Shrimp and Rice

One pot dishes have saved countless busy weeknights in my household, and this shrimp and rice recipe ranks among my absolute favorites. There’s something deeply satisfying about a meal that cooks entirely in a single pot—tender jasmine rice infused with garlic and chicken broth, crowned with buttery lemon shrimp that finish cooking from residual heat. It’s the kind of recipe that looks and tastes impressive yet requires minimal effort and even less cleanup. When life gets hectic and you need dinner on the table fast, this is the dish that delivers every single time.

Why you’ll love this dish

This one pot shrimp and rice checks every box for a winning weeknight meal. It’s quick-cooking, requiring just 30 minutes from start to finish, and the entire process happens in one pot—meaning cleanup is an absolute breeze. The jasmine rice gets infused with chicken broth and garlic for incredible depth of flavor, while the shrimp are elevated with that classic lemon-butter combination that makes seafood shine.

“This was a great recipe, I’ll be making it again. The one thing I did was let it cook for approximately 15 min more and it was so flavorful and the shrimp was cooked perfectly.” — AH

The cooking method is clever and simple: the shrimp cook partially on the stovetop, then finish from the pot’s residual heat after you remove it from the burner. This gentle approach ensures tender, perfectly cooked shrimp every time without any risk of overcooking. It’s an impressive finished result that pleases everyone, whether you’re feeding family on a Tuesday night or entertaining guests on the weekend.

How this recipe comes together

Making one pot shrimp and rice is a beautifully streamlined process. You’ll start by rinsing jasmine rice until the water runs clear—this removes excess starch and prevents gummy rice. Next, you’ll build a flavor base by sautéing onion and garlic in butter, then adding chicken broth, lemon zest, and seasonings before bringing everything to a boil.

The rice simmers covered for 13 minutes, during which time you can peel your shrimp if they aren’t already prepped. After those 13 minutes, you’ll add the shrimp in an even layer over the rice, drizzle with lemon juice, and dot with butter. The pot cooks for just 2-3 more minutes until the shrimp are halfway done, then you’ll remove it from heat entirely.

Here’s where the magic happens: you’ll toss in parmesan and parsley, cover the pot, and let it rest. The residual heat gently finishes cooking the shrimp to perfection while the flavors meld together. This hands-off finishing technique is what makes this recipe so foolproof—no overcooked, rubbery shrimp here.

What you’ll need

For the rice base:

• 1½ cups jasmine rice (white jasmine rice works best; see FAQ for brown rice substitutions)
• 5 tablespoons butter, divided and cut into ½-tablespoon pieces
• ½ cup finely chopped yellow onion
• 1½ tablespoons minced garlic
• 2½ cups low-sodium chicken broth

For flavor:

• 2 teaspoons lemon zest (from 1 medium lemon)
• 2 tablespoons fresh lemon juice
• Salt and black pepper to taste

Protein:

• 1 lb medium shrimp, peeled and deveined

Finishing touches:

• ⅓ cup finely shredded parmesan cheese
• 2 tablespoons minced fresh parsley

Step-by-step instructions

1. Rinse the rice: Place jasmine rice in a fine-mesh sieve and rinse under cold running water for about 1 minute, until the water runs nearly clear. Drain well and set aside. This step removes excess starch for fluffier rice.
2. Build the flavor base: Melt 1 tablespoon of butter in a pot over medium heat. Add the chopped onion and sauté for 4 minutes until softened.
3. Add aromatics: Stir in the minced garlic and sauté for 30 seconds longer, just until fragrant.
4. Add liquids and rice: Pour in the chicken broth and lemon zest, then season with salt and pepper to taste. Bring the mixture to a boil, then add the rinsed rice and give it a quick stir.
5. Simmer the rice: Cover the pot and reduce heat to low. Let simmer for exactly 13 minutes without lifting the lid. Use this time to peel your shrimp if needed.
6. Add the shrimp: After 13 minutes, quickly add the shrimp to the rice in an even layer. Drizzle with fresh lemon juice and dot with the remaining 4 tablespoons of butter. Cover immediately and continue cooking for 2-3 minutes longer, just until the shrimp are about halfway cooked.
7. Finish with residual heat: Remove the pot from heat completely. Toss in the parmesan cheese and fresh parsley. Cover and let rest for a few minutes—the residual heat will gently finish cooking the shrimp to perfection.
8. Serve: Fluff gently with a fork and serve immediately while hot.

