Healthy Authentic Mexican Style Shrimp & Rice Recipe

I made one of my favorite Shrimp and Rice Recipes where garlic, onion and chili pepper give the shrimp huge flavor, the homemade Mexican rice outshines restaurant versions, and it’s all ready in 30 minutes.

I absolutely love this Healthy Authentic Mexican Style Shrimp & Rice. I start with large shrimp and long grain white rice so every bite feels bright and satisfying.

The dish somehow elevates into real Homemade Mexican Rice that makes restaurant versions look lazy, and a little twist I adopted even has friends calling it my Coco Shrimp Rice Recipe when they want the secret. It’s quick, easy, and kinda addictive, and yes you’ll be eating in 30 minutes.

If you like bold dinner ideas that still feel clean, this one is my go to and it rarely disappoints.

Ingredients

• Shrimp: lean protein, low in calories it adds savory seafood flavor and satisfying texture.
• Rice: comforting carbs that fill you up, gentle on stomach, soaks up tomato broth.
• Tomato: gives acidity sweet balance, vitamin C and lycopene, brightens the dish.
• Jalapeño: adds heat and fresh peppery bite, small amount boosts flavor and metabolism.
• Lime juice: sharp citrus, lifts flavors, adds tang and vitamin C, not overly sweet.
• Olive oil: heart healthy fats, helps brown onions and carry spices, keeps dish moist.
• Cilantro: fresh herb, bright grassy notes, adds color and a hint of citrusy finish.

Ingredient Quantities

• 1 lb (450 g) large shrimp, peeled and deveined, tails on or off
• 1 cup long grain white rice, rinsed and drained
• 2 cups low sodium chicken or vegetable broth
• 1 medium roma tomato, chopped and blended or 3/4 cup tomato sauce
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 jalapeño or serrano pepper, seeded and finely chopped (optional)
• 2 tbsp olive oil or avocado oil
• 1 tsp ground cumin
• 1 tsp chili powder or Mexican chile powder
• 1/2 tsp dried oregano (prefer Mexican oregano)
• 1/2 tsp smoked paprika (optional)
• 1 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• Juice of 1 lime (about 1 tbsp) and extra lime wedges for serving
• 1/4 cup chopped fresh cilantro for garnish (optional)

How to Make this

1. Prep everything first: rinse and drain the rice, chop the roma tomato and blend it or measure 3/4 cup tomato sauce, finely chop the onion, mince the garlic, seed and chop the jalapeño if using, pat the shrimp dry (tails on or off is fine), juice the lime and chop the cilantro. This saves time later and you’ll be eating in about 30 minutes.

2. Heat 1 tbsp oil in a large skillet or medium saucepan over medium heat. Add the chopped onion and jalapeño and saute until soft and translucent, about 3 to 4 minutes. Add the garlic and cook 30 seconds until fragrant but not brown.

3. Add the rinsed rice to the pan and toast it with the onions for 1 to 2 minutes, stirring so it wont stick. Sprinkle in 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp dried oregano, 1/2 tsp smoked paprika (optional), 1 tsp kosher salt and 1/4 tsp black pepper. Stir well so the spices coat the rice.

4. Pour in the blended tomato (or tomato sauce) and the 2 cups low sodium broth, stir, bring to a simmer, then reduce heat to low, cover and cook gently for about 15 minutes or until the rice has absorbed most of the liquid and is tender. If it looks dry before it’s done add a couple tablespoons of water or broth.

5. While the rice cooks, heat the remaining 1 tbsp oil in a separate skillet over medium-high heat. Season the shrimp lightly with a pinch more salt and a little black pepper (you can sprinkle a touch of extra cumin or chili powder if you want it spicier).

6. Cook the shrimp in the hot skillet about
1.5 to 2 minutes per side, until opaque and just firm. Dont overcook them or they’ll get rubbery. If you want them to finish in the rice, wait until the rice has 2 minutes left and nestle the shrimp on top, cover, and let steam until done.

7. When rice is done, remove from heat and let it sit covered 5 minutes to finish steaming. If you cooked shrimp separately, fold them gently into the rice now along with the juice of 1 lime.

8. Fluff the rice with a fork, taste and adjust salt and pepper if needed. Garnish with the chopped cilantro and serve with extra lime wedges.

9. Quick tips: rinse rice to avoid gummy grains, toasting the rice adds nutty flavor, use low sodium broth so you control salt, and always pat shrimp dry before searing for a better crust.

Equipment Needed

1. Large skillet or medium saucepan
2. Second skillet or frying pan (for the shrimp)
3. Cutting board
4. Sharp chef’s knife
5. Blender or food processor (or a measuring cup if using canned tomato sauce)
6. Measuring cups and spoons
7. Fine-mesh sieve or colander (to rinse the rice)
8. Wooden spoon or heatproof spatula
9. Tongs or a fork (for turning and folding in the shrimp)

FAQ

Healthy Authentic Mexican Style Shrimp & Rice Recipe Substitutions and Variations

• Shrimp: swap with 1 lb firm white fish (cod, tilapia, haddock) cut into 1″ pieces, cooks ~4–6 min and gives a milder seafood taste, or use 1 lb boneless chicken breast cut small and cook until 165°F for a non seafood option.
• Long grain white rice: use 1 cup long grain brown rice but increase liquid to 2 1/2 cups and cook ~40–45 min, or for low carb use about 3 cups cauliflower rice and stir it in the last 4–6 minutes until tender.
• Low sodium broth: replace 2 cups with 2 cups vegetable broth for veg option, or use 2 cups water plus 1 bouillon cube or 1 tsp bouillon paste if thats easier; for extra seafood flavor try 2 cups clam juice but cut added salt.
• Fresh cilantro / lime: swap 1/4 cup cilantro with 1/4 cup flat leaf parsley or chopped green onion for a milder finish, and replace lime juice 1:1 with lemon juice if you dont have lime.

Pro Tips

– Rinse the rice till the water runs clear and then toast it briefly in the hot oil before adding liquid. It keeps the grains from getting sticky and adds a little nutty flavor, trust me it matters.

– Pat the shrimp totally dry, season right before you cook them, and use a very hot pan so they get a quick sear. If they take longer than 2 minutes a side you prob overcooked them, shrimp turn rubbery fast.

– Bloom your spices in the oil with the onions for 30 seconds before adding any liquid. It wakes up the cumin and chili powder so the dish tastes deeper, not flat. Use low sodium broth so you can control the salt.

– If the rice looks a hair dry before it’s done add a few tablespoons of hot broth or water rather than cold liquid, cover and finish gently. Then let it sit covered 5 minutes off the heat to finish steaming, it makes the texture way better.

– Finish with the lime and cilantro at the end not while cooking, the acid brightens everything and the herbs stay fresh. If you want extra heat, sprinkle a little chili powder on the shrimp after searing not before, that way it hits your tongue more.