20 Delicious Shrimp Recipes with Rice and Vegetables for Every Occasion

Ready to transform your weeknight dinners into a feast? Our roundup of 20 Delicious Shrimp Recipes with Rice and Vegetables is here to inspire your culinary adventures. Whether you’re craving quick comfort food or seasonal delights, these dishes promise to satisfy every palate. Dive in and discover the perfect recipe for any occasion—your next favorite meal awaits!

Garlic Butter Shrimp and Rice with Steamed Vegetables

Unbelievably easy yet impressively delicious, this Garlic Butter Shrimp and Rice with Steamed Vegetables dish has become my go-to for busy weeknights. It’s the kind of meal that feels like a hug in a bowl, and I love how the garlic butter sauce brings everything together.

Ingredients

• Shrimp – 1 lb
• Butter – 4 tbsp
• Garlic – 4 cloves, minced
• Rice – 1 cup
• Water – 2 cups
• Mixed vegetables – 2 cups
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Rinse the rice under cold water until the water runs clear, then drain. This removes excess starch and prevents the rice from being too sticky.
2. In a medium pot, bring 2 cups of water to a boil. Add the rice, reduce heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly steamed rice.
3. While the rice cooks, melt 2 tbsp of butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
4. Increase the heat to medium-high, add the shrimp to the skillet, and season with salt and black pepper. Cook for 2-3 minutes per side until the shrimp are pink and opaque. Tip: Don’t overcrowd the skillet to ensure each shrimp gets a nice sear.
5. Steam the mixed vegetables for 5 minutes until tender but still crisp. Tip: A splash of water in the microwave-safe bowl covered with a plate works great for steaming.
6. Stir the remaining 2 tbsp of butter into the cooked rice for extra richness.
7. Serve the shrimp over the buttered rice with steamed vegetables on the side.

Rich in flavor and with a delightful contrast of textures, this dish is a complete meal that’s as pleasing to the eye as it is to the palate. Try garnishing with a sprinkle of fresh parsley for a pop of color and freshness.

Spicy Cajun Shrimp and Rice with Bell Peppers

Unbelievable how a simple dish can bring so much joy to my weeknight dinners, but here we are with this Spicy Cajun Shrimp and Rice with Bell Peppers recipe that’s become a staple in my home. It’s the perfect blend of heat, flavor, and comfort, and I’m excited to share how I make it.

Ingredients

• Shrimp – 1 lb
• White rice – 1 cup
• Bell peppers – 2, sliced
• Cajun seasoning – 2 tbsp
• Olive oil – 2 tbsp
• Chicken broth – 2 cups

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add sliced bell peppers to the skillet, cooking until they start to soften, about 5 minutes.
3. Sprinkle Cajun seasoning over the shrimp, ensuring each piece is evenly coated.
4. Push the bell peppers to one side of the skillet, add the seasoned shrimp, and cook for 2 minutes per side until pink.
5. Remove shrimp and bell peppers from the skillet; set aside.
6. In the same skillet, add white rice and toast lightly for 1 minute, stirring constantly.
7. Pour in chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
8. Return the shrimp and bell peppers to the skillet, mixing gently to combine with the rice.
9. Cover and let sit for 5 minutes off the heat to allow flavors to meld.

This dish delivers a satisfying crunch from the bell peppers against the tender shrimp and fluffy rice. Try serving it with a squeeze of fresh lemon to brighten up the spicy Cajun flavors even more.

Lemon Herb Shrimp with Jasmine Rice and Asparagus

Back when I first started experimenting with seafood, I stumbled upon a combination that’s now a staple in my kitchen—Lemon Herb Shrimp with Jasmine Rice and Asparagus. It’s a dish that brings a little bit of gourmet to your weeknight dinners without the fuss.

