Shrimp and Rice

“Mom!!??! What’s for dinner?” If you’re like me, you hear that every single day! And, if you’re like me, most days you need something that’s not complicated and can be ready in thirty minutes or less.  My recipe for Shrimp and Rice is the answer. It’s a home run hit — perfectly balanced with protein, carbs, and veggies, with plenty enough to feed a big family or have leftovers for the next day’s lunch. (No one even complains about the vegetables!)

Shrimp and Rice is not a fussy dish even though it looks like it is. Most of the ingredients are items that you keep in your pantry. All you need is to buy a bag or two of frozen, wild-caught, deveined shrimp and keep it in the freezer. When you’re ready to cook, empty a bag of frozen shrimp into a container of cold water, and they’ll be defrosted and ready to use by the time the rice has cooked.

My husband and kids love this recipe for Shrimp and Rice because it’s filling and flavored with our favorite seafood seasoning — Old Bay! If you’ve been to Maryland you’ll know that we’re famous for our steamed blue crabs. No other state in the country makes them like we do, thanks in large part to Old Bay Seasoning! Try some and you’ll know what I mean.

A weeknight dinner staple!

My Mom used to make this dish for my brothers and me often. It was another one of her go-to recipes that I always thought had to be complicated and difficult to make, since the flavors were so complex and delicious. Little did I know that Old Bay Seafood Seasoning  was the secret ingredient.

Ingredients for Easy One-Pot Shrimp and Rice

2 Cups Uncle Ben’s Long Grain Rice

4 1/4 Cups Chicken Broth

2 lbs. 21/25 Frozen Deveined EZ-Peel Shrimp (remove the shells and tails)

1 15 oz can Rotel tomatoes (Mild)

1 tsp. Old Bay Seafood Seasoning

1 tsp. oregano

1 onion, chopped

2 carrots, peeled and chopped

2 stalks celery, peeled and chopped

2 cloves garlic, peeled and finely chopped

Salt and Pepper to taste

Optional: Parmesan cheese and Parsley

How to Make My Recipe for Shrimp and Rice

1. Assemble all of your ingredients in your workspace.
2. Place a large plastic bowl in the sink and fill with cold water. Empty bag of frozen shrimp into the water and let it sit until Step 8.
3. In a large dutch oven on medium – high heat, add olive oil, onions, carrots, celery, and garlic and saute until translucent.
4. Add Rotel tomatoes, cook 2-3 minutes until bubbly.
5. Add rice, salt and pepper, and Old Bay and stir to combine.
6. Add chicken broth.
7. Cover and bring to a boil. Simmer for 20 minutes.
8. In the meantime, peel the shrimp, rinse and refill the bowl with cold water.
9. Once the 20 minutes are up, drain water from the shrimp and add to the rice. Mix well and poke the shrimp into the rice to cook.
10. Replace lid and cook for 3-5 minutes or until shrimp is pink. Remove pot from heat.
11. Top with shredded Parmesan and chopped parsley and serve.

Try my recipe for Shrimp and Rice! Leave a comment with your rating.

3.72 from 7 votes

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Easy One-Pot Shrimp and Rice

Ingredients

• 2 Cups Uncle Ben's Long Grain Rice
• 4 1/4 Cups Chicken Broth
• 2 lbs. 21/25 Frozen Deveined EZ-Peel Shrimp remove the shells and tails
• 1 15 oz can Rotel tomatoes Mild
• 1 tsp. Old Bay Seafood Seasoning
• 1 tsp. oregano
• 1 med. onion chopped
• 2 carrots peeled and chopped
• 2 stalks celery peeled and chopped
• 2 cloves garlic peeled and finely chopped
• Salt and Pepper to taste
• Optional: Parmesan cheese and Parsley

Instructions

How to Make Easy One-Pot Shrimp and Rice

1. Assemble all of your ingredients in your workspace.
2. Place a large plastic bowl in the sink and fill with cold water. Empty bag of frozen shrimp into the water and let it sit until Step 8.
3. In a large dutch oven on medium - high heat, add olive oil, onions, carrots, celery, and garlic and saute until translucent.
4. Add Rotel tomatoes, cook 2-3 minutes until bubbly.
5. Add rice, salt and pepper, and Old Bay and stir to combine.
6. Add chicken broth.
7. Cover and bring to a boil. Simmer for 20 minutes.
8. In the meantime, peel the shrimp, rinse and refill the bowl with cold water.
9. Once the 20 minutes are up, drain water from the shrimp and add to the rice. Mix well and poke the shrimp into the rice to cook.
10. Replace lid and cook for 3-5 minutes or until shrimp is pink. Remove pot from heat.
11. Top with shredded parmesan and chopped parsley and serve.

If you like this recipe, please try my Shrimp and Asparagus Marinara with Mini Bow Tie Pasta!

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