Best ways to enjoy it

This one pot shrimp and rice really benefits from fresh vegetables to complement the rich, buttery flavors. Serve alongside buttery cooked broccoli, roasted asparagus, or sweet peas for a nice pop of green. Steamed green beans or sautéed zucchini also pair beautifully.

For a more substantial meal, start with a simple garden salad or Caesar salad. Crusty bread or garlic bread is perfect for soaking up any extra lemony butter sauce on your plate. If you’re entertaining, consider serving with roasted bell peppers or a medley of colorful vegetables.

The dish works wonderfully for meal prep too—portion it into individual containers with your vegetable of choice for easy grab-and-go lunches throughout the week. Just be mindful not to overheat the shrimp when reheating to maintain their tender texture.

Keeping leftovers fresh

Refrigerator: Store any leftovers in an airtight container in the refrigerator. The shrimp and rice will keep well for up to 2 days. Since this contains seafood, it’s important to refrigerate promptly—within 2 hours of cooking—for food safety.

Reheating: For best results, reheat individual servings in the microwave at 50% power, tossing occasionally until heated through. This gentle reheating method helps prevent the shrimp from becoming rubbery. You can also reheat on the stovetop in a covered pan over low heat, adding a splash of chicken broth or water if the rice has dried out.

Freezing: While technically possible, I don’t recommend freezing this dish. Both rice and shrimp can become mushy and lose their appealing texture when frozen and thawed. This is a recipe best enjoyed fresh or within a couple days of making it.

Tricks for success

• Rinse your rice thoroughly: This crucial step removes excess surface starch that can make rice gummy and clumpy. Rinse until the water runs nearly clear for the fluffiest results.
• Don’t lift the lid during cooking: Once you cover the pot to simmer the rice, resist the temptation to peek. Lifting the lid releases steam and affects cooking time and texture.
• Use the residual heat method: Removing the pot from heat and letting the shrimp finish cooking from residual warmth is the secret to tender, perfectly cooked shrimp. It’s nearly impossible to overcook them this way.
• Work quickly when adding shrimp: When it’s time to add the shrimp at the 13-minute mark, work swiftly and cover the pot immediately to trap the heat inside.
• Adjust salt carefully: Since you’re using chicken broth and parmesan (both naturally salty), start with less salt than you think you need. You can always add more at the end, but you can’t take it away.
• Let it rest: Those final few minutes of covered resting time allow the flavors to meld and the shrimp to finish cooking gently. Don’t skip this step.

Creative twists

Mexican variation: Swap lemon for lime, add drained and rinsed canned black beans with the shrimp, and replace parsley with fresh cilantro for a Latin-inspired twist.

Mediterranean spin: Add a can of drained chickpeas along with the shrimp. Include fresh mint alongside the parsley, and replace parmesan with ½ cup crumbled feta cheese.

Herb variations: Try fresh basil, cilantro, mint, or sliced green onions instead of parsley for different flavor profiles.

Vegetable additions: Stir in bell peppers, peas, thinly chopped carrots, diced zucchini, or corn during the last few minutes of cooking for extra nutrition and color.

Protein swap: Use cooked chicken instead of shrimp. Chopped cooked chicken thighs or shredded rotisserie chicken work beautifully—add them the same way you’d add the shrimp.

Asian-inspired: Replace lemon with lime, use soy sauce in place of some of the salt, and finish with sesame oil and sliced scallions.