Ingredients

• Shrimp – 1 lb
• Jasmine rice – 1 cup
• Asparagus – 1 bunch
• Lemon – 1
• Garlic – 2 cloves
• Olive oil – 2 tbsp
• Butter – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Fresh herbs (parsley, dill) – 2 tbsp

Instructions

1. Rinse 1 cup of Jasmine rice under cold water until the water runs clear.
2. Cook the rice according to package instructions, usually about 15 minutes, then let it sit covered for 5 minutes off the heat. Tip: Fluff the rice with a fork before serving to prevent clumping.
3. While the rice cooks, heat 1 tbsp olive oil and 1 tbsp butter in a pan over medium-high heat.
4. Add 1 lb of shrimp to the pan, seasoning with ½ tsp salt and ¼ tsp black pepper. Cook for 2 minutes per side until pink. Tip: Don’t overcrowd the pan to ensure each shrimp gets a nice sear.
5. Remove shrimp from the pan and set aside.
6. In the same pan, add another 1 tbsp olive oil and 1 tbsp butter. Sauté 2 minced garlic cloves for 30 seconds until fragrant.
7. Add 1 bunch of trimmed asparagus to the pan, cooking for 3-4 minutes until tender-crisp. Tip: A squeeze of lemon juice over the asparagus brightens the flavors.
8. Return the shrimp to the pan, adding the zest and juice of 1 lemon and 2 tbsp of chopped fresh herbs. Toss everything together for 1 minute.
9. Serve the shrimp and asparagus over the Jasmine rice.

Combining the succulent shrimp with the fragrant Jasmine rice and crisp asparagus creates a dish that’s both refreshing and satisfying. Consider garnishing with extra lemon wedges and herbs for a pop of color and flavor.

Coconut Shrimp Curry with Basmati Rice and Mixed Vegetables

Finally, a dish that brings the beach to your kitchen, no matter where you are. This Coconut Shrimp Curry with Basmati Rice and Mixed Vegetables is my go-to when I crave something exotic yet comforting, and the best part? It’s surprisingly simple to make.

Ingredients

• Shrimp – 1 lb
• Coconut milk – 1 can (13.5 oz)
• Basmati rice – 1 cup
• Mixed vegetables – 2 cups
• Curry powder – 2 tbsp
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pan over medium heat (350°F).
2. Add minced garlic and sauté for 1 minute until fragrant.
3. Add shrimp to the pan and cook for 2 minutes on each side, until pink.
4. Remove shrimp from the pan and set aside.
5. In the same pan, add mixed vegetables and sauté for 5 minutes.
6. Stir in curry powder and salt, cooking for another minute to toast the spices.
7. Pour in coconut milk, bring to a simmer, and cook for 10 minutes.
8. Return the shrimp to the pan and cook for an additional 2 minutes to heat through.
9. Meanwhile, cook basmati rice according to package instructions.
10. Serve the curry over the cooked basmati rice.

Absolutely delightful, this dish offers a creamy texture with a hint of spice that’s perfectly balanced by the fluffy basmati rice. For an extra touch, garnish with fresh cilantro or a squeeze of lime to brighten up the flavors.

Shrimp Fried Rice with Carrots and Peas

After a long day at work, there’s nothing more satisfying than whipping up a quick and delicious meal that feels like a hug in a bowl. That’s exactly what this Shrimp Fried Rice with Carrots and Peas is for me—a simple, comforting dish that never fails to hit the spot.

Ingredients

• Cooked rice – 2 cups
• Shrimp – 1 lb
• Carrots – ½ cup, diced
• Peas – ½ cup
• Eggs – 2
• Soy sauce – 2 tbsp
• Vegetable oil – 2 tbsp
• Garlic – 2 cloves, minced

Instructions

1. Heat 1 tbsp of vegetable oil in a large pan over medium-high heat until shimmering.
2. Add the shrimp and cook for 2 minutes on each side, or until pink and opaque. Remove and set aside.
3. In the same pan, add the remaining 1 tbsp of oil and sauté the garlic for 30 seconds until fragrant.
4. Add the carrots and peas, cooking for 3 minutes until slightly softened.
5. Push the vegetables to one side of the pan and crack the eggs into the other side. Scramble until fully cooked.
6. Mix the eggs with the vegetables, then add the cooked rice and soy sauce. Stir well to combine.
7. Return the shrimp to the pan and cook for another 2 minutes, stirring occasionally, until everything is heated through.

