20 Delicious Healthy Shrimp and Rice Recipe Ideas

From busy weeknights to cozy weekend dinners, shrimp and rice make the perfect pair for delicious, healthy meals that come together in a flash. Whether you’re craving something zesty and light or rich and comforting, we’ve gathered 20 amazing recipes that prove eating well doesn’t have to be complicated. Get ready to find your new favorite dish—let’s dive in!

Garlic Lime Shrimp and Brown Rice Bowl

Let’s create a vibrant, protein-packed meal that comes together in under 30 minutes. Learning to build balanced bowls teaches fundamental cooking techniques while delivering restaurant-quality results right from your kitchen. This garlic lime shrimp bowl combines lean protein with whole grains and fresh vegetables for a complete, satisfying meal.

Ingredients

– 1 cup uncooked short-grain brown rice
– 1 ½ pounds large wild-caught shrimp, peeled and deveined
– 3 tablespoons extra virgin olive oil, divided
– 4 cloves garlic, minced
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon lime zest
– ½ teaspoon smoked paprika
– ¼ teaspoon crushed red pepper flakes
– 1 medium avocado, sliced
– ¼ cup fresh cilantro leaves
– 2 tablespoons toasted sesame seeds

Instructions

1. Rinse 1 cup brown rice under cold water until water runs clear to remove excess starch.
2. Combine rice with 2 cups water in a medium saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 45 minutes until grains are tender and water is absorbed.
4. Remove rice from heat and let stand covered for 10 minutes to steam.
5. Pat shrimp completely dry with paper towels to ensure proper searing.
6. Season shrimp evenly with smoked paprika and crushed red pepper flakes.
7. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
8. Add shrimp in a single layer, cooking for 2 minutes per side until opaque and lightly browned.
9. Transfer cooked shrimp to a clean plate using tongs.
10. Reduce heat to medium and add remaining 1 tablespoon olive oil to the same skillet.
11. Sauté minced garlic for 30 seconds until fragrant but not browned.
12. Return shrimp to skillet and toss with garlic, lime juice, and lime zest.
13. Remove from heat immediately to prevent overcooking.
14. Fluff cooked rice with a fork to separate grains.
15. Divide rice evenly among four serving bowls.
16. Arrange shrimp mixture over rice.
17. Garnish with avocado slices, fresh cilantro leaves, and toasted sesame seeds.

Now you have a complete meal featuring tender shrimp with bright citrus notes against nutty brown rice. The creamy avocado provides cool contrast to the spicy garlic shrimp, while toasted sesame seeds add subtle crunch. For a refreshing variation, serve chilled over crisp romaine lettuce instead of warm rice.

Spicy Cajun Shrimp and Quinoa Rice

Often overlooked in weeknight meal planning, this vibrant dish combines bold Cajun spices with nutritious quinoa for a complete one-pan dinner. Our methodical approach ensures perfectly cooked shrimp and fluffy grains every time, making it ideal for both novice cooks and seasoned home chefs seeking reliable results.

Ingredients

– 1 pound wild-caught large shrimp, peeled and deveined
– 1 cup tri-color quinoa, thoroughly rinsed
– 2 cups low-sodium chicken stock
– 2 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 red bell pepper, julienned
– 2 tablespoons Cajun seasoning blend
– 1 teaspoon smoked paprika
– ½ teaspoon cayenne pepper
– ¼ cup fresh parsley, chopped
– 1 lemon, cut into wedges

