17 One-Pot Chinese Shrimp and Rice Recipes

Dinner doesn’t get easier than one-pot Chinese shrimp and rice. These 17 recipes are perfect for busy weeknights when you crave comforting, flavorful meals without the cleanup hassle. From spicy Szechuan to classic Cantonese, there’s a dish for every craving. Let’s dive in!

Shrimp Egg Fried Rice

What's the secret to a perfect weeknight dinner? This Shrimp Egg Fried Rice is quick, flavorful, and uses just one pan. It's the ultimate comfort food with a protein punch.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 1 lb large raw shrimp, peeled and deveined
• 4 farm-fresh large eggs
• 4 cups cooked jasmine rice, preferably day-old
• 4 tbsp vegetable oil, divided
• 4 cloves garlic, minced
• 6 scallions, finely chopped (white and green parts separated)
• 3 tbsp light soy sauce
• 1 tbsp toasted sesame oil
• 1 cup frozen peas and carrots, thawed
• ½ tsp finely ground black pepper

Instructions

1. In a small bowl, whisk the farm-fresh large eggs until frothy.
2. Heat 1 tbsp vegetable oil in a large wok or non-stick skillet over high heat until shimmering. Add the eggs and scramble quickly, about 30 seconds. Transfer to a plate and set aside.
3. Add 1 tbsp vegetable oil to the same pan. Sear the shrimp in a single layer until pink and opaque, about 2 minutes per side. Remove and set aside with the eggs.
4. Reduce heat to medium-high and add the remaining 2 tbsp vegetable oil. Sauté the white parts of scallions and minced garlic until fragrant, about 30 seconds.
5. Add the day-old jasmine rice, breaking up any clumps. Stir-fry for 3-4 minutes until the rice is heated through and slightly crispy. Tip: Day-old rice is key—fresh rice gets mushy.
6. Drizzle the light soy sauce and toasted sesame oil over the rice. Toss well to coat every grain. Add the frozen peas and carrots and stir for 1 minute until warm.
7. Return the scrambled eggs and shrimp to the pan. Add the green scallion tops and black pepper. Toss everything together for 30 seconds. Tip: Keep the heat high for that wok hei flavor. Tip: Don't overcook the shrimp—they'll turn rubbery.
8. Taste and adjust soy sauce if needed. Serve immediately.

A plate of this Shrimp Egg Fried Rice is pure gold. The fluffy rice, savory shrimp, and silky eggs come together in perfect harmony. Serve it with a side of sriracha or a squeeze of lime for extra zing.

Shrimp Claypot Rice

Nobody does comfort like a one-pot wonder, and this Shrimp Claypot Rice is the sassy Cantonese cousin of your average stir-fry. It’s savory, sticky, and sizzling with umami—like a warm hug from a wok.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Rice & Sausage

• 2 cups jasmine rice, rinsed until water runs clear
• 2 ½ cups low-sodium chicken broth
• 2 links Chinese sausage (lap cheong), thinly sliced on a bias
• 2 tablespoons rich toasted sesame oil

For the Shrimp & Glaze

• 1 pound large shrimp (21-25 count), peeled and deveined, tails on for drama
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon dark soy sauce (for color and depth)
• 1 tablespoon honey
• 1 teaspoon finely grated fresh ginger
• 2 cloves garlic, minced

For the Aromatics & Finish

• 4 green onions, sliced (white and green parts separated)
• 1 tablespoon neutral oil (like grapeseed or canola)
• Fresh cilantro leaves for garnish
• Crispy fried shallots (optional, for extra crunch)

Instructions

1. Rinse the jasmine rice until the water runs clear (about 3 rinses) to remove excess starch—this prevents a gummy texture. Drain well.
2. In a medium bowl, whisk together soy sauce, dark soy sauce, honey, ginger, and garlic. Add the peeled shrimp and toss to coat. Let marinate while you start the rice.
3. Heat a claypot or heavy-bottomed 4-quart pot over medium-high heat. Add the neutral oil and sliced Chinese sausage. Cook, stirring, until the sausage is slightly crisp and has rendered its fat—about 2 minutes. Remove the sausage with a slotted spoon and set aside, leaving the fat in the pot.
4. Add the rinsed rice to the pot and stir to coat in the sausage fat. Cook for 1 minute until the edges look translucent. Pour in the chicken broth and bring to a rolling boil.
5. Once boiling, reduce heat to low, cover the pot tightly, and simmer for 12 minutes. Do NOT lift the lid—steam is your secret weapon for perfect fluffy grains.
6. After 12 minutes, carefully remove the lid. Quickly arrange the marinated shrimp and cooked sausage slices on top of the rice. Drizzle any remaining marinade over the shrimp. Replace lid and cook on low for another 8 minutes, until shrimp are pink and cooked through.
7. Turn off the heat. Let the pot sit covered for 5 minutes (the residual steam will finish cooking and create that coveted crispy bottom layer—socarrat!).
8. While resting, in a small skillet heat the toasted sesame oil over medium heat. Add the white parts of the green onions and cook for 30 seconds until fragrant. Stir in the green parts and immediately pour the sizzling oil-onion mixture over the entire pot.
9. Fluff the rice gently with a fork, mixing the sausage and shrimp throughout. Taste and add a splash more soy sauce if needed. Garnish with fresh cilantro and crispy fried shallots if using.

