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One Pan Shrimp & Rice

This recipe utilizes many unique spices to enrich the Mediterranean flavors.
Prep Time 15 mins
Cook Time 23 mins
Total Time 38 mins
Course Main Course
Cuisine Mediterranean
Servings 4


  • 2 cups brown rice rinsed
  • 3 tbsp. extra Virgin olive oil.
  • 1 red onion chopped
  • 1 red bell pepper cored and chopped
  • 2 garlic cloves minced
  • 1 cup frozen peas rinsed quickly to separate
  • ½ packed chopped parsley
  • Kosher salt to taste
  • 1 teaspoon coriander
  • 3/4 tsp. mild chili pepper
  • ½ tsp. cumin
  • 1/2 tsp. paprika
  • 1/4 tsp. ground turmeric
  • 2 1/2 cups water
  • 1 pound large shrimp thawed if frozen peeled and deveined if not


  • Rinse the rice well, and place it in a bowl. Cover with water and let it soak for about 15 to 20 minutes and drain well.
  • In a large deep pan, heat 3 tablespoons of extra virgin olive oil over medium heat.
  • Season with salt. Cook for about 3 minutes tossing regularly. Add coriander, pepper, cumin, and paprika.
  • Cook for another two to three minutes tossing occasionally until the vegetables have softened a bit.
  • Add the rice and season with a good pinch of salt. Add water. Bring to a boil until the liquid has reduced by about half.
  • Turn the heat to low and cover and let the rice cook for about 15 to 20 minutes or until fully cooked and not hard nor chewy.
  • While the rice is cooking, pat the shrimp dry and toss with a bit of salt. Uncover the pan and add the shrimp nestling it into the rice.
  • Cover and cook for about 3 to 5 minutes more or until the shrimp is pink and fully cooked. Garnish with fresh parsley and serve.
Keyword Mediterranean diet, one pan, shrimp