One pot creamy shrimp and rice

On a wooden cutting board, a blue patterned ceramic bowl with rice and shrimp, topped with shredded parmesan and chopped green onions. To the left is a blue, textured cloth napkin.
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There is something undeniably desirable about a one-pot dish. Little effort leads to amazing results. My one-pot creamy shrimp and rice with Parmesan is exactly that, simple enough for a busy weeknight, yet indulgent enough to feel like a treat.

This dish brings together tender shrimp, soft rice and a velvety Parmesan finish that ties everything together. Every bite is creamy, comforting and deeply satisfying. Whether you are cooking for one, feeding a family, or hosting a casual dinner, this one pot creamy shrimp and rice always finds its place at the table.

Why One-Pot Meals?

Except for the obvious, less dishes! One pot meals creates incredible flavours. when the rice cooks in the same pot as broth, spices and vegetables, everything melts into one cohesive, creamy dish. Add the shrimp towards the end and they will stay juicy and tender rather than overcooked or rubbery.

Substitutes

This dish works well with chicken as well. Cut the pieces into smaller, bite-size pieces, quickly sear on each side to create texture on the outside, before adding it into the rice to finish cooking.

Want more vegetables? Add a handful of spinach or leftover lettuce that needs to be used up, towards the end. Or slice some mushrooms to add when cooking the onions.

Freezable

This dish freezes very well. Let cool fully before putting in airtight containers and leave in the freezer for up to three months. When reheating, make sure the food gets piping hot before serving, add a shaving of Parmesan cheese to refresh the dish.

Batch cooking tips

Make ahead and freeze this dish for days when you simply do not have the energy to cook.

Variations

Try another one of my other one-pot dishes, creamy one-pot spinach and sun-dried tomato pasta. Equally good and easy to make, and a vegetarian one-pot option. If you want more easy pasta dishes, made with little effort, try my two versions of vegetarian cheese burger pasta, one more traditional and one made with blue cheese.

On a wooden cutting board, a blue patterned ceramic bowl with rice and shrimp, topped with shredded parmesan and chopped green onions. To the left is a blue, textured cloth napkin.
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Creamy one pot shrimp and rice

A rich, creamy one-pot rice and shrimp meal finished with Parmesan. Simple, comforting, and ideal for busy nights.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: creamy, one pot, rice, shrimp
Servings: 8 portions

Ingredients

  • 1 yellow onion diced
  • 2 tbsp oil
  • 1 tsp salt
  • 1 tsp white pepper
  • 2 tbsp oregano
  • 2 garlic cloves pressed
  • 400 g mushroom quartered
  • 300 g shrimp cooked
  • 250 ml basmati rice
  • 600 ml water
  • 1 vegetable buillon cube
  • 125 ml fresh cream
  • 75 ml Parmesan shredded

Instructions

  • Dice the onion and add to a thick bottom pot with the oil. Let cook until soft, about 2-3 minutes.
  • Add salt, pepper and oregano.
  • Press the garlic and ad to pot and stir.
  • Quarter mushrooms.
  • Add mushroom and stir ell to cover them with the spices.
  • Cook for about 5 minutes until the mushroom starts to release its liquid.
  • Add rice, water and bouillon cube. You can use 600 ml pre-made vegetable broth.
  • Stir and bring to a boil.
  • Lower the temperature and cook under lid 17-20 minutes. Stir occasionally to avoid the rice sticking to the bottom. Until the rice is tender.
  • wIth about five minutes left on the rice, add in the cooked shrimp to heat through.
  • Shred Parmesan.
  • Stir in fresh cream and Parmesan.
  • Serve immediate with an extra shaving of Parmesan on top.

Notes

Tips! Add the shrimp late, to avoid it being overcooked and rubbery.