One-Pan Garlic Shrimp & Rice: A Flavorful, Easy-to-Make Meal

If you’re searching for a quick, delicious, and fuss-free dinner that still feels gourmet, look no further than One-Pan Garlic Shrimp & Rice. This dish combines succulent shrimp, aromatic garlic, tender rice, and savory seasonings—all cooked in a single pan to minimize cleanup and maximize flavor. Perfect for busy weeknights or when you want something satisfying without spending hours in the kitchen, this recipe brings restaurant-quality taste straight to your dining table.

The History of One-Pan Cooking and Shrimp in Global Cuisine

The concept of one-pan meals dates back centuries and spans cultures around the world. From Spanish paella to Middle Eastern pilafs and Asian stir-fries, cooking everything in a single vessel has long been prized for its efficiency, depth of flavor, and practicality. These dishes often emerged from rural kitchens where resources were limited, but creativity was abundant.

Shrimp, as a culinary ingredient, has enjoyed global popularity due to its delicate texture and quick cooking time. In coastal regions—from the Gulf Coast of the United States to the Mediterranean and Southeast Asia—shrimp has been a staple protein for generations. When paired with rice, which is a dietary cornerstone across continents, it creates a balanced and satisfying meal.

The modern version of One-Pan Garlic Shrimp & Rice reflects contemporary home cooks’ desire for speed and simplicity without sacrificing taste. Influenced by Creole, Cajun, Italian, and Southern American cuisines, this dish celebrates bold flavors like garlic, butter, lemon, and herbs, all brought together in a harmonious blend that’s both comforting and elegant.

Ingredients Breakdown: What Makes This Dish Shine

The magic of One-Pan Garlic Shrimp & Rice lies not only in its simplicity but also in the thoughtful selection of ingredients that elevate humble components into something extraordinary. Here’s a detailed breakdown:

• Shrimp: Medium to large shrimp (31–40 count per pound), peeled and deveined. Fresh or high-quality frozen shrimp work well. Their sweet, briny flavor pairs perfectly with garlic and citrus.
• Rice: Long-grain white rice such as jasmine or basmati holds its shape well during cooking and absorbs flavors beautifully. Avoid instant rice, as it can become mushy.
• Garlic: The star of the show. Freshly minced garlic provides a pungent, aromatic backbone. Don’t skimp—this dish embraces garlic boldly!
• Butter & Olive Oil: Butter adds richness and depth, while olive oil prevents burning and contributes a fruity note. Using both gives a luxurious mouthfeel.
• Chicken or Vegetable Broth: Adds savory umami and moisture. Homemade broth enhances flavor, but store-bought works fine.
• Diced Tomatoes (with juices): Canned fire-roasted tomatoes add acidity, sweetness, and color. They help create a light sauce that coats the rice.
• Onion & Bell Pepper: Yellow onion and red bell pepper provide sweetness and crunch, forming an aromatic base similar to the “holy trinity” in Cajun cooking.
• Lemon Juice & Zest: Brightens the dish and balances the richness of butter and shrimp.
• Herbs: Fresh parsley adds freshness at the end, while dried thyme or oregano infuses earthiness throughout cooking.
• Spices: Paprika (smoked or sweet) adds warmth and subtle smokiness. A pinch of red pepper flakes brings gentle heat.
• Salt & Black Pepper: Essential for seasoning layers of flavor.

Optional additions include white wine for deglazing, spinach or kale for greens, and grated Parmesan for creaminess.

Step-by-Step Recipe: How to Make One-Pan Garlic Shrimp & Rice

Follow these easy steps to create a perfectly cooked, flavorful one-pan meal that impresses every time.

1. Prep Ingredients: Peel and devein shrimp, pat dry with paper towels. Mince garlic, dice onion and bell pepper, chop parsley, zest and juice lemon. Measure out rice, broth, tomatoes, and spices.
2. Sauté Aromatics: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large oven-safe skillet or deep sauté pan over medium heat. Add diced onion and bell pepper. Cook for 5–6 minutes until softened and slightly caramelized.
3. Add Garlic and Spices: Stir in minced garlic, dried thyme, paprika, red pepper flakes, salt, and black pepper. Cook for 1 minute until fragrant—do not let garlic burn.
4. Toast the Rice: Add 1 cup of uncooked long-grain rice. Stir constantly for 2–3 minutes to lightly toast the grains. This enhances nuttiness and prevents mushiness.
5. Pour in Liquids: Add 1 ¾ cups chicken or vegetable broth and ½ cup diced tomatoes (with juice). Stir well, scraping up any browned bits from the bottom of the pan.
6. Simmer the Rice: Bring mixture to a boil, then reduce heat to low. Cover with a tight-fitting lid or foil and simmer gently for 15 minutes. Do not stir—let the rice absorb the liquid evenly.
7. Prepare the Shrimp: While rice simmers, season shrimp with salt, pepper, and a pinch of paprika.
8. Sear the Shrimp: In a separate small skillet or directly on top of the rice after 15 minutes, heat remaining 1 tablespoon butter and 1 teaspoon olive oil. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Alternatively, place shrimp on top of the rice during the last 5 minutes of cooking.
9. Combine and Finish: Once rice is tender and liquid absorbed, fluff with a fork. Gently fold in cooked shrimp, lemon juice, lemon zest, and half the chopped parsley.
10. Garnish and Serve: Sprinkle with remaining parsley and extra lemon wedges. Optionally, drizzle with a touch of extra virgin olive oil for shine.

Note: If using an oven-safe pan, you can bake the entire dish: after step 5, transfer the covered skillet to a 375°F (190°C) oven for 18–20 minutes, then add shrimp on top and return for 5–7 minutes more.

Tips for Perfect One-Pan Garlic Shrimp & Rice Every Time

• Use Cold Shrimp: Keep shrimp refrigerated until ready to cook to prevent overcooking. Overcooked shrimp turn rubbery.
• Don’t Skip Toasting the Rice: Toasting enhances flavor and ensures each grain stays distinct.
• Resist Stirring During Simmer: Just like risotto (but unlike it), this rice should be left undisturbed to steam properly under the lid.
• Measure Liquid Accurately: Too much liquid = mushy rice; too little = crunchy grains. Use a measuring cup, not guesswork.
• Cook Garlic Briefly: Burnt garlic turns bitter. Sauté just until fragrant—about 30 seconds to 1 minute.
• Choose the Right Pan: Use a heavy-bottomed skillet (like cast iron or stainless steel) that distributes heat evenly and retains temperature.
• Rest Before Serving: Let the dish sit covered for 5 minutes after cooking. This allows residual steam to finish the rice and melds the flavors.
• Adjust Consistency: If the rice seems dry, add a splash of warm broth or water before adding shrimp.
• Boost Umami: Add a splash of white wine when sautéing vegetables, or stir in a teaspoon of fish sauce or Worcestershire sauce for depth.
• Acidity is Key: Always finish with lemon juice—even if you don’t taste it overtly, it lifts the entire dish.

Variations and Customizations

One of the greatest strengths of this recipe is its versatility. Try these creative twists to suit your taste or dietary needs:

• Creole Style: Add diced celery, increase spices with cayenne and Creole seasoning, and use Andouille sausage for a jambalaya-inspired version.
• Mediterranean Twist: Replace tomatoes with sun-dried tomatoes, add olives, artichoke hearts, feta cheese, and oregano.
• Coconut Curry Shrimp & Rice: Swap broth for coconut milk, add curry powder or paste, ginger, and cilantro.
• Spicy Arrabbiata Version: Use crushed red pepper generously, add cherry tomatoes, and finish with fresh basil.
• Vegetarian Option: Omit shrimp, double the vegetables (zucchini, mushrooms, peas), and use vegetable broth. Add chickpeas or tofu for protein.
• Low-Carb/Keto: Replace rice with cauliflower rice. Sauté separately and mix in at the end.
• Seafood Medley: Combine shrimp with scallops, mussels, or clams for a paella-style feast.
• Creamy Version: Stir in ¼ cup heavy cream or cream cheese at the end for a richer texture.
• With Greens: Fold in baby spinach, kale, or arugula during the last few minutes of cooking.
• Herb Variations: Try dill, tarragon, chives, or basil instead of parsley for different flavor profiles.

Health Considerations and Nutritional Value

One-Pan Garlic Shrimp & Rice can be a nutritious and balanced meal when prepared thoughtfully. Here’s what you need to know:

• Shrimp: Low in calories and fat, high in protein, selenium, vitamin B12, and omega-3 fatty acids. Contains cholesterol, but recent research shows dietary cholesterol has less impact on blood cholesterol than once believed.
• Rice: Provides complex carbohydrates for energy. White rice is lower in fiber than brown, but easier to digest. For higher fiber, swap in brown rice (adjust liquid and cooking time).
• Fats: Olive oil contains heart-healthy monounsaturated fats. Butter adds saturated fat, so use in moderation or substitute with olive oil only.
• Sodium: Store-bought broths and canned tomatoes can be high in sodium. Opt for low-sodium versions and control added salt.
• Garlic: Known for immune-boosting and anti-inflammatory properties. Contains allicin, which may support cardiovascular health.
• Portion Control: A typical serving (1.5 cups) contains approximately:
  • Calories: 380–420
  • Protein: 25–30g
  • Carbohydrates: 45–50g
  • Fat: 12–15g (mostly unsaturated)
  • Fiber: 2–3g
  • Sodium: 600–800mg (varies by broth)

This dish fits well into Mediterranean, pescatarian, and heart-healthy diets. To make it lighter: reduce butter, use less rice, add more vegetables, and serve with a side salad.

Ingredients

• 1 tablespoon olive oil (plus extra for finishing)
• 2 tablespoons unsalted butter (divided)
• 1 small yellow onion, finely diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 1 cup long-grain white rice (e.g., jasmine or basmati)
• 1 teaspoon smoked paprika (or sweet paprika)
• ½ teaspoon dried thyme
• ¼ teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 1 ¾ cups low-sodium chicken or vegetable broth
• ½ cup canned diced tomatoes with juice
• 1 pound medium shrimp (31–40 count), peeled and deveined
• Zest and juice of 1 lemon
• ¼ cup fresh parsley, chopped (divided)
• Lemon wedges, for serving

Directions

1. In a large oven-safe skillet or Dutch oven, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat.
2. Add diced onion and bell pepper. Cook for 5–6 minutes, stirring occasionally, until soft and translucent.
3. Stir in garlic, paprika, thyme, red pepper flakes, ¾ teaspoon salt, and ¼ teaspoon black pepper. Cook for 1 minute until fragrant.
4. Add rice and stir to coat. Toast for 2–3 minutes, stirring frequently, until rice becomes slightly translucent at the edges.
5. Pour in broth and diced tomatoes with their juice. Stir well, scraping the bottom of the pan to release any browned bits.
6. Bring to a boil, then reduce heat to low. Cover tightly with a lid or aluminum foil and simmer for 15 minutes. Do not stir.
7. While rice cooks, season shrimp with a pinch of salt, pepper, and paprika.
8. After 15 minutes, check rice: it should be tender and most liquid absorbed. If needed, cook 2–3 minutes more.
9. In a small skillet, melt remaining 1 tablespoon butter with 1 teaspoon olive oil. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove from heat.
10. Alternatively, place raw seasoned shrimp on top of the cooked rice, cover, and let residual heat cook them for 5 minutes.
11. Fluff rice with a fork. Gently fold in cooked shrimp, lemon juice, lemon zest, and 3 tablespoons of chopped parsley.
12. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
13. Let rest covered for 5 minutes to allow flavors to meld.
14. Serve hot, garnished with remaining parsley, a drizzle of olive oil, and lemon wedges on the side.

FAQ

Can I use frozen shrimp?
Yes! Thaw frozen shrimp in the refrigerator overnight or under cold running water. Pat dry before cooking to ensure proper searing.

Can I make this ahead of time?
You can prep ingredients in advance, but best results come from cooking fresh. Reheated leftovers may dry out—add a splash of broth when warming.

What kind of pan should I use?
A 12-inch oven-safe skillet (cast iron, stainless steel, or nonstick) works best. Ensure it has a tight-fitting lid.

Why is my rice mushy or undercooked?
Mushy rice usually means too much liquid or over-stirring. Undercooked rice may result from insufficient liquid or removing the lid too early. Stick to the 1:1.75 rice-to-liquid ratio.

Can I double the recipe?
Yes, but use a larger pot or divide between two pans. Doubling in one pan may lead to uneven cooking.

Is this dish gluten-free?
Yes, as long as you use gluten-free broth and check labels on spices and canned goods.

How do I store leftovers?
Cool completely and store in an airtight container in the refrigerator for up to 3 days. Freeze for up to 2 months (rice texture may change slightly upon thawing).

Can I cook everything together from start to finish?
Yes, but add shrimp in the last 5–7 minutes to avoid overcooking. Place them on top of the rice before covering.

What sides go well with this dish?
A simple green salad, crusty bread, grilled asparagus, or steamed broccoli complements the flavors beautifully.

Can I use brown rice?
Yes, but increase liquid to 2 ¼ cups and extend simmer time to 35–40 minutes. You may need to pre-cook or use parboiled brown rice for quicker results.

Summary

One-Pan Garlic Shrimp & Rice is a fast, flavorful, and family-friendly meal that delivers restaurant-quality taste with minimal effort and cleanup. Packed with juicy shrimp, aromatic garlic, and fluffy rice infused with herbs and lemon, it’s a weeknight winner.

Versatile, nutritious, and endlessly customizable, this dish adapts to your pantry and preferences—making it a must-have in every home cook’s repertoire.