Creamy Shrimp and Rice

Creamy Shrimp and Rice is delicious with large tender shrimp, green pepper, onion, and cream of chicken soup served over a bed of fluffy white rice.

Why I love this recipe

This Shrimp and Rice has just 6 simple ingredients plus salt, pepper, water, and paprika. It takes just 6 steps and is ready in just 25 minutes!

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Substitutions

You can use any kind of rice like brown rice, long grain, or wild rice.

You can also skip the rice and serve it over cooked zucchini noodles.

Feel free to omit the green pepper and onions and eliminate step 3.

Equipment used for this recipe

saucepan

large skillet

How to make Creamy Shrimp and Rice

Step 1 – In a saucepan, cook the rice according to the package directions.

Step 2 – At the same time, heat the butter in a large skillet over medium heat.

Step 3 – Add diced green pepper and diced onion and cook until tender, about 5 minutes.

Step 4 – Add the fresh shrimp and cook for 3-4 minutes or until pink and opaque, stirring occasionally.

Step 5 – Add the soup, water, salt, and black pepper and heat through.

Step 6 – Stir the rice in or serve the shrimp mixture over the rice and sprinkle with paprika.

Pro Tips

Store leftovers in an airtight container in the fridge for up to 4-5 days.

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Creamy Shrimp and Rice

Zona House

Creamy Shrimp and Rice is delicious with large tender shrimp, green pepper, onion, and cream of chicken soup served over a bed of fluffy white rice. This Shrimp and Rice has just 6 simple ingredients plus salt, pepper, water, and paprika. It takes just 6 steps and is ready in just 25 minutes!

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Dinner, Seafood

Cuisine American

Servings 2

Calories 448 kcal

Equipment

• 2 Quart Medium Saucepan
• 10.25″ cast iron skillet

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Ingredients

1x2x3x

US CustomaryMetric

• ▢ ½ cup white rice
• ▢ 1 tablespoon butter
• ▢ ¼ cup green pepper (diced large)
• ▢ ¼ cup onion (diced large)
• ▢ ½ lb large raw shrimp (I buy peeled, deveined, and tails removed)
• ▢ 10 ¾ ounce cream of chicken soup
• ▢ ¼ cup water
• ▢ Salt and black pepper (to taste)
• ▢ paprika

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Instructions

 

• In a saucepan, cook the rice according to the package directions.
• At the same time, heat the butter in a large skillet over medium heat.
• Add diced green pepper and diced onion and cook until tender, about 5 minutes.
• Add the fresh shrimp and cook for 3-4 minutes or until pink and opaque, stirring occasionally.
• Add the soup, water, salt, and black pepper and heat through.
• Stir the rice in or serve the shrimp mixture over the rice and sprinkle with paprika.

Notes

• Store leftovers in an airtight container in the fridge for up to 4-5 days.
• You can use any kind of rice like brown rice, long grain, or wild rice.
• You can also skip the rice and serve it over cooked zucchini noodles.
• Feel free to omit the green pepper and onions and eliminate step 3.

Nutrition

Serving: 1Calories: 448kcalCarbohydrates: 52gProtein: 23gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 170mgSodium: 1.762mgPotassium: 319mgFiber: 1gSugar: 2gVitamin A: 726IUVitamin C: 17mgCalcium: 105mgIron: 2mg

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Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!