Name: No-Bake Peanut Butter Oat Cups
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb large shrimp, peeled and deveined; 1 tbsp olive oil; 1 tbsp butter; 1 small onion, diced; 3 cloves garlic, minced; 1 cup long-grain white rice; 2 cups chicken or vegetable broth; 1/2 tsp paprika; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp crushed red pepper flakes (optional); Juice of 1/2 lemon; 2 tbsp chopped parsley

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Why You’ll Love This Recipe

I like that this recipe is both simple and satisfying. The shrimp cooks right in the rice, which means fewer dishes and more flavor packed into every bite. The hint of lemon brightens up the dish, and the parsley adds a fresh finish. It’s versatile too—I can add vegetables, swap in different grains, or adjust the spice level to fit my mood.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 lb large shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon butter
1 small onion, diced
3 cloves garlic, minced
1 cup long-grain white rice
2 cups chicken or vegetable broth
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
Juice of 1/2 lemon
2 tablespoons chopped parsley

Directions

I heat olive oil and butter in a large skillet over medium heat.
I add the diced onion and cook for 3–4 minutes until softened.
I stir in the garlic and rice, sautéing for 1–2 minutes until the rice is lightly toasted and the garlic is fragrant.
I pour in the broth and add paprika, salt, pepper, and red pepper flakes. Then I bring it to a simmer, cover, and reduce the heat to low. I let it cook for 15 minutes.
After 15 minutes, I uncover and gently stir, then nestle the shrimp on top of the rice. I cover again and cook for another 5–7 minutes, until the shrimp are pink, cooked through, and the liquid is absorbed.
I remove the skillet from heat, drizzle with lemon juice, and sprinkle with chopped parsley before serving.

Servings and Timing

This recipe makes 4 servings. It takes about 10 minutes to prepare and 25 minutes to cook, for a total of 35 minutes.

Variations

Sometimes I add peas, bell peppers, or tomatoes for extra vegetables. If I want a heartier version, I swap the white rice for brown rice and increase the broth and cooking time. For a lighter option, I use cauliflower rice and cook the shrimp separately before mixing everything together.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the shrimp and rice gently on the stovetop with a splash of broth or water to keep it moist.

FAQs

Can I use frozen shrimp?

Yes, I just thaw them first and pat them dry before cooking.

Do I need to remove the tails from the shrimp?

I usually do for easier eating, but I can leave them on for presentation.

Can I use brown rice instead of white rice?

Yes, but I need to add more liquid and extend the cooking time.

What other seasonings can I add?

I sometimes add cumin, smoked paprika, or Italian seasoning for different flavor profiles.

Can I make this dish spicy?

Yes, I just increase the crushed red pepper flakes or add a dash of hot sauce.

Can I substitute the shrimp?

Yes, I can use chicken, sausage, or even tofu for a different protein option.

How do I prevent the rice from sticking?

I make sure to use enough liquid and keep the skillet covered during cooking.

Can I make this ahead of time?

Yes, I cook it, let it cool, and then store it in the fridge. It reheats well for meal prep.

Can I add vegetables directly to the rice?

Yes, I add peas, bell peppers, zucchini, or spinach during the last few minutes of cooking.

What’s the best type of broth to use?

I prefer chicken broth for richness, but vegetable broth works well for a lighter version.

Conclusion

I love how easy and flavorful this shrimp and rice recipe is. With simple ingredients and one pan, I end up with a satisfying meal that’s perfect for busy nights or when I want to impress guests. It’s versatile, comforting, and always a hit at the table.

No-Bake Peanut Butter Oat Cups

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This one-pan shrimp and rice recipe is a quick, flavorful dinner made with tender shrimp, fluffy seasoned rice, and a bright touch of lemon. It’s hearty, comforting, and perfect for weeknights or casual entertaining.

Author: Amy
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Main Dish
Method: Stovetop
Cuisine: American
Diet: Low Fat

Instructions

Heat olive oil and butter in a large skillet over medium heat.
Add diced onion and cook for 3–4 minutes until softened.
Stir in garlic and rice, sautéing for 1–2 minutes until the rice is lightly toasted.
Pour in broth and add paprika, salt, pepper, and red pepper flakes. Bring to a simmer, cover, and reduce heat to low. Cook for 15 minutes.
Uncover, gently stir, then nestle shrimp on top of the rice. Cover and cook another 5–7 minutes, until shrimp are pink, cooked through, and liquid is absorbed.
Remove from heat, drizzle with lemon juice, and sprinkle with parsley before serving.