So there you have it—a dish that’s bursting with flavor and texture, from the tender shrimp to the crisp-tender veggies. Serve it up with a sprinkle of green onions or a dash of hot sauce for an extra kick. Trust me, it’s a game-changer.

Creole Shrimp and Rice with Okra and Tomatoes

Waking up to the aroma of Creole Shrimp and Rice with Okra and Tomatoes simmering on the stove is one of my favorite ways to start the day. It’s a dish that brings the vibrant flavors of the South right into your kitchen, and today, I’m sharing my go-to recipe that’s as easy as it is delicious.

Ingredients

• Shrimp – 1 lb
• Rice – 1 cup
• Okra – 1 cup, sliced
• Tomatoes – 2, diced
• Garlic – 2 cloves, minced
• Creole seasoning – 2 tbsp
• Olive oil – 2 tbsp
• Water – 2 cups

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add minced garlic and sauté for 1 minute, or until fragrant.
3. Stir in the diced tomatoes and sliced okra, cooking for 5 minutes until the vegetables start to soften.
4. Sprinkle Creole seasoning over the vegetables, stirring to coat evenly.
5. Add the rice to the skillet, stirring to mix with the vegetables and seasoning.
6. Pour in water, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
7. While the rice is cooking, season the shrimp with 1 tbsp of Creole seasoning.
8. After 20 minutes, place the seasoned shrimp on top of the rice, cover, and cook for an additional 5 minutes, or until the shrimp are pink and opaque.
9. Remove from heat and let stand covered for 5 minutes before serving.

Getting this dish just right means the rice is fluffy, the shrimp are tender, and the okra adds a slight crunch. Serve it with a sprinkle of fresh parsley or a dash of hot sauce for an extra kick.

Shrimp and Vegetable Paella with Saffron Rice

Having spent countless evenings perfecting the art of paella, I’ve come to realize that the secret lies in the simplicity of its ingredients and the patience in its cooking. Here’s my take on a Shrimp and Vegetable Paella that’s as vibrant as it is flavorful, with a hint of saffron to elevate the dish to something truly special.

Ingredients

• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Bell pepper – 1, sliced
• Tomato – 1, diced
• Rice – 1 cup
• Saffron – 1 pinch
• Vegetable broth – 2 cups
• Shrimp – 1 lb, peeled and deveined
• Peas – ½ cup
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large paella pan over medium heat until shimmering, about 2 minutes.
2. Add diced onion and minced garlic, sautéing until translucent, roughly 3 minutes. Tip: Stir frequently to prevent burning.
3. Introduce sliced bell pepper and diced tomato, cooking for another 5 minutes until softened.
4. Stir in rice and saffron, coating the grains evenly with the oil and vegetables for about 1 minute.
5. Pour in vegetable broth, bringing the mixture to a boil. Then, reduce heat to low and simmer uncovered for 15 minutes. Tip: Resist the urge to stir to achieve the perfect socarrat (crispy bottom).
6. Arrange shrimp and peas on top of the rice, covering the pan and cooking for an additional 5 minutes until shrimp are pink and opaque. Tip: The shrimp cook quickly, so keep an eye on them to avoid overcooking.
7. Remove from heat and let sit covered for 5 minutes to allow flavors to meld.

Rich in color and bursting with the freshness of the sea and garden, this paella is a feast for the senses. Serve it straight from the pan for a rustic touch, or garnish with lemon wedges to add a bright, citrusy contrast to the dish.

Teriyaki Shrimp with Brown Rice and Broccoli

Just last week, I found myself staring into the abyss of my fridge, wondering what to whip up for dinner that wouldn’t take forever but still felt like a treat. That’s when I remembered this teriyaki shrimp recipe—it’s my go-to when I need something quick, healthy, and utterly satisfying.

