One-Pot Spicy Shrimp and Tomato Rice with Cilantro

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A quick one-pot meal where shrimp cooks in a fragrant tomato and chili-infused rice, garnished with fresh cilantro for a zesty finish. This Latin American-inspired seafood recipe, ready in about 40 minutes, pairs large shrimp, peeled and deveined, long grain white rice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 large shrimp, peeled and deveined
• 1 1/2 cups long grain white rice
• 3 tbsp olive oil
• 1 medium, diced yellow onion
• 3 cloves, minced garlic cloves
• 1 can (14.5 oz) diced canned tomatoes
• 3 cups chicken broth
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 1 1/2 tsp, divided salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro leaves
• For serving lime wedges

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large deep skillet or Dutch oven over medium heat. Add 1 medium diced yellow onion and 3 minced garlic cloves, sauté for 4-5 minutes until softened and fragrant.
2. Step 2: Stir in 1 1/2 cups long grain white rice, 1 tsp smoked paprika, 1/2 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper. Cook for 2 minutes, stirring frequently, to toast the rice.
3. Step 3: Add 1 can (14.5 oz) diced tomatoes with juices and 3 cups chicken broth. Stir well, bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes.
4. Step 4: Remove the lid and gently stir in 1 lb peeled and deveined large shrimp, spreading them evenly over the rice. Cover and cook for another 5-7 minutes until shrimp are pink and cooked through and rice is tender.
5. Step 5: Remove from heat and sprinkle 1/4 cup chopped fresh cilantro over the top. Let sit covered for 5 minutes before serving with lime wedges for squeezing.