Now dig in and don't be shy—scrape that caramelized crust from the bottom; it's the soul of the dish. Serve with a side of chili oil if you like heat, or keep it classic with a simple cucumber salad for crunch.

Shrimp Congee

Tired of the same old soup routine? Let's wake up those taste buds with a bowl of Shrimp Congee that's like a warm hug from your favorite foodie friend. This slow-simmered rice porridge is packed with ginger, scallions, and plump shrimp—comfort food with a punchy twist!

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 60 minutes

Ingredients

For the Congee

• 1 cup jasmine rice, rinsed until water runs clear
• 8 cups low-sodium chicken broth
• 2 slices fresh ginger (about 1/4-inch thick), smashed
• 1 teaspoon kosher salt
• 1/2 teaspoon finely ground white pepper

For the Shrimp & Toppings

• 1 pound large shrimp (21-25 count), peeled and deveined
• 2 tablespoons toasted sesame oil, divided
• 2 teaspoons soy sauce (or tamari for gluten-free)
• 1 teaspoon freshly grated ginger
• 4 scallions, thinly sliced (white and green parts separated)
• 1/4 cup fried shallots (store-bought or homemade)
• 1 tablespoon fresh cilantro leaves (optional)

Instructions

1. In a large, heavy-bottomed pot, combine the rinsed jasmine rice, chicken broth, smashed ginger slices, kosher salt, and white pepper. Bring to a boil over high heat, then reduce to a gentle simmer. Cook, stirring occasionally to prevent sticking, for 45 minutes, or until the rice has broken down into a creamy porridge. Tip: For an extra-creamy texture, use a wooden spoon to mash the rice against the side of the pot every 10 minutes.
2. While the congee simmers, prep the shrimp. In a medium bowl, toss the peeled and deveined shrimp with 1 tablespoon toasted sesame oil, soy sauce, and freshly grated ginger. Set aside at room temperature for 15 minutes to marinate.
3. After the congee has cooked for 45 minutes, remove and discard the smashed ginger slices. Stir the congee well; it should be thick and velvety. If too thick, add a splash of hot water or broth to reach your desired consistency. Tip: The congee will continue to thicken as it cools, so keep it a bit looser than you'd like.
4. Heat the remaining 1 tablespoon toasted sesame oil in a large nonstick skillet over high heat until shimmering. Add the marinated shrimp in a single layer (work in batches if needed). Sear for 1-2 minutes per side until the shrimp are pink and just cooked through—no longer! Overcooked shrimp are rubbery, so pull them off the heat immediately. Tip: Look for the shrimp to form a 'C' shape; that's your cue they're done.
5. To serve, ladle the hot congee into bowls. Top each bowl with a generous portion of seared shrimp. Garnish with the sliced scallion greens, fried shallots, and a sprinkle of fresh cilantro (if using). Drizzle any remaining pan juices from the shrimp over the top for an extra punch of flavor.

Each spoonful is a luscious, savory dream—the silky rice mingling with the sweet, gingery shrimp and crispy shallots. For a daring twist, serve it with a side of chili oil or a squeeze of lime to add a zesty kick that'll make your taste buds do a happy dance.

Shrimp Curry Rice

Ditch the takeout and whip up this one-pot Shrimp Curry Rice in under an hour. It’s creamy, mildly spiced, and so easy you’ll wonder why you ever ordered delivery. Trust me, your weeknights just got a serious upgrade.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 2 tablespoons coconut oil (rich and aromatic)
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon mild curry powder (or your favorite blend)
• 1/2 teaspoon ground turmeric
• 1 cup long-grain white rice (uncooked)
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup low-sodium chicken broth
• 1 teaspoon salt, plus more to finish
• 1/2 teaspoon freshly ground black pepper
• 1 pound large raw shrimp, peeled and deveined
• 1/4 cup fresh cilantro leaves, roughly chopped (for garnish)
• Lime wedges (for serving, optional)

Instructions

1. Heat coconut oil in a large pot or Dutch oven over medium heat until shimmering.
2. Add chopped onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.
3. Stir in minced garlic and grated ginger; cook until fragrant, about 30 seconds. Tip: keep an eye on the garlic so it doesn't burn.
4. Add curry powder and turmeric; stir constantly for 1 minute to toast the spices and release their aroma.
5. Add the uncooked rice and stir to coat with the oil and spices; cook for 1 minute. Tip: toasting the rice adds a nutty flavor that takes this dish up a notch.
6. Pour in coconut milk and chicken broth; add salt and black pepper. Stir to combine everything evenly.
7. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until rice is tender and most liquid is absorbed.
8. Gently nestle the shrimp into the rice, cover, and cook for 3-5 minutes until shrimp are pink and opaque. Tip: shrimp cook quickly, so watch closely to avoid rubbery bites.
9. Remove from heat and let sit, covered, for 5 minutes to finish steaming and allow flavors to meld.
10. Fluff with a fork, taste and adjust seasoning if needed. Serve garnished with cilantro and lime wedges.