Ingredients

• Shrimp – 1 lb
• Brown rice – 1 cup
• Broccoli – 2 cups
• Teriyaki sauce – ½ cup
• Olive oil – 1 tbsp
• Garlic – 2 cloves, minced

Instructions

1. Rinse 1 cup of brown rice under cold water until the water runs clear.
2. Cook the brown rice according to package instructions, usually about 45 minutes on low heat. Tip: Adding a pinch of salt to the water can enhance the rice’s flavor.
3. While the rice cooks, heat 1 tbsp of olive oil in a large pan over medium-high heat.
4. Add 2 cloves of minced garlic to the pan, sautéing for about 30 seconds until fragrant.
5. Add 1 lb of shrimp to the pan, cooking for 2 minutes on each side until they turn pink.
6. Pour ½ cup of teriyaki sauce over the shrimp, stirring to coat evenly, and cook for an additional 2 minutes. Tip: For a thicker sauce, let it simmer for a bit longer.
7. Steam 2 cups of broccoli for 3-4 minutes until bright green and tender-crisp. Tip: Steaming preserves more nutrients than boiling.
8. Serve the teriyaki shrimp over the cooked brown rice with steamed broccoli on the side.

Out of all the dishes I make, this one never fails to impress with its perfect balance of sweet and savory flavors. The shrimp are succulent, the broccoli adds a nice crunch, and the brown rice soaks up all that delicious teriyaki sauce. Sometimes, I like to sprinkle sesame seeds on top for an extra touch of elegance.

Shrimp and Rice Stuffed Bell Peppers

Diving into the world of stuffed peppers, I remember the first time I tried making Shrimp and Rice Stuffed Bell Peppers. It was a lazy Sunday afternoon, and I wanted something that felt both comforting and a bit fancy. This dish turned out to be the perfect blend of both, with the sweetness of the bell peppers complementing the savory shrimp and rice filling.

Ingredients

• Bell peppers – 4
• Shrimp – 1 lb
• Rice – 1 cup
• Olive oil – 2 tbsp
• Garlic – 2 cloves
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds.
3. In a pan, heat olive oil over medium heat and sauté garlic until fragrant, about 1 minute.
4. Add shrimp to the pan, season with salt and black pepper, and cook until pink, about 2-3 minutes per side.
5. Cook rice according to package instructions, then mix with the cooked shrimp.
6. Stuff the bell peppers with the shrimp and rice mixture.
7. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, until the peppers are tender.
8. Let the peppers cool for 5 minutes before serving.

Now, these Shrimp and Rice Stuffed Bell Peppers are a hit in my home, with their juicy filling and the peppers just tender enough to cut with a fork. I love serving them with a side of avocado salad for a refreshing contrast.

Shrimp Biryani with Fragrant Rice and Spiced Vegetables

Finally, a dish that brings the vibrant flavors of the coast right to your kitchen table. I remember the first time I tried Shrimp Biryani; it was at a tiny beachside cafe, and the aroma alone was enough to make me fall in love. Now, I make it at home whenever I need a quick escape to the seaside, sans the travel.

Ingredients

• Basmati rice – 2 cups
• Shrimp – 1 lb
• Vegetable oil – 2 tbsp
• Onion – 1, sliced
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Biryani masala – 2 tbsp
• Salt – 1 tsp
• Water – 4 cups
• Frozen mixed vegetables – 1 cup

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then soak for 30 minutes. Tip: Soaking the rice ensures it cooks evenly and becomes fluffy.
2. Heat vegetable oil in a large pot over medium heat. Add sliced onion and sauté until golden, about 5 minutes.
3. Add minced garlic, grated ginger, and biryani masala to the pot. Stir for 1 minute until fragrant.
4. Add the shrimp to the pot and cook for 2 minutes on each side. Tip: Don’t overcrowd the shrimp to ensure they sear properly.
5. Drain the rice and add it to the pot along with salt and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
6. Add the frozen mixed vegetables on top of the rice, cover again, and cook for another 5 minutes. Tip: The steam from the rice will perfectly cook the vegetables.
7. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

Layers of fragrant rice, perfectly spiced shrimp, and tender vegetables make this dish a feast for the senses. Serve it with a dollop of yogurt and a sprinkle of fresh cilantro for an extra touch of freshness.