Instructions

1. Pat shrimp completely dry with paper towels and toss with 1 tablespoon Cajun seasoning in a medium bowl.
2. Heat 1 tablespoon clarified butter in a large skillet over medium-high heat until shimmering.
3. Add shrimp in a single layer and sear for 90 seconds per side until opaque with golden edges.
4. Transfer shrimp to a clean plate using tongs, leaving any accumulated juices in the skillet.
5. Reduce heat to medium and add remaining clarified butter to the same skillet.
6. Sauté diced onion for 4 minutes until translucent, stirring frequently with a wooden spoon.
7. Add minced garlic and cook for 60 seconds until fragrant but not browned.
8. Incorporate julienned bell pepper and cook for 3 minutes until slightly softened.
9. Stir in rinsed quinoa, remaining Cajun seasoning, smoked paprika, and cayenne pepper until grains are evenly coated.
10. Pour in chicken stock and bring to a rolling boil over high heat.
11. Immediately reduce heat to low, cover skillet tightly, and simmer for 18 minutes.
12. Remove from heat and let stand covered for 5 minutes to allow quinoa to fully absorb liquid.
13. Fluff quinoa mixture with a fork, then gently fold in reserved shrimp and any accumulated juices.
14. Garnish with chopped parsley and serve immediately with lemon wedges.
Unbelievably satisfying, the final dish presents tender shrimp nestled in fluffy quinoa with a pronounced spicy kick that builds gradually. The tri-color quinoa provides varied texture while absorbing the rich Cajun flavors beautifully. For an elegant presentation, serve in shallow bowls with extra lemon wedges and a crisp green salad to balance the heat.

Lemon Herb Shrimp and Basmati Rice Pilaf

Now, let’s create a vibrant, restaurant-quality meal that’s surprisingly simple to master. This lemon herb shrimp with basmati rice pilaf combines bright citrus notes with aromatic herbs and perfectly cooked grains for a complete, satisfying dish that feels both elegant and approachable.

Ingredients

– 1 cup basmati rice, rinsed until water runs clear
– 1 ¾ cups chicken stock, preferably homemade
– 2 tablespoons clarified butter, divided
– 1 medium yellow onion, finely diced
– 2 garlic cloves, minced
– 1 pound large wild-caught shrimp, peeled and deveined
– 2 tablespoons extra virgin olive oil
– 1 lemon, zested and juiced
– 2 tablespoons fresh parsley, finely chopped
– 1 tablespoon fresh dill, minced
– ½ teaspoon smoked paprika
– ¼ teaspoon crushed red pepper flakes
– Kosher salt and freshly ground black pepper

Instructions

1. Heat 1 tablespoon clarified butter in a medium saucepan over medium heat until shimmering.
2. Add diced yellow onion and cook for 4-5 minutes until translucent but not browned.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add rinsed basmati rice and toast for 2 minutes, stirring constantly, until grains appear slightly opaque.
5. Pour in chicken stock and bring to a rolling boil.
6. Reduce heat to low, cover tightly, and simmer for 18 minutes exactly.
7. Remove from heat and let stand covered for 5 minutes to complete steaming.
8. Meanwhile, pat shrimp completely dry with paper towels to ensure proper searing.
9. Season shrimp evenly with smoked paprika, crushed red pepper flakes, ½ teaspoon kosher salt, and ¼ teaspoon black pepper.
10. Heat remaining tablespoon clarified butter and olive oil in a large skillet over medium-high heat until very hot.
11. Arrange shrimp in a single layer and cook for 2 minutes without moving to develop a golden crust.
12. Flip shrimp and cook for 1-2 minutes more until opaque throughout and firm to the touch.
13. Remove skillet from heat and immediately add lemon juice, zest, parsley, and dill, tossing to coat.
14. Fluff rice pilaf with a fork to separate grains and create a light, airy texture.
15. Serve shrimp over rice pilaf, spooning any pan juices over the top.

Resting the rice after cooking allows the starches to set properly, preventing a gummy texture. The bright acidity from fresh lemon juice cuts through the richness of the shrimp, while the aromatic herbs provide a fresh, garden-like quality that elevates this beyond a simple weeknight meal. For an elegant presentation, serve in shallow bowls garnished with additional dill fronds and lemon wedges.

Coconut Curry Shrimp and Jasmine Rice

Just when you need a comforting yet sophisticated weeknight meal, this coconut curry shrimp with jasmine rice delivers both elegance and ease. Let me guide you through each precise step to create perfectly cooked shrimp in a richly spiced coconut sauce over fragrant rice. You’ll master the technique for achieving restaurant-quality results right in your own kitchen.