You’ll love how the creamy coconut rice cradles each succulent shrimp in a blanket of mild curry goodness. A squeeze of lime brightens every bite, making this dish as lively as it is comforting. Honestly, you might never go back to takeout.

Shrimp Tomato Rice

Buckle up, foodies! This one-pot Shrimp Tomato Rice is about to steal the show — think juicy shrimp, sweet summer tomatoes, and fragrant basil all mingling with perfectly cooked rice. It's the kind of effortless meal that makes you look like a culinary genius with minimal cleanup.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Shrimp Tomato Rice

• 2 tablespoons extra virgin olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 cup long-grain white rice (jasmine or basmati)
• 1 tablespoon tomato paste
• 1/2 cup dry white wine (like Sauvignon Blanc)
• 3 medium ripe tomatoes, diced (about 1.5 cups)
• 1.5 cups low-sodium chicken broth (or vegetable broth)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1 pound large raw shrimp (21-25 count), peeled and deveined
• 1/2 cup fresh basil leaves, thinly sliced (chiffonade)

Instructions

1. In a large Dutch oven or heavy-bottomed pot, warm 2 tablespoons of extra virgin olive oil over medium heat.
2. Add the diced onion and cook, stirring occasionally, until softened, about 3 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the rice and stir to coat, toasting for 1-2 minutes until lightly golden — this builds nutty flavor.
5. Mix in the tomato paste and cook for another minute, caramelizing slightly.
6. Pour in the white wine, scraping up any browned bits, and let it simmer until mostly absorbed.
7. Add the diced tomatoes, chicken broth, salt, black pepper, and optional red pepper flakes. Bring to a boil.
8. Reduce heat to low, cover, and simmer for 15 minutes — resist lifting the lid (steam is key for fluffy rice).
9. Meanwhile, pat the shrimp dry and season with a pinch of salt and pepper.
10. After 15 minutes, arrange the shrimp on top of the rice in a single layer. Cover and cook for 5-7 minutes until shrimp are pink and cooked through.
11. Remove from heat, let rest covered for 5 minutes to allow steam to finish the rice.
12. Uncover, fluff rice gently with a fork, and fold in the fresh basil. Serve warm.

For a final flourish, squeeze a lemon wedge over each bowl — it brightens everything up. The tender shrimp, juicy tomatoes, and fragrant rice come together in a dish that's comforting yet elegant, perfect for a busy Tuesday or a lazy Sunday.

Shrimp Bacon Fried Rice

Ready to ditch takeout? This shrimp bacon fried rice is your new weeknight hero—packed with crispy bacon, succulent shrimp, and that irresistible sesame finish. One pan, zero fuss, all the flavor.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

Fried Rice Base

• 3 cups cold day-old jasmine rice (for best texture)
• 2 large farm-fresh eggs
• 3 tablespoons rich sesame oil, divided
• 2 tablespoons light soy sauce
• 1 tablespoon finely grated fresh ginger

Proteins

• 6 slices thick-cut smoked bacon, chopped
• 1 pound large raw shrimp (21-25 count), peeled and deveined
• Sea salt and finely ground black pepper, to season shrimp

Vegetables & Aromatics

• 3 cloves fresh garlic, minced
• 1 medium yellow onion, finely diced
• 1 cup frozen sweet peas, thawed
• 4 green onions, thinly sliced (for garnish)

Instructions

1. Cook chopped bacon in a large wok or nonstick skillet over medium-high heat until crispy, about 5 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving about 2 tablespoons of rendered fat in the pan.
2. Season shrimp with a pinch of salt and pepper. Add to the hot bacon fat and cook until pink and just opaque, about 2 minutes per side. Remove shrimp and set aside with the bacon.
3. In a small bowl, beat eggs with a splash of water. Reduce heat to medium, pour eggs into the pan, and scramble until just set but still soft. Push eggs to one side of the pan.
4. Add remaining 1 tablespoon sesame oil to the empty side. Sauté garlic and onion until fragrant, about 1 minute. Then toss everything together.
5. Increase heat to high. Add cold rice, breaking up any clumps. Stir-fry for 3 minutes, letting the rice get slightly charred in spots. (Tip: Use high heat to mimic wok hei, that smoky restaurant flavor.)
6. Drizzle soy sauce and remaining 2 tablespoons sesame oil over the rice. Add ginger and toss continuously for 1 minute. (Tip: Taste and add more soy if needed—remember bacon and shrimp are already salty.)
7. Fold in peas, reserved bacon, shrimp, and scrambled eggs. Cook until heated through, about 2 minutes. (Tip: Add peas frozen to keep them bright and crisp—thawing is optional.)
8. Remove from heat. Sprinkle with green onions and serve immediately.

