One-Pan Shrimp and Rice: A Delicious and Easy Weeknight Meal

Are you looking for a quick, easy, and delicious meal that requires minimal cleanup? Look no further than this one-pan shrimp and rice recipe! This dish is packed with flavor, customizable to your liking, and perfect for busy weeknights. Forget about spending hours in the kitchen scrubbing multiple pots and pans – this recipe delivers a complete and satisfying meal using just one pan. It’s a game-changer for anyone seeking convenience without compromising on taste.

## Why You’ll Love This One-Pan Shrimp and Rice

* **Easy Cleanup:** The biggest advantage! Everything cooks in one pan, significantly reducing the amount of dishwashing.
* **Quick and Convenient:** Ready in under 30 minutes, making it ideal for busy weeknights.
* **Flavorful and Delicious:** A combination of aromatic vegetables, savory spices, and succulent shrimp creates a truly irresistible dish.
* **Customizable:** Easily adaptable to your preferences. Use different vegetables, seasonings, or types of rice.
* **Healthy and Balanced:** A great source of protein, carbohydrates, and vegetables, providing a well-rounded meal.

## Ingredients You’ll Need

Before you begin, gather the following ingredients:

* **Shrimp:** 1 pound, peeled and deveined (fresh or frozen, thawed)
* **Rice:** 1 cup long-grain white rice (or substitute with brown rice, basmati rice, or jasmine rice, adjusting cooking time accordingly)
* **Broth:** 2 cups chicken broth (or vegetable broth for a vegetarian option)
* **Onion:** 1 medium, chopped
* **Bell Pepper:** 1 medium, chopped (any color)
* **Garlic:** 2-3 cloves, minced
* **Olive Oil:** 2 tablespoons
* **Tomatoes:** 1 (14.5 ounce) can diced tomatoes, undrained
* **Spices:** 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper (optional, for heat), salt and pepper to taste
* **Optional Add-ins:** Corn kernels (fresh or frozen), peas (fresh or frozen), chorizo (sliced), sausage (sliced), lemon wedges (for serving), fresh parsley or cilantro (chopped, for garnish)

## Step-by-Step Instructions

Follow these easy steps to create your delicious one-pan shrimp and rice:

**Step 1: Prepare the Ingredients**

* Peel and devein the shrimp. If using frozen shrimp, thaw it completely under cold running water and pat it dry with paper towels.
* Chop the onion and bell pepper into small, even pieces.
* Mince the garlic.
* Measure out the rice and broth.
* Open the can of diced tomatoes.

**Step 2: Sauté the Vegetables**

* Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium heat.
* Add the chopped onion and bell pepper to the skillet and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

**Step 3: Add Rice, Tomatoes, and Broth**

* Stir in the rice, diced tomatoes (undrained), chicken broth, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.
* Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet tightly with a lid, and simmer for 15-20 minutes for white rice (or 45-50 minutes for brown rice), or until the rice is cooked through and the liquid is absorbed. Do not lift the lid during the cooking process, as this can release steam and affect the cooking time. Adjust the broth level for brown rice as brown rice needs more liquid.

**Step 4: Add the Shrimp and Cook**

* Gently stir in the shrimp into the rice mixture. Make sure the shrimp is evenly distributed.
* Cover the skillet again and cook for another 5-7 minutes, or until the shrimp is pink and cooked through. The internal temperature of the shrimp should reach 145°F (63°C).

**Step 5: Rest and Garnish (Important!)**

* Remove the skillet from the heat and let it rest, covered, for 5-10 minutes. This allows the rice to finish absorbing any remaining liquid and prevents it from becoming mushy.
* Fluff the rice with a fork.
* Garnish with fresh parsley or cilantro and serve with lemon wedges, if desired.

## Tips for Perfect One-Pan Shrimp and Rice

* **Use the Right Pan:** Choose a large, oven-safe skillet or Dutch oven with a tight-fitting lid. This ensures even cooking and prevents the rice from drying out.
* **Don’t Overcook the Shrimp:** Shrimp cooks quickly, so be careful not to overcook it. Overcooked shrimp can become rubbery and tough. Cook just until it turns pink and opaque.
* **Adjust Liquid for Different Rice Types:** The amount of liquid needed may vary depending on the type of rice you use. Brown rice requires more liquid and a longer cooking time than white rice. Follow the package directions for the rice you are using.
* **Don’t Lift the Lid Too Often:** Avoid lifting the lid during the cooking process, as this can release steam and affect the cooking time and consistency of the rice.
* **Let it Rest:** Allowing the dish to rest, covered, for a few minutes after cooking helps the rice absorb any remaining liquid and prevents it from becoming mushy.
* **Spice it Up:** Add a pinch of cayenne pepper or a dash of hot sauce for a spicy kick.
* **Add More Vegetables:** Feel free to add other vegetables like corn, peas, carrots, or zucchini to the dish.
* **Use Different Protein:** Substitute the shrimp with chicken, sausage, or chorizo for a different flavor profile.

