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One Pot Shrimp and Rice Skillet

One pot shrimp and rice skillet with lightly toasted long-grain rice simmered until tender in chicken broth, then topped with quick-cooked shrimp. Juicy seasoned shrimp, peppers, tomatoes, garlic, and lemon finish it with bright, fresh flavor in a single pan.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 1 lb large shrimp peeled and deveined
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.25 tsp salt divided
  • 0.25 tsp black pepper
Skillet base
  • 2 tbsp olive oil divided
  • 1 yellow onion small, diced
  • 1 red bell pepper diced
  • 3 cloves garlic minced
Rice and sauce
  • 1 cup long-grain white rice
  • 1 tsp dried oregano
  • 0.5 tsp ground cumin
  • 1 can (14.5 oz) diced tomatoes drained
  • 2 cups low-sodium chicken broth
Finish
  • 2 tbsp fresh lemon juice
  • 2 tbsp chopped fresh parsley

Equipment

  • 1 cast iron skillet

Method
 

Season and sear shrimp
  1. Season the shrimp with smoked paprika, garlic powder, 0.25 tsp salt, and black pepper. Make sure each piece is evenly coated (a light, even color on the surface is your cue).
  2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook the shrimp for 1–2 minutes per side until nearly opaque, then transfer to a plate (look for pink shrimp with slight translucency in the center).
Cook peppers and garlic
  1. Add the remaining 1 tbsp olive oil to the skillet and warm over medium heat. Sauté the yellow onion and red bell pepper for 4–5 minutes until softened (they should look glossy and slightly browned).
  2. Stir in the garlic and cook for 30 seconds until fragrant. Keep it moving so it doesn’t brown (aroma should be sharp and sweet, not toasted-dark).
Simmer rice
  1. Stir in the rice, dried oregano, ground cumin, and the remaining 0.25 tsp salt. Cook for 1 minute, lightly toasting the rice (you should see the grains turn slightly more opaque).
  2. Pour in the diced tomatoes and low-sodium chicken broth, then bring the mixture to a gentle boil. Tiny bubbles around the edges are your cue before lowering the heat.
  3. Reduce heat to low, cover the skillet, and simmer for 15–18 minutes until the rice is tender and most of the liquid has been absorbed. Lift the lid once near the end to check that the rice is fluffy and not soupy.
Finish with shrimp and serve
  1. Arrange the shrimp over the rice, then cover the skillet. Cook for another 2–3 minutes until the shrimp are fully opaque (no gray or translucent spots).
  2. Drizzle with fresh lemon juice and sprinkle with chopped fresh parsley. Serve directly from the skillet for best texture (fresh herb-green and bright lemon shine on top).

Notes

For best texture, keep the simmer at a gentle bubble so the rice absorbs liquid evenly. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of broth or water to loosen the rice. Freezing is not recommended because shrimp can get rubbery after thawing. For a lower-sodium option, choose low-sodium broth and omit the extra salt that’s called for in the rice step if your tomatoes are already seasoned.