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Easy Shrimp and Rice
March 30, 2026
(updated March 30, 2026)
Published by Keri Bucci
This is a basic Shrimp and Rice recipe with lots of yummy Mexican flavors. It is an easy beginner’s recipe for those fasting times. This recipe is also easy to make oil-free by sauting your veggies in broth versus oil.
To keep this recipe frugal, I keep an eye out all year for deals on shrimp and stock up when it goes on sale. If you have a Kroger or Smith’s near you, they often run their fish and shrimp on sale, and they work great for this recipe.
This is also a good recipe for the budget if you are fasting. You can simply replace the shrimp with ground turkey, beef, or lamb.
I have a video of me making this recipe too, on our YouTube Channel The Orthodox Christian Table. You can find the link to that video down below in the recipe card. I would love to have you subscribe there, too!
Feel free to print out the recipe below and let me know what you think of it if you give it a try.
Yield: 6 to 8 servings.
Shrimp and Rice
This is an easy Mexican Shrimp and Rice dish that is perfect for those fasting times. It is full of plump shrimp, veggies, and rice.
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Ingredients
- 2 pounds peeled and cooked scrimp
- 2 cups uncooked rice
- 1 large red bell pepper, chopped
- 1 large yellow bell pepper, chopped
- 1 large onion, chopped
- 1 (14 ounces) cans of diced Fire Roasted Tomatoes
- (or 2 cups of your favorite salsa)
- 1 to 1/2 cups of broth
- 2 teaspoons of garlic powder
- 2 teaspoons of onion powder
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- 1 teaspoon smoked paprika
- salt and pepper to taste
Instructions
- To begin, prepare the rice according to the directions on the back of the package. Using 2 cups of dry rice will roughly yield 4 1/2 to 5 cups of rice needed for this recipe.
- When the rice is cooked, it is time to get started on the Mexican-style sauce that will flavor the rice.
- Add the 1 Tablespoon of coconut oil (or 1/2 cup of broth for oil-free) to a large skillet or pot and toss in the chopped onions, bell peppers, and seasonings. Sauté these until they begin to get tender but not mushy.
- Next, add in the Fire Roasted Tomatoes or Salsa, depending on which you are using, and the broth. Let this simmer for about 5 minutes and taste the sauce to make sure it has enough seasoning for your liking. Add more if needed.
- Once the sauce has simmered, add in the shrimp and stir well so all the shrimp is coated in the sauce, and cook for another 3 to 5 minutes to heat the shrimp through.
- Now add 4 to 5 cups of the cooked rice to the shrimp and tomatoes and stir well.
- Lastly, after all the rice has been mixed in, you can taste again to determine if more salt is needed. Serve hot.
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