Ingredients

– 1 cup jasmine rice, rinsed until water runs clear
– 1 ½ cups unsweetened coconut milk, well-shaken
– 1 pound wild-caught large shrimp (16-20 count), peeled and deveined
– 2 tablespoons clarified butter
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tablespoon fresh ginger, microplaned
– 2 tablespoons red curry paste
– 1 tablespoon fish sauce
– 1 teaspoon coconut sugar
– ¼ cup fresh cilantro leaves, roughly chopped
– 1 lime, cut into wedges

Instructions

1. Combine 1 cup rinsed jasmine rice with 1 ½ cups water in a medium saucepan and bring to a boil over high heat.
2. Reduce heat to low, cover tightly, and simmer for 15 minutes until all liquid is absorbed.
3. Remove rice from heat and let stand covered for 10 minutes to steam.
4. Meanwhile, pat shrimp completely dry with paper towels to ensure proper searing.
5. Heat 1 tablespoon clarified butter in a large skillet over medium-high heat until shimmering.
6. Add shrimp in a single layer and cook for exactly 90 seconds per side until opaque with golden edges.
7. Transfer shrimp to a clean plate immediately to prevent overcooking.
8. Reduce heat to medium and add remaining 1 tablespoon clarified butter to the same skillet.
9. Sauté diced onion for 4-5 minutes until translucent but not browned.
10. Add minced garlic and microplaned ginger, stirring constantly for 45 seconds until fragrant.
11. Incorporate 2 tablespoons red curry paste, cooking for 1 minute while stirring to bloom the spices.
12. Pour in coconut milk, scraping any browned bits from the skillet bottom.
13. Whisk in 1 tablespoon fish sauce and 1 teaspoon coconut sugar until fully dissolved.
14. Simmer sauce uncovered for 8-10 minutes until slightly thickened and reduced by one-third.
15. Return shrimp to the skillet, stirring gently to coat in the sauce for 30 seconds just to reheat.
16. Fluff the rested rice with a fork to separate grains before serving.
17. Divide rice among bowls, top with shrimp and sauce, and garnish with fresh cilantro.
18. Serve immediately with lime wedges for squeezing over each portion.

Velvety coconut milk creates a luxurious sauce that clings beautifully to each grain of fragrant jasmine rice. The shrimp remain tender and juicy against the complex spice notes of the curry paste, while fresh lime brightens every bite. For an elegant presentation, serve in shallow bowls with extra cilantro scattered over the top and steamed bok choy on the side.

Mediterranean Shrimp and Whole Grain Rice Salad

Often overlooked in meal prep, this vibrant Mediterranean shrimp and whole grain rice salad combines lean protein with complex carbohydrates for a satisfying, nutrient-dense meal that comes together with precision and care. Our methodical approach ensures perfectly cooked shrimp and fluffy rice every time, making this an ideal dish for both weeknight dinners and entertaining. Let’s begin with the foundational preparation of our whole grains and seafood.

Ingredients

• 1 pound wild-caught large shrimp, peeled and deveined
• 1 cup uncooked whole grain rice
• 2 cups filtered water
• 3 tablespoons extra virgin olive oil, divided
• 2 cloves garlic, finely minced
• 1 teaspoon smoked paprika
• ½ teaspoon sea salt flakes
• ¼ teaspoon freshly cracked black pepper
• 1 English cucumber, finely diced
• 1 cup cherry tomatoes, quartered
• ¼ cup Kalamata olives, pitted and halved
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh mint

Instructions

1. Rinse 1 cup uncooked whole grain rice under cold running water until the water runs clear to remove excess starch.
2. Combine the rinsed rice with 2 cups filtered water in a medium saucepan and bring to a rolling boil over high heat.
3. Reduce heat to low, cover the saucepan tightly, and simmer for 18 minutes exactly to achieve perfectly tender grains.
4. Remove the saucepan from heat and let the rice stand covered for 5 minutes to complete the steaming process.
5. Fluff the cooked rice with a fork and spread it in a thin layer on a baking sheet to cool completely to room temperature.
6. Pat 1 pound wild-caught large shrimp completely dry with paper towels to ensure proper searing.
7. Season the shrimp evenly with 1 teaspoon smoked paprika, ½ teaspoon sea salt flakes, and ¼ teaspoon freshly cracked black pepper.
8. Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat until shimmering but not smoking.
9. Add the seasoned shrimp to the hot skillet in a single layer, being careful not to overcrowd the pan.
10. Cook the shrimp for 2 minutes per side until they curl into a C-shape and turn opaque with golden edges.
11. Transfer the cooked shrimp to a cutting board and slice each shrimp in half lengthwise once cooled slightly.
12. In a large mixing bowl, combine the cooled rice, sliced shrimp, 1 English cucumber (finely diced), and 1 cup cherry tomatoes (quartered).
13. Add ¼ cup Kalamata olives (pitted and halved), 2 tablespoons fresh lemon juice, and the remaining 2 tablespoons extra virgin olive oil.
14. Gently fold in 2 tablespoons chopped fresh dill and 1 tablespoon chopped fresh mint until all ingredients are evenly distributed.

