18 Spicy Chicken and Shrimp Recipes with Rice for Flavor Lovers

Brace your taste buds for a flavor explosion! If you’re craving bold, spicy meals that bring chicken, shrimp, and rice together in perfect harmony, you’ve come to the right place. We’ve gathered 18 sizzling recipes that range from quick weeknight dinners to impressive weekend feasts—all guaranteed to satisfy your heat-loving palate. Get ready to spice up your cooking routine and discover your new favorite dish!

Cajun Chicken and Shrimp Jambalaya with Rice

For those seeking a taste of Louisiana comfort, this one-pot jambalaya delivers bold flavors with minimal fuss. Following these straightforward steps ensures a perfectly cooked dish every time, even if you’re new to Cajun cooking. Let’s build this flavorful meal together, layer by careful layer.

Ingredients

– 1 lb boneless chicken thighs, cut into 1-inch pieces (I prefer thighs for their juiciness)
– 1 lb large shrimp, peeled and deveined (keep those tails on for extra flavor)
– 2 cups long-grain white rice (rinsed well to remove excess starch)
– 1 large yellow onion, diced (this forms our flavor foundation)
– 1 green bell pepper, chopped (adds fresh crunch)
– 3 celery stalks, sliced (my secret for earthy depth)
– 4 cloves garlic, minced (fresh is always best here)
– 14.5 oz can diced tomatoes, undrained (provides the saucy base)
– 4 cups chicken broth (homemade if you have it)
– 2 tbsp Cajun seasoning (adjust based on your heat preference)
– 2 tbsp olive oil (extra virgin is my kitchen staple)
– 1 tsp smoked paprika (for that essential smoky note)
– 2 bay leaves (don’t skip these aromatic powerhouses)

Instructions

1. Heat olive oil in a large, heavy-bottomed pot over medium-high heat until it shimmers.
2. Season chicken pieces evenly with 1 tablespoon of Cajun seasoning.
3. Add chicken to the hot oil and cook for 5-6 minutes until browned on all sides.
4. Remove chicken with a slotted spoon and set aside on a clean plate.
5. Add onion, bell pepper, and celery to the same pot, scraping up any browned bits from the bottom.
6. Cook vegetables for 6-7 minutes until softened and onions become translucent.
7. Stir in minced garlic and cook for exactly 1 minute until fragrant.
8. Add remaining Cajun seasoning and smoked paprika, toasting the spices for 30 seconds.
9. Pour in diced tomatoes with their juices and chicken broth, stirring to combine.
10. Add bay leaves and bring the mixture to a rolling boil.
11. Stir in rinsed rice and return the browned chicken to the pot.
12. Reduce heat to low, cover tightly, and simmer for 20 minutes without peeking.
13. After 20 minutes, arrange shrimp evenly over the rice mixture.
14. Cover and cook for 5-7 more minutes until shrimp turn pink and opaque.
15. Remove from heat and let stand covered for 5 minutes to allow rice to steam.
16. Discard bay leaves and fluff the jambalaya gently with a fork.

Each grain of rice absorbs the spicy broth while maintaining perfect separation, creating a textured bed for the tender chicken and plump shrimp. Expect a harmonious balance where the smokiness of paprika meets the vegetal sweetness of the holy trinity. Elevate your presentation by serving in shallow bowls garnished with fresh parsley, or pack it for a next-day lunch when the flavors have deepened even further.

Garlic Butter Chicken and Shrimp Fried Rice

Haven’t we all stared into the fridge wondering what to make with that leftover rice and random proteins? This garlic butter chicken and shrimp fried rice transforms those humble ingredients into a restaurant-worthy meal that comes together in one pan with methodical precision.

Ingredients

– 2 cups cooked jasmine rice (day-old and chilled works best for perfect texture)
– 1 boneless, skinless chicken breast (about 8 oz), cut into ½-inch cubes
– 8 oz medium raw shrimp, peeled and deveined
– 3 tbsp unsalted butter (I always keep European-style on hand for richer flavor)
– 4 cloves garlic, minced (fresh is essential—no jarred substitutes!)
– 2 large eggs, lightly beaten (room temperature eggs scramble more evenly)
– ½ cup frozen peas and carrots mix
– 2 tbsp soy sauce
– 1 tbsp vegetable oil
– ½ tsp black pepper
– 1 green onion, thinly sliced