With its smoky bacon crunch, tender shrimp, and nutty sesame finish, this fried rice is a whole meal in a bowl. For a next-level hack, top with a runny fried egg and a drizzle of sriracha — breakfast-for-dinner never tasted so good.

Shrimp Vegetable Rice

This one-pot shrimp and vegetable rice is the weeknight hero you didn't know you needed—bursting with juicy shrimp, colorful veggies, and a light oyster sauce that ties it all together. Trust me, even your pickiest eater will be asking for seconds.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice, uncooked
• 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
• 1 pound large raw shrimp, peeled and deveined
• 2 cups low-sodium chicken broth
• 2 tablespoons light oyster sauce
• 1 teaspoon freshly grated ginger
• 1/2 teaspoon finely ground black pepper
• 1/4 teaspoon sea salt
• 2 green onions, thinly sliced (for garnish)

Instructions

1. Heat the rich extra virgin olive oil in a large deep skillet or Dutch oven over medium-high heat until shimmering.
2. Add the finely diced yellow onion and sauté for 2–3 minutes until softened and translucent.
3. Stir in the minced garlic and freshly grated ginger; cook for 30 seconds until fragrant. (Tip: Don't let the garlic brown or it will turn bitter.)
4. Add the uncooked long-grain white rice and stir for 1 minute to coat each grain with oil.
5. Pour in the low-sodium chicken broth and light oyster sauce, then sprinkle with finely ground black pepper and sea salt. Bring to a boil.
6. Once boiling, reduce heat to low, cover, and simmer for 10 minutes. (Tip: Resist the urge to lift the lid—steam is key for fluffy rice.)
7. After 10 minutes, gently stir in the frozen mixed vegetables and place the peeled, deveined shrimp on top in a single layer. Cover again and cook for 5–7 minutes until the shrimp are pink and opaque and the rice is tender.
8. Remove from heat and let stand covered for 2 minutes. Fluff the rice with a fork, mixing in the shrimp and veggies. (Tip: Letting it rest allows the rice to absorb any remaining liquid for perfect texture.)
9. Garnish with thinly sliced green onions before serving.

Your kitchen will smell like a cozy seaside café, and the first bite delivers fluffy rice, sweet shrimp, and a savory pop from the oyster sauce. Serve it straight from the pot with a squeeze of lime or heap it into bowls for a meal that's as easy as it is impressive.

Shrimp Garlic Butter Rice

Ready to get your garlic butter on? This one-pot Shrimp Garlic Butter Rice is the weeknight hero you didn't know you needed—it's rich, fragrant, and comes together faster than you can say 'butter is better.'

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 1 lb large shrimp, peeled and deveined, tail-on for presentation
• 4 tbsp high-quality unsalted butter, cubed
• 1 cup long-grain white rice, rinsed until water runs clear
• 4 cloves fresh garlic, minced
• 2 cups low-sodium chicken broth
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. Rinse the rice under cold water until the water runs clear to remove excess starch for fluffier results.
2. In a large pot or deep skillet, melt 2 tablespoons of butter over medium heat.
3. Add the shrimp in a single layer, season with salt and pepper, and cook for 2 minutes per side until pink. Remove and set aside.
4. Reduce heat to medium-low, add the remaining 2 tablespoons of butter and the minced garlic, and sauté for 30 seconds until fragrant—don't let it burn.
5. Add the rinsed rice and stir to coat in the butter, toasting for 1 minute to enhance nuttiness.
6. Pour in the chicken broth and bring to a boil.
7. Reduce heat to low, cover tightly, and simmer for 15 minutes until the liquid is absorbed and rice is tender.
8. Remove from heat and let stand covered for 5 minutes to steam.
9. Fluff the rice with a fork, then gently fold in the cooked shrimp and chopped parsley.
10. Serve immediately and enjoy every buttery, garlicky bite.

Keep that fork ready—this rice is so buttery and garlicky, you'll be tempted to eat it straight from the pot. Serve it with a side of steamed veggies or a crisp white wine for a complete meal that feels fancy but takes almost no effort.

Shrimp Congee with Century Egg

This one-pot wonder is basically a warm hug from your favorite foodie friend—creamy, savory, and packed with umami. Shrimp Congee with Century Egg is the ultimate comfort food, elevated with crunchy pork floss and silky century egg. Let's get cooking!