Now you’ll notice the delightful contrast between the firm, succulent shrimp and the nutty, chewy whole grains. The bright acidity from the lemon juice beautifully cuts through the richness of the olive oil, while the fresh herbs provide aromatic complexity. Consider serving this salad in butter lettuce cups for an elegant presentation or alongside grilled vegetables for a complete Mediterranean-inspired meal.

Teriyaki Shrimp and Vegetable Fried Rice

Ready to elevate your weeknight dinner game with a dish that combines sweet, savory, and satisfying textures in one pan? This teriyaki shrimp and vegetable fried rice transforms simple ingredients into a restaurant-quality meal with clear, methodical steps perfect for beginners.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 3 cups day-old jasmine rice
• 2 large pasture-raised eggs, lightly beaten
• 1 cup finely diced yellow onion
• 1 cup bias-cut carrots
• 1 cup snow peas, trimmed
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 3 tbsp avocado oil
• 1/4 cup premium teriyaki sauce
• 2 tbsp toasted sesame oil
• 2 tbsp rice vinegar
• 1/4 cup sliced scallions
• 1 tbsp toasted sesame seeds

Instructions

1. Pat the shrimp completely dry with paper towels and season evenly with kosher salt.
2. Heat 1 tablespoon avocado oil in a large wok or skillet over high heat until shimmering, about 90 seconds.
3. Add shrimp in a single layer and cook for exactly 2 minutes per side until opaque and lightly browned.
4. Transfer shrimp to a clean plate using tongs, leaving any oil in the pan.
5. Reduce heat to medium-high and pour beaten eggs into the center of the pan.
6. Scramble eggs for 45 seconds until softly set, then immediately remove to the shrimp plate.
7. Add remaining avocado oil to the pan and heat for 30 seconds until fragrant.
8. Sauté onions and carrots for 3 minutes until onions become translucent.
9. Add snow peas, garlic, and ginger, stirring constantly for 1 minute until aromatic.
10. Break apart day-old rice with your fingers before adding to the pan to prevent clumping.
11. Spread rice evenly across the pan surface and cook undisturbed for 1 minute to develop a slight crust.
12. Toss rice with vegetables using a folding motion for 2 minutes until thoroughly combined.
13. Return shrimp and eggs to the pan, distributing evenly throughout the mixture.
14. Pour teriyaki sauce, sesame oil, and rice vinegar around the edges of the pan where it will sizzle and reduce.
15. Toss everything together for 1 minute until sauce coats all components evenly.
16. Remove from heat and fold in scallions and sesame seeds.

Let this fried rice rest for 2 minutes before serving to allow the flavors to meld beautifully. Look for the contrasting textures—the firm shrimp, fluffy eggs, and crisp-tender vegetables—against the sticky-sweet rice. Serve it in shallow bowls garnished with extra scallions and a drizzle of spicy mayo for an extra flavor dimension that complements the teriyaki glaze perfectly.

Avocado Shrimp and Wild Rice Stuffed Peppers

Every well-stocked kitchen needs a reliable stuffed pepper recipe that balances elegance with approachability. Enter these avocado shrimp and wild rice stuffed peppers—a vibrant, nutrient-dense meal that layers creamy textures with savory seafood in a colorful vegetable vessel. Let’s walk through the methodical process of creating this impressive dish from start to finish.

