Shrimp and Rice Skillet
This shrimp and rice skillet featuring zucchini and cherry tomatoes, is a quick, flavorful one-pan meal perfect for any night, especially in summer!
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This shrimp and rice skillet is a one-pan wonder that brings together the vibrant flavors of summer with minimal fuss. Featuring tender shrimp, fresh zucchini, and sweet cherry tomatoes, this dish is as colorful as it is delicious.
This shrimp and rice skillet is made in under 30 minutes, so it is perfect for busy weeknights, meal prep or when you want to impress guests with a meal that doesn’t take the whole day to put together.
This recipe is a satisfying, wholesome option that will quickly become a family favorite!
Shrimp and Rice Skillet Ingredients
Rice: I used long grain white Jasmine rice for this recipe.
Shrimp: use raw peel and deveined shrimp. I used large shrimp and cut them in half.
Zucchini: opt for fresh and local zucchini if you can.
Cherry tomatoes: The cherry tomatoes add a nice pop of color and extra serving of veggies.
Chicken broth: I used bone broth for an extra boost of protein.
Tomato paste: this adds a rich tomato flavor and adds nice color.
Seasoning: fresh garlic, Italian seasoning, red pepper flakes (optional, for heat), salt and pepper.
Equipment
Skillet
Cutting board and knife
Measuring cups and spoons
Spatula
Instructions
1. Heat olive oil in a large pan over medium heat. Add the zucchini and sautรฉ for 2-3 minutes, tossing a few times.
2. Add the garlic, Italian seasoning, salt, black pepper, red pepper flakes and tomato paste. Stir in the tomato paste and let everything cook for 1-2 minutes.
3. Add rice and toast for one minute, then add the chicken broth and stir. Bring to a gentle boil, cover and cook for 10-12 minutes, stirring every 1-2 minutes to prevent the rice from sticking to the bottom of the pan.
4. Add cherry tomatoes and shrimp and continue cooking for another 3-4 minutes, or until the shrimp is opaque and the rice is tender.
Tips
- ย Depending on your heat settings, you may need to add extra chicken broth but remember, the tomatoes and shrimp will add extra liquid when you add them as well.
- When stirring the rice, be sure to scrape the bottom of the pan to ensure you are stirring all the rice that may stick to the bottom.
- Allowing the tomato paste and rice to toast for a few minutes in the pan before moving on to the next step allows both to develop deeper flavors, giving you a more flavorful dish overall.
Substitutions
Zucchini: while it will yield slightly different results, summer squash can be used.
Chicken broth: vegetable broth will also work.
More Recipes You’ll Love
- Easy Summer Orzo Salad with Shrimp
- Tomato Basil Shrimp Pasta
- Unstuffed Pepper Skillet
- Creamy Coconut Lime Shrimp
- Summer Shrimp and Corn Risotto
If you make thisย Shrimp and Rice Skillet, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!
Shrimp and Rice Skillet
Ingredients
- 1 tbsp olive oil
- 1 zucchini chopped
- 2 cloves garlic minced
- 2 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- pinch red pepper flakes
- 2 tbsp tomato paste
- 1 cup white rice
- 3 cups chicken broth
- 1 cup halved cherry tomatoes
- 1 lb shrimp peeled and deveined
- fresh basil for garnish
Instructions
- Heat olive oil in a large pan over medium heat. Add the zucchini and sautรฉ for 2-3 minutes, tossing a few times.
- Add the garlic, Italian seasoning, salt, black pepper, red pepper flakes and tomato paste. Stir in the tomato paste and let everything cook for 1-2 minutes.
- Add rice and toast for one minute, then add the chicken broth and stir. Bring to a gentle boil, cover and cook for 10-12 minutes, stirring every 1-2 minutes to prevent the rice from sticking to the bottom of the pan.
- Add cherry tomatoes and shrimp and continue cooking for another 3-4 minutes, or until the shrimp is opaque and the rice is tender.
