Looking for a quick, easy, and delicious meal that everyone will love? This Shrimp Rice Pilaf is the perfect dish! It’s a one-pot wonder that combines fluffy rice, juicy shrimp, and loads of veggies, all cooked together with a hint of garlic, onion, and paprika. Plus, the shrimp is seasoned with a fresh squeeze of lemon, adding a burst of flavor that ties everything together. Whether you’re short on time or just craving some comfort food, this meal is simple to throw together and will leave you satisfied every time.
In this post, I’ll show you how to make shrimp rice pilaf with vegetables, using simple ingredients that you probably already have in your pantry. This one-pot meal is not only super easy but also packed with flavor! I’ll also share some tips to help you make the best shrimp rice pilaf with garlic butter. Whether you’re a beginner or an experienced cook, this recipe is foolproof and sure to impress everyone at the table.
For more simple rice recipe ideas like this, check out these: garlic butter rice, chicken with garlic and parmesan rice, chicken and saffron rice, spinach feta and rice casserole, Mexican beef and rice skillet, and Dutch oven chicken and rice.
Ingredients:
Here’s a list of ingredients you’ll need to make shrimp rice pilaf. Don’t worry—these are simple and easy-to-find ingredients, and each one plays a key role in creating that perfect flavor:
- Shrimp – Deveined and peeled, but with the tail on. The tail adds extra flavor as it cooks!
- White long grain rice – This type of rice cooks up fluffy and absorbs all the yummy seasonings.
- Orzo pasta – A small pasta that adds a nice texture and complements the rice perfectly.
- Green and Red Bell Pepper – Adds a pop of color and a slight sweetness that balances the dish.
- Canned corn kernels – For a touch of sweetness and texture.
- Fresh onion and onion powder – Fresh onion brings sweetness, and onion powder boosts the savory flavor.
- Fresh garlic and garlic powder – Fresh garlic gives a punch of flavor, while garlic powder adds depth.
- Low-sodium chicken broth – Adds a savory base to the dish without too much salt.
- Ground paprika – Gives the dish a mild smokiness and vibrant color.
- Salt and black pepper – To season the dish to your taste.
- Fresh parsley leaves – For garnish and a fresh, herbaceous finish!
How to Make Shrimp Rice Pilaf
Below, you’ll find step-by-step instructions to make your own shrimp rice pilaf. It’s super easy and only takes a few simple steps to make this flavorful dish!
- Season the shrimp: In a small bowl, mix together lemon juice, lemon zest, ½ teaspoon salt, and a pinch of black pepper. Toss the shrimp in this mixture and let them marinate for a few minutes.
- Cook the shrimp: In a large pan, melt 2 tablespoons of butter over medium heat. Add the seasoned shrimp to the pan and cook one minute on each side, just until they turn pink and are almost cooked through. Transfer the shrimp to a plate and set aside.
- Cook the onion, bell peppers, and garlic: Melt the remaining butter over heat. Add the chopped onion, bell peppers, and cook for 2-3 minutes, or until soft and translucent. Then, add the garlic and cook for another 30 seconds until fragrant.
- Toast the orzo: Add the orzo pasta and stir it around for about 2 minutes to toast it lightly. This adds a nice flavor and texture to the pilaf.
- Toast the rice: Add the white rice to the pan and stir for about 4 minutes, allowing the rice to lightly toast and absorb the flavors.
- Add spices: Sprinkle in the ground paprika, onion powder, garlic powder, and black pepper. Stir everything to combine.
- Add broth and bring to a boil: Pour in the hot chicken broth and bring the mixture to a boil over high heat. Once it’s boiling all over the surface, reduce the heat to low.
- Simmer the rice: Cover the pan with a lid, and let it simmer for about 15 minutes, or until the liquid is absorbed. While you're waiting, remove the shrimp tails and chop them into small pieces. Set aside.
- Add shrimp and corn: Once the rice is cooked, remove the lid and add the shrimp and corn. Cover and let it sit for 10 minutes, or until the shrimp and corn are heated through.