Ingredients

– 4 large bell peppers, halved lengthwise and seeded
– 1 cup cooked wild rice blend
– 12 ounces wild-caught shrimp, peeled, deveined, and chopped
– 2 ripe Hass avocados, diced
– 1/4 cup freshly squeezed lime juice
– 1/4 cup extra-virgin olive oil
– 1/4 cup finely chopped fresh cilantro
– 2 tablespoons unsalted butter
– 1 teaspoon smoked paprika
– 1/2 teaspoon sea salt
– 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and position the rack in the center.
2. Arrange the prepared bell pepper halves cut-side up in a 9×13-inch baking dish.
3. Roast the peppers for 15 minutes until slightly softened but still firm.
4. Melt the unsalted butter in a large skillet over medium-high heat.
5. Sauté the chopped shrimp for 2-3 minutes until opaque and lightly curled.
6. Transfer the cooked shrimp to a medium mixing bowl using a slotted spoon.
7. Combine the cooked wild rice blend, diced Hass avocados, and fresh cilantro with the shrimp.
8. Whisk together the extra-virgin olive oil, freshly squeezed lime juice, smoked paprika, sea salt, and black pepper in a small bowl.
9. Pour the dressing over the shrimp and rice mixture, then gently fold to combine.
10. Spoon the filling evenly into the partially roasted pepper halves.
11. Return the stuffed peppers to the oven and bake for 12-15 minutes until the peppers are tender-crisp.
12. Let the peppers rest for 5 minutes before serving to allow the flavors to meld.

Layered textures create a delightful eating experience—the tender-crisp pepper gives way to the creamy avocado and firm wild rice, while the shrimp provides savory bursts of flavor. For an elegant presentation, garnish with additional cilantro sprigs and serve alongside a crisp green salad. The bright lime dressing cuts through the richness beautifully, making this dish equally suitable for weeknight dinners or entertaining guests.

Chipotle Shrimp and Cauliflower Rice Tacos

Often overlooked in taco night rotations, these chipotle shrimp and cauliflower rice tacos offer a vibrant, health-conscious alternative that delivers bold flavor without heavy carbs. Our methodical approach ensures perfectly cooked shrimp and seasoned cauliflower rice that will elevate your weeknight dinner game. Let’s walk through each precise step together to create this satisfying dish.

Ingredients

– 1 pound wild-caught large shrimp, peeled and deveined
– 4 cups fresh cauliflower rice
– 2 tablespoons avocado oil, divided
– 2 tablespoons adobo sauce from canned chipotles
– 1 teaspoon smoked paprika
– ½ teaspoon ground cumin
– ¼ cup freshly squeezed lime juice
– 2 tablespoons chopped fresh cilantro
– 8 small corn tortillas
– ½ cup crumbled cotija cheese
– ¼ cup thinly sliced red onion

Instructions

1. Pat the shrimp completely dry with paper towels and place in a medium bowl.
2. Combine 1 tablespoon avocado oil, adobo sauce, smoked paprika, and ground cumin in a small bowl, then pour over shrimp, tossing to coat evenly.
3. Heat a large skillet over medium-high heat until a drop of water sizzles immediately upon contact.
4. Add remaining 1 tablespoon avocado oil to the hot skillet, swirling to coat the surface.
5. Arrange shrimp in a single layer and cook for exactly 90 seconds until the bottoms turn opaque and develop light char marks.
6. Flip each shrimp individually and cook for another 60 seconds until just cooked through but still tender.
7. Transfer shrimp to a clean plate using tongs, being careful not to overcrowd them during cooking to ensure proper searing.
8. Return the same skillet to medium heat and add cauliflower rice, spreading it evenly across the surface.
9. Cook cauliflower rice undisturbed for 3 minutes to develop light browning on the bottom layer.
10. Stir cauliflower rice and continue cooking for another 4 minutes until tender but still retaining slight bite.
11. Drizzle lime juice over the cauliflower rice and stir to incorporate, scraping any browned bits from the skillet bottom.
12. Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
13. Fold chopped cilantro into the cauliflower rice mixture and season with a precise pinch of salt.
14. Assemble tacos by dividing cauliflower rice among warmed tortillas, topping with 3-4 shrimp each.
15. Garnish each taco with crumbled cotija cheese and thinly sliced red onion.

Unbelievably satisfying, these tacos offer contrasting textures from the firm, smoky shrimp against the tender cauliflower rice with its bright lime finish. The chipotle marinade creates a beautiful caramelized crust on the shrimp while keeping the interior remarkably juicy. For an elegant presentation, serve them open-faced with extra lime wedges and a drizzle of crema for those who prefer additional creaminess.

