Recipe

Modern Shrimp and Rice Recipe

Fast, glossy shrimp over rice with a zingy garlic-lime sauce, crisp edges, and weeknight-level effort.

By Matt Campbell

•

4.8

Shrimp and rice is one of those forever combos, like jeans and a good jacket. But we are not doing bland, beige, and apologetic. This is modern shrimp and rice, meaning bright sauce, big flavor, and a finish that tastes like you actually planned dinner, even if you started cooking when everyone was already hovering.

The vibe: juicy shrimp with crisp, golden edges, rice that catches all the garlicky lime goodness, and a sauce that hits salty, tangy, and just a little buttery. It is quick, flexible, and very friendly to whatever you have in the fridge.

Why It Works

Fast cooking, big payoff: shrimp cooks in minutes, so the sauce does the heavy lifting.
Glossy, clingy sauce: a quick cornstarch slurry gives you that restaurant-style coating without hours of simmering.
Bright, modern flavors: lime, garlic, and a touch of soy bring punch, not heaviness.
Accessible ingredients: everything is standard grocery store stuff, and the swaps are easy.

Pairs Well With

Storage Tips

Shrimp is best the day you cook it, but leftovers can still be great if you reheat gently.

How to store

Fridge: Store shrimp and rice in separate airtight containers if possible. Keep for up to 2 days.
Freeze: Rice freezes well for up to 2 months. Shrimp can be frozen, but the texture softens. If you do freeze it, freeze in sauce and use within 1 month.

How to reheat without rubber shrimp

Microwave (best for convenience): Add a splash of water to the rice, cover loosely, and heat until hot. Warm shrimp separately in short bursts (15 to 20 seconds) just until heated through.
Stovetop (best texture): Reheat rice with a splash of water in a covered pan. Warm shrimp and sauce in a small skillet on low heat, stirring often. Stop as soon as the shrimp is hot.

Common Questions

Can I use frozen shrimp?

Yes. Thaw it first for the best sear. Quick method: put shrimp in a colander and run cold water over it for 5 to 10 minutes, tossing occasionally, until pliable. Pat very dry before cooking.

What kind of rice is best?

Jasmine is the easiest match for the timing below. Basmati is also great, but it may need a few extra minutes depending on the brand. If you want extra “modern bowl” energy, use brown rice, quinoa-rice blends, or even cauliflower rice. For brown rice, follow the package directions and keep the shrimp and sauce as written.

How do I keep shrimp from getting rubbery?

Two rules: medium-high heat and short cook time. Shrimp is done when it turns opaque and curls into a loose C shape. If it curls into a tight O, it is probably overcooked. Use it as a quick visual cue, not a courtroom rule.

Is this spicy?

Not unless you want it to be. The red pepper flakes are optional. You can also add a spoon of chili crisp at the end for a bigger kick.

Can I add veggies?

Absolutely. Quick-cooking options: snap peas, baby spinach, thin bell pepper strips, shredded carrots, or zucchini. Add sturdy veggies right after the shrimp comes out, sauté 2 to 3 minutes, then return shrimp and sauce.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (12-inch is ideal)
Medium saucepan with lid (for rice)
Cutting board and knife
Microplane or fine grater (optional, great for lime zest and for grating garlic if you like it extra punchy)
Measuring spoons and cups
Small bowl or jar for mixing sauce

This dish is my go-to when I want dinner to feel like a win without turning my kitchen into a disaster zone. Shrimp is basically the cheat code. It cooks fast, it loves aggressive seasoning, and it forgives a little chaos as long as you do not overcook it. The first time I made this version, I was trying to use up a lonely lime and a half-bag of rice, and the sauce turned into one of those “wait, why is this so good?” moments. Now it is in my weeknight rotation for the simple reason that it tastes like effort, but it is mostly just timing.

Modern Shrimp and Rice Recipe

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Ingredients

For the rice

1 cup jasmine rice (or basmati), rinsed
1 1/2 cups water
1/2 teaspoon kosher salt

For the shrimp

1 1/4 pounds large shrimp, peeled and deveined (tails on or off) (21/25 or 26/30 count works great)
1 tablespoon olive oil, plus more if needed
1 tablespoon unsalted butter
3 cloves garlic, minced (or finely grated)
1 teaspoon smoked paprika
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
2 scallions, thinly sliced (greens reserved for topping)

For the modern garlic-lime sauce

2 tablespoons low-sodium soy sauce
1 tablespoon honey (or brown sugar)
Zest of 1 lime (zest it before you juice it)
3 tablespoons fresh lime juice (about 1 to 2 limes)
3 tablespoons water
1 teaspoon cornstarch
1/4 to 1/2 teaspoon red pepper flakes (optional)

To finish

1/4 cup chopped cilantro (optional)
Lime wedges, for serving
Toasted sesame seeds (optional)

Instructions

Cook the rice. Add rinsed rice, water, and salt to a saucepan. Bring to a boil, then cover and reduce to low. Cook 12 minutes for jasmine, then remove from heat and let steam, covered, for 5 minutes. Fluff with a fork. (If using basmati or brown rice, timing can vary, so follow your package for best results.)
Mix the sauce. In a small bowl or jar, whisk soy sauce, honey, lime zest, lime juice, water, cornstarch, and red pepper flakes (if using). Set aside.
Season the shrimp. Pat shrimp very dry with paper towels. Toss with smoked paprika, salt, and pepper.
Sear for crisp edges. Heat a large skillet over medium-high heat until hot. Add olive oil and swirl to coat. Add shrimp in a single layer and cook 60 to 90 seconds per side until opaque with golden spots. Work in two batches if needed so you do not steam the shrimp. Transfer shrimp to a plate.
Build flavor fast. Lower heat to medium. Add butter to the skillet. Once melted, add the white and light green parts of the scallions and the garlic. Stir 20 to 30 seconds until fragrant. Garlic burns fast, so if the pan feels aggressively hot, pull it off the heat for a few seconds while you stir.
Simmer the sauce. Whisk the sauce again (cornstarch settles), then pour it into the skillet. Stir constantly and simmer 30 to 60 seconds until glossy and slightly thickened. This thickens quickly, so pull it as soon as it looks like it will cling to a spoon.
Finish. Return shrimp and any juices to the skillet and toss for 30 seconds just to coat and warm through. Taste after the sauce thickens (soy sauce varies), then adjust with a pinch of salt or a squeeze of lime.
Optional veggie move: If adding quick-cooking veggies, sauté them in the skillet for 2 to 3 minutes right after the shrimp comes out. Then proceed with butter, aromatics, sauce, and return the shrimp.
Serve. Spoon rice into bowls, pile shrimp and sauce on top, then finish with scallion greens, cilantro, sesame seeds, and lime wedges.

Nutrition information is estimated.

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