, yielding fluffy, separated grains.
- Add the shrimp at the very end. Even large shrimp cooks very quickly. That’s why in this shrimp rice dish, it’s best to add the shrimp once the rice is pretty much cooked. Uncover the pan and add the shrimp, nestling it slightly into the rice. Cover again and let it cook for 3 to 5 minutes. Shrimp is ready when it turns from grey to opaque pink. For more helpful tips about working with shrimp be sure to check out our Guide to Buying and Cooking Shrimp.
How to make this healthy shrimp and rice
Time needed: 38 minutes
How to make shrimp and rice step-by-step (print-friendly recipe below)
- Rinse and soak the rice
Put 2 cups Basmati rice (or white long grain rice) in a large bowl and rinse with cold water (use your hand to swish the rice around).
Repeat a few times and drain the rinsing water, then top the rice with cold water again, this time leave it to soak for 15 to 20 minutes. (You should be able to break a grain of rice easily once done soaking, if that’s not the case leave it for a bit longer). Drain well.
Tip: Use the time while the rice is soaking to prep the veggies - Cook vegetables and spices
In a large, deep pan with a lid (I used this 5-quart pan–affiliate link), heat 3 tablespoons extra virgin olive oil over medium heat. Add 1 cup each chopped red onion and red bell pepper. Add minced garlic, 1 cup peas, and a good amount of chopped fresh parsley (about 1/2 cup packed).
Add a good pinch of kosher salt and cook for about 3 minutes to give the veggies a chance to soften a bit, then add the spices (1 tsp coriander 3/4 tsp to 1 tsp Aleppo pepper flakes (or a mild red pepper), ½ tsp cumin, ½ tsp paprika, ¼ tsp ground turmeric). Toss around and cook a couple more minutes so the spices release their flavor.
- Add the rice, water and cook
Add the drained rice. Toss to combine and season with a big pinch of kosher salt.
Add the water and bring to a boil until the liquid is reduced by about 1/2. Watch the liquid amount, it should not dry out but it should be just covering the top of the rice. At this point, turn the heat to low, cover the pan well with the lid and leave it alone for 15 to 20 minutes or until the rice is cooked. - Add the shrimp
When the rice has fully absorbed the water, taste to be sure it’s fully cooked (it should not be hard nor chewy). Add the shrimp, nestling it into the rice.
- Cook shrimp
Cover again and cook another 3 to 5 minutes or until the shrimp cooks.Shrimp is ready when it turns pink (watch the thickest part of the shrimp, it should no longer be gray).
- Garnish and serve
Sprinkle a bit of fresh parsley and serve!
Can I use long grain white rice or brown rice in this recipe?
If you don’t have basmati rice, you can easily substituent for white long grain rice. You many need to soak the rice for a little bit longer, but once you’re able to break a grain of rice very easily, it’s ready to cook. Follow the recipe from there.
Brown rice substitution is not as straightforward, but it is still possible.
To use brown rice, soak the rice in plenty of water for at least 90 minutes (test to be sure you can break a grain of rice easily). It’s possible to soak brown rice overnight (I haven’t personally tried that).
Brown rice generally takes a bit more water to cook and a few extra minutes. If you soak it though, you can add a little bit more water (1/2 cup or so) and budget a few extra minutes for it to fully cook (at least 15 more minutes).
The first time you make this recipe with brown rice, it may take a bit of tinkering because it is not a straightforward substitution.
Other shrimp recipes to try:
You may also enjoy 50+ Top Mediterranean diet recipes. For all recipes, visit us here.
One Pan Shrimp and Rice Recipe
- Total Time: 38 minutes
- Yield: Serves 4
- Diet: Gluten Free
Description
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!
Ingredients
- 2 cups Basmati rice, rinsed (see notes)
- Extra virgin olive oil
- 1 red onion, chopped
- 1 red bell pepper, cored and chopped
- 2 garlic cloves, minced
- 1 cup frozen peas, rinsed quickly to separate
- ½ cup packed chopped fresh parsley, more for later
- Kosher salt
- 1 tsp coriander
- 3/4 tsp mild chile pepper (I used Aleppo pepper flakes)
- ½ tsp cumin
- ½ tsp paprika
- ¼ tsp ground turmeric
- 2 1/4 cups water
- Scant 1 lb large shrimp, thawed if frozen, peeled and deveined
Instructions
- 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.