Shrimp and Rice Casserole with Cheese and Green Beans

Very few dishes can claim the comfort and simplicity of a well-made casserole, and this one is no exception. I remember the first time I tried making this Shrimp and Rice Casserole with Cheese and Green Beans; it was a chilly evening, and I was craving something hearty yet easy to whip up. This recipe has since become a staple in my kitchen, especially when I need a quick, satisfying meal.

Ingredients

• Shrimp – 1 lb
• Rice – 2 cups
• Green beans – 1 cup
• Cheese – 1 cup
• Butter – 2 tbsp
• Garlic – 2 cloves
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Cook the rice according to package instructions, but reduce the water by ¼ cup for a firmer texture in the casserole.
3. While the rice cooks, melt butter in a pan over medium heat and sauté garlic until fragrant, about 1 minute.
4. Add shrimp to the pan, seasoning with salt and pepper, and cook until pink, about 2-3 minutes per side. Tip: Don’t overcook the shrimp as they’ll bake further in the oven.
5. Mix the cooked rice, shrimp, and green beans in a baking dish, then sprinkle cheese evenly on top.
6. Bake for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: For a crispier top, broil for the last 2 minutes.
7. Let the casserole sit for 5 minutes before serving to allow the flavors to meld. Tip: This resting time makes it easier to slice and serve.

Cheesy, with a perfect balance of tender shrimp and crisp green beans, this casserole is a delight. Serve it with a side of crusty bread to soak up all the cheesy goodness, or enjoy it as is for a low-carb option.

Shrimp Jambalaya with Rice and Celery

Growing up in Louisiana, jambalaya was more than just a dish; it was a celebration of flavors and cultures coming together in one pot. Today, I’m sharing my take on Shrimp Jambalaya with Rice and Celery, a recipe that’s close to my heart and perfect for any weeknight dinner.

Ingredients

• Shrimp – 1 lb
• Rice – 2 cups
• Celery – 1 cup, chopped
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Chicken broth – 4 cups
• Paprika – 1 tsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F).
2. Add minced garlic and chopped celery, sautéing until the celery is soft, about 5 minutes.
3. Tip: Stir occasionally to prevent the garlic from burning.
4. Add the shrimp to the pot, cooking until they turn pink, about 3 minutes per side.
5. Tip: Don’t overcrowd the shrimp to ensure even cooking.
6. Stir in the rice, paprika, and salt, mixing well to coat the rice in the oil and spices.
7. Pour in the chicken broth, bringing the mixture to a boil.
8. Reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender and has absorbed all the liquid.
9. Tip: Resist the urge to stir the rice while it’s simmering to avoid a mushy texture.

Best enjoyed hot, this Shrimp Jambalaya boasts a perfect balance of spicy and savory flavors, with the celery adding a delightful crunch. Serve it with a side of crusty bread to soak up every last bit of flavor.

Shrimp and Rice Soup with Carrots and Leeks

Finally, a dish that brings comfort without the fuss—Shrimp and Rice Soup with Carrots and Leeks. It’s my go-to when I need something hearty yet simple, and I bet it’ll become yours too.

