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An overhead shot of the completed shrimp rice skillet with a serving spoon in it.
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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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Entree, Main Course
Cuisine: American
Keyword: One Pan Shrimp Rice Skillet, Shrimp and Veggie Rice Skillet, Shrimp Rice Skillet with Zucchini and Tomatoes, Summer Shrimp and Rice Skillet
Servings: 4 servings

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 sauté 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.