20 Delicious Chicken and Shrimp Recipes with Rice Savory

Hungry for a meal that combines the succulent flavors of chicken and shrimp with the comforting heartiness of rice? You’re in for a treat! Our roundup of 20 Delicious Chicken and Shrimp Recipes with Rice Savory is packed with dishes that promise to spice up your dinner routine. From quick weeknight fixes to weekend feasts, these recipes are sure to delight. Let’s dive in!

Chicken and Shrimp Jambalaya with Rice

Craving a dish that packs a punch of flavor and brings a party to your palate? Look no further than this Chicken and Shrimp Jambalaya with Rice, a vibrant medley of textures and tastes that’ll have your taste buds dancing the cha-cha.

Ingredients

• 1 cup long-grain white rice, rinsed
• 2 tbsp clarified butter
• 1 lb boneless, skinless chicken thighs, diced
• 1 lb large shrimp, peeled and deveined
• 1 cup andouille sausage, sliced
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2 celery stalks, finely diced
• 3 garlic cloves, minced
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 4 cups chicken stock, low-sodium
• 1 bay leaf
• 2 tbsp fresh parsley, chopped
• Salt, to season

Instructions

1. In a large pot, heat clarified butter over medium-high heat until shimmering.
2. Add diced chicken thighs, seasoning with salt, and sear until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same pot, add andouille sausage, cooking until lightly browned, about 3 minutes.
4. Stir in onion, bell pepper, celery, and garlic, sautéing until softened, about 5 minutes.
5. Sprinkle Cajun seasoning and smoked paprika over the vegetables, stirring to coat evenly.
6. Return chicken to the pot, add rinsed rice, and pour in chicken stock, ensuring the rice is submerged.
7. Drop in the bay leaf, bring to a boil, then reduce heat to low, covering and simmering for 20 minutes.
8. After 20 minutes, nestle shrimp into the jambalaya, cover, and cook until shrimp are pink and opaque, about 5 minutes.
9. Remove bay leaf, stir in chopped parsley, and let stand for 5 minutes before serving.

Mouthwatering doesn’t even begin to cover it—this jambalaya is a symphony of smoky, spicy, and savory notes, with the rice perfectly absorbing all the bold flavors. Serve it up in a hollowed-out bell pepper for an edible bowl that’s as fun as it is delicious.

Garlic Butter Chicken and Shrimp Rice Skillet

Zesty doesn’t even begin to cover the explosion of flavors you’re about to experience with this dish. Imagine succulent chicken and shrimp, bathed in a rich garlic butter sauce, all nestled atop a bed of perfectly cooked rice—comfort food just got a major upgrade.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 lb large shrimp, peeled and deveined
• 3 tbsp clarified butter
• 4 garlic cloves, minced
• 1.5 cups long-grain white rice, rinsed
• 3 cups chicken broth
• 1 tbsp fresh parsley, finely chopped
• 1 tsp smoked paprika
• Salt, to precise taste

Instructions

1. In a large skillet over medium-high heat, melt 2 tbsp of clarified butter until it shimmers, about 1 minute.
2. Add the chicken pieces, seasoning with smoked paprika and a pinch of salt. Sear until golden brown, approximately 4 minutes per side. Tip: Don’t overcrowd the skillet to ensure a proper sear.
3. Remove the chicken and set aside. In the same skillet, add the remaining 1 tbsp of clarified butter and the minced garlic, sautéing until fragrant, about 30 seconds.
4. Add the rice to the skillet, stirring to coat with the garlic butter, then pour in the chicken broth. Tip: Rinsing the rice removes excess starch for fluffier results.
5. Return the chicken to the skillet, nestling it into the rice. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
6. Place the shrimp on top of the rice, cover again, and cook for an additional 5 minutes, or until the shrimp are pink and opaque. Tip: Overcooking shrimp makes them rubbery, so keep an eye on the clock.
7. Sprinkle with fresh parsley before serving.

Creamy rice, tender chicken, and juicy shrimp come together in a symphony of textures and flavors. Serve this skillet straight from the stove for a dramatic, family-style presentation that’s sure to impress.

Cajun Chicken and Shrimp Dirty Rice

Who knew that a dish with ‘dirty’ in its name could taste so divine? This Cajun Chicken and Shrimp Dirty Rice is a flavor-packed journey to the heart of Louisiana, where every bite is a bold declaration of love for Southern cooking. Perfect for when you’re craving something with a bit of spice and a whole lot of soul.

