Creamy Shrimp and Rice is a simple, comforting seafood dinner made with tender large shrimp, green pepper, onion, cream of chicken soup, and fluffy white rice. This easy shrimp and rice recipe is rich, satisfying, and ready in about 25 minutes, making it a great choice for a quick weeknight meal.
Why I love this recipe
This creamy shrimp and rice recipe keeps dinner easy without sacrificing flavor. It uses just a short list of basic ingredients, plus simple seasonings like salt, black pepper, and paprika. The shrimp cook quickly, the vegetables add a little texture and flavor, and the cream of chicken soup creates a smooth sauce that brings everything together.
Another reason this dish works so well is the timing. While the rice cooks in one pan, the shrimp mixture comes together in a skillet. By the time the rice is tender and fluffy, the creamy shrimp topping is ready to serve. You can stir the rice directly into the skillet for a one-pan-style meal, or spoon the shrimp and sauce over the rice for a classic presentation.
It is also easy to adjust. You can change the rice, swap the vegetables, or leave out the green pepper and onion if you want an even simpler version. The result is a warm, creamy seafood dinner that feels cozy but does not take much effort.
Table of Contents
- Why I love this recipe
- Substitutions
- How to make Creamy Rice and Shrimp
- Pro Tips
- You may also enjoy
Substitutions
You can make this creamy shrimp and rice recipe with different kinds of rice, including brown rice, long grain rice, or wild rice. Since cooking times vary by variety, prepare the rice according to the package directions before combining it with the shrimp mixture or serving the shrimp over the top.
If you prefer a lower-carb option, you can skip the rice and serve the creamy shrimp mixture over cooked zucchini noodles instead. The sauce pairs well with the mild flavor of zucchini and still gives the dish a satisfying texture.
Broccoli can be used in place of the green pepper. It is a highly recommended swap if you enjoy a heartier vegetable in creamy skillet meals. You can also omit both the green pepper and onion and skip the vegetable-cooking step for a more streamlined version.
How to make Creamy Rice and Shrimp
Step 1 – Cook the rice in a saucepan according to the package directions. Keep it warm while you prepare the shrimp and sauce.
Step 2 – At the same time, melt the butter in a large skillet over medium heat.
Step 3 – Add the diced green pepper and diced onion. Cook for about 5 minutes, stirring occasionally, until the vegetables are tender.
Step 4 – Add the fresh shrimp to the skillet. Cook for 3 to 4 minutes, stirring occasionally, until the shrimp are pink and opaque.
Step 5 – Stir in the cream of chicken soup, water, salt, and black pepper. Heat the mixture through until the sauce is warm and creamy.
Step 6 – Stir the cooked rice into the skillet, or serve the creamy shrimp mixture over the rice. Finish with a sprinkle of paprika before serving.
Pro Tips
Use raw shrimp for the best texture, and cook them only until they turn pink and opaque. Shrimp cook very quickly, so avoid leaving them in the skillet too long before adding the sauce.
If your cream sauce seems too thick, stir in a small splash of water until it reaches the consistency you like. If you prefer the rice fully coated, fold it directly into the skillet. For a cleaner plate, serve the shrimp and sauce over a bed of rice.
Store leftovers in an airtight container in the refrigerator for up to 4 to 5 days.
You may also enjoy
- Baked Shrimp Scampi Pasta
- Shrimp Stuffed Baked Potatoes
- Shrimp and Steak Kabobs
- Shrimp and Scallop Pasta
- Shrimp Scampi without Wine
- 8 Ingredient Spanish Rice
- Shrimp and Noodles
Zona Cooks and Zona’s Lazy Recipes
Creamy Shrimp and Rice Recipe
Equipment
-
2 Quart Medium Saucepan
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10.25 inch cast iron skillet
Ingredients
- ½ cup white rice
- 1 tablespoon butter
- ¼ cup green pepper (diced large)
- ¼ cup onion (diced large)
- ½ lb large raw shrimp (peeled, deveined, and tails removed)
- 10 ¾ ounce cream of chicken soup
- ¼ cup water
- Salt and black pepper (to taste)
- Paprika
Instructions
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In a saucepan, cook the rice according to the package directions.
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At the same time, heat the butter in a large skillet over medium heat.
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Add the diced green pepper and diced onion. Cook until tender, about 5 minutes.
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Add the fresh shrimp and cook for 3 to 4 minutes, or until pink and opaque, stirring occasionally.
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Add the cream of chicken soup, water, salt, and black pepper. Heat through.
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Stir in the rice, or serve the shrimp mixture over the rice. Sprinkle with paprika before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 to 5 days.
- You can use brown rice, long grain rice, or wild rice instead of white rice.
- For a lighter serving option, skip the rice and serve the creamy shrimp mixture over cooked zucchini noodles.
- Broccoli can be swapped for the green pepper.
- You can omit the green pepper and onion and skip the vegetable-cooking step.
Nutrition
Calories: 448 kcal
Carbohydrates: 52 g
Protein: 23 g
Fat: 16 g
Saturated Fat: 6 g
Cholesterol: 170 mg
Sodium: 1.762 mg
Potassium: 319 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 726 IU
Vitamin C: 17 mg
Calcium: 105 mg
Iron: 2 mg
Hi there, and a warm welcome! I’m Zona House, and my heart truly lies in the world of recipes.
I believe in simple, satisfying meals, so let’s make cooking enjoyable and delicious together. Eat, drink, and savor every moment.
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