Tomato & Shrimp Skillet over Rice

Coastal Southern kitchens have long paired sweet Gulf shrimp with garden tomatoes in a quick skillet supper. Seared with onion, bell pepper, and smoked paprika, then spooned over fluffy rice, this one-pan bowl brings weeknight ease without losing that bright, savory depth.

Serves 4 · 18 min prep · 25 min cook

Estimate for one serving

• 445 cal
• 32g protein
• 48g carbs
• 12g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 1 1/2 lb large raw shrimp, peeled and deveined
• 1 3/4 lb ripe tomatoes
• 1 1/2 cups dry long-grain white rice
• 1 medium yellow onion
• 1 green bell pepper
• 4 garlic cloves
• 3 tbsp extra-virgin olive oil
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 1/2 tsp kosher salt
• 3/4 tsp black pepper
• 1/8 tsp cayenne pepper
• 1/2 cup chicken or seafood broth
• 1/3 cup chopped fresh parsley
• for serving lemon wedges

Instructions

1. 1Rinse the rice until the water runs clearer, then cook according to package directions so it is fluffy and ready when the shrimp finish. Keep covered and warm.
2. 2Pat the shrimp dry and season lightly with salt, pepper, and smoked paprika. Dice the tomatoes, onion, and bell pepper; mince the garlic.
3. 3Heat olive oil in a large 12-inch skillet over medium-high heat until shimmering. Add the shrimp in a single layer and sear 1 to 1 1/2 minutes per side just until pink and curled; transfer to a plate.
4. 4Lower heat to medium and add the remaining oil. Sauté the onion and bell pepper until softened and lightly browned at the edges, 5 to 6 minutes.
5. 5Stir in the garlic, tomato paste, remaining smoked paprika, oregano, and cayenne; cook 1 minute until the paste darkens and smells toasty.
6. 6Add the diced tomatoes and broth. Bring to a simmer and cook, stirring occasionally, until the tomatoes break down into a chunky sauce and the liquid reduces slightly, 8 to 10 minutes. Season to taste.
7. 7Return the shrimp and any collected juices to the skillet. Toss gently and simmer 1 to 2 minutes more just to heat through—do not overcook.
8. 8Fold in most of the chopped parsley. Spoon the tomato-shrimp mixture over bowls of hot rice, finish with remaining parsley and lemon wedges on the side, and serve at once.