Ingredients

• 1 cup long-grain white rice, rinsed
• 2 tbsp clarified butter
• 1 lb boneless, skinless chicken thighs, diced
• 1/2 lb large shrimp, peeled and deveined
• 1/2 cup andouille sausage, sliced
• 1/2 cup yellow onion, finely diced
• 1/4 cup green bell pepper, finely diced
• 1/4 cup celery, finely diced
• 2 cloves garlic, minced
• 2 cups chicken stock
• 1 tbsp Cajun seasoning
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 2 tbsp fresh parsley, chopped
• Salt, to taste

Instructions

1. In a large skillet, heat clarified butter over medium heat until shimmering.
2. Add diced chicken thighs and sear until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same skillet, add andouille sausage and cook until lightly browned, about 3 minutes.
4. Add shrimp and cook until just pink, about 2 minutes per side. Remove and set aside with chicken.
5. Lower heat to medium-low, add onion, bell pepper, celery, and garlic. Sauté until vegetables are soft, about 5 minutes.
6. Stir in rinsed rice, Cajun seasoning, smoked paprika, and cayenne pepper, coating grains evenly.
7. Pour in chicken stock, bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until rice is tender.
8. Return chicken and shrimp to skillet, stirring gently to combine. Cook for an additional 2 minutes to heat through.
9. Garnish with fresh parsley and adjust salt if necessary before serving.

Hearty and robust, this dish boasts a smoky depth from the andouille and a kick from the Cajun spices, all hugged by fluffy, flavorful rice. Serve it straight from the skillet for a rustic touch, or plate it up with a side of cornbread to sop up every last bit of goodness.

One Pot Chicken and Shrimp Paella

Ever had one of those days where you’re torn between craving the comfort of chicken and the luxury of shrimp? Well, buckle up, buttercup, because this One Pot Chicken and Shrimp Paella is about to solve that dilemma with a bang—and the best part? You’ll only have one pot to clean!

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 lb large shrimp, peeled and deveined
• 1 cup Arborio rice
• 2 cups chicken stock, warmed
• 1/2 cup dry white wine
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 tsp smoked paprika
• 1/2 tsp saffron threads
• 1/4 cup fresh parsley, chopped
• 1 lemon, cut into wedges
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat the olive oil in a large, deep skillet over medium-high heat until shimmering.
2. Season the chicken thighs with salt and pepper, then add to the skillet. Sear until golden brown, about 4 minutes per side. Remove and set aside.
3. In the same skillet, add the shrimp and cook until just pink, about 2 minutes per side. Remove and set aside with the chicken.
4. Lower the heat to medium, add the onion, garlic, and bell pepper to the skillet. Sauté until softened, about 5 minutes.
5. Stir in the Arborio rice, smoked paprika, and saffron, coating the rice evenly with the oil and spices.
6. Pour in the white wine, stirring constantly until fully absorbed.
7. Gradually add the warmed chicken stock, one cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
8. Once the rice is tender and the liquid is absorbed, about 20 minutes, return the chicken and shrimp to the skillet. Cover and let warm through for 5 minutes.
9. Garnish with fresh parsley and serve with lemon wedges on the side.

Magically, this paella brings together the smoky depth of paprika and the luxurious aroma of saffron, with each grain of rice perfectly al dente. Serve it straight from the skillet for that authentic, communal dining experience, or plate it up with a side of crusty bread to sop up every last bit of flavor.

Chicken and Shrimp Fried Rice

Today, we’re diving fork-first into a dish that’s a weeknight warrior and a takeout twin: Chicken and Shrimp Fried Rice. This isn’t just any fried rice—it’s a high-energy, flavor-packed party in a pan that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 cup jasmine rice, cooked and cooled
• 2 tbsp clarified butter
• 2 pasture-raised eggs, lightly beaten
• 1/2 lb boneless, skinless chicken thighs, diced into 1/2-inch pieces
• 1/2 lb large shrimp, peeled, deveined, and tails removed
• 1/2 cup carrots, finely diced
• 1/2 cup peas, frozen and thawed
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 green onions, thinly sliced

Instructions

1. Heat a large wok or skillet over high heat until a drop of water sizzles upon contact, about 1 minute.
2. Add 1 tbsp clarified butter, swirling to coat the pan. Pour in the beaten eggs, scrambling quickly until just set, about 30 seconds. Remove and set aside.
3. Add the remaining 1 tbsp clarified butter to the pan. Sear the chicken pieces until golden brown and cooked through, about 3 minutes per side. Tip: Don’t overcrowd the pan to ensure a proper sear.
4. Toss in the shrimp, cooking until they turn pink and opaque, about 2 minutes. Remove both proteins and set aside with the eggs.
5. In the same pan, sauté carrots and peas until the carrots soften slightly, about 2 minutes. Add garlic, cooking until fragrant, 30 seconds.
6. Fold in the cooled jasmine rice, breaking up any clumps. Stir-fry for 2 minutes until the rice is heated through.
7. Drizzle soy sauce, oyster sauce, and sesame oil over the rice, tossing to combine evenly. Tip: Use a folding motion to prevent the rice from becoming mushy.
8. Return the eggs, chicken, and shrimp to the pan, mixing gently to distribute throughout the rice. Tip: For an extra flavor boost, let the rice sit undisturbed for 1 minute to develop a slight crust.
9. Garnish with green onions before serving.