Instructions

1. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering.
2. Add cubed chicken breast and cook for 4-5 minutes, turning occasionally, until golden brown and cooked through.
3. Add shrimp to the skillet and cook for 2 minutes until pink and opaque.
4. Transfer chicken and shrimp to a clean plate using a slotted spoon.
5. Reduce heat to medium and melt 2 tablespoons butter in the same skillet.
6. Add minced garlic and cook for 30 seconds until fragrant but not browned.
7. Pour beaten eggs into the skillet and scramble for 1 minute until softly set.
8. Add frozen peas and carrots and cook for 1 minute until thawed.
9. Crumble chilled rice into the skillet, breaking up any clumps with your spatula.
10. Cook rice mixture for 3 minutes, stirring constantly, until grains are separated and heated through.
11. Return chicken and shrimp to the skillet along with any accumulated juices.
12. Drizzle soy sauce evenly over the rice and sprinkle with black pepper.
13. Toss everything together and cook for 2 more minutes until well combined.
14. Remove from heat and stir in remaining 1 tablespoon butter until melted.
15. Garnish with sliced green onions before serving.

The final dish delivers contrasting textures—tender chicken, plump shrimp, and distinct rice grains—all coated in that irresistible garlic butter sauce. Serve it straight from the skillet family-style, or pack it cold for a next-day lunch that somehow tastes even better as the flavors meld overnight.

Spicy Coconut Chicken and Shrimp Rice Bowl

Often, the best meals come together quickly with ingredients you likely have on hand. Our spicy coconut chicken and shrimp rice bowl delivers restaurant-quality flavor in under 30 minutes, perfect for busy weeknights when you want something satisfying but don’t have hours to spend in the kitchen.

Ingredients

• 1 cup jasmine rice – I find the floral aroma complements the coconut beautifully
• 1 ½ cups coconut milk – full-fat gives the richest texture
• 1 lb chicken thighs, cut into 1-inch pieces – thighs stay juicier than breasts
• ½ lb medium shrimp, peeled and deveined – I like keeping the tails on for presentation
• 2 tbsp red curry paste – this is where the magic happens, so don’t skimp
• 1 tbsp fish sauce – my secret weapon for depth of flavor
• 1 tbsp brown sugar – balances the heat perfectly
• 1 red bell pepper, thinly sliced – adds nice crunch and color
• 2 cloves garlic, minced – fresh is always better than jarred here
• 1 tbsp vegetable oil – has a higher smoke point than olive oil for searing
• ¼ cup fresh cilantro, chopped – wait to add until the very end for maximum freshness
• 1 lime, cut into wedges – a squeeze at the end brightens everything up

Instructions

1. Rinse 1 cup jasmine rice under cold water until water runs clear to remove excess starch.
2. Combine rinsed rice with 1 ½ cups coconut milk in a medium saucepan and bring to a boil over high heat.
3. Once boiling, immediately reduce heat to low, cover, and simmer for 15 minutes – don’t peek or you’ll release steam!
4. While rice cooks, heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
5. Add 1 lb chicken pieces in a single layer and cook undisturbed for 4 minutes to develop a golden crust.
6. Flip chicken pieces and cook for another 3 minutes until cooked through, then transfer to a plate.
7. Add 2 tbsp red curry paste to the same skillet and cook for 1 minute until fragrant, stirring constantly.
8. Stir in 2 cloves minced garlic and cook for 30 seconds until golden but not browned.
9. Add 1 thinly sliced red bell pepper and cook for 2 minutes until slightly softened.
10. Place ½ lb shrimp in the skillet and cook for 2 minutes until pink on one side.
11. Flip shrimp and return chicken to the skillet along with any accumulated juices.
12. Stir in 1 tbsp fish sauce and 1 tbsp brown sugar until well combined.
13. Remove from heat and gently fold in ¼ cup chopped cilantro to preserve its fresh flavor.
14. Fluff the cooked coconut rice with a fork to separate the grains before serving.

Here, the creamy coconut rice provides a perfect base for the spicy, savory chicken and shrimp mixture. The shrimp should be tender while the chicken maintains its juicy texture against the slight crunch of bell peppers. For a fun twist, serve in individual bowls with extra lime wedges and let everyone customize their spice level with additional chili flakes.