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 40 minutes

Ingredients

For the Congee

• 1 cup jasmine rice, rinsed until water runs clear
• 8 cups low-sodium chicken broth (or water for a lighter version)
• 2 slices fresh ginger (1-inch each, smashed)
• 1 teaspoon kosher salt

For the Toppings

• 1/2 pound large raw shrimp, peeled and deveined
• 2 century eggs, peeled and each cut into 6 wedges
• 1/4 cup pork floss (also known as meat wool)
• 2 tablespoons finely sliced scallions
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon finely ground white pepper, plus more for garnish

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear—this removes excess starch for a silky congee.
2. In a large pot, combine the rinsed rice, chicken broth, smashed ginger slices, and kosher salt. Bring to a rolling boil over high heat.
3. Reduce heat to low, cover the pot with the lid slightly ajar, and simmer for 30 minutes. Stir every 5 minutes to prevent sticking—a wooden spoon is your best friend here.
4. Meanwhile, season the shrimp with a pinch of salt and half the white pepper. Set aside.
5. After 30 minutes, remove the ginger slices from the congee. Gently stir in the century egg wedges and seasoned shrimp. Cook for 5 minutes, until the shrimp turn pink and are just opaque.
6. Ladle the congee into serving bowls. Top each with a generous pinch of pork floss, a sprinkle of sliced scallions, a drizzle of toasted sesame oil, and a final dusting of white pepper.

Keen to zhuzh it up? Add a soft-boiled egg or a dash of chili crisp for extra oomph. The congee is velvety, the shrimp are bouncy, and the century egg adds a creamy, funky kick—every spoonful is a party.

Shrimp Hainanese Chicken Rice

Get ready to flip the script on a classic! This Shrimp Hainanese Chicken Rice is a one-pot wonder that swaps chicken for juicy shrimp, keeping all that fragrant ginger-pandan magic. It's like a tropical vacation in a bowl, minus the plane ticket.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Rice and Shrimp

• 1 ½ cups jasmine rice, rinsed until water runs clear
• 1 lb large shrimp, peeled and deveined (tails on for extra flavor)
• 4 cups low-sodium chicken broth
• 1 thumb-sized piece fresh ginger, thinly sliced
• 3 cloves garlic, smashed
• 2 pandan leaves, knotted
• 1 tablespoon toasted sesame oil
• 1 teaspoon fine sea salt
• ½ teaspoon freshly ground white pepper
• 2 tablespoons soy sauce (for drizzling)

For the Chili Dip

• 4 red bird’s eye chilies, roughly chopped
• 2 cloves garlic, peeled
• 1 inch fresh ginger, peeled and chopped
• 2 tablespoons fresh lime juice
• 1 tablespoon brown sugar
• 1 teaspoon fish sauce
• Pinch of sea salt

Instructions

1. In a large pot or Dutch oven, heat toasted sesame oil over medium heat. Add sliced ginger and smashed garlic; sauté until fragrant, about 2 minutes. Tip: Slicing ginger thinly releases more flavor without it being overpowering.
2. Add the rinsed jasmine rice and stir to coat with the oil for 1 minute, making sure every grain glistens.
3. Pour in chicken broth, add knotted pandan leaves, fine sea salt, and freshly ground white pepper. Bring to a rolling boil.
4. Reduce heat to low, cover tightly, and simmer for 12 minutes. Tip: Resist the urge to peek! Opening the lid lets steam escape and can make rice gummy.
5. After 12 minutes, arrange the peeled shrimp on top of the partially cooked rice. Cover and cook for another 8 minutes, until shrimp are pink and opaque and rice is tender.
6. Remove from heat and let stand, covered, for 5 minutes. Discard pandan leaves before serving.
7. While rice rests, make the chili dip: In a small food processor, combine red chilies, garlic, ginger, lime juice, brown sugar, fish sauce, and a pinch of sea salt. Pulse until a chunky paste forms. Add a tablespoon of water if needed for consistency.
8. Serve the shrimp rice in bowls, drizzled with soy sauce, and a generous dollop of chili dip on the side. For extra texture, top with fried shallots or cucumber slices.

Dive into this fragrant bowl and you'll get a burst of ginger, a whisper of pandan, and juicy shrimp in every bite. The chili dip adds a fiery kick that cuts through the richness — perfect for those who like it hot. For an extra-crunchy texture, top with fried shallots or sliced cucumber.

Shrimp Kimchi Fried Rice

Ugh, another weeknight where dinner needs to be fast, fierce, and unforgettable. This Shrimp Kimchi Fried Rice is a one-pan flavor bomb that'll make you forget takeout exists—spicy, savory, and ready in 20 minutes flat.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Fried Rice

• 3 cups day-old fluffy white rice
• 1/2 pound succulent large shrimp, peeled and deveined
• 1 cup tangy fermented kimchi, roughly chopped
• 2 tablespoons fiery gochujang paste
• 2 tablespoons rich dark soy sauce
• 1 tablespoon nutty toasted sesame oil
• 2 teaspoons fresh minced garlic
• 1 teaspoon freshly grated ginger
• 4 farm-fresh eggs
• 2 tablespoons unsalted butter
• Fine sea salt and freshly ground black pepper

For Garnish

• 3 vibrant green onions, thinly sliced
• 1 tablespoon toasted sesame seeds (optional)

