When I'm tired after a long day but still craving something homemade, this Mexican shrimp and rice is the recipe I reach for. It's my go-to when I need a quick, satisfying dinner with big flavor.
My secret to getting this dinner on the table in 30 minutes? A jar of salsa. It builds instant depth and spice without the extra prep work. Toss in sweet corn, smoky poblano peppers, and juicy shrimp, and you've got a one-pan meal the whole family will love.
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If you love fresh, coastal Mexican flavors, you've got to try my Veracruz-style fish recipe next - a vibrant baked fish dish with tomatoes, olives, and pickled jalapeños that's just as easy but feels a little extra special.
My Favorite Mexican Shrimp and Rice Skillet
As someone who develops and tests Tex-Mex recipes for a living, I'm always chasing that perfect balance of smoky, spicy, and fresh. This easy shrimp and rice recipe delivers all three! Here's why this 30-minute shrimp dinner is a weeknight winner:
- One-pan magic: Everything cooks in one skillet for quick prep and easy cleanup. No juggling multiple pans or extra dishes to clean.
- Juicy shrimp in minutes: Shrimp cooks lightning-fast, making this a perfect weeknight dinner when you want something satisfying without the wait.
- Customizable heat: Use mild salsa for a family-friendly version or go bold with fire-roasted or chipotle salsa for extra kick.
- Balanced meal: With rice, veggies, and protein all in one pan, this shrimp and rice with salsa is as nourishing as it is delicious.
If you love one pan meals, you've got to try my Mexican chicken and rice next - it's the cheesy version I make when I'm craving something extra comforting.
Ingredients Notes
You can see the full list of ingredients and exact measurements in the recipe.
Can I Use Fresh or Frozen Shrimp?
You can make this recipe with either frozen or fresh shrimp. Personally, I almost always use frozen shrimp. I keep a bag in my freezer so I can whip up recipes like this on busy weeknights without an extra grocery run.
For the Skillet
- I use medium-sized shrimp that are peeled and deveined.
- Long-grain rice stays light and fluffy, never sticky. My personal favorite is jasmine rice as it adds a little aromatic sweetness that pairs beautifully with the spices and salsa.
- Salsa is the secret shortcut in this shrimp and rice recipe. Choose your favorite jarred salsa: mild for a family-friendly dish, or spicy if you like more heat.
- The combination of red bell peppers and poblano peppers give the perfect mild, sweet and smokey flavor.
- Sweet corn adds texture and color, balancing the savory spices with a touch of sweetness. You can use canned, frozen, or fresh corn - just drain it well if using canned.
Optional Garnishes
Sliced avocado, spicy pico de gallo, chopped cilantro, and lime wedges make this skillet meal fresh and vibrant. They're the perfect finishing touches.
How to Make Mexican Shrimp and Rice
Let's whip up this one-pan Mexican shrimp and rice skillet made with salsa, poblano peppers, and Tex-Mex spices in 30 minutes.
Step 1: In a large skillet, heat olive oil over medium-high heat. Add the shrimp, then sprinkle with chili powder, cumin, paprika, Mexican oregano, salt, and pepper.
Stir well so every piece is covered in those Tex-Mex spices.
Step 2: Cook shrimp for about 2 to 3 minutes, flipping once, until the shrimp turn pink and lightly golden around the edges.
They should look plump and juicy - not curled tightly into a ball, which means they are overcooked.
Transfer the shrimp to a plate and set aside. Don't wipe out the skillet - those browned bits left behind are pure flavor gold.
Step 3: Add a little more olive oil if the pan looks dry. Toss in the chopped onion, red bell pepper, poblano pepper, and garlic.
Cook, stirring occasionally, until the vegetables are softened and fragrant.
You'll know this step is complete when your kitchen smells incredible and the onions are just starting to turn translucent.
Step 4: Add the uncooked rice directly into the skillet and stir to coat it with the oil and vegetables.
Toasting the rice for 1 to 2 minutes before adding liquid gives it a nutty aroma and helps it stay light and fluffy instead of mushy.