Ingredients

• Shrimp – 1 lb
• Rice – 1 cup
• Carrots – 2, sliced
• Leeks – 1, sliced
• Chicken broth – 4 cups
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F).
2. Add sliced leeks and carrots, sauté for 5 minutes until softened.
3. Tip: Stir occasionally to prevent sticking and ensure even cooking.
4. Pour in chicken broth, bring to a boil.
5. Add rice, reduce heat to low, cover, and simmer for 15 minutes.
6. Tip: Keep the lid on to trap steam and cook the rice perfectly.
7. Season shrimp with salt and pepper, add to the pot.
8. Cook for another 5 minutes until shrimp are pink and opaque.
9. Tip: Don’t overcook the shrimp to keep them tender.
10. Remove from heat, let sit covered for 2 minutes.

The soup is a delightful mix of tender shrimp, fluffy rice, and sweet vegetables. Serve it with a squeeze of lemon for a bright finish or a sprinkle of fresh herbs to elevate the flavors.

Shrimp and Rice Salad with Cucumber and Avocado

Out of all the dishes I’ve experimented with this summer, this Shrimp and Rice Salad with Cucumber and Avocado has become a staple in my kitchen. It’s the perfect blend of refreshing and satisfying, and I love how quickly it comes together on those evenings when I’m too tired to cook but still want something delicious.

Ingredients

• Shrimp – 1 lb
• Rice – 2 cups cooked
• Cucumber – 1 cup diced
• Avocado – 1 diced
• Lemon juice – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Peel and devein the shrimp, then rinse under cold water.
2. Heat a skillet over medium heat and add the shrimp, cooking for 2 minutes on each side until pink and opaque.
3. Transfer the cooked shrimp to a plate and let it cool to room temperature.
4. In a large bowl, combine the cooked rice, diced cucumber, and diced avocado.
5. Add the cooled shrimp to the bowl.
6. Drizzle with lemon juice and olive oil, then sprinkle with salt.
7. Gently toss all the ingredients together until well combined.

Unbelievably fresh and light, this salad is a joy to eat with its creamy avocado, crisp cucumber, and tender shrimp. I often serve it in a hollowed-out watermelon for a fun, summery presentation that always impresses my guests.

Shrimp and Rice Stir Fry with Snow Peas and Mushrooms

Over the years, I’ve found that the simplest dishes often bring the most comfort, especially when they’re packed with flavors and textures that dance together harmoniously. This shrimp and rice stir fry with snow peas and mushrooms is one of those weeknight saviors that never fails to delight, combining the sweetness of shrimp with the earthy tones of mushrooms and the crisp freshness of snow peas.

Ingredients

• Shrimp – 1 lb
• Rice – 2 cups
• Snow peas – 1 cup
• Mushrooms – 1 cup
• Soy sauce – 2 tbsp
• Garlic – 2 cloves
• Olive oil – 2 tbsp

Instructions

1. Rinse 2 cups of rice under cold water until the water runs clear, then cook according to package instructions. Tip: Letting the rice sit for 5 minutes after cooking fluffs it up perfectly.
2. Heat 2 tbsp of olive oil in a large pan over medium-high heat. Add 2 minced garlic cloves, sautéing for 30 seconds until fragrant.
3. Add 1 lb of shrimp to the pan, cooking for 2 minutes on each side until pink. Tip: Don’t overcrowd the pan to ensure each shrimp gets a nice sear.
4. Throw in 1 cup of snow peas and 1 cup of sliced mushrooms, stirring frequently for 3 minutes until the vegetables are just tender.
5. Pour in 2 tbsp of soy sauce, mixing well to coat everything evenly. Cook for another minute to let the flavors meld.
6. Combine the cooked rice with the shrimp and vegetable mixture, stirring gently to mix without breaking the rice grains. Tip: A wooden spoon works best here to keep the rice intact.

What you’ll love about this dish is the contrast between the tender shrimp, the slight crunch of the snow peas, and the umami depth from the mushrooms. Serve it straight from the pan for a rustic family-style meal, or plate it up with a sprinkle of sesame seeds for an extra touch of elegance.

Shrimp and Rice Pilaf with Dill and Zucchini

After a long day at work, there’s nothing I love more than whipping up a dish that’s both comforting and packed with flavor. That’s how this Shrimp and Rice Pilaf with Dill and Zucchini came to be—a quick, one-pan wonder that never fails to impress.

