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This shrimp and rice recipe is a one-pan dinner everyone will love! It’s flavor-packed with juicy shrimp, tender rice, lemon, garlic, and spinach.

Shrimp and rice recipe
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Love a good shrimp dinner? Here’s one with your name on it: this tasty shrimp and rice skillet recipe! Succulent, juicy shrimp sit atop a bed of fluffy rice flavored with garlic, dill and spinach. Give it a good sprinkling of feta cheese and a few spritzes of lemon juice, and it’s a total homerun. We’re always in need of a good 30-minute weeknight meal, and this one hits the spot in so many ways. Our kids were big fans!

Ingredients in this shrimp and rice recipe

This shrimp and rice skillet recipe is full of bright, fresh flavors. The base of the rice is similar to this spinach rice recipe, with spinach, feta, garlic, onion and dill. It’s topped with seasoned shrimp, which you’ll place on top once the rice is done and steam on low heat until it’s just tender. Here’s what you’ll need for this flavor-packed recipe:

  • Protein: Medium shrimp, tail on
  • Pantry: Olive oil, long grain white rice
  • Spices: Garlic powder, onion powder, dried dill, cumin, cayenne, and kosher salt
  • Fresh ingredients: Garlic, lemon, spinach
  • Dairy: Feta cheese
Shrimp and rice recipe

Type of shrimp for this recipe

There’s a wide variety of options at the store when it comes to purchasing shrimp. Here’s what we find is best for this shrimp and rice recipe:

  • Medium shrimp: Medium is our favorite size for a dish like this shrimp and rice skillet. Avoid very small or very large shrimp here. Medium is labeled as 41 to 50 count (the number of shrimp per pound).
  • Wild caught: Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms. For more, go to Seafood Watch Consumer Guide.
  • Tail on or peeled: Tail on shrimp looks the best aesthetically in this skillet. But it can be messy and harder to eat! If you use tail-on, serve it with a bowl for the discarded tails.
  • Fresh or frozen: Frozen shrimp can be as high quality as fresh, if it’s frozen as soon as it’s caught. Make sure to thaw the shrimp before starting the recipe.
Shrimp and rice recipe

Tips for making shrimp and rice

This shrimp and rice recipe is so simple to put together! There are just a few things to note to make this recipe a success:

  • Don’t use brown rice as a substitute. Brown rice has a much longer cook time and isn’t a good substitute here. (Is brown rice really healthier? Read more here.)
  • Make sure the rice is fully cooked before adding the shrimp. You’ll want all of the water to be absorbed before adding the shrimp on top.
  • Allow the seasoned shrimp to cook covered on low heat until pink and tender. This steams the shrimp, making them perfectly juicy. You’ll mix the shrimp with spices first, which adds just the right hit of savory flavor.
  • Garnish with lemon wedges. Sprinkle it all with lemon juice, then serve with more lemon wedges. The bright yellow against the pink shrimp and green spinach really makes the dish pop!

And that’s it! Let us know if you have more questions on this shrimp and rice recipe below. If you’re in the mood for other options, see below!

More shrimp and rice recipes

Want more ideas for shrimp and rice recipes? This pairing of whole grain and seafood is common across many different types of cuisines. Here are a few options:

This shrimp and rice recipe is…

Gluten-free and pescatarian. For dairy-free, omit the feta cheese.

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Shrimp and rice recipe

Easy Shrimp and Rice Skillet

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 5 reviews

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
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This shrimp and rice recipe is a one-pan dinner everyone will love! It’s flavor-packed with juicy shrimp, tender rice, lemon, garlic, and spinach.


  • 4 garlic cloves, minced
  • 1 tablespoon olive oil
  • 6 cups (5 ounces) baby spinach (or chopped standard spinach)
  • 1 ½ cups long grain white rice
  • 1 ½ teaspoons kosher salt, divided
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon dried dill
  • 3/4 pound medium shrimp, deveined and tail on (thawed if frozen)
  • ¼ teaspoon cumin
  • ⅛ teaspoon cayenne
  • ¼ cup feta cheese crumbles
  • Juice of 1/2 lemon plus lemon wedges, for serving


  1. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté 1 minute until fragrant but not browned. Add spinach and cook until it wilts, about 2 minutes.
  2. Add 3 cups water and bring it to a boil, then reduce to a simmer. Add the rice, 1 teaspoon kosher salt, garlic powder, onion powder and dried dill. Once it’s simmering, cover and cook for 13 minutes, uncovering and checking every so often to make sure that the heat is not higher than a simmer.
  3. Meanwhile, in a medium bowl, mix the shrimp with the cumin, cayenne and ½ teaspoon kosher salt.
  4. After 13 minutes, check to make sure the water is completely cooked out (if not, cook a minute or two longer). Set the heat to low and add the shrimp to the top. Cover and cook on low for 7 to 10 minutes, until the shrimp is opaque.
  5. To serve, squeeze the lemon juice on top and sprinkle with feta cheese. Add a sprinkle of kosher salt. Garnish with lemon wedges and serve. 
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Seafood
  • Diet: Gluten Free

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Crystal says:

    I made this and it was amazing! I don’t have a lot of cooking experience outside my wheelhouse, but this one was easy enough for me to do and not have an anxiety attack about messing it up. The flavors and textures were sheer heaven! I can’t wait to make this again! My family loved it!

  2. Erin says:

    could I sub long grain jasmine rice for the white rice? that is what I have on hand. seems like it would be fine but figured I would check to see what you think.
    thank you!

    1. Alex Overhiser says:


  3. Jennifer Adkins says:

    I made this ( Easy Shrimp and Rice Skillet ) tonight . I wanted to love it , but it was just a very bland meal , both my husband and I thought so. I measured everything and followed the directions exactly but it just didn’t hit. Another thing I found odd was the shrimp didn’t cook in the time suggested on low – it was quite a bit longer and I wound up cranking up the heat too .

    1. Alex Overhiser says:

      I’m sorry it didn’t work out for you!

  4. john chapman says:

    Do I cook the rice first separately? I am obviously seasoned in the kitchen. (no pun intended)

    1. Alex Overhiser says:

      No! It cooks as part of the recipe.

  5. Steve Titley says:

    Outstanding! Everyone loved it. What a hit!

  6. Avocado says:

    This recipe has completely won my heart! The combination of flavors, from the aromatic garlic and dill to the succulent shrimp and tangy feta cheese, creates a symphony of taste that leaves me craving more. I can’t wait to share this delightful meal with friends and family. Truly a must-try recipe for anyone seeking a vibrant and flavorful dining experience! 🍤🍚🍋✨

  7. Valerie S says:

    Would frozen spinach work in place of fresh?

    1. JJ says:

      I would cook the spinach per the instructions on the bag, then add it to the pan with the garlic and continue on to Step 2 as the spinach should already be ‘wilted’. Then continue with the recipe as is.

  8. Diane DiPrete says:

    Nutritional values please