Fluffy, fragrant, and packed with umami, this fried rice is a textural dream with tender bites of chicken and shrimp. Serve it in a hollowed-out pineapple for a tropical twist that’ll steal the spotlight at any dinner table.

Spicy Chicken and Shrimp Rice Bowl

Craving a dish that packs a punch and satisfies your hunger in one fell swoop? Look no further than this Spicy Chicken and Shrimp Rice Bowl, a fiery fusion that’ll have your taste buds dancing and your stomach singing praises.

Ingredients

• 1 cup jasmine rice, rinsed until water runs clear
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 lb large shrimp, peeled and deveined
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 1 tbsp ginger, freshly grated
• 1/2 cup scallions, thinly sliced
• 1 tbsp soy sauce
• 1 tbsp sriracha
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• Salt, to season

Instructions

1. In a medium saucepan, combine 1 cup jasmine rice with 2 cups water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
2. While rice cooks, heat 1 tbsp clarified butter in a large skillet over medium-high heat. Add chicken pieces, seasoning lightly with salt. Cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Push chicken to one side of the skillet. Add remaining 1 tbsp clarified butter, then shrimp, garlic, and ginger. Cook for 2-3 minutes until shrimp are pink and opaque. Tip: Shrimp cook quickly, so keep an eye on them to avoid rubberiness.
4. Stir in scallions, soy sauce, sriracha, sesame oil, and red pepper flakes. Cook for another minute, stirring constantly to coat everything evenly. Tip: Adjust the heat if the sauce starts to stick to the pan.
5. Fluff the rice with a fork and divide among bowls. Top with the chicken and shrimp mixture, drizzling any remaining sauce from the skillet over the top.

Spicy, savory, and slightly sweet, this bowl is a texture lover’s dream with tender chicken, succulent shrimp, and fluffy rice. Serve it with a side of pickled vegetables for an extra crunch and a tangy contrast to the heat.

Chicken and Shrimp Coconut Rice

Get ready to dive fork-first into a dish that’s as fun to make as it is to devour! This Chicken and Shrimp Coconut Rice is your ticket to a tropical flavor vacation, no passport required.

Ingredients

• 1.5 cups jasmine rice, rinsed until water runs clear
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 lb large shrimp, peeled and deveined
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 red bell pepper, diced
• 1 tsp turmeric powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 2 cups chicken broth
• Salt, to season
• Fresh cilantro, chopped for garnish
• Lime wedges, for serving

Instructions

1. In a large pot, heat clarified butter over medium heat until shimmering.
2. Add diced onion, minced garlic, and grated ginger. Sauté for 3 minutes until fragrant and translucent.
3. Stir in diced red bell pepper, turmeric powder, smoked paprika, and cayenne pepper. Cook for 2 minutes to toast the spices.
4. Add chicken pieces, season with salt, and cook until lightly browned, about 5 minutes.
5. Pour in rinsed jasmine rice, stirring to coat with the spice mixture.
6. Add coconut milk and chicken broth, bringing the mixture to a gentle boil.
7. Reduce heat to low, cover, and simmer for 15 minutes until rice is almost tender.
8. Place shrimp on top of the rice, cover, and cook for an additional 5 minutes until shrimp are opaque.
9. Remove from heat and let stand, covered, for 5 minutes to allow flavors to meld.
10. Fluff rice with a fork, garnish with fresh cilantro, and serve with lime wedges.

Every bite of this dish is a creamy, dreamy blend of tender chicken, succulent shrimp, and fluffy coconut-infused rice. Try serving it in hollowed-out pineapples for an Instagram-worthy presentation that screams summer vibes.

Cheesy Chicken and Shrimp Rice Casserole

Zesty and zippy, this cheesy chicken and shrimp rice casserole is the culinary equivalent of a cozy blanket on a chilly evening—comforting, satisfying, and downright irresistible. Packed with bold flavors and gooey cheese, it’s a dish that promises to be the star of any dinner table, no matter the occasion.