Ingredients

• Shrimp – 1 lb
• Rice – 1 cup
• Zucchini – 1, diced
• Dill – 2 tbsp, chopped
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Chicken broth – 2 cups
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large pan over medium heat until shimmering, about 1 minute.
2. Add minced garlic and sauté until fragrant, 30 seconds.
3. Add diced zucchini and cook until slightly softened, 3 minutes.
4. Stir in rice, coating it with the oil and vegetables, 1 minute.
5. Pour in chicken broth, add salt and black pepper, and bring to a boil.
6. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, 18 minutes.
7. While rice cooks, season shrimp with a pinch of salt and pepper.
8. In a separate pan, cook shrimp over medium-high heat until pink and opaque, 2 minutes per side.
9. Once rice is done, fluff with a fork and gently fold in cooked shrimp and chopped dill.

Every bite of this pilaf is a delightful mix of tender shrimp, fluffy rice, and the fresh crunch of zucchini, with dill adding a bright finish. Serve it straight from the pan for a rustic touch, or plate it up with a side of crusty bread to soak up all the flavors.

Shrimp and Rice Bowls with Edamame and Corn

Sometimes, the simplest dishes bring the most comfort, and that’s exactly what I found when I first whipped up these Shrimp and Rice Bowls with Edamame and Corn. It’s a dish that reminds me of lazy summer evenings when I crave something light yet satisfying.

Ingredients

• Shrimp – 1 lb
• Rice – 2 cups
• Edamame – 1 cup
• Corn – 1 cup
• Soy sauce – 2 tbsp
• Olive oil – 1 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp

Instructions

1. Rinse the rice under cold water until the water runs clear, then cook according to package instructions. Tip: Letting the rice sit for 5 minutes after cooking makes it fluffier.
2. While the rice cooks, heat olive oil in a pan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Add the shrimp to the pan, season with salt, and cook for 2-3 minutes on each side until pink and opaque. Tip: Don’t overcrowd the pan to ensure each shrimp gets perfectly seared.
4. Stir in the edamame and corn, cooking for another 2 minutes until heated through.
5. Drizzle soy sauce over the shrimp and vegetable mixture, tossing to combine evenly.
6. Divide the cooked rice into bowls, top with the shrimp mixture, and serve immediately. Tip: A squeeze of fresh lime juice adds a bright finish to the dish.

Now, the beauty of this dish lies in its textures—the tender shrimp, the crisp edamame, and the sweet pops of corn against the fluffy rice. Try serving it with a sprinkle of sesame seeds for an extra crunch.

Shrimp and Rice Skillet with Spinach and Feta

Venturing into the kitchen tonight, I found myself craving something that’s both comforting and a tad fancy—without the fuss. That’s when I remembered this one-pan wonder that’s become a staple in my home. It’s the kind of dish that feels like a hug, with the shrimp adding a luxurious touch to the humble rice and spinach.

Ingredients

• Shrimp – 1 lb
• Rice – 1 cup
• Spinach – 2 cups
• Feta cheese – ½ cup
• Olive oil – 2 tbsp
• Garlic – 2 cloves
• Chicken broth – 2 cups
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add minced garlic and sauté until fragrant, 30 seconds.
3. Add shrimp to the skillet, season with salt and pepper, and cook until pink, about 2 minutes per side. Remove shrimp and set aside.
4. In the same skillet, add rice and toast lightly, stirring constantly for 1 minute.
5. Pour in chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
6. Stir in spinach, cover, and cook until wilted, about 2 minutes.
7. Return shrimp to the skillet, sprinkle feta cheese on top, cover, and let sit off the heat for 2 minutes to melt the cheese slightly.

Unbelievably, this dish comes together with such ease, yet the flavors are complex and satisfying. The rice is perfectly fluffy, the shrimp tender, and the feta adds a creamy saltiness that ties everything together. Serve it straight from the skillet for a rustic, family-style meal that’s sure to impress.

