One-Pot Ginger Scallion Shrimp and Rice
Quick, fragrant shrimp and rice cooked together with fresh ginger and scallions for a weeknight dinner in 20 minutes. This asian-inspired one pot (gluten-free) ready in about 30 minutes pairs peeled and deveined Shrimp, long grain Rice, Chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, 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
- 12 oz, peeled and deveined Shrimp
- 1 cup, long grain Rice
- 1 1/2 cups Chicken broth
- 1 tbsp, minced Ginger
- 3, white parts sliced, green parts chopped Scallions
- 2 cloves, minced Garlic
- 2 tbsp Soy sauce
- 1 tsp Sesame oil
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 12 oz shrimp, 2 minced garlic cloves, 1 tbsp minced ginger, 1/4 cup sliced white scallion parts, and 1/4 tsp black pepper, and cook for 2-3 minutes until shrimp turn pink and opaque.
- Step 2: Stir in 1 cup long grain rice, 1 1/2 cups chicken broth, 2 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer.
- Step 3: Cover the skillet, reduce heat to low, and cook for 18-20 minutes until rice is tender and liquid is absorbed.
- Step 4: Remove from heat, let rest for 5 minutes, then stir in 3 chopped scallion greens.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Ginger Scallion Shrimp and Rice take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Ginger Scallion Shrimp and Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and deveined shrimp from drying out.
Can I substitute ingredients in One-Pot Ginger Scallion Shrimp and Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Ginger Scallion Shrimp and Rice for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pot Ginger Scallion Shrimp and Rice gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