Instructions

1. Pat the shrimp dry with paper towels and season with a pinch of fine sea salt and a crack of black pepper.
2. In a small bowl, whisk together the gochujang, soy sauce, and 1 tablespoon of water until smooth—set the sauce aside.
3. Heat a large skillet or wok over high heat until smoking hot. Add 1 tablespoon of the butter and swirl to coat.
4. Add the shrimp in a single layer and sear undisturbed for 2 minutes until golden on the bottom. Flip and cook 1 minute more until pink and just cooked through. Transfer to a plate.
5. Reduce heat to medium-high. Add the remaining butter, garlic, and ginger. Stir-fry for 30 seconds until fragrant.
6. Add the chopped kimchi and cook for 2 minutes, stirring occasionally, until slightly caramelized.
7. Add the cold, day-old rice and break up any clumps with a spatula. Spread into an even layer and let it sizzle for 1 minute without stirring—this creates crispy bits.
8. Pour the reserved gochujang sauce over the rice. Stir-fry for 3-4 minutes, tossing constantly, until every grain is glossy and coated.
9. Return the shrimp to the pan along with any juices. Toss to combine for 1 minute, then push the rice mixture to one side of the pan.
10. Crack the eggs into the empty side of the pan. Let them set for 30 seconds, then scramble gently with the spatula until just cooked through (about 1 minute). Fold the eggs into the rice.
11. Drizzle the sesame oil over the top, toss once, and remove from heat. Taste and adjust salt if needed.
12. Pro tip: If your rice is clumpy, break it apart with wet hands before adding to the pan for perfect separation.
13. Another tip: Don't skip the day-old rice—freshly cooked rice will turn mushy. Cook it the day before and spread on a tray to cool.
14. Final tip: For extra heat, add a squirt of sriracha or extra gochujang with the sauce.
15. Transfer to a serving platter. Garnish with green onions and sesame seeds if desired.

Your taste buds will throw a little party with every bite—the crunch of kimchi, the pop of shrimp, and that irresistible gochujang kick. Serve it in a big bowl with a fried egg on top for pure comfort, or stuff it into lettuce cups for a crunchy twist.

Shrimp Mushroom Rice

Ugh, some nights you just want a meal that feels fancy without the fuss. This one-pot shrimp and mushroom rice is your weeknight hero—savory, umami-packed, and ready in under 30 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp extra virgin olive oil, divided
• 1 cup thinly sliced shiitake mushrooms
• 3 cloves garlic, minced
• 1 cup long-grain white rice
• 1 ½ cups low-sodium chicken broth
• 2 tbsp low-sodium soy sauce
• 1 tsp toasted sesame oil
• ¼ tsp finely ground black pepper
• 2 green onions, thinly sliced for garnish

Instructions

1. Pat the shrimp dry with paper towels; season with a pinch of salt and pepper.
2. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat until shimmering.
3. Add shrimp in a single layer and cook 1-2 minutes per side until pink and opaque; transfer to a plate.
4. Reduce heat to medium, add remaining 1 tablespoon olive oil, and cook shiitake mushrooms, stirring occasionally, until golden and tender, about 4–5 minutes.
5. Stir in garlic and cook until fragrant, about 30 seconds.
6. Add rice and stir to coat in oil, toasting for 1 minute.
7. Pour in chicken broth, soy sauce, and sesame oil; scrape up any browned bits from the bottom.
8. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes until rice is tender and liquid is absorbed.
9. Tip: Resist the urge to lift the lid while simmering—you want the steam to do its job.
10. Remove from heat, fluff rice with a fork, and gently fold in the cooked shrimp.
11. Let stand covered for 2 minutes to reheat shrimp fully.
12. Sprinkle with sliced green onions and serve.
13. Tip: For extra umami, swap chicken broth with mushroom broth.
14. Tip: If you prefer a saucier rice, add an extra ¼ cup broth before simmering.

Serve this rice piping hot with a sprinkle of green onions and a drizzle of chili oil for an extra kick. The shrimp are plump, the mushrooms are silky, and every grain is infused with savory soy goodness.

Shrimp Coconut Sticky Rice

Get ready to have your taste buds do a happy dance because this Shrimp Coconut Sticky Rice is about to become your new weeknight obsession. It's a one-pot wonder that pairs succulent shrimp with creamy coconut milk and fragrant lemongrass, all while keeping cleanup to a minimum. Trust me, your kitchen will smell like a tropical paradise and your dinner will be ready faster than you can say 'takeout who?'

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Rice

• 1 cup uncooked sticky rice (glutinous rice), rinsed
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup water
• 1 stalk fresh lemongrass, bruised and cut into 3-inch pieces
• 1 teaspoon fine sea salt

For the Shrimp

• 1 pound raw large shrimp, peeled and deveined
• 2 tablespoons rich coconut oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon fish sauce
• 1 teaspoon sriracha (optional, for heat)
• Fresh cilantro and lime wedges for garnish