Ingredients

• 1.5 cups long-grain white rice, rinsed
• 2 cups chicken broth, low-sodium
• 1 lb boneless, skinless chicken thighs, diced into 1-inch pieces
• 1 lb large shrimp, peeled, deveined, and tails removed
• 2 tbsp clarified butter
• 1 cup heavy cream
• 1.5 cups sharp cheddar cheese, freshly grated
• 1 cup Monterey Jack cheese, freshly grated
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tbsp fresh thyme leaves
• Salt, to precise seasoning

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a medium saucepan, combine the rinsed rice and chicken broth. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 18 minutes, or until the liquid is absorbed and the rice is tender.
3. While the rice cooks, heat the clarified butter in a large skillet over medium-high heat. Add the diced chicken thighs and cook for 5-7 minutes, until golden brown and cooked through. Tip: Don’t overcrowd the skillet to ensure a good sear.
4. Add the shrimp to the skillet with the chicken and cook for 2-3 minutes, just until the shrimp turn pink and opaque. Remove from heat.
5. In a large mixing bowl, combine the cooked rice, chicken, shrimp, heavy cream, cheddar cheese, Monterey Jack cheese, smoked paprika, cayenne pepper, and fresh thyme. Stir until well mixed. Season with salt precisely.
6. Transfer the mixture to the prepared baking dish and spread evenly. Bake for 20-25 minutes, until the top is bubbly and lightly golden. Tip: For an extra crispy top, broil for the last 2 minutes of baking.
7. Let the casserole rest for 5 minutes before serving. Tip: This allows the flavors to meld together beautifully.

Outrageously creamy with a hint of spice, this casserole boasts a perfect balance of tender chicken, succulent shrimp, and cheesy, fluffy rice. Serve it straight from the dish for a family-style meal that’s as visually appealing as it is delicious.

Chicken and Shrimp Rice Pilaf

Venture into the realm of comfort food with a twist that’ll make your taste buds dance the cha-cha. This Chicken and Shrimp Rice Pilaf is a symphony of flavors, where the sea meets the farm in a delicious duet that’s sure to steal the spotlight at your dinner table.

Ingredients

• 1 cup basmati rice, rinsed until water runs clear
• 2 tbsp clarified butter
• 1 lb chicken thighs, skinless and boneless, cut into 1-inch pieces
• 1/2 lb large shrimp, peeled and deveined
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp saffron threads, soaked in 2 tbsp warm water
• 2 cups chicken stock, heated
• Salt, to precise measurement (1 tsp)
• 1/4 cup chopped fresh parsley
• 1/4 cup slivered almonds, toasted

Instructions

1. In a large skillet, heat clarified butter over medium heat until shimmering.
2. Add chicken pieces, seasoning with salt, and sear until golden brown, about 4 minutes per side. Remove and set aside.
3. In the same skillet, add shrimp and cook until just pink, about 2 minutes per side. Remove and set aside with chicken.
4. Add diced onion to the skillet and sauté until translucent, about 3 minutes.
5. Stir in minced garlic, cumin, and turmeric, cooking until fragrant, about 30 seconds.
6. Add rinsed basmati rice, stirring to coat with spices and onions, for 2 minutes.
7. Pour in heated chicken stock and saffron water, bringing to a boil.
8. Reduce heat to low, cover, and simmer for 15 minutes, or until rice is tender and liquid is absorbed.
9. Gently fold in cooked chicken and shrimp, cover, and let sit for 5 minutes off the heat.
10. Fluff pilaf with a fork, sprinkle with chopped parsley and toasted almonds before serving.

Kick back and revel in the pilaf’s fluffy texture, where each grain of rice stands proud, infused with the golden hues of saffron and the earthy whispers of cumin. Serve it in a hollowed-out pumpkin for an autumnal twist that’s as Instagram-worthy as it is delicious.

Teriyaki Chicken and Shrimp Rice Stir Fry

Who knew that combining the savory sweetness of teriyaki with the hearty textures of chicken and shrimp could lead to such a mouthwatering masterpiece? This dish is a weeknight warrior’s dream, turning the mundane into the extraordinary with just a skillet and a sprinkle of culinary magic.

Ingredients

• 1 lb boneless, skinless chicken thighs, sliced into 1/2-inch strips
• 1/2 lb large shrimp, peeled and deveined
• 1 cup jasmine rice, uncooked
• 2 tbsp clarified butter
• 1/4 cup low-sodium soy sauce
• 2 tbsp mirin
• 1 tbsp brown sugar
• 1 tsp freshly grated ginger
• 2 cloves garlic, minced
• 1/2 cup diced bell peppers (mixed colors)
• 1/4 cup sliced scallions
• 1 tbsp toasted sesame seeds

Instructions

1. In a medium saucepan, cook jasmine rice according to package instructions. Fluff with a fork and set aside.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering. Add chicken strips, cooking until golden brown and internal temperature reaches 165°F, about 5-6 minutes per side. Remove and set aside.
3. In the same skillet, add shrimp, cooking until pink and opaque, about 2-3 minutes per side. Remove and set aside with chicken.
4. Reduce heat to medium. Add soy sauce, mirin, brown sugar, ginger, and garlic to the skillet, stirring until sugar dissolves and sauce slightly thickens, about 2 minutes.
5. Return chicken and shrimp to the skillet, adding bell peppers. Toss to coat in sauce and heat through, about 2 minutes.
6. Divide rice among plates, topping with the teriyaki chicken and shrimp mixture. Garnish with scallions and toasted sesame seeds.

