Ever find yourself staring into the fridge at 5 PM, wondering what on earth you can whip up that’s fast, satisfying, and doesn’t require a culinary degree? You’re not’s a complete, flavorful meal that comes together in one pan with minimal fuss. It feels a little fancy but is so incredibly doable, proving that a great dinner doesn’t have to be complicated.
Why You’ll Love This
This dish is the whole package. You get your lean protein and your carbs all more time for, well, anything else. It uses simple ingredients you can find anywhere, and cleanup is an absolute dream with just one skillet to wash. Seriously, what’s not to love? It’s comfort food that feels light and works for so many easy family dinners.
Ingredients You’ll Need
- 1 ½ pounds large raw shrimp, peeled and deveined (for tablespoons butter, divided (for rich, savory flavor)
- vegetable broth (adds way more depth than water)
- 1 teaspoon smoked paprika (for a touch of warmth and color)
- ½ teaspoon dried oregano (a classic herb that just works)
- Salt
- Juice of ½ a lemon, plus wed tablespoons fresh chopped parsley (a pop of color and freshness)
Step By Step Method
- Pat your shrimp completely dry with a paper towel and season them lightly with salt, pepper, and the smoked paprika.
- In a large skillet (a 12-inch works best), heat 1 tablespoon of the butter and the olive oil over medium-high heat. Once the butter is melted and sizzling, add the shrimp in a single layer. Cook for just about 1-2 minutes per side, until they aside.
- Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the same skillet. Once melted, add the diced onion and cook for 3-4 minutes, until it starts for just 30 seconds until it becomes incredibly fragrant. You don’t want it dried oregano, and a big pinch of salt and pepper to the skillet. Stir constantly for about 1 minute to toast the rice lightly in the butter, scraping up any tasty browned bits from the bottom of the pan.ing, reduce the heat to low, cover the skillet with a tight-fitting lid, and let it cook for 18-20 minutes. Do not peek rice is done when it’s tender and has absorbed all the liquid.
- Remove the skillet from the heat. Gently fluff the rice with a fork. Nestle the par-cooked shrimp Re-cover the skillet and let it sit off the heat for the flavors mingle.
- Give everything one final gentle stir, taste and adjust seasoning if needed, and garnish with fresh parsley. Serve immediately with lemon wedges on the side.
- Rinse your rice! This simple step washes offIf you’re using frozen shrimp, thaw them completely a big handful of fresh spinach stirred in during the last 2 minutes of the rice resting time. It wilts down perfectly and adds a nice veggie boost.
- Don’t crowd the pan when searing the shrimp. If you add too many at once, they’ll steam instead of sear. Cook in two bit of rice is just proof you’re making something real. It’s all part of the fun.
- Protein Swap: Not a shrimp fan? Diced boneless, skinless chicken thighs or breast work great. Just sauté until cooked through before removing and proceeding with the recipe.
- Vegetarian/Vegan: Omit the shrimp and use a can of rinsed chickpeas or white beans added at the end with the parsley. Use vegetable broth and a plant-based butter alternative.
- Spice It Up: Add a pinch of red pepper flakes with the garlic, or stir in a tablespoon of chopped chipotle in adobo sauce for a smoky heat.
- Grain Swap: You can use jasmine or basmati rice with the same liquid ratio and cooking time. For brown rice, you’ll need to increase the broth to about 3 ½ cups and the cooking time to 40-45 minutes.
- Cheesy Goodness: For a creamy twist, stir in ½ cup of grated parmesan cheese at the very end, right before adding the shrimp back in.
Serving Ideas & Pairings
This skillet is a complete meal all on its own. But if you want to round it out, it pairs beautifully with a simple side salad with a sharp vinaigrette to cut through the richness. Some warm, crusty bread is also never a bad idea for sopping up any extra garlic butter sauce lurking in the bottom of the pan. For a green veggie side, some quick sautéed zucchini or steamed asparagus would be lovely. So good.
Storage & Reheating
- Fridge: Let the dish cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
- Freezer: While you can freeze it, the texture of the shrimp can become a bit rubbery upon thawing. The rice freezes well, though. Store in a freezer-safe container for up to 2 months.
- Reheating: The best way to reheat is in the microwave with a splash of water or broth to rehydrate the rice. Cover it loosely and heat in 30-second intervals, stirring in between, until hot. You can also reheat it gently in a skillet on the stovetop over medium-low heat, again adding a tiny bit of liquid.
Frequently Asked Questions
- Can I use pre-cooked shrimp? I don’t recommend it. Pre-cooked shrimp can easily become tough and overcooked when added back to the skillet. Raw shrimp absorbs the sauce flavors better and stays tender.
- My rice is still hard after 20 minutes. What happened? This usually means your heat was too high and the liquid evaporated before the rice could cook through, or the lid wasn’t on tightly. You can add another ¼ cup of hot broth, cover, and let it cook for another 5-10 minutes on low.
- Is this one of those healthy easy dinners? Absolutely! Shrimp is a fantastic lean source of protein, and you’re controlling all the ingredients, including the salt and fat. It’s a balanced meal with protein, carbs, and you can easily add more veggies.
- Can I make this with frozen vegetables? Sure! A cup of frozen peas or a mix of peas and carrots stirred in during the last 5 minutes of cooking is a great way to add more color and nutrients for minimal ingredient recipes.
