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Creamy Rice and Shrimp is so easy, velvety, and delicious; it's a super easy family favorite and makes a great meal without spending a huge amount of time or energy in the kitchen!
First Published: July 23, 2014... Last Updated: August 7, 2020
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👩🏻🍳 Recipe Back Story
Recipe remodel time!
While this recipe has been on my site for years, I felt it was time to give it a bit of a facelift. The new pictures really highlight the colors of the dish, the beautiful red of the tomatoes, the warm pink shrimp, and the pop of green from the scallions.
This creamy rice and shrimp is a classic in our house. Not only is it super easy to make, it's also delicious and packed with nutrients. If you like shrimp, this is the perfect dish to add to your repertoire!
Best of all, you can make this dish all in one pan. There's nothing I hate more than spending time making a tasty meal only to spend another half an hour cleaning dishes after. With this recipe, you can avoid the hassle entirely!
🥘 Ingredients Needed
- minced garlic - adds a pop of extra flavor.
- white rice - serves as the base of this dish; you could substitute brown rice if you want some extra nutrition.
- white wine - helps to bring out the flavor of the shrimp.
- Better than Bouillon - adds additional seafood flavor so the shrimp doesn't have to do all the work!
- shrimp - use whichever size you prefer, and you can even cook it from frozen; shrimp is also a great choice because of how sustainable shrimp harvesting is!
- tomato - a little bit of acidity cuts through all of the creaminess and tomatoes are great for antioxidants.
- half & half - provides much of the creaminess of this dish.
- Parmesan cheese - for extra thickness and some salty, cheesy flavor!
🔪 Instructions
- In a large saucepan, combine the garlic, rice, white wine, water, and fish/lobster bouillon base, then bring to a boil.
- Add in your shrimp (it's OK if it's from frozen) and mix it in.
- Reduce the heat and let your dish simmer for 20 minutes.
- Add the half & half and Parmesan cheese.
- Right before you serve, stir in your chopped tomato. You may also sprinkle some chopped chives on top for added flavor!
👪 FAQs
Frozen shrimp tends to be easier to find and allows for more flexibility. I prefer to buy it peeled and de-veined; this removes a huge chunk of prep time and makes my life so much easier! If you do prefer fresh shrimp, I recommend buying it the day you plan to use it, maybe one day before just to ensure freshness.
The answer is pretty simple: just don't cook it for too long! As long as you don't let the dish simmer for too long or at too high a heat, your shrimp should come out perfectly every time.
Store your rice and shrimp in an airtight container in the refrigerator for 3-4 days. My favorite containers for food storage are food grade silicone zipper bags.
The most simple and effective way to reheat this dish would be to stick it in the microwave for a minute or so. If it hasn't fully heated, keep zapping in increments of 30 seconds until it's your desired temperature.
While not ideal, this dish could definitely be stored in the freezer in an airtight container for several months.
💭 Top Tips
When shopping for shrimp
- Typically, the safer bet for shrimp is to buy them frozen, as this ensures they are fresh. It’s also easy to thaw and cook them right out of the bag!
- If you’re feeling adventurous and would rather try fresh shrimp, make sure the shrimp don’t smell like ammonia or have slimy shells. They should be firm with solid tails.
- For a recipe like this one, aiming for medium to large -sized shrimp is the suggested option. Mini shrimp might also be a tasty choice!
When shopping for tomatoes
- Perfect tomatoes look plump and juicy, and their skins are smooth.
- The skin should be free of bump or bruises, but some cracking near the stem is perfectly normal.
- Ripe tomatoes have a lovely fragrance to them. If there’s no aroma whatsoever, this could mean the tomato was picked before it was ready and won’t ever ripen properly.
- Planning on using the tomatoes right away? Try to pick ones that are soft to the touch. But if you know you won’t need them for a couple of days, aim for tomatoes that are a bit firmer.
📖 Variations
- Though shrimp is what I'm suggesting, any kind of seafood would be delicious in this dish! Crab, lobster, or even squid would give you an interesting twist on this recipe.
- Feel free to vary the kind of rice you're using. Brown rice, for instance, has a bit of a different flavor and texture, but also provides a bit more nutritional value.
- For even more flavor and to increase the healthiness of this meal, add in more vegetables! Some chopped asparagus or bell peppers would deepen the flavor profile and provide extra nutrients.
- If you prefer to cook your shrimp on the grill, feel free to grill them up first and mix them in at the end with your tomatoes and whatever other vegetables you enjoy!
🥗 Suggested Side Dishes
While this recipe pulls from every corner of the food pyramid, it might still be a good choice to serve it with a delicious side!
🍤 Additional Shrimp Recipes
Here are a few more more shrimp ideas for you!
Creamy Rice and Shrimp
Love this recipe? Awesome! Please give it a 5 star rating below! And if you make this, snap a photo and tag me on Instagram. You can find me at DizzyBusyandHungry or #dizzybusyandhungry!
This post may contain affiliate links which won’t change your price but will share some commission.
📋 Recipe
Creamy Rice and Shrimp
Ingredients
- 2 teaspoons minced garlic
- 1 cup uncooked white rice (not instant rice)
- ½ cup white wine
- 2 ½ cups water
- 3 teaspoons Better than Bouillon (fish or lobster base)
- 1 pound shrimp (can be fresh or frozen)
- 1 medium tomato, chopped
- ¼ cup half & half
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped chives (optional)
Instructions
- In a large saucepan, combine the garlic, rice, white wine, water, and fish/lobster bouillon base and bring to a boil.
- Add the seafood (OK if it is still frozen) and mix.
- Once it returns to a boil, reduce heat and simmer uncovered about 20 minutes, stirring once or twice, until the rice is cooked.
- Add half & half and Parmesan cheese.
- Right before serving, stir in the chopped tomato. Sprinkle with chopped chives (optional).
Notes
- If you don't have Better Than Bouillon, you can substitute fish stock. In a pinch, chicken broth will do, and the dish will still be tasty but it will definitely change the flavor.
- I recommend using frozen shrimp, but fresh works too. I like frozen because then I have the flexibility to move my dinner plans around if something comes up without having to worry about the fresh seafood spoiling.
- Stir in some fresh or frozen chopped bell pepper while simmering to add more color and another layer of flavor.
- Store any leftovers in an airtight container in the fridge for 2-3 days.
- You can also freeze leftovers, although I don't really recommend it because it affects the texture of the shrimp.
Nutrition
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Happy cooking!
Shanice
Thank you for sharing this post at City of Creative Dream's City of Links last Friday! I appreciate you taking the time to party with me. Hope to see you again this week 🙂
Chrystal @ YUM eating
I have learned that there really isn't much help for food that is white unless you add a seasoning too it. Things like dried parsley works well because of the nice green contrast. Maybe drop a little green onion in the rice to give it more pop of color and depth. Using a smaller bowl helps too.
As for this recipe, sounds delish. I love shrimp and grits so I have a feeling this is yummy too.
Thanks for linking at The Yuck Stops Here to help #stoptheyuck. Hope to see you again this week.
Chrystal @ YUMeating
Erlene
I think your food photos are wonderful looking...definitely makes my mouth water 🙂 Loving this shrimp and rice recipe and it will go on my list of recipes to try out. Thanks for sharing on Merry Monday.
Shanice
Great recipe! I would love it if you joined and contribute your awesome posts at my link party at City of Creative Dreams, starts on Fridays 😀 Hope to see you there at City of Creative Dreams Link Party.
Kristin King
Stopped by and linked up, Shanice! Thanks for inviting me!