Instructions

1. Rinse the sticky rice under cold water until the water runs clear, about 2 minutes. This removes excess starch for a fluffier texture.
2. In a medium pot over medium-high heat, combine the rinsed rice, coconut milk, water, lemongrass pieces, and salt. Stir once. (Tip: Bruising the lemongrass releases its aromatic oils—just smack it with the back of a knife.)
3. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Do not lift the lid during cooking—steam is the secret to perfect sticky rice.
4. While the rice cooks, pat the shrimp dry with paper towels. This ensures they sear, not steam.
5. In a large skillet over medium-high heat, melt the coconut oil. Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque. Remove from skillet and set aside.
6. In the same skillet, reduce heat to medium. Add garlic and ginger, sauté for 30 seconds until fragrant—watch it, garlic burns fast.
7. Stir in the fish sauce and sriracha (if using), then return the shrimp to the skillet. Toss to coat, cooking for 1 more minute.
8. After 20 minutes, remove the rice from heat. Let it sit covered for 5 minutes, then fluff with a fork. Discard the lemongrass pieces.
9. Serve the sticky rice topped with the saucy shrimp. Garnish with fresh cilantro and a squeeze of lime.

And there you have it—a bowl of pure comfort that’s creamy, tangy, and just a little spicy. The sticky rice soaks up all that coconut goodness, while the shrimp add a juicy pop of flavor. Pile it high, grab a fork, and pretend you’re on a beach somewhere (no plane ticket required).

Shrimp Egg Drop Rice Soup

Get ready for a bowl of pure comfort—this Shrimp Egg Drop Rice Soup is like a warm hug in a bowl, with a playful twist. It's one-pot magic that'll make you feel like a kitchen rockstar.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Soup Base

• 6 cups low-sodium chicken broth
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon white pepper
• 1 cup long-grain white rice, rinsed

For the Shrimp

• 1 pound large raw shrimp, peeled and deveined, tails off
• 1 teaspoon cornstarch
• 1/4 teaspoon salt

For the Egg Ribbons

• 3 farm-fresh large eggs
• 1 tablespoon water

For the Finishing Touches

• 1 cup frozen corn kernels, thawed
• 2 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds

Instructions

1. In a large pot, combine 6 cups low-sodium chicken broth, 1 tablespoon grated fresh ginger, and 2 cloves minced garlic. Bring to a boil over high heat.
2. Add 1 cup rinsed long-grain white rice, reduce heat to medium-low, and simmer uncovered for 15 minutes, stirring occasionally. (Tip: Rinsing rice removes excess starch for a clearer broth.)
3. Meanwhile, in a small bowl, toss 1 pound peeled and deveined large raw shrimp with 1 teaspoon cornstarch and 1/4 teaspoon salt. Set aside. (Tip: Cornstarch gives the shrimp a silky texture.)
4. In another bowl, whisk together 3 farm-fresh large eggs and 1 tablespoon water until well combined. Set aside.
5. After the rice has cooked for 15 minutes, stir in 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon white pepper, and 1 cup thawed frozen corn kernels. Return to a gentle simmer.
6. Gently slide the shrimp into the soup, one by one, stirring once. Cook for 2-3 minutes until shrimp are pink and opaque. (Tip: Don't overcrowd; add shrimp in a single layer if possible.)
7. To create egg ribbons, slowly pour the whisked eggs in a thin stream into the simmering soup while stirring in one direction with a fork. Cook for 30 seconds until ribbons form. (Tip: Stir slowly for delicate ribbons, faster for smaller flakes.)
8. Remove from heat. Ladle into bowls and garnish with thinly sliced green onions and 1 tablespoon toasted sesame seeds.

You'll find the broth is silky and savory, the shrimp plump, and those egg ribbons are pure joy. Try serving it with a side of crispy wonton strips for extra crunch—you won't regret it!

Shrimp Lemongrass Rice

Nobody ever accused shrimp and lemongrass of being boring, and this one-pot wonder proves it. It's like a party in a pot where every grain of rice gets invited to the flavor fiesta.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 1 tablespoon rich coconut oil or neutral vegetable oil
• 3 stalks fresh lemongrass, bruised and cut into 2-inch pieces
• 1 medium yellow onion, finely chopped
• 4 cloves fresh garlic, minced
• 1 cup jasmine rice, rinsed until water runs clear
• 2 cups low-sodium chicken broth
• 2 tablespoons premium fish sauce (like Red Boat)
• 1 pound large raw shrimp, peeled and deveined
• ¼ teaspoon fine sea salt
• ⅛ teaspoon freshly ground white pepper
• 2 tablespoons fresh lime juice (from about 1 lime)
• ¼ cup fresh cilantro leaves, roughly chopped

Instructions

1. Heat the coconut oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering.
2. Add the lemongrass pieces and cook, stirring, for 1 minute until fragrant – this toasts the essential oils.
3. Add the chopped onion and cook, stirring occasionally, for 4–5 minutes until softened and translucent.
4. Stir in the minced garlic and cook for 30 seconds until aromatic, being careful not to burn it.
5. Add the rinsed jasmine rice and stir for 1 minute to coat every grain with oil and aromatics.
6. Pour in the chicken broth and fish sauce, then add the sea salt and white pepper. Stir once to combine.
7. Bring the mixture to a boil over high heat, then reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid – this ensures even cooking.
8. After 15 minutes, remove the lid and quickly arrange the shrimp on top of the rice in a single layer. Do not stir.
9. Re-cover the pot and cook on low for another 5–6 minutes until the shrimp are pink and opaque – a foolproof way to avoid rubbery shrimp.
10. Turn off the heat and let the pot sit covered for 5 minutes to allow the rice to steam and absorb remaining moisture.
11. Remove the lemongrass stalks (they're too tough to eat), then fluff the rice with a fork and gently stir in the lime juice and cilantro.