- Finish and serve: Open the lid, fluff the rice with fork and stir in chopped fresh parsley for extra flavor and freshness. Serve and enjoy your delicious shrimp rice pilaf!
Tips:
Here are some tips for making the perfect shrimp rice pilaf.
- Substitute for Orzo: If you're not a fan of orzo, you can easily replace it with all long-grain white rice for a more traditional pilaf. The flavor and texture will still be delicious!
- Using Basmati Rice: If you're using basmati rice, it’s best to soak it in cold water for about 20 minutes before cooking. This helps the rice cook more evenly and gives it that light, fluffy texture. Also, reduce the liquid slightly (by about ¼ cup) when cooking basmati, as it absorbs less water than regular long-grain rice.
- Frozen Corn: If you're using frozen corn, add it to the rice after it has simmered for 10 minutes. This ensures the corn is heated through without overcooking. Let it continue cooking with the rice until the corn is warm and tender.
- Skip the Corn: If you're not a fan of corn, feel free to skip it entirely. The pilaf will still be full of flavor, and you can focus on the shrimp and rice.
- Leave the Shrimp Tails On: Don’t remove the shrimp tails before cooking. Keeping the tails on while you cook the shrimp adds more flavor to the dish. You can always remove them before serving if preferred.
- Preheat the broth. Don't forget to preheat the broth in the microwave before adding it to the rice.
- Customize with Herbs and Spices: Feel free to play around with the seasonings. Fresh herbs like parsley, cilantro, or thyme can add brightness to the dish, while a pinch of saffron or smoked paprika can elevate the flavor profile.
- Make it Ahead: This shrimp rice pilaf makes a great make-ahead meal. The flavors actually improve as it sits, so feel free to prep it earlier in the day and reheat it when you're ready to serve.
- Perfect Shrimp: Don’t overcook the shrimp! They only need to be added to the rice after it’s cooked through and should be heated until pink and opaque, which only takes a few minutes.
- Add Veggies for Extra Nutrition: You can easily boost the nutrition by adding vegetables like peas, bell peppers, or diced carrots. These add color and additional texture without compromising the pilaf’s flavor.
How to Store Leftover Shrimp Rice Pilaf:
Shrimp doesn’t keep as long as other ingredients, so if you're storing leftovers, try to consume them within a few days for the best texture and flavor.
- Cool It Down: Allow the shrimp rice pilaf to cool to room temperature before storing. This helps prevent condensation and keeps the rice from becoming mushy.
- Airtight Container: Transfer the cooled rice pilaf into an airtight container. Be sure the container is tightly sealed to prevent air from getting in and drying out the rice.
- Refrigeration: Store the pilaf in the refrigerator for up to 3 days. The shrimp and rice will stay fresh, but be mindful not to keep it longer than this to ensure food safety.
- Freezing (Optional): If you'd like to store the pilaf for a longer period, you can freeze it. Place the rice pilaf in a freezer-safe container or resealable bag, pressing out as much air as possible before sealing. It can be stored in the freezer for up to 1 month.
For additional food safety guidance, please visit this website.
Reheating:
Here's how to reheat leftover shrimp rice pilaf.
- From the Fridge: To reheat from the fridge, you can warm it in a covered skillet over low heat, adding a splash of water or broth to prevent it from drying out. Stir occasionally until heated through.
- From the Freezer: To reheat from frozen, it's best to thaw the pilaf overnight in the fridge. Then, reheat as you would from the fridge. If you're in a hurry, you can microwave it, adding a little water to keep it moist, and heat in short bursts, stirring in between.
📖 Recipe
Shrimp Rice Pilaf
Looking for a quick, easy, and delicious meal that everyone will love? This Shrimp Rice Pilaf is the perfect dish! It’s a one-pot wonder that combines buttery rice, juicy shrimp, and loads of veggies, all cooked together with a hint of garlic, onion, and paprika.
