Mexican Shrimp and Rice Recipe
This one pan Mexican shrimp and rice recipe brings bold Tex-Mex flavor to your weeknight dinner table. Juicy shrimp, fluffy rice, salsa, and poblano peppers come together in under 30 minutes for a vibrant, family-friendly meal.
Servings: 4 servings
Calories: 339kcal
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.
Nutrition
Calories: 339kcal | Carbohydrates: 68g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 1034mg | Potassium: 677mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1556IU | Vitamin C: 74mg | Calcium: 52mg | Iron: 2mg
