One-Pan Spicy Shrimp and Tomato Rice Skillet

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A vibrant one-pan meal with juicy shrimp simmered in a spicy tomato sauce served over fluffy rice. This Mediterranean-inspired one-pot recipe, ready in about 35 minutes, pairs medium shrimp, peeled and deveined, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 medium diced yellow onion
• 4 minced garlic cloves
• 1/2 tsp crushed red pepper flakes
• 1 tsp smoked paprika
• 14 oz can diced tomatoes (canned)
• 1 cup long grain white rice
• 2 cups chicken broth
• 2 tbsp chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper
• for serving lemon wedges

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium diced yellow onion and sauté for 4 minutes until softened and translucent. Stir in 4 minced garlic cloves, 1/2 tsp crushed red pepper flakes, and 1 tsp smoked paprika, cooking for 30 seconds until fragrant.
2. Step 2: Pour in 14 oz canned diced tomatoes (with juices), 1 cup long grain white rice, and 2 cups chicken broth. Stir well, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and liquid is absorbed.
3. Step 3: Nestle 1 lb peeled and deveined medium shrimp into the rice, season with 1 tsp salt and 1/2 tsp black pepper, cover again and cook for 5 minutes until shrimp are opaque and cooked through.
4. Step 4: Remove from heat and sprinkle 2 tbsp chopped fresh parsley over the dish. Serve hot with lemon wedges to squeeze over shrimp and rice.