One-Pot Spicy Shrimp and Tomato Rice with Cilantro
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 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Spicy Shrimp and Tomato Rice with Cilantro take to make?
Total time is about 40 minutes (10 min prep + 30 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 Spicy Shrimp and Tomato Rice with Cilantro?
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 long grain white rice from drying out.
Can I substitute ingredients in One-Pot Spicy Shrimp and Tomato Rice with Cilantro?
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 Spicy Shrimp and Tomato Rice with Cilantro for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with One-Pot Spicy Shrimp and Tomato Rice with Cilantro?
Latin American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