Lemon Pepper Chicken and Shrimp Rice Pilaf

Many home cooks find themselves searching for that perfect one-pan meal that feels both elegant and approachable. Mastering this lemon pepper chicken and shrimp rice pilaf will give you a restaurant-quality dish with minimal cleanup, making it ideal for busy weeknights or casual entertaining.

Ingredients

– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces (I prefer thighs for their juiciness)
– 1/2 lb large shrimp, peeled and deveined
– 1 cup long-grain white rice (rinsed until water runs clear to prevent gummy texture)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced (fresh is always better here)
– 2 cups chicken broth
– 2 tbsp lemon juice (freshly squeezed makes all the difference)
– 1 tbsp lemon pepper seasoning
– 1/2 tsp salt
– 1/4 cup chopped fresh parsley

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. 2. Add chicken pieces in a single layer and cook for 4 minutes without moving to develop golden-brown crust. 3. Flip chicken and cook for 3 more minutes until browned on all sides, then transfer to a clean plate. 4. Reduce heat to medium and add remaining olive oil to the same skillet. 5. Add diced onion and cook for 3 minutes until translucent and fragrant. 6. Stir in minced garlic and cook for 30 seconds until aromatic but not browned. 7. Add rinsed rice to the skillet and toast for 2 minutes, stirring constantly, until grains turn slightly opaque. 8. Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. 9. Stir in lemon pepper seasoning and salt until fully incorporated. 10. Return chicken to the skillet, nestling pieces into the rice mixture. 11. Bring to a boil, then immediately reduce heat to low, cover, and simmer for 15 minutes. 12. Arrange shrimp in a single layer over the partially cooked rice. 13. Cover and continue cooking for 6-8 minutes until shrimp turn pink and opaque and rice has absorbed all liquid. 14. Remove from heat and let stand covered for 5 minutes to allow rice to steam and settle. 15. Fluff rice gently with a fork and stir in chopped parsley. Ultimately, you’ll be rewarded with tender chicken, perfectly cooked shrimp, and fluffy rice where every grain remains distinct. The lemon pepper seasoning creates a bright, zesty crust on the proteins while infusing the entire dish with its signature tang. Try serving it family-style straight from the skillet, garnished with extra lemon wedges for those who want an extra citrus kick.

Teriyaki Chicken and Shrimp Stir-Fry with Rice

Cooking a flavorful stir-fry doesn’t have to be complicated, especially when you combine tender chicken and succulent shrimp with a sweet-savory teriyaki glaze. This one-pan meal comes together quickly and pairs perfectly with steamed rice for a satisfying dinner that will become a regular in your rotation.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces (I prefer thighs for their juiciness, but breasts work too)
• ½ lb large shrimp, peeled and deveined (pat them dry thoroughly—this helps them sear instead of steam)
• 1 cup jasmine rice (my favorite for its floral aroma)
• 2 cups water
• ¼ cup low-sodium soy sauce
• 2 tbsp honey (local honey adds a lovely depth)
• 1 tbsp rice vinegar
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tsp grated ginger
• 1 tbsp cornstarch
• 2 tbsp vegetable oil (use a high-smoke point oil like avocado if you have it)
• 2 cups broccoli florets (fresh and crisp—frozen tends to get mushy)
• 1 medium bell pepper, thinly sliced (I like red for sweetness)

Instructions

1. Rinse 1 cup jasmine rice under cold water until the water runs clear to remove excess starch.
2. Combine the rinsed rice and 2 cups water in a medium saucepan and bring to a boil over high heat.
3. Once boiling, reduce heat to low, cover, and simmer for 18 minutes exactly—resist peeking to keep the steam in.
4. Remove the rice from heat and let it stand covered for 5 minutes to finish steaming.
5. While rice cooks, whisk together ¼ cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp grated ginger, 2 minced garlic cloves, and 1 tbsp cornstarch in a small bowl until smooth.
6. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
7. Add 1 lb chicken pieces in a single layer and cook undisturbed for 4 minutes to develop a golden-brown crust.
8. Flip chicken and cook for another 3 minutes until cooked through, then transfer to a clean plate.
9. Add remaining 1 tbsp oil to the skillet and heat for 30 seconds.
10. Add ½ lb shrimp in a single layer and cook for 90 seconds per side until pink and opaque, then transfer to the plate with chicken.
11. Add 2 cups broccoli florets and 1 sliced bell pepper to the skillet and stir-fry for 4 minutes until bright green and slightly tender.
12. Return chicken and shrimp to the skillet and pour the teriyaki sauce over everything.
13. Cook, stirring constantly, for 2-3 minutes until the sauce thickens and coats the ingredients evenly.
14. Serve immediately over the steamed rice. When you dig in, you’ll notice the juicy chicken and snappy shrimp contrast beautifully with the crisp-tender vegetables, all glazed in that sticky-sweet sauce. For a fun twist, try wrapping spoonfuls in butter lettuce cups or topping with toasted sesame seeds for extra crunch.