Ginger Soy Shrimp and Sticky Rice Wraps

During busy weeknights, these Ginger Soy Shrimp and Sticky Rice Wraps deliver restaurant-quality flavor with minimal effort. Ditch the takeout menu and embrace this vibrant, hands-on meal that transforms simple ingredients into an unforgettable dining experience.

Ingredients

• 1 cup sushi rice, rinsed until water runs clear
• 1 ¼ cups filtered water
• 2 tablespoons rice vinegar
• 1 tablespoon granulated sugar
• 1 pound wild-caught large shrimp, peeled and deveined
• 3 tablespoons tamari
• 2 tablespoons freshly grated ginger root
• 2 cloves garlic, finely minced
• 1 tablespoon toasted sesame oil
• 1 teaspoon chili garlic paste
• 2 tablespoons avocado oil
• 4 large butter lettuce leaves, carefully separated
• 2 scallions, thinly sliced on the bias
• 1 tablespoon toasted sesame seeds

Instructions

1. Combine rinsed sushi rice and filtered water in a heavy-bottomed saucepan over high heat.
2. Bring to a rolling boil, then immediately reduce heat to low and cover with a tight-fitting lid.
3. Simmer for 18 minutes exactly without removing the lid.
4. Remove from heat and let stand covered for 10 minutes to complete steaming.
5. Whisk rice vinegar and granulated sugar in a small bowl until sugar fully dissolves.
6. Transfer cooked rice to a large wooden bowl and gently fold in vinegar mixture using a cutting motion with a rice paddle.
7. Pat shrimp completely dry with paper towels to ensure proper searing.
8. Whisk tamari, grated ginger, minced garlic, sesame oil, and chili garlic paste in a medium bowl.
9. Toss shrimp in marinade and let rest at room temperature for exactly 8 minutes.
10. Heat avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
11. Arrange shrimp in a single layer and cook for 2 minutes without disturbing.
12. Flip each shrimp and cook an additional 1-2 minutes until opaque and slightly caramelized.
13. Spoon ¼ cup seasoned rice into the center of each butter lettuce leaf.
14. Arrange 4-5 shrimp over rice in each wrap.
15. Garnish with sliced scallions and toasted sesame seeds.

Meticulously crafted wraps offer contrasting textures—crisp lettuce against sticky rice and succulent shrimp. The ginger-forward marinade penetrates deeply, while chili garlic paste provides subtle heat that builds with each bite. For an elegant presentation, serve these wraps family-style with small bowls of extra tamari for dipping, allowing guests to customize their experience.

Mango Shrimp and Black Rice Sushi Rolls

Navigating the world of sushi-making at home can feel daunting, but this vibrant mango shrimp and black rice roll offers a delightful entry point with its tropical flavors and approachable assembly. Following these methodical steps will guide you through creating restaurant-quality sushi in your own kitchen.

Ingredients

• 1 cup black rice, rinsed thoroughly
• 1 ¾ cups filtered water
• 2 tablespoons seasoned rice vinegar
• 1 teaspoon granulated sugar
• ½ teaspoon fine sea salt
• 8 large wild-caught shrimp, peeled and deveined
• 1 ripe mango, peeled and julienned
• 4 sheets nori seaweed
• 1 tablespoon toasted sesame oil
• 2 tablespoons mayonnaise
• 1 teaspoon sriracha sauce
• 1 avocado, thinly sliced
• 2 scallions, finely sliced on the bias

Instructions

1. Combine black rice and filtered water in a heavy-bottomed saucepan, bringing to a boil over medium-high heat.
2. Reduce heat to low, cover tightly, and simmer for 30 minutes until all liquid is absorbed.
3. Transfer cooked rice to a wooden bowl and gently fold in rice vinegar, sugar, and sea salt while fanning to cool to room temperature.
4. Pat shrimp completely dry with paper towels to ensure proper searing.
5. Heat sesame oil in a cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
6. Sear shrimp for 90 seconds per side until opaque with golden edges, then transfer to a cutting board.
7. Slice each shrimp in half lengthwise to create thin, even pieces for rolling.
8. Whisk mayonnaise and sriracha in a small bowl to create spicy mayo.
9. Place one nori sheet shiny-side down on a bamboo mat, covering the bottom two-thirds with a ¼-inch layer of rice.
10. Arrange shrimp halves, mango julienne, avocado slices, and scallions horizontally across the rice center.
11. Lift the mat edge closest to you, rolling firmly away while applying even pressure to form a tight cylinder.
12. Moisten the nori’s far edge with water to seal the roll completely.
13. Repeat process with remaining ingredients to create four rolls.
14. Use a sharp knife dipped in water to cleanly slice each roll into 8 even pieces.