Equipment
- a 3½-4 qt Dutch oven
- a spatula
Ingredients
- 1 pound shrimp, (deveined, peeled and tail on)
- 1 cup canned whole corn kernel , (drained)
- 1 cup long-grain white rice, (rinsed and drained)
- ½ cup dry orzo pasta
- 2¾ cups low-sodium chicken broth, (heated)
- 1 cup diced yellow onion
- ½ cup diced green bell pepper
- ½ cup diced red bell pepper
- 1 tablespoon minced garlic
- 4 tablespoons unsalted butter
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 teaspoons fresh lemon juice
- ¼ teaspoon ground paprika
- zest from one lemon
- 1 teaspoon salt, (and more to taste)
- ½ teaspoon black pepper, (and more to taste)
- ½ cup chopped parsley leaves
Instructions
- In a bowl, combine shrimp, lemon juice, zest, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Let marinate for a few minutes.
- In a 3½-quart Dutch oven, melt 2 tablespoons of butter over medium heat. Add the shrimp in batches and cook for 1 minute per side, or until nearly cooked through. Transfer to a plate and set aside.
- In the same pot, melt the remaining butter, then add the onion, red bell pepper, and green bell pepper. Cook for 2-3 minutes until soft, then add garlic and cook for 30 seconds until fragrant.
- Stir in the orzo for 2 minutes, then add the rice and stir for 4 minutes. Sprinkle in the paprika, onion powder, garlic powder, and the remaining salt and black pepper.
- Pour in the hot broth, scrape up any brown bits, and bring to a boil over high heat until the whole surface is bubbling. Then, reduce the heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed.
- While the rice is cooking, remove the shrimp tails and chop them into small pieces. Set aside.
- Once the rice is cooked, remove from heat. Add the shrimp and corn, cover, and let sit for 10 minutes, or until the shrimp is cooked and the corn is heated through.
- Remove the lid, fluff the rice with fork and stir in chopped parsley. Add salt and lemon juice if needed before serving.
Notes
-
- Rinse the rice: Rinsing the rice before cooking helps remove excess starch on the surface of the grains. If not washed, the extra starch can cause the rice to become sticky and mushy as it cooks. By rinsing until the water runs clear, you ensure the rice cooks up fluffy and separate, rather than clumping together. It's an important step for achieving the perfect texture, especially for dishes like pilaf or fried rice.
- Don't overcook the shrimp. In the first step, cook them just until they turn pink but are still slightly underdone. We'll be adding them to the rice later, and the residual heat from the steaming rice will finish cooking them. This helps prevent the shrimp from becoming rubbery and ensures they stay tender and juicy.
- Preheat the broth. Don't forget to preheat the broth in the microwave before adding it to the rice. This helps the rice cook evenly and prevents it from cooling down when the cold broth is added, ensuring the dish comes together smoothly and cooks more efficiently.
- Boiling water. Remember, when bringing the water to a boil before simmering the rice, make sure you see bubbles all over the surface before lowering the heat. This ensures the water is hot enough to start cooking the rice properly and prevents it from becoming soggy or unevenly cooked.
- Adjust the salt to taste as you go. Go easy on the salt at first, as you can always adjust the seasoning later. This way, you have better control over the flavor and can avoid over-salting the dish.
- Using Basmati Rice: If you're using basmati rice, it’s best to soak it in cold water for about 20 minutes before cooking. This helps the rice cook more evenly and gives it that light, fluffy texture. Also, reduce the liquid slightly (by about ¼ cup) when cooking basmati, as it absorbs less water than regular long-grain rice.
- Refrigeration: Store the pilaf in the refrigerator for up to 3 days. The shrimp and rice will stay fresh, but be mindful not to keep it longer than this to ensure food safety.
- Freezing (Optional): If you'd like to store the pilaf for a longer period, you can freeze it. Place the rice pilaf in a freezer-safe container or resealable bag, pressing out as much air as possible before sealing. It can be stored in the freezer for up to 1 month.
Nutrition
Calories: 338kcalCarbohydrates: 45gProtein: 18gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 115mgSodium: 913mgPotassium: 411mgFiber: 3gSugar: 4gVitamin A: 1280IUVitamin C: 36mgCalcium: 79mgIron: 1mg
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Rika says
This shrimp rice pilaf is perfect for leftovers and makes a delicious lunch! It's a fantastic meal the whole family will love.