Pour in the salsa, water, and corn. Stir well, making sure nothing is stuck to the bottom of the pan.
Step 5: Bring the mixture to a gentle boil, then reduce the heat to low, cover with a lid, and simmer for about 15 minutes. Follow the cooking time on your rice package.
You'll know it's done when the rice is tender and most of the liquid has been absorbed.
Step 6: Return the shrimp and its juices to the skillet. Add lime juice and gently stir everything together.
Let it cook uncovered for 1 to 2 minutes just to warm the shrimp through and blend the flavors.
Tips for the Perfect Shrimp and Rice Skillet
- If you're using frozen shrimp, thaw them in a bowl of cold water for about 15-20 minutes. Then pat them completely dry before cooking. This helps them sear beautifully and pick up that golden color and flavor from the skillet.
- Shrimp cook fast. You'll know they're done when they're pink, slightly opaque, and curled into a loose "C" shape. If they're tightly coiled, they've gone too far and may be overcooked and rubbery.
- Keep the lid on while the rice simmers. Lifting it too often releases steam and can leave the rice unevenly cooked. If your rice needs a little extra time, add a splash of water, cover again, and cook for another couple of minutes.
- Make it your own. Add black beans, stir in shredded cheese, or pile the mixture into tortillas for burritos.
Recipe FAQs
A large, heavy-bottomed skillet or cast-iron pan with a tight fitting lid works best. It distributes heat evenly, helps the rice cook consistently, and gives the shrimp a light sear.
Toasting rice gives it a slightly nutty, aromatic flavor and helps prevent it from clumping. It helps the rice stay fluffy instead of getting soggy.
Shrimp can overcook easily when reheated. Warm leftovers in a skillet over low heat with a splash of broth or water just until heated through. This keeps the rice soft and the shrimp tender without drying them out.
Made it? Loved it? I'd love for you to share a quick comment and star rating. Thanks, y'all! 🤠
Mexican Shrimp and Rice Recipe
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Equipment
- Large Skillet with a tight fitting lid
Ingredients
- 1 Tablespoon olive oil
- 1 pound medium-sized shrimp tails removed, peeled and deviled
- ½ teaspoon EACH: chili powder, Mexican oregano, paprika, and cumin
- 1 teaspoon salt divided
- ½ teaspoon black pepper divided
- 1 onion chopped
- 1 red bell pepper chopped
- 1 poblano pepper chopped
- 2 garlic cloves, minced
- 1 cup long grain white rice such as jasmine or basmati
- 1 cup salsa
- 1 ½ cups water
- 15 ounce sweet corn drained
- 1 Tablespoon lime juice
- Optional garnish: sliced avocado and chopped cilantro
Instructions
- Pat shrimp dry using paper towels.
- Heat the olive oil in a large skillet over medium-high heat. Add the shrimp along with all the spices, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss to coat, then cook for 2-3 minutes, until the shrimp are pink and cooked through. Transfer the shrimp to a plate and set aside.
- In the same skillet, add a little more olive oil if needed. Sauté the onion, bell pepper, poblano, and garlic until softened and fragrant, about 4 minutes.
- Add rice to the skillet to toast for 1-2 minutes, stirring occasionally. Pour in the salsa, water, and corn. Bring the mixture to a boil, then reduce the heat to low. Cover with a lid and simmer for about 15 minutes, or until the rice is cooked and the liquid is absorbed (or follow the package directions if your rice requires a different cook time).
- Once the rice is cooked, return the shrimp (and its juices) to the skillet. Add the lime juice and stir to combine.
- Serve with sliced avocado, cilantro, and a fresh lime wedge on the side.
Notes
- If you're using frozen shrimp, thaw them in a bowl of cold water for about 15 minutes. Then pat them completely dry before cooking.
- To store, let the shrimp and rice cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days.
- To reheat in a skillet, add a splash of chicken broth to a skillet, then warm the shrimp and rice over medium-low heat, stirring occasionally, until heated through. To reheat in the microwave, place a serving in a microwave-safe bowl with a teaspoon of broth, cover loosely, and heat in 30-second bursts until warm.
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