Easy One Pot Shrimp and Rice Recipe

This post has been sponsored by College Inn®. All thoughts and opinions are my own.

This One-Pot Shrimp and Rice Recipe boasts bold Mexican-inspired flavors and is easy to make in a cast iron Dutch oven. Find everything you need, like College Inn® Simple Starter Mexican Style Sauce, at Shaw’s! 

Jump to Recipe

The combination of sweet corn, peppers, cilantro, and boldly seasoned shrimp makes this a dinner you’ll want to make again! This quick one-pot meal is best served with fresh avocado, a dollop of sour cream, and warm tortillas.

New foods that help make dinner time quick and easy for my family are always appreciated. One of my favorite brands that helps to make a meal even tastier is College Inn®. Their Mexican-Style Simple Starter Sauce is the key ingredient in this Easy One-Pot Shrimp and Rice Recipe.

I loved how easy it was to achieve the perfect blend of Mexican-inspired flavors in this one-pot shrimp meal. In fact, all the ingredients for this 30-minute meal were easy to source and quick to prepare.

I found everything I needed to make this quick meal at Shaw’s Supermarket. Consider downloading or using the Shaw’s app so you can save even more & earn rewards!

Ingredients

Raw Shrimp. I used large-size shrimp that were peeled and de-veined. I did leave the tails on for presentation, but you can pinch them off. One pound was the perfect amount for us, but you can add more.

Long Grain Rice. I used long grain rice that was not quick-cook. This meal was made in a Dutch oven, and the simmering helps to cook the rice and enrich it with flavor.

Rainbow Peppers. 6 mini yellow, red, and orange peppers added some color and flavor to this dish. Just be sure to remove the stems and seeds.

Corn. I used frozen, uncooked corn for this—it worked out perfectly. Just dump it into the pot.

Black Beans. Be sure to rinse and drain your beans. This removes the gummy starch they have while in the can.

Melted Butter. This helps the spice bind to the shrimp and produced a succulent flavor when cooked.

Taco Spice. I used a homemade blend to toss my shrimp with before adding them to the pot.

Cilantro. For us, we cannot get enough cilantro in meals. If you cannot tolerate this bold herb, parsley will do.

How to Make One-Pot Shrimp and Rice

This recipe is my favorite because it really is easy, peasy! Delicious is in the Details when it comes to College Inn® Simple Starter Mexican Style Sauce.

• Add rice, College Inn® Simple Starter Mexican Style Sauce, corn, and beans to the pot.
• Stir mixture and bring it to a boil over medium-high heat.
• Be sure to stir frequently to prevent the rice from sticking and burning.
• Cover pan and turn heat knob to a medium-low setting.
• Simmer for about 15 minutes.
• Toss shrimp in melted butter and taco spice.
• Remove cover and add in shrimp; stir.
• Cook for an additional 5 minutes or until shrimp are pink.

What to Serve with One-Pot Shrimp and Rice

This meal is delicious alone, but cheese, avocado, and sour cream are all tasty add-in options. You can also load up a warmed tortilla with this meal since it is not watery. It makes a yummy little taco!! Corn chips also make a delicious side option.

How to Store Leftovers

If you have extras of this easy shrimp meal, be sure to allow them to cool fully before storing them in an air-tight container in the fridge. This meal is best used within 3 days since it does contain shrimp.

Be sure to check out the soup aisle at your local Shaw’s Supermarket to find College Inn® Stimple Starter Mexican Style Sauce. It is also available in Hearty Beef and Savory Chicken flavors. Consider downloading or using the Shaw’s app so you can save even more & earn rewards!