- Garnish with fresh parsley and serve!
Notes
- Cook’s Tip: Do not skip rinsing and soaking the rice for a few minutes. This helps get rid of excess starch and makes all the difference in cooking the rice evenly and quickly. To save time, you can prep the vegetables while the rice is soaking.
- Rice Substitutions: You can use white long grain rice in place of basmati rice here. You may need to soak it for a while longer until you are easily able to break one grain of rice between your thumb and index finger, then proceed with the recipe as written. To use brown rice, soak it for at least 90 minutes or overnight. Drain and follow the recipe, only you may add a little bit more water than what’s listed in the recipe (about 1/2 cup more) and budget a few extra minutes for the rice to fully cook (at least 15 more minutes). Brown rice is a more Mediterranean diet friendly option, still, it is not a straightforward substitution here and it may take a bit more tinkering.
- Leftovers: Save leftovers in the fridge in a tight-lid glass container for 2 days. Reheat in a skillet over medium heat, tossing as needed (I like to leave the shrimp out when I warm up the rice, adding it in last minute so it doesn’t get too dry or rubbery).
- Visit our online shop to browse quality Mediterranean ingredients including olive oils and spices used in this recipe.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Seafood/Dinner
- Method: Stovetop
- Cuisine: Mediterranean
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!
Thanks for sharing, Adela!
I have every kind of rice BUT basmati! Which would you recommend — white rice or jasmine? Would brown basmati be similar to using regular brown rice?
You can try it with white long grain rice. Rinse very well and soak the rice a bit until it’s easy to break one grain of rice.
The recipe description does not say what to do with the turmeric. Is it added when the dish is ready for the shrimp?i
Hi, John! Sorry about that. The turmeric should be added with the rest of the spices in step 2.
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
Thank you for sharing your thoughts, Lori! And welcome to The Mediterranean Dish! I hope you find other recipes that you love!!
Just curious; did you add the turmeric, as that is the main component that would make the rice yellow.
I many people does it serve and is it 2cups of rice to 21/4 cup water? Can you use vegetable broth.
Hi, Orene! This recipe easily serves 4-5 people. Yes, the water to rice ratio you listed there is correct, and you can use vegetable broth if you’d like.
Absolutely delicious and I didn’t change a thing!
Awesome! Thanks, Maggie!
I want to make this for my book club….wondering if I double it if I need to do two separate batches….and is it possible to make ahead earlier in the day and keep warm in the oven or will it dry out or overcook the shrimp if I do that? Sounds absolutely delicious!
Hi Kelli, yes, your best bet is to make two separate pans. You can warm over medium-low heat adding a little bit of liquid to help it. One thought is to cook the rice but add the shrimp just before you’re ready to serve so that it does not dry out from reheating.
Amazing meal! Served it with garlic parsley mushrooms. Very pleased 🙂
Yum! Thanks for sharing, Christa!
Suzi how could you substitute lump Crabb instead of shrimp? Would you still just add at the end? Thanks!
Hi Joshua, this recipe is fairly forgiving and can be adjusted with other seafood. The shrimp is already added toward the end of cooking, so if your lump crab is cooked, it could work similarly. I can not say for certain, since I haven’t tried it.
For the quick shrimp and rice dinner when you add the rice to the veggies how much water do you add at this time I didn’t find it listed anywhere in the recipe
Hi, Virginia! The amount is 2 1/4 cups.
The rice in this dish came out completely mushy for me. Had to throw the entire pot out unfortunately.
Hi Jezzy, sorry to hear that. It has not been our experience having tested this recipe several times, but we’d love to have helped. What kind of rice did you use? And was it well-drained before cooking?
Hi – could I substitute cilantro for the parsley?
Thank you!
Brooke
Hi Brooke, you can change up the herbs to your liking
Delicious and easy – the perfect combo
Thank you, Natalie!
The recipe was perfect! Maybe the best shrimp and rice dish I have tried to make at home. The flavors were amazing. I look forward to trying out other proteins with it! Suzy I love your site and all the video recipes you do! This is one of my favorites!
Thank you so much, Joshua!
I really love how flavorful his is!! Will quickly become a family favorite!
Awesome!! Thanks, Sandra!
This was a fabulous meal! I always love the flavors that you put together!