Louisiana Shrimp and Rice Skillet
Make dinner a breeze with this fast and versatile skillet shrimp and rice recipe. Add your favorite ingredients for a delicious and satisfying meal.
This Louisiana-style shrimp and rice skillet is a flavorful, fuss-free dish that comes together quickly with just one pan. The seasoned rice soaks up all the goodness of the broth, shrimp, and vegetables for a hearty and satisfying meal.
It’s ideal for busy weeknights—especially when you want something warm, comforting, and just a little spicy. The recipe is easy to adapt with what you have on hand, whether it’s mushrooms, pecans, or even some leftover chicken.
What You’ll Like About This Dish
Quick and easy. One pan, simple ingredients, and dinner is ready in about 30 minutes.
Southern flavor. Classic Louisiana-style spice and boldness, with shrimp as the star.
Versatile. You can mix and match ingredients depending on your taste or pantry.
Low-fat and hearty. It’s filling without being heavy—perfect for a lighter main dish.
Ingredient Notes
- Rice: Long-grain white rice holds its shape and cooks up fluffy.
- Butter: Adds richness and helps toast the rice for better flavor.
- Bell pepper and onion: A classic combo in Southern and Cajun cooking.
- Beef broth: Adds a deeper flavor, but chicken broth can be substituted.
- Tabasco sauce: Brings a mild kick—adjust to your preferred spice level.
- Shrimp: Medium shrimp work well here; make sure they’re peeled and deveined.
- Mushrooms: Use canned for convenience, or fresh for added texture.
- Green onions and parsley: Fresh herbs brighten the dish at the end.
Steps to Make Louisiana Shrimp and Rice Skillet
- Melt butter in a saucepan and cook the rice with onion and bell pepper.
- Add broth and Tabasco, bring to a boil, then reduce heat and simmer covered until rice is tender.
- Stir in shrimp, mushrooms, and seasonings, and cook until shrimp are pink.
- Garnish with chopped parsley and green onion tops before serving.
Tips for Success
- Use uncooked long-grain rice for the best texture—don’t substitute instant rice.
- Make sure your shrimp are peeled and deveined before adding them in.
- Cover tightly while simmering to ensure even rice cooking.
- Watch the shrimp closely—overcooked shrimp become rubbery.
Recipe Variations
- Add pecans. Stir in 1/2 cup toasted pecans for crunch and nuttiness.
- Use fresh mushrooms. Or omit mushrooms entirely, depending on preference.
- Try bacon. Add 1/4 cup of cooked, crumbled bacon for a smoky boost.
- Include celery. Sauté 1/2 cup diced celery with the onion and bell pepper.
- Swap broth. Use chicken broth in place of beef broth for a lighter flavor.
- Make it surf and turf. Use a mix of shrimp and diced cooked chicken.
Serving Suggestions
- Serve with a side salad or steamed vegetables.
- Pair with cornbread, rolls, or French bread.
- Add extra hot sauce or Cajun seasoning at the table.
- Enjoy as a main dish or use smaller portions as a side.
How to Store and Reheat
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: Freeze in single-portion containers for up to 2 months. Note that rice may soften slightly when thawed.
Reheat: Reheat gently in a skillet with a splash of broth or water, or microwave in short intervals, stirring between each.
Louisiana Shrimp and Rice Skillet
Ingredients
- 1 tablespoon butter
- 1 1/2 cups long-grain rice
- 3/4 cup onion, chopped
- 1/2 cup green bell pepper, chopped
- 2 3/4 cup beef broth
- 1/4 teaspoon Tabasco sauce
- 1 1/2 pounds shrimp, medium, peeled and deveined
- 4 ounces mushrooms, sliced, canned or fresh sautéed
- salt and freshly ground black pepper, to taste
- 3 tablespoons finely chopped fresh parsley
- 3 to 4 tablespoons green onions, sliced
Instructions
- 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.
- Add the shrimp, mushrooms, parsley, and salt and pepper, to taste. Cook for 5 minutes longer or until the shrimp is pink.
- Spoon the shrimp and rice into a serving dish and garnish with the green onion tops.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