Creole-Style Chicken and Shrimp Dirty Rice

Let’s dive into this classic Louisiana comfort dish that brings together savory chicken, plump shrimp, and perfectly seasoned rice in one satisfying skillet. Learning to make Creole-style dirty rice will give you a foolproof weeknight dinner that feels special enough for company. Follow these steps carefully for that authentic, deeply flavored result every time.

Ingredients

• 1 lb boneless chicken thighs, chopped small (I prefer thighs for their richer flavor)
• 1/2 lb medium shrimp, peeled and deveined (fresh shrimp makes all the difference)
• 1 cup long-grain white rice (rinsed well to remove excess starch)
• 1 medium yellow onion, finely diced (this forms the flavor base)
• 1 green bell pepper, chopped (adds nice color and mild crunch)
• 2 celery stalks, finely chopped (don’t skip – essential for authentic flavor)
• 3 garlic cloves, minced (fresh garlic is always my go-to)
• 2 cups chicken broth (low-sodium lets you control the salt level)
• 2 tbsp vegetable oil (neutral oil works best for browning)
• 1 tbsp Creole seasoning (my homemade blend includes paprika, garlic powder, and cayenne)
• 1 tsp dried thyme (rubbed between fingers to release oils)
• 1/2 tsp black pepper (freshly ground for maximum flavor)

Instructions

1. Heat 2 tablespoons vegetable oil in a large, heavy-bottomed skillet over medium-high heat until shimmering, about 2 minutes.
2. Add chopped chicken thighs and cook until browned on all sides, approximately 5-7 minutes, stirring occasionally to prevent sticking.
3. Stir in diced onion, chopped bell pepper, and celery, cooking until vegetables soften and onion becomes translucent, about 6-8 minutes.
4. Add minced garlic and cook for exactly 1 minute until fragrant but not browned, stirring constantly to prevent burning.
5. Sprinkle 1 tablespoon Creole seasoning, 1 teaspoon dried thyme, and 1/2 teaspoon black pepper over the mixture, stirring to coat everything evenly.
6. Pour in 1 cup rinsed long-grain rice and toast for 2 minutes, stirring frequently until grains become slightly opaque around the edges.
7. Carefully pour in 2 cups chicken broth, scraping any browned bits from the bottom of the skillet to incorporate that flavor.
8. Bring the mixture to a boil, then immediately reduce heat to low, cover tightly, and simmer for 18 minutes without lifting the lid.
9. Uncover the skillet and gently nestle the shrimp into the rice mixture, arranging them in a single layer.
10. Cover again and cook for exactly 5 more minutes until shrimp turn pink and opaque throughout.
11. Remove from heat and let stand covered for 5 minutes to allow rice to finish absorbing any remaining liquid.
12. Fluff the rice gently with a fork, mixing the shrimp and chicken throughout the dish.

Expect tender grains that hold their shape while absorbing all the savory juices from the chicken and shrimp. Each bite delivers the holy trinity’s aromatic base mingled with well-balanced Creole spices. Enjoy this straight from the skillet with crusty bread for soaking up every last bit, or spoon it into hollowed-out bell peppers for a colorful presentation.

Thai Basil Chicken and Shrimp Fried Rice

Many home cooks find fried rice intimidating, but this Thai basil chicken and shrimp version breaks it down into simple, foolproof steps that build incredible flavor layer by layer. Mastering this dish means understanding how each component cooks at its own pace while coming together in perfect harmony.