Now, the moment of truth: this dish boasts a perfect harmony of textures—tender chicken, succulent shrimp, and fluffy rice, all enveloped in a glossy, umami-rich teriyaki glaze. Serve it up in a sizzling skillet for that restaurant-quality drama, or pack it into bento boxes for a lunch that’ll have coworkers green with envy.

Chicken and Shrimp Rice Soup

Buckle up, buttercups, because we’re about to dive into a bowl of comfort that’s got more layers than your favorite mystery novel. This Chicken and Shrimp Rice Soup is the culinary equivalent of a warm hug, with a surprise seafood twist that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 tbsp clarified butter
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 lb large shrimp, peeled and deveined
• 1 cup long-grain white rice
• 4 cups chicken stock
• 1 cup water
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp fresh parsley, chopped

Instructions

1. In a large pot, heat the clarified butter over medium heat until shimmering, about 1 minute.
2. Add the diced yellow onion and sauté until translucent, about 3 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
4. Add the chicken pieces to the pot, seasoning with salt and pepper, and cook until lightly browned, about 5 minutes.
5. Pour in the chicken stock and water, bringing the mixture to a boil. Tip: For a richer flavor, you can substitute part of the water with additional chicken stock.
6. Stir in the rice, smoked paprika, and turmeric, then reduce the heat to a simmer. Cover and cook for 15 minutes, or until the rice is tender.
7. Add the shrimp to the pot, cooking for an additional 3-4 minutes until they turn pink and opaque. Tip: Overcooking shrimp can make them rubbery, so keep an eye on the clock.
8. Remove the pot from heat and let it sit covered for 5 minutes to allow the flavors to meld. Tip: This resting period is crucial for the soup’s depth of flavor.
9. Garnish with freshly chopped parsley before serving.

Lusciously creamy with a hint of smokiness, this soup is a textural dream with tender chicken, plump shrimp, and fluffy rice. Serve it with a side of crusty bread for dipping, or go bold with a sprinkle of extra smoked paprika on top for an Instagram-worthy finish.

Lemon Herb Chicken and Shrimp Rice

Alright, let’s dive into a dish that’s as vibrant as your summer playlist and twice as satisfying. This Lemon Herb Chicken and Shrimp Rice is the culinary equivalent of a beach day—refreshing, flavorful, and utterly irresistible.

Ingredients

• 1 lb boneless, skinless chicken thighs, trimmed and patted dry
• 1/2 lb large shrimp, peeled and deveined
• 1 1/2 cups long-grain white rice, rinsed until water runs clear
• 3 cups chicken stock, homemade preferred
• 2 tbsp clarified butter
• 1 tbsp extra-virgin olive oil
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh parsley, finely chopped
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to precise taste

Instructions

1. Preheat a large skillet over medium-high heat and add clarified butter, swirling to coat.
2. Season chicken thighs with salt, pepper, and smoked paprika, then sear for 4 minutes per side until golden. Remove and set aside.
3. In the same skillet, add olive oil and sauté garlic until fragrant, about 30 seconds.
4. Add rice, stirring to toast lightly for 2 minutes, ensuring each grain is coated with oil.
5. Pour in chicken stock, lemon zest, and thyme, bringing to a boil. Tip: Resist stirring to prevent sticky rice.
6. Return chicken to the skillet, reduce heat to low, cover, and simmer for 15 minutes.
7. Nestle shrimp into the rice, cover, and cook for 5 more minutes until shrimp are opaque.
8. Remove from heat, drizzle with lemon juice, and sprinkle parsley. Tip: Let it sit covered for 5 minutes to absorb flavors.
9. Fluff rice with a fork, ensuring shrimp and chicken are evenly distributed. Tip: For a crispy bottom, uncover and increase heat for the last 2 minutes.

Bursting with zesty lemon and aromatic herbs, this dish offers a delightful contrast of tender chicken, succulent shrimp, and fluffy rice. Serve it in a hollowed-out lemon for an Instagram-worthy presentation that screams summer.

Chicken and Shrimp Rice Salad

Alright, folks, let’s dive into a dish that’s as fun to make as it is to eat—because who said salads have to be boring? This Chicken and Shrimp Rice Salad is a flavor-packed, texture-rich masterpiece that’ll have your taste buds doing a happy dance.