## Variations on One-Pan Shrimp and Rice

This recipe is incredibly versatile and can be adapted to suit your taste preferences. Here are a few variations to try:

* **Cajun Shrimp and Rice:** Add Cajun seasoning to the rice mixture for a spicy and flavorful twist. Consider adding Andouille sausage for an extra layer of flavor.
* **Spanish Paella-Inspired:** Incorporate saffron threads, smoked paprika, and chorizo for a paella-inspired dish. Add mussels or clams for a more authentic paella experience.
* **Lemon Herb Shrimp and Rice:** Add lemon zest, lemon juice, and fresh herbs like dill, parsley, or thyme for a bright and refreshing flavor.
* **Coconut Curry Shrimp and Rice:** Use coconut milk instead of chicken broth and add curry powder, ginger, and garlic for a creamy and flavorful coconut curry shrimp and rice.
* **Mediterranean Shrimp and Rice:** Add sun-dried tomatoes, Kalamata olives, feta cheese, and oregano for a Mediterranean-inspired dish.

## Serving Suggestions

One-pan shrimp and rice is a complete meal on its own, but it can also be served with a variety of sides:

* **Salad:** A simple green salad or a more elaborate salad with vinaigrette dressing provides a refreshing contrast to the richness of the rice and shrimp.
* **Steamed Vegetables:** Steamed broccoli, asparagus, or green beans are healthy and easy side dishes.
* **Crusty Bread:** Serve with crusty bread for soaking up the delicious sauce.
* **Lemon Wedges:** A squeeze of fresh lemon juice brightens the flavors of the dish.

## Make-Ahead and Storage Instructions

* **Make-Ahead:** You can prepare the vegetables and rice mixture ahead of time. Store it in the refrigerator for up to 24 hours. When ready to cook, simply add the shrimp and follow the remaining instructions.
* **Storage:** Leftover one-pan shrimp and rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

## Nutritional Information (Approximate)**

(Per Serving, based on 4 servings)

* Calories: 350-400
* Protein: 30-35g
* Carbohydrates: 40-45g
* Fat: 10-15g

(Note: Nutritional information may vary depending on the specific ingredients used.)

## Frequently Asked Questions (FAQ)

**Q: Can I use frozen shrimp?**
A: Yes, you can use frozen shrimp. Just make sure to thaw it completely before cooking.

**Q: Can I use brown rice instead of white rice?**
A: Yes, you can use brown rice. However, brown rice requires more liquid and a longer cooking time. You may need to add more broth and increase the simmering time to 45-50 minutes, or until the rice is cooked through.

**Q: Can I make this dish vegetarian?**
A: Yes, you can easily make this dish vegetarian by omitting the shrimp and using vegetable broth instead of chicken broth. You can also add other vegetables like tofu or tempeh for added protein.

**Q: Can I add other spices?**
A: Absolutely! Feel free to experiment with different spices and seasonings to customize the flavor to your liking. Some good options include smoked paprika, cumin, chili powder, and Italian seasoning.

**Q: My rice is mushy. What did I do wrong?**
A: Mushy rice can be caused by using too much liquid or cooking the rice for too long. Make sure to use the correct ratio of rice to liquid and avoid overcooking the rice. Letting the dish rest, covered, for a few minutes after cooking can also help prevent the rice from becoming mushy.

**Q: My shrimp is overcooked and rubbery. What did I do wrong?**
A: Shrimp cooks very quickly, so it’s important to avoid overcooking it. Cook the shrimp just until it turns pink and opaque. Overcooked shrimp will become rubbery and tough.

## Conclusion

This one-pan shrimp and rice recipe is a true winner for its simplicity, flavor, and minimal cleanup. Whether you’re a seasoned cook or a beginner, you’ll find this recipe easy to follow and incredibly satisfying. So, gather your ingredients, fire up the stove, and get ready to enjoy a delicious and hassle-free meal. Say goodbye to piles of dirty dishes and hello to a flavorful and convenient weeknight dinner! This one-pan wonder is sure to become a regular in your meal rotation. Enjoy!