Shrimp and Rice Dumplings with Cabbage and Carrots

Nothing beats the comfort of wrapping up a busy day with a homemade dish that’s both nourishing and easy to make. That’s exactly what these Shrimp and Rice Dumplings with Cabbage and Carrots offer—a simple yet satisfying meal that reminds me of the cozy dinners my grandma used to make.

Ingredients

• Shrimp – 1 lb
• Rice flour – 2 cups
• Cabbage – 1 cup, shredded
• Carrots – 1 cup, shredded
• Water – 1 cup
• Salt – 1 tsp
• Vegetable oil – 2 tbsp

Instructions

1. Peel and devein the shrimp, then chop them into small pieces.
2. In a large bowl, mix the rice flour and water until a smooth dough forms. Tip: The dough should be pliable but not sticky; adjust with more flour or water as needed.
3. Add the chopped shrimp, shredded cabbage, and carrots to the dough, mixing well to combine. Season with salt.
4. Heat vegetable oil in a pan over medium heat (350°F). Tip: Test the oil temperature by dropping a small piece of dough in; if it sizzles, it’s ready.
5. Form the dough into small dumplings and flatten slightly. Cook in the pan for 3-4 minutes on each side, or until golden brown. Tip: Don’t overcrowd the pan to ensure even cooking.
6. Remove the dumplings from the pan and drain on paper towels.

Golden and crispy on the outside, these dumplings are delightfully tender inside, with the sweetness of shrimp and veggies shining through. Serve them with a side of soy sauce for dipping, or get creative by adding them to a broth for a comforting soup.

Shrimp and Rice Bake with Sweet Potatoes and Kale

Sometimes, all you need is a comforting dish that’s both nutritious and easy to whip up on a busy weeknight. That’s exactly what this Shrimp and Rice Bake with Sweet Potatoes and Kale brings to the table—a hearty, flavorful meal that’s as simple to make as it is delicious.

Ingredients

• Shrimp – 1 lb
• Rice – 1 cup
• Sweet potatoes – 2 cups, diced
• Kale – 2 cups, chopped
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp
• Chicken broth – 2 cups

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large baking dish, toss the diced sweet potatoes with 1 tbsp of olive oil, ½ tsp of salt, and ¼ tsp of black pepper. Spread them out in a single layer.
3. Bake the sweet potatoes for 20 minutes, or until they start to soften. Tip: Stir them halfway through for even cooking.
4. While the sweet potatoes bake, rinse the rice under cold water until the water runs clear to remove excess starch.
5. In a skillet over medium heat, sauté the minced garlic in the remaining 1 tbsp of olive oil for 1 minute, until fragrant.
6. Add the shrimp to the skillet, seasoning with the remaining ½ tsp of salt and ¼ tsp of black pepper. Cook for 2 minutes per side, just until they start to turn pink. Tip: Don’t overcook the shrimp now; they’ll finish in the oven.
7. Remove the sweet potatoes from the oven. Layer the rinsed rice, chopped kale, and partially cooked shrimp over the sweet potatoes.
8. Pour the chicken broth evenly over the top. Cover the dish tightly with foil.
9. Bake for 25 minutes, or until the rice is tender and the liquid is absorbed. Tip: Let it sit covered for 5 minutes after baking for the rice to steam perfectly.

Vibrant and satisfying, this bake is a delightful mix of textures—tender shrimp, fluffy rice, and soft sweet potatoes with a slight bite from the kale. Serve it straight from the dish for a rustic family-style meal, or plate it up with a sprinkle of fresh herbs for an elegant touch.

Conclusion

Now that you’ve explored these 20 delicious shrimp recipes with rice and vegetables, it’s clear there’s something for every occasion, from quick weeknight dinners to special gatherings. We hope you’re inspired to try these dishes and find new favorites. Don’t forget to leave a comment sharing which recipe you loved the most and pin this article on Pinterest to spread the joy of cooking with others!

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