Ingredients

• 1 cup jasmine rice, rinsed until water runs clear
• 1.5 cups water
• 1 lb chicken breast, skinless and boneless, cut into 1-inch cubes
• 1 lb large shrimp, peeled and deveined
• 2 tbsp clarified butter
• 1 tbsp olive oil
• 1/2 cup red bell pepper, finely diced
• 1/2 cup cucumber, seeded and diced
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh cilantro, chopped
• 1 lime, juiced
• 1 tbsp fish sauce
• 1 tsp honey
• 1/2 tsp chili flakes
• Salt, to taste

Instructions

1. In a medium saucepan, combine jasmine rice and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside to cool.
2. Season chicken cubes with salt. In a large skillet, heat clarified butter over medium-high heat. Add chicken and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through. Transfer to a plate.
3. In the same skillet, add olive oil and shrimp. Cook for 2-3 minutes per side until pink and opaque. Remove from heat and set aside.
4. In a large bowl, combine cooled rice, chicken, shrimp, red bell pepper, cucumber, red onion, and cilantro.
5. In a small bowl, whisk together lime juice, fish sauce, honey, and chili flakes. Pour over the salad and toss gently to combine. Season with salt if needed.
6. Tip: For extra flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.
7. Tip: If you prefer a bit more heat, add an extra pinch of chili flakes.
8. Tip: For a refreshing twist, serve the salad on a bed of butter lettuce leaves.

How’s that for a salad that’s anything but ordinary? The tender chicken and succulent shrimp paired with the zesty dressing and crisp veggies create a symphony of flavors and textures. Try serving it in a hollowed-out pineapple for a tropical touch that’ll wow your guests!

BBQ Chicken and Shrimp Rice Bake

Get ready to dazzle your taste buds with a dish that’s as easy to make as it is to devour. This BBQ Chicken and Shrimp Rice Bake is the culinary equivalent of a fireworks show—bold, colorful, and guaranteed to leave everyone in awe.

Ingredients

• 1.5 cups of jasmine rice, rinsed until the water runs clear
• 2 tbsp of clarified butter
• 1 lb of boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 lb of large shrimp, peeled and deveined
• 1 cup of your favorite BBQ sauce
• 1/2 cup of chicken stock
• 1 tsp of smoked paprika
• 1/2 tsp of garlic powder
• 1/2 tsp of onion powder
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with clarified butter.
2. In a large bowl, toss the chicken pieces with smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
3. Heat a large skillet over medium-high heat, add the remaining clarified butter, and sear the chicken until golden brown, about 3-4 minutes per side. Tip: Don’t overcrowd the pan to ensure a perfect sear.
4. Transfer the seared chicken to the prepared baking dish, arranging it in an even layer.
5. In the same skillet, quickly sauté the shrimp until just pink, about 1-2 minutes per side, then layer them over the chicken.
6. Pour the BBQ sauce and chicken stock over the chicken and shrimp, then sprinkle the rinsed jasmine rice evenly over the top. Tip: For an extra flavor boost, mix a tablespoon of BBQ sauce into the rice before sprinkling.
7. Cover the baking dish tightly with aluminum foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes, or until the rice is tender and the liquid is absorbed. Tip: Let it rest for 5 minutes before serving to allow the flavors to meld beautifully.

Out of the oven, this bake is a symphony of textures—tender chicken, succulent shrimp, and fluffy rice, all smothered in a smoky, sweet BBQ sauce that’s downright addictive. Serve it straight from the dish for a family-style feast that’s sure to spark joy.

Chicken and Shrimp Rice Stuffed Peppers

Feast your eyes on this culinary masterpiece that’s about to make your taste buds do a happy dance. Chicken and shrimp rice stuffed peppers are the weeknight hero you didn’t know you needed, combining succulent proteins with the sweet embrace of bell peppers in a symphony of flavors.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup jasmine rice, rinsed until the water runs clear
• 1 lb free-range chicken breast, diced into 1/2-inch pieces
• 1/2 lb wild-caught shrimp, peeled, deveined, and tails removed
• 2 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 cup chicken stock, preferably homemade
• 1/2 cup grated Parmesan cheese
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the peppers.
2. In a medium saucepan, bring 2 cups of water to a boil, add the jasmine rice, reduce heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; letting the steam work its magic is key to fluffy rice.
3. While the rice cooks, heat clarified butter in a large skillet over medium-high heat. Add diced chicken, seasoning with salt, and cook until golden brown, about 5 minutes. Remove and set aside.
4. In the same skillet, add shrimp, cooking until just pink, about 2 minutes per side. Remove and set aside with the chicken.
5. Lower the heat to medium, add onion and garlic to the skillet, sautéing until translucent, about 3 minutes. Stir in smoked paprika and cayenne pepper for 30 seconds to toast the spices.
6. Combine the cooked rice, chicken, shrimp, onion mixture, and chicken stock in a large bowl. Mix gently to avoid breaking the shrimp.
7. Stuff each bell pepper with the mixture, place in a baking dish, and sprinkle with Parmesan cheese.
8. Bake for 25 minutes, or until the peppers are tender and the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.
9. Let rest for 5 minutes before serving to allow the flavors to meld beautifully.