Ingredients

– 2 cups cooked jasmine rice (day-old works best for that perfect dry texture) – 1 lb boneless chicken thighs (I prefer thighs for their juiciness) – 8 oz medium shrimp, peeled and deveined – 3 tbsp vegetable oil (a neutral oil that won’t overpower the aromatics) – 4 cloves garlic, minced (freshly minced makes all the difference) – 2 eggs, lightly beaten (room temperature eggs incorporate more smoothly) – 3 tbsp fish sauce (this is our salty backbone – don’t skip it!) – 1 tbsp soy sauce – 1 tsp sugar – 1 cup fresh Thai basil leaves (the star ingredient that makes it authentic) – 2 Thai chilies, thinly sliced (adjust to your heat preference)

Instructions

1. Heat a large wok or skillet over high heat for 2 minutes until smoking hot. 2. Add 1 tablespoon vegetable oil and swirl to coat the surface evenly. 3. Add chicken thighs and cook for 4-5 minutes, stirring occasionally, until golden brown and cooked through. 4. Transfer chicken to a clean plate using a slotted spoon. 5. Add shrimp to the same wok and cook for 2 minutes per side until pink and opaque. 6. Remove shrimp and place with the chicken. 7. Reduce heat to medium and add remaining 2 tablespoons vegetable oil. 8. Add minced garlic and cook for 30 seconds until fragrant but not browned. 9. Push garlic to one side and pour beaten eggs into the empty space. 10. Scramble eggs for 1 minute until softly set but still moist. 11. Add day-old jasmine rice, breaking up any clumps with your spatula. 12. Increase heat to high and stir-fry rice for 3 minutes until grains are separated and slightly toasted. 13. Return chicken and shrimp to the wok, tossing to combine. 14. Drizzle fish sauce, soy sauce, and sprinkle sugar evenly over the rice mixture. 15. Stir-fry for 2 more minutes until everything is well incorporated and heated through. 16. Remove from heat and immediately fold in Thai basil leaves and sliced chilies. 17. Let rest for 1 minute to allow the basil to wilt slightly from residual heat. Seriously, the magic happens in that final resting minute when the basil releases its aromatic oils. Serve immediately for the best texture contrast between the chewy rice, tender proteins, and crisp-tender basil leaves. This dish shines when topped with a fried egg or wrapped in crisp lettuce cups for a fun handheld variation.

One-Pot Chicken and Shrimp Paella

Mastering this vibrant one-pot dish is easier than you might think, bringing Spanish coastal flavors right to your kitchen with minimal cleanup. Many home cooks feel intimidated by paella, but this simplified version builds confidence through clear, methodical steps. You’ll create a stunning meal that looks impressive but follows an approachable process perfect for beginners.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes that enhance the saffron)
• 1 lb chicken thighs, boneless and skinless, cut into 1-inch pieces (I prefer thighs for their juiciness during longer cooking)
• 1/2 lb large shrimp, peeled and deveined (keep those tails on for pretty presentation)
• 1 medium yellow onion, finely diced (this sweet base creates wonderful depth)
• 3 cloves garlic, minced (freshly minced makes all the difference over pre-minced)
• 1 1/2 cups short-grain rice like Bomba or Arborio (Bomba absorbs more liquid beautifully)
• 1/2 tsp saffron threads, crushed between your fingers (this golden spice is worth the splurge)
• 4 cups chicken broth, warmed (hot broth prevents temperature shock to the rice)
• 1 cup frozen peas (no need to thaw – they cook perfectly in the steam)
• 1 lemon, cut into wedges (for that essential bright finish)

Instructions

1. Heat 2 tbsp olive oil in a 12-inch paella pan or wide skillet over medium-high heat until shimmering, about 2 minutes.
2. Add chicken pieces in a single layer and cook undisturbed for 4 minutes until golden brown on one side. Tip: Don’t overcrowd the pan – work in batches if needed for proper browning.
3. Flip chicken and cook 3 more minutes until browned on both sides but not cooked through, then transfer to a clean plate.
4. Add shrimp to the same pan and cook 1 minute per side until just pink, then transfer to the plate with chicken.
5. Reduce heat to medium and add onion to the pan, cooking 4 minutes until translucent while scraping up any browned bits from the bottom.
6. Add garlic and cook 30 seconds until fragrant but not browned.
7. Stir in rice and saffron, coating grains with oil and toasting for 1 minute until slightly translucent at the edges.
8. Pour in warm chicken broth all at once, stirring once to distribute ingredients evenly. Tip: After this initial stir, resist stirring to develop the coveted socarrat crust on the bottom.
9. Arrange chicken pieces evenly throughout the pan and bring liquid to a steady simmer.
10. Reduce heat to low, cover pan tightly with foil or a lid, and cook undisturbed for 18 minutes.
11. Uncover and arrange shrimp and frozen peas over the surface, then re-cover and cook 4 more minutes.
12. Remove from heat and let rest covered for 5 minutes to allow rice to absorb any remaining liquid. Tip: This resting period is crucial for perfect texture – don’t skip it!