Your questions answered

Can I use brown rice instead of white jasmine rice? This recipe was specifically developed and tested using white jasmine rice. Quick-cooking brown rice should work, but you’ll need to adjust both the cooking time and the quantity of rice, as brown rice typically requires more liquid and longer cooking. If you try it, please note that you may need to add 5-10 minutes to the initial 13-minute simmer time and potentially increase the broth by ¼ to ½ cup. Some readers report success using basmati rice with a couple extra minutes of cooking time.

What size shrimp works best? Medium shrimp (around 31-40 count per pound) work perfectly for this recipe. They’re substantial enough to have presence in the dish but small enough to cook through quickly using the residual heat method. If you prefer larger shrimp, you may need to add an extra minute or two of stovetop cooking time before removing from heat.

Do I need to rinse the rice? Yes, absolutely! Rinsing jasmine rice removes excess surface starch that can make your finished rice sticky and gummy. Rinse under cold water for about a minute until the water runs nearly clear. This simple step makes a noticeable difference in achieving fluffy, separated grains.

Can I make this ahead of time? This dish is best enjoyed fresh, as shrimp don’t reheat particularly well and can become rubbery. However, you can prep your ingredients ahead—rinse and drain the rice, chop the onion, mince the garlic, peel the shrimp, and measure everything out. When you’re ready to cook, the actual process takes just 30 minutes from start to finish.

My shrimp were overcooked. What happened? Overcooked shrimp usually result from cooking them too long on the stovetop before removing from heat. Remember, they should only cook for 2-3 minutes on the stove until they’re about halfway done (they’ll still look slightly translucent in the center). The residual heat finishes them gently. If your shrimp are particularly small, reduce that stovetop time to 1-2 minutes.

Can I double this recipe? Yes, but use a larger pot to ensure even cooking. You may need to increase the cooking times slightly—particularly the initial 13-minute rice simmer, which might need an extra 2-3 minutes. Make sure your pot is large enough that the shrimp can be arranged in a relatively even layer for consistent cooking.

One Pot Shrimp and Rice

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• Author: carlosramirez
• Total Time: 30 minutes
• Yield: 4 servings
• Diet: Seafood

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Description

A quick and flavorful one pot shrimp and rice dish that combines tender jasmine rice infused with garlic and chicken broth, topped with buttery lemon shrimp.

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Ingredients

• 1½ cups jasmine rice
• 5 tablespoons butter, divided and cut into ½-tablespoon pieces
• ½ cup finely chopped yellow onion
• 1½ tablespoons minced garlic
• 2½ cups low-sodium chicken broth
• 2 teaspoons lemon zest (from 1 medium lemon)
• 2 tablespoons fresh lemon juice
• Salt and black pepper to taste
• 1 lb medium shrimp, peeled and deveined
• ⅓ cup finely shredded parmesan cheese
• 2 tablespoons minced fresh parsley

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Instructions

1. Rinse the rice: Place jasmine rice in a fine-mesh sieve and rinse under cold running water for about 1 minute, until the water runs nearly clear. Drain well and set aside.
2. Build the flavor base: Melt 1 tablespoon of butter in a pot over medium heat. Add the chopped onion and sauté for 4 minutes until softened.
3. Add aromatics: Stir in the minced garlic and sauté for 30 seconds longer, just until fragrant.
4. Add liquids and rice: Pour in the chicken broth and lemon zest, then season with salt and pepper to taste. Bring the mixture to a boil, then add the rinsed rice and give it a quick stir.
5. Simmer the rice: Cover the pot and reduce heat to low. Let simmer for exactly 13 minutes without lifting the lid.
6. Add the shrimp: After 13 minutes, quickly add the shrimp to the rice in an even layer. Drizzle with fresh lemon juice and dot with the remaining 4 tablespoons of butter. Cover immediately and continue cooking for 2-3 minutes longer, just until the shrimp are about halfway cooked.
7. Finish with residual heat: Remove the pot from heat completely. Toss in the parmesan cheese and fresh parsley. Cover and let rest for a few minutes.
8. Serve: Fluff gently with a fork and serve immediately while hot.

Notes

For best results, rinse your rice thoroughly to prevent stickiness. Allow the dish to rest before serving to let flavors meld and shrimp finish cooking.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian