Okay, picture this: one busy weeknight, I had about 20 minutes and a craving for something colorful, fresh, and filling. Enter this Shrimp and Veggie Rice Skillet—a quick, satisfying one-pan wonder that’s like a flavor party in your mouth! The shrimp turn perfectly juicy with a hint of garlic, while the veggies add that satisfying crunch and pop of color. Plus, the rice soaks up all those savory juices, making every bite cozy and delicious. If you’re anything like me, juggling a million things, this recipe is a guaranteed dinner win that feels wayfancier than it is. Let’s get cooking!
Quick Facts
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
For the Main Dish:
1 lb raw shrimp, peeled and deveined
1 cup long-grain white rice
1 ¾ cups chicken broth or water
1 medium red bell pepper, diced
1 medium zucchini, diced
1 cup frozen peas, thawed
3 cloves garlic, minced
1 small onion, chopped
2 tbsp olive oil, divided
1 tsp smoked paprika
½ tsp crushed red pepper flakes (optional)
Salt and pepper to taste
Fresh parsley for garnish (optional)
How I Make It
Step 1:
Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp seasoned with salt, pepper, and smoked paprika. Cook for about 1-2 minutes per side until they’re pink and just cooked through. Don’t overcook here—shrimp get rubbery fast! Remove the shrimp and set aside.
Step 2:
In the same skillet, add the remaining tablespoon of olive oil. Toss in the onion and garlic, sautéing until fragrant and soft, about 2 minutes. The smell here is where dinner starts to smell like magic.
Step 3:
Add the diced red bell pepper and zucchini, stirring for 3-4 minutes until they just start to soften but still have a little crunch.
Step 4:
Now stir in the rice, letting it toast lightly in the skillet with the veggies for about a minute—this adds a nice, subtle nuttiness. Pour in the chicken broth and season with a pinch of salt and pepper. Bring to a boil, then reduce heat to low, cover, and let it simmer for 15 minutes, or until rice is tender and liquid absorbed.
Step 5:
When the rice is just about done, stir in the peas and place the shrimp back on top. Cover and let it warm through for a couple of minutes. The peas keep their bright color and sweetness, making the dish pop with freshness.
Step 6:
Remove from heat, sprinkle with fresh parsley if you like, and dig right in while it’s warm and comforting!
Variations & Tips
Swap white rice for brown rice or quinoa for a nuttier flavor and extra fiber.
Use frozen shrimp to save prep time—just thaw thoroughly before cooking.
Add a squeeze of lemon juice at the end for a fresh, tangy brightness.
Throw in other veggies like cherry tomatoes, corn, or spinach depending on what’s in your fridge.
If you like spicy, don’t skip the red pepper flakes or add a dash of hot sauce at the end.
Want it creamier? Stir in a spoonful of cream cheese or a splash of coconut milk before serving.
How I Like to Serve It
This dish shines on its own, but I love pairing it with a crisp green salad in the spring or a side of steamed broccoli in cooler months. It’s perfect for casual weeknights but colorful and tasty enough for a relaxed weekend dinner with friends. Plus, it reheats beautifully, making it a great lunch the next day!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a skillet or microwave, adding a splash of water or broth to bring back moisture.
Closing: This shrimp and veggie rice skillet keeps dinner deliciously simple, so you can enjoy more time at the table and less time in the kitchen.