Serve immediately with lemon wedges for squeezing over each portion. Savor the contrast between the tender chicken, juicy shrimp, and slightly al dente rice grains that have absorbed all the saffron-infused broth. The socarrat at the bottom provides a delightful crispy texture against the fluffy upper layers, making this paella spectacular for weeknight dinners yet impressive enough for weekend guests.

Honey Sriracha Chicken and Shrimp Rice Skillet

Diving into a one-pan meal that delivers both protein and satisfaction, this honey sriracha chicken and shrimp rice skillet combines sweet heat with savory comfort in under 30 minutes. Let’s walk through each step together so you can recreate this vibrant dish with confidence.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces (I find thighs stay juicier than breast meat)
• 1/2 lb raw shrimp, peeled and deveined (keep those tails on for extra flavor)
• 1 cup long-grain white rice (rinsed until water runs clear to prevent gummy texture)
• 1/4 cup honey (local honey adds a lovely floral note if you have it)
• 3 tbsp sriracha sauce (adjust based on your heat tolerance)
• 2 tbsp soy sauce (I use reduced-sodium to control saltiness)
• 1 tbsp minced garlic (freshly minced makes all the difference)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 2 cups chicken broth (warmed to help rice cook evenly)
• 1/2 cup frozen peas (no need to thaw—they’ll steam right in)
• 2 sliced green onions (reserve some for garnish)
• 1 tbsp lime juice (freshly squeezed brightens everything up)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
2. Add chicken pieces in a single layer and cook for 4 minutes without moving to develop a golden-brown sear.
3. Flip chicken and cook for another 3 minutes until no pink remains, then transfer to a clean plate.
4. Add shrimp to the same skillet and cook for 1 minute per side until opaque but not fully cooked through.
5. Remove shrimp and set aside with the chicken—this prevents overcooking.
6. Reduce heat to medium and add minced garlic, stirring for 30 seconds until fragrant but not browned.
7. Pour in 1 cup rinsed rice and toast for 2 minutes, stirring constantly to coat each grain with oil.
8. Whisk together 1/4 cup honey, 3 tbsp sriracha, 2 tbsp soy sauce, and 2 cups warmed chicken broth in a separate bowl.
9. Pour the liquid mixture into the skillet, scraping any browned bits from the bottom with a wooden spoon.
10. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes—resist peeking to keep steam trapped.
11. Uncover and stir in 1/2 cup frozen peas, cooked chicken, and shrimp, distributing evenly.
12. Cover and cook for 3 more minutes until shrimp are fully pink and peas are tender.
13. Remove from heat and stir in 1 tbsp lime juice and half of the sliced green onions.

Just out of the skillet, the rice absorbs the sticky glaze while peas add pops of sweetness against the spicy shrimp. Juicy chicken thighs balance the heat, making this a complete meal that’s fantastic scopped into bowls with extra green onions and a lime wedge for squeezing.

Mediterranean Chicken and Shrimp Rice Salad

Begin by gathering your ingredients and prepping your workspace for this vibrant Mediterranean Chicken and Shrimp Rice Salad. Building this dish methodically ensures each component shines while creating a satisfying, complete meal that’s perfect for lunch or dinner.

Ingredients

• 1 cup long-grain white rice – I always rinse mine until the water runs clear to prevent clumping
• 1 lb boneless, skinless chicken breasts – pat them dry thoroughly for better browning
• 1/2 lb medium shrimp, peeled and deveined – fresh shrimp makes all the difference here
• 2 tbsp extra virgin olive oil – my go-to for its fruity flavor that complements Mediterranean dishes
• 1/2 cup chopped cucumber – I prefer English cucumbers for their thinner skin and fewer seeds
• 1/4 cup chopped red onion – soak them in ice water for 10 minutes to mellow the sharpness
• 1/4 cup chopped Kalamata olives – their briny saltiness balances the other flavors perfectly
• 2 tbsp lemon juice – freshly squeezed gives the brightest, cleanest taste
• 1 tsp dried oregano – rub it between your palms before adding to release its oils
• 1/2 tsp salt – I use fine sea salt for even distribution throughout the salad