Finished rolls reveal striking black-and-white spirals with jewel-toned fillings that burst with sweet mango against savory shrimp. For an elegant presentation, drizzle with spicy mayo and serve immediately while the rice maintains its perfect toothsome texture.

Thai Basil Shrimp and Jasmine Rice Stir-Fry

Every home cook needs a reliable stir-fry in their repertoire, and this vibrant Thai basil shrimp over fragrant jasmine rice delivers restaurant-quality results with approachable technique. Embrace the sizzle as we build layers of flavor from the ground up, transforming simple ingredients into an unforgettable weeknight meal.

Ingredients

– 1 cup jasmine rice, rinsed until water runs clear
– 1 ½ cups filtered water
– 1 lb wild-caught large shrimp, peeled and deveined
– 3 tbsp avocado oil, divided
– 4 garlic cloves, microplaned
– 2 Thai bird’s eye chilies, thinly sliced
– 1 tbsp organic coconut palm sugar
– 2 tbsp premium fish sauce
– 1 tbsp oyster sauce
– 1 cup fresh Thai basil leaves, loosely packed

Instructions

1. Combine rinsed jasmine rice and filtered water in a heavy-bottomed saucepan, bringing to a vigorous boil over high heat.
2. Immediately reduce heat to low, cover tightly, and simmer for 15 minutes until all liquid is absorbed and steam holes appear on the surface.
3. Remove rice from heat and let stand covered for 10 minutes to complete steaming while you prepare the shrimp.
4. Pat shrimp completely dry with paper towels to ensure proper searing.
5. Heat 2 tablespoons avocado oil in a carbon steel wok until shimmering at 400°F.
6. Add shrimp in a single layer and sear for 90 seconds per side until shells turn pink with golden edges.
7. Transfer shrimp to a clean plate, leaving any accumulated juices behind.
8. Add remaining 1 tablespoon avocado oil to the wok and return to medium-high heat.
9. Sauté microplaned garlic and sliced chilies for 45 seconds until fragrant but not browned.
10. Return shrimp to the wok along with any collected juices.
11. Add coconut palm sugar, fish sauce, and oyster sauce, tossing continuously for 60 seconds to coat and glaze the shrimp.
12. Remove wok from heat and fold in Thai basil leaves until just wilted.
13. Fluff steamed jasmine rice with a fork to separate grains.

Really notice how the plump shrimp contrast with the delicate rice grains, their sweet-spicy glaze clinging to each bite. The Thai basil’s anise notes cut through the richness beautifully—try serving in lettuce cups for a refreshing handheld variation that highlights the vibrant flavors.

Chili Lime Shrimp and Brown Rice Lettuce Wraps

Creating these vibrant lettuce wraps begins with perfectly seasoned shrimp and nutty brown rice, making for a satisfying meal that comes together in under 30 minutes. Carefully balancing the bright acidity of fresh lime with the subtle heat of chili creates layers of flavor that dance across your palate with each bite. This methodical approach ensures even beginners can achieve restaurant-quality results right in their own kitchen.