How delightful is the contrast between the tender peppers and the hearty, flavorful filling? Serve these beauties on a bed of arugula for a pop of color and a peppery bite that complements the richness of the dish.

Chicken and Shrimp Rice Curry

Unbelievably, this Chicken and Shrimp Rice Curry is the culinary equivalent of a warm hug on a chilly evening—comforting, flavorful, and utterly irresistible. It’s a dish that promises to transport your taste buds to a world of aromatic spices and creamy textures, all while keeping things delightfully simple.

Ingredients

• 1 cup basmati rice, rinsed until water runs clear
• 2 tbsp clarified butter
• 1 lb chicken thighs, boneless and skinless, cut into 1-inch pieces
• 1/2 lb large shrimp, peeled and deveined
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1 can (13.5 oz) coconut milk
• 1 cup chicken stock
• Salt, to season
• Fresh cilantro, chopped for garnish

Instructions

1. In a large pot, heat clarified butter over medium heat until shimmering.
2. Add diced onion, sautéing until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Add chicken pieces, browning on all sides, approximately 5 minutes.
5. Mix in ground turmeric, cumin, coriander, and cayenne pepper, coating the chicken evenly.
6. Pour in coconut milk and chicken stock, bringing the mixture to a gentle simmer.
7. Add rinsed basmati rice, stirring to combine. Cover and reduce heat to low, cooking for 15 minutes.
8. Place shrimp on top of the rice, cover, and cook for an additional 5 minutes until shrimp are pink and opaque.
9. Season with salt to taste, then remove from heat. Let stand covered for 5 minutes.
10. Garnish with fresh cilantro before serving.

Absolutely, the final dish boasts a creamy texture with the rice perfectly absorbing the rich, spiced coconut broth. The chicken and shrimp add layers of flavor and protein, making it a hearty meal. Serve it in a hollowed-out pineapple for an Instagram-worthy presentation that screams tropical vibes.

Chicken and Shrimp Rice with Black Beans

Alright, folks, let’s dive into a dish that’s as lively as your last family reunion—packed with flavor, a little bit of drama, and a whole lot of love. This Chicken and Shrimp Rice with Black Beans is the culinary equivalent of a standing ovation, and trust me, your taste buds will be cheering.

Ingredients

• 1 cup long-grain white rice, rinsed and drained
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 lb large shrimp, peeled and deveined
• 1 cup black beans, rinsed and drained
• 2 tbsp clarified butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 2 cups chicken stock
• 1/4 cup fresh cilantro, chopped
• Salt to taste

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onion and sauté until translucent, approximately 3 minutes, stirring occasionally.
3. Stir in minced garlic, ground cumin, smoked paprika, and cayenne pepper; cook for 1 minute until fragrant.
4. Add chicken pieces to the skillet, seasoning lightly with salt. Cook until lightly browned, about 5 minutes per side.
5. Pour in rinsed rice, stirring to coat with the spices and butter, for 2 minutes.
6. Add chicken stock and black beans, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
7. Place shrimp on top of the rice, cover again, and cook for an additional 5 minutes until shrimp are opaque and rice is tender.
8. Remove from heat, let stand covered for 5 minutes, then fluff rice with a fork and garnish with fresh cilantro.

Every bite of this dish is a fiesta—fluffy rice, tender chicken, and succulent shrimp, all hugged by the earthy warmth of black beans. Serve it up in a hollowed-out pineapple for a tropical twist that’ll have your guests snapping pics before they dig in.

Chicken and Shrimp Rice with Pineapple

Oh, buckle up, buttercups, because we’re about to take your taste buds on a tropical vacation with this Chicken and Shrimp Rice with Pineapple dish that’s as vibrant as your Aunt Linda’s Hawaiian shirt collection.

Ingredients

• 1 cup jasmine rice, rinsed until water runs clear
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 lb large shrimp, peeled and deveined
• 1 cup fresh pineapple, diced
• 2 tbsp clarified butter
• 1/2 cup coconut milk
• 1 tbsp fresh ginger, minced
• 2 cloves garlic, finely chopped
• 1/2 tsp turmeric powder
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt, to taste

Instructions

1. In a medium saucepan, combine jasmine rice with 2 cups of water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
2. Heat clarified butter in a large skillet over medium-high heat. Add chicken pieces and cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure a perfect sear.
3. Add shrimp, pineapple, ginger, garlic, and turmeric to the skillet. Cook for 3 minutes, stirring occasionally, until shrimp turn pink.
4. Stir in coconut milk and bring to a gentle simmer. Cook for 2 minutes to allow flavors to meld. Tip: The coconut milk should lightly coat the back of a spoon.
5. Fluff the cooked rice with a fork and gently fold into the skillet mixture. Add lime juice and cilantro, tossing to combine. Tip: A gentle fold keeps the rice grains intact for the perfect texture.