Instructions

1. Rinse 1 cup long-grain white rice under cold running water until the water runs clear, about 1 minute of rinsing.
2. Cook the rinsed rice according to package directions, then spread it on a baking sheet to cool completely for 15 minutes.
3. Season 1 lb chicken breasts evenly with 1/4 teaspoon of the salt on both sides.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Cook chicken breasts for 6-7 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown.
6. Transfer cooked chicken to a cutting board and let rest for 5 minutes before slicing into 1/2-inch strips.
7. Pat 1/2 lb shrimp completely dry with paper towels to ensure proper searing.
8. Add remaining 1 tablespoon olive oil to the same skillet and heat over medium-high for 1 minute.
9. Cook shrimp for 2-3 minutes per side until they turn pink and opaque throughout.
10. Combine cooled rice, sliced chicken, cooked shrimp, 1/2 cup chopped cucumber, 1/4 cup chopped red onion, and 1/4 cup Kalamata olives in a large bowl.
11. Whisk together 2 tablespoons lemon juice, 1 teaspoon dried oregano, and remaining 1/4 teaspoon salt in a small bowl.
12. Pour the dressing over the salad mixture and toss gently until all ingredients are evenly coated.

You’ll notice the rice absorbs the bright lemon dressing while maintaining its distinct grains. The combination of tender chicken and succulent shrimp creates wonderful textural variety against the crisp vegetables. Try serving this salad in lettuce cups for a lighter presentation or alongside grilled pita bread for a more substantial meal.

Curry Chicken and Shrimp Coconut Rice

Developing a foolproof one-pot meal that delivers restaurant-quality flavor might seem daunting, but this curry chicken and shrimp coconut rice breaks it down into simple, manageable steps. By following this methodical guide, you’ll create a deeply aromatic and satisfying dish that feels both comforting and impressive.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (I find thighs stay juicier than breast meat)
• 1 lb large shrimp, peeled and deveined (pat them thoroughly dry with paper towels for the best sear)
• 1.5 cups jasmine rice, rinsed until the water runs clear to remove excess starch
• 1 (13.5 oz) can full-fat coconut milk (don’t shake the can—we’ll use the thick cream from the top first)
• 2 tbsp curry powder (I prefer a Madras-style blend for its warm, complex notes)
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated (keep your ginger in the freezer—it grates so easily!)
• 2 cups chicken broth
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat 1 tablespoon of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers.
2. Season the chicken pieces evenly with salt and black pepper.
3. Add the chicken to the hot pot in a single layer, working in batches if necessary to avoid overcrowding.
4. Sear the chicken for 3-4 minutes per side until a golden-brown crust forms, then transfer it to a clean plate. Tip: Don’t move the chicken for the first few minutes—this ensures a proper sear.
5. Reduce the heat to medium and add the remaining 1 tablespoon of oil to the same pot.
6. Add the diced onion and cook for 5-6 minutes, stirring occasionally, until softened and translucent.
7. Stir in the minced garlic and grated ginger, and cook for 1 minute until fragrant.
8. Sprinkle the curry powder over the onion mixture and cook for 30 seconds to toast the spices, stirring constantly.
9. Open the can of coconut milk without shaking it, and scoop out the thick cream from the top into the pot.
10. Cook the coconut cream for 2 minutes, stirring frequently, until it begins to separate and release oil around the edges.
11. Pour in the rinsed jasmine rice and stir for 1 minute to coat each grain in the fragrant oil.
12. Add the chicken broth and the remaining coconut milk from the can, stirring to combine.
13. Return the seared chicken and any accumulated juices to the pot, nestling the pieces into the rice.
14. Bring the liquid to a boil, then immediately reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15 minutes. Tip: Resist the urge to peek—keeping the lid on is crucial for steaming the rice properly.
15. After 15 minutes, uncover the pot and arrange the dried shrimp in a single layer over the partially cooked rice.
16. Cover the pot again and continue cooking on low heat for another 5-7 minutes, until the shrimp are pink and opaque and the rice has absorbed all the liquid. Tip: The shrimp cook quickly, so adding them later prevents them from becoming tough and rubbery.
17. Remove the pot from the heat and let it stand, covered, for 5 minutes before fluffing the rice with a fork.