Ingredients

• 1 pound wild-caught shrimp, peeled and deveined
• 2 tablespoons cold-pressed avocado oil
• 3 cloves garlic, microplaned
• 1 tablespoon chili powder blend
• 2 fresh limes, juiced
• 2 cups cooked short-grain brown rice
• 8 large butter lettuce leaves
• ¼ cup fresh cilantro leaves, roughly chopped
• 1 teaspoon fine sea salt

Instructions

1. Pat the wild-caught shrimp completely dry using paper towels to ensure proper searing.
2. Toss the shrimp with fine sea salt and chili powder blend until evenly coated.
3. Heat cold-pressed avocado oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Arrange shrimp in a single layer and cook for 90 seconds until the edges turn pink.
5. Flip each shrimp using tongs and cook for another 60 seconds until opaque throughout.
6. Transfer shrimp to a clean plate, leaving any accumulated juices in the skillet.
7. Reduce heat to medium-low and add microplaned garlic to the skillet, cooking for 45 seconds until fragrant.
8. Add cooked short-grain brown rice to the skillet, stirring to coat with garlic-infused oil.
9. Cook the rice mixture for 3 minutes, stirring occasionally, until heated through and slightly toasted.
10. Return shrimp to the skillet and drizzle with fresh lime juice, tossing to combine.
11. Remove from heat and fold in roughly chopped cilantro leaves.
12. Arrange butter lettuce leaves on a serving platter, cupped side up.
13. Spoon the shrimp and rice mixture evenly among the lettuce leaves.

Vibrant textures play beautifully here—the crisp lettuce cups contrast with the tender shrimp and chewy brown rice. Each component maintains its distinct character while harmonizing through the bright chili-lime marinade. For an elegant presentation, garnish with extra lime wedges and serve immediately while the lettuce retains its refreshing crunch.

Cilantro Lime Shrimp and Quinoa Rice Bowls

Zesty and vibrant, these cilantro lime shrimp and quinoa rice bowls bring restaurant-quality flavors to your kitchen with minimal effort. Let’s methodically build this nutritious meal layer by layer, ensuring each component reaches its full potential. Follow these precise steps to create a balanced dish where every element shines.

Ingredients

• 1 cup uncooked quinoa, thoroughly rinsed
• 2 cups filtered water
• 1 pound wild-caught shrimp (16/20 count), peeled and deveined
• 3 tablespoons extra virgin olive oil, divided
• 4 cloves garlic, microplaned
• 2 limes, freshly zested and juiced
• ½ cup fresh cilantro leaves, finely chiffonaded
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• ¼ teaspoon crushed red pepper flakes

Instructions

1. Combine rinsed quinoa and filtered water in a medium saucepan over high heat.
2. Bring quinoa to a rolling boil, then immediately reduce heat to low and cover tightly.
3. Simmer quinoa for exactly 15 minutes until all liquid is absorbed and grains display tiny spirals.
4. Remove quinoa from heat and let stand covered for 5 minutes to steam and separate grains.
5. Fluff quinoa with a fork to aerate and prevent clumping, creating light, separate grains.
6. Pat shrimp completely dry with paper towels to ensure proper searing and caramelization.
7. Season shrimp evenly with fine sea salt, freshly cracked black pepper, and crushed red pepper flakes.
8. Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat until shimmering but not smoking.
9. Arrange shrimp in a single layer without crowding, cooking for 2 minutes per side until opaque with golden edges.
10. Add microplaned garlic during the final 30 seconds of cooking, stirring constantly to prevent burning.
11. Transfer cooked shrimp to a clean plate, leaving any accumulated juices in the skillet.
12. Combine fluffed quinoa, remaining 1 tablespoon extra virgin olive oil, lime zest, lime juice, and chiffonaded cilantro in a large mixing bowl.
13. Toss quinoa mixture gently but thoroughly to distribute flavors evenly throughout the grains.
14. Divide seasoned quinoa mixture evenly among four serving bowls as your base layer.
15. Arrange cooked shrimp over the quinoa in each bowl, distributing them attractively.
16. Drizzle any remaining skillet juices over the assembled bowls for added flavor depth.

Glistening shrimp rest atop fluffy quinoa that’s been transformed by bright citrus and fresh herbs. The contrasting textures—tender seafood against slightly chewy grains—create a satisfying mouthfeel that keeps you coming back for another bite. For an elevated presentation, garnish with additional cilantro sprigs and lime wedges, or add creamy avocado slices to complement the dish’s vibrant acidity.

Conclusion

Delicious, nutritious, and endlessly versatile—this collection proves shrimp and rice are a match made in healthy dinner heaven. We hope these 20 recipes inspire your next kitchen adventure! Try one (or several!), then drop a comment with your favorite. Loved this roundup? Share it with fellow foodies on Pinterest!