by Diana Rattray

This easy shrimp and rice combination is low in fat, and it’s fast and easy enough for a weeknight. The recipe is versatile as well. Take a look at a few ideas for customizing this recipe.

Recipe Variations

  • Add 1/2 cup of toasted pecans.
  • Use fresh mushrooms or omit the mushrooms.
  • Add about 1/4 cup of cooked crumbled bacon.
  • Add 1/2 cup of diced celery to the pan with the onion and bell pepper.
  • Use chicken broth instead of beef broth.
  • Use a combination of shrimp and diced cooked chicken.
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Louisiana Shrimp and Rice Skillet

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Looking for a simple and tasty dinner idea? Try this skillet shrimp and rice recipe. It’s quick, easy, and bursting with flavor!

  • Author: Diana
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Shrimp
  • Method: Skillet
  • Cuisine: Southern

Ingredients

Scale
  • 1 tablespoon butter
  • 1 1/2 cups raw long-grain rice
  • 3/4 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 2 3/4 cup beef broth
  • 1/4 teaspoon Tabasco sauce
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 1 can or jar (4 ounces) sliced mushrooms, drained
  • salt and freshly ground black pepper, to taste
  • 3 tablespoons finely chopped fresh parsley
  • 3 to 4 tablespoons green onion tops

Instructions

  1. Melt the butter in a medium saucepan over medium heat. Add the rice, onion, and green bell pepper. Cook, stirring, for 3 minutes. Add the broth and Tabasco; bring to a boil. Stir. Cover and reduce heat to low; simmer for 15 to 20 minutes, or until rice is tender.
  2. Add the shrimp, mushrooms, parsley, and salt and pepper, to taste. Cook for 5 minutes longer or until the shrimp is pink.
  3. Spoon the shrimp and rice into a serving dish and garnish with the green onion tops.

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