Present this dish in hollowed-out pineapple halves for a show-stopping presentation that screams ‘I’m fancy but fun.’ The combination of tender chicken, succulent shrimp, and sweet pineapple creates a symphony of flavors that’ll have you dreaming of beachside dinners.

Chicken and Shrimp Rice with Mushrooms

Ready to dive into a dish that’s as fun to make as it is to devour? This Chicken and Shrimp Rice with Mushrooms is a carnival of flavors, where every bite promises a party in your mouth. Let’s get cooking!

Ingredients

• 1 cup basmati rice, rinsed until the water runs clear
• 2 tbsp clarified butter
• 1 lb chicken thighs, boneless and skinless, cut into 1-inch pieces
• 1/2 lb large shrimp, peeled and deveined
• 1 cup cremini mushrooms, thinly sliced
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp saffron threads, soaked in 2 tbsp warm water
• 2 cups chicken stock, heated to a simmer
• Salt, to season

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering.
2. Add chicken pieces, seasoning with salt, and sear until golden brown, about 3 minutes per side. Remove and set aside.
3. In the same skillet, add shrimp and cook until just pink, about 1 minute per side. Remove and set aside with the chicken.
4. Lower heat to medium, add mushrooms and garlic, sautéing until mushrooms are golden and garlic is fragrant, about 2 minutes.
5. Stir in smoked paprika and soaked saffron with its water, cooking for 30 seconds to release the flavors.
6. Add rinsed basmati rice, stirring to coat the grains with the butter and spices.
7. Pour in hot chicken stock, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
8. Return chicken and shrimp to the skillet, nestling them into the rice. Cover and cook for an additional 5 minutes to heat through.
9. Remove from heat and let stand, covered, for 5 minutes to allow the rice to absorb any remaining liquid.

Mmm, the result? A dish where the rice is flawlessly fluffy, the chicken tender, and the shrimp succulent, with mushrooms adding an earthy depth. Serve it in a colorful bowl for a feast that’s as visually stunning as it is delicious.

Chicken and Shrimp Rice with Spinach

Just when you thought your weeknight dinners couldn’t get any more exciting, along comes this Chicken and Shrimp Rice with Spinach to shake things up. It’s like a party in your mouth where everyone’s invited, and the dress code is ‘delicious.’

Ingredients

• 1 cup jasmine rice, rinsed until water runs clear
• 2 tbsp clarified butter
• 1 lb chicken thighs, boneless and skinless, cut into 1-inch pieces
• 1/2 lb large shrimp, peeled and deveined
• 2 cups fresh spinach, tightly packed
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 2 cups chicken stock, low-sodium
• Salt, to season

Instructions

1. In a large skillet, heat clarified butter over medium-high heat until shimmering, about 1 minute.
2. Add chicken pieces, seasoning with salt, and sear until golden brown on all sides, approximately 5 minutes. Tip: Don’t overcrowd the pan to ensure a proper sear.
3. Introduce shrimp to the skillet, cooking until just pink, about 2 minutes per side. Remove both proteins and set aside.
4. In the same skillet, sauté onion and garlic until translucent, about 3 minutes, scraping up any browned bits for added flavor.
5. Stir in smoked paprika and cayenne pepper, cooking for 30 seconds to release their aromas.
6. Add jasmine rice, toasting lightly for 1 minute before pouring in chicken stock. Tip: Toasting the rice enhances its nutty flavor.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until rice is tender and liquid is absorbed.
8. Fold in spinach, chicken, and shrimp, covering for 2 minutes to wilt spinach and warm proteins through. Tip: Spinach wilts quickly, so keep an eye on it to maintain vibrant color.

Absolutely bursting with flavors, this dish offers a delightful contrast between the tender chicken, succulent shrimp, and fluffy rice, all brought together by the earthy spinach. Serve it in a hollowed-out pineapple for an instant tropical vibe that’ll make your dinner guests do a double-take.

Conclusion

Outstanding flavors await in our roundup of 20 Delicious Chicken and Shrimp Recipes with Rice Savory! Whether you’re craving something quick, comforting, or a bit gourmet, there’s a dish here to delight. We’d love to hear which recipes become your favorites—drop us a comment below. And if you enjoyed this collection, don’t forget to share the love (and the recipes) on Pinterest for fellow foodies to discover!

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