Dig in while it's hot, and don't be shy with the squeeze of lime—it's the zing that brings it all together. Serve with extra fish sauce on the side if you like your umami dialed up to eleven.

Shrimp and Pineapple Fried Rice

Forget takeout—this shrimp and pineapple fried rice brings the wok to your kitchen with a sweet-savory punch that’ll make your taste buds do a happy dance. It’s a one-pot wonder that’s faster than delivery and twice as fun to say aloud.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

• 2 tablespoons toasted sesame oil
• 1 pound large raw shrimp, peeled and deveined
• 3 large eggs, farm-fresh
• 3 cups day-old jasmine rice
• 1 cup diced ripe pineapple
• 1/2 cup roasted unsalted cashews
• 3 green onions, thinly sliced
• 2 cloves garlic, finely minced
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon fish sauce
• 1/2 teaspoon white pepper

Instructions

1. Heat 1 tablespoon of toasted sesame oil in a large wok or skillet over high heat until shimmering.
2. Add the shrimp and sear for 1 minute per side until pink and opaque. Transfer to a plate.
3. Reduce heat to medium-high, add remaining 1 tablespoon sesame oil, then pour in beaten eggs. Scramble quickly until just set, about 30 seconds. Remove and set aside with shrimp.
4. Tip in the day-old rice—cold rice prevents clumping—and press it flat against the wok. Let it fry undisturbed for 2 minutes to get those crispy bits.
5. Add the garlic, tossing for 30 seconds until fragrant. Then mix in pineapple and cashews.
6. Return shrimp and eggs to wok. Drizzle soy sauce and fish sauce over everything, and sprinkle white pepper.
7. Toss vigorously for 1 minute until sauce coats every grain. Add green onions and stir once more.
8. Taste and adjust with a pinch of salt if needed (the fish sauce is salty, so go easy). Serve immediately.

Crunchy cashews and juicy pineapple bits hide in each spoonful, while the shrimp adds a briny pop that keeps you coming back. For a tropical twist, pile it into hollowed-out pineapple bowls and garnish with cilantro—pure Instagram gold.

Shrimp XO Fried Rice

Got leftover rice? Good. Because we're about to turn that sad takeout box into the most epic fried rice of your life. This Shrimp XO Fried Rice is a one-pot wonder that brings the umami flavor bomb courtesy of XO sauce, plump shrimp, and crispy scallions—trust me, your taste buds will throw a party.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Shrimp XO Fried Rice

• 3 cups day-old jasmine rice (cold, separated grains)
• 1 pound extra-large shrimp, peeled and deveined
• 3 tablespoons premium XO sauce
• 4 scallions, thinly sliced (white and green parts separated)
• 2 large eggs, lightly beaten with a pinch of fine sea salt
• 2 tablespoons peanut oil
• 1 tablespoon light soy sauce
• 2 teaspoons dark soy sauce
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon finely ground white pepper
• fine sea salt, to taste

Instructions

1. Pat shrimp dry with paper towels and season with a pinch of fine sea salt and white pepper.
2. Heat a wok or large skillet over high heat until smoking. Add 1 tablespoon peanut oil and swirl to coat.
3. Add shrimp in a single layer and sear without moving for 1 minute. Flip and cook until just pink and opaque, about 30 seconds. Transfer to a plate.
4. Reduce heat to medium-high. Add remaining 1 tablespoon oil, then pour in beaten eggs. Scramble quickly until just set but still soft, about 20 seconds. Transfer to plate with shrimp.
5. Increase heat to high. Add cold rice to wok, spreading it out. Let sit undisturbed for 30 seconds to char slightly.
6. Add XO sauce, light soy sauce, dark soy sauce, sugar, and white pepper. Toss vigorously to coat every grain. Cook for 1 minute, pressing rice against wok.
7. Return shrimp and eggs to wok along with scallion whites. Toss to combine and heat through, about 30 seconds.
8. Remove from heat. Fold in scallion greens. Serve immediately.

One spoonful and you'll understand why XO sauce is the MVP of condiments. The crispy edges of rice, the juicy shrimp, and that savory-sweet umami punch make every bite addictive. Serve it straight from the wok with a side of chili oil if you're feeling spicy—but honestly, it's perfect on its own.

Conclusion

There you have it—17 delicious one-pot wonders that make weeknight dinners a breeze. I hope you find a new favorite among these shrimp and rice combos. Which one will you try first? Drop a comment below and don’t forget to save this roundup on Pinterest!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.