Combining the tender chicken and plump shrimp with the fragrant, slightly sticky coconut rice creates a wonderfully cohesive dish. The final texture should be creamy yet distinct, with each grain of rice separate and infused with curry. Consider serving it in shallow bowls topped with a sprinkle of fresh cilantro and a squeeze of lime for a bright, fresh contrast to the rich, savory flavors.

Chipotle Chicken and Shrimp Burrito Bowl

Unwrapping a perfectly balanced burrito bowl at home is easier than you think, especially when you combine smoky chipotle chicken with succulent shrimp. This methodical approach ensures each component cooks perfectly while building layers of flavor. Follow these steps carefully for a restaurant-quality meal that comes together in your own kitchen.

Ingredients

– 1 lb boneless, skinless chicken thighs (they stay juicier than breasts)
– ½ lb large shrimp, peeled and deveined (I like the 21-25 count size)
– 2 tbsp chipotle in adobo sauce (use the sauce from the can for extra flavor)
– 2 tbsp olive oil (extra virgin is my kitchen staple)
– 1 tsp cumin
– 1 tsp smoked paprika
– ½ tsp garlic powder
– 1 cup white rice (I prefer long-grain for its fluffy texture)
– 2 cups chicken broth (instead of water for richer rice)
– 1 cup black beans, rinsed (canned works perfectly here)
– 1 cup corn kernels (frozen and thawed is my go-to)
– 1 avocado, diced (wait until the last minute to prevent browning)
– ¼ cup fresh cilantro, chopped
– 2 tbsp lime juice (freshly squeezed makes all the difference)

Instructions

1. Combine chicken thighs, 1 tablespoon olive oil, chipotle in adobo, cumin, smoked paprika, and garlic powder in a medium bowl.
2. Marinate the chicken for 15 minutes at room temperature to allow flavors to penetrate.
3. Heat a large skillet over medium-high heat until a drop of water sizzles immediately.
4. Cook chicken thighs for 6 minutes on the first side until deeply browned.
5. Flip chicken and cook for another 6 minutes until internal temperature reaches 165°F.
6. Transfer chicken to a cutting board and let rest for 5 minutes to redistribute juices.
7. While chicken rests, pat shrimp dry with paper towels to ensure proper searing.
8. Heat remaining 1 tablespoon olive oil in the same skillet over medium-high heat.
9. Cook shrimp for 2 minutes per side until opaque and lightly curled.
10. Meanwhile, rinse 1 cup white rice under cold water until water runs clear to remove excess starch.
11. Combine rinsed rice and 2 cups chicken broth in a saucepan over high heat.
12. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
13. Remove rice from heat and let stand covered for 5 minutes to finish steaming.
14. Dice rested chicken into ½-inch pieces using a sharp chef’s knife.
15. Fluff cooked rice with a fork to separate grains before assembling.
16. Layer rice, black beans, corn, diced chicken, and shrimp in serving bowls.
17. Top with diced avocado and chopped fresh cilantro.
18. Drizzle 2 tablespoons fresh lime juice over each bowl just before serving.

The contrasting textures of tender chicken, firm shrimp, and fluffy rice create a satisfying mouthfeel, while the smoky chipotle balances beautifully with the bright lime and fresh cilantro. For an extra dimension, try serving with warm tortillas on the side for DIY wrap options, or add a dollop of cool sour cream to temper the spice.

Pineapple Chicken and Shrimp Fried Rice

After a long day, nothing beats a quick, flavorful meal that transports you to the tropics without leaving your kitchen. This pineapple chicken and shrimp fried rice is my go-to for a satisfying dinner that comes together in under 30 minutes, using simple ingredients you likely already have on hand.

Ingredients

• 2 cups cold, day-old jasmine rice (the secret to perfect fried rice!)
• 1 boneless, skinless chicken breast, cut into ½-inch pieces (I find this size cooks evenly)
• ½ lb medium shrimp, peeled and deveined
• 1 cup fresh pineapple chunks (canned works in a pinch, but fresh is brighter)
• 2 large eggs, preferably at room temperature for fluffier scrambling
• 3 tbsp vegetable oil, divided (a neutral oil is key for high-heat cooking)
• 3 tbsp low-sodium soy sauce (my preference for better flavor control)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• ½ cup frozen peas and carrots mix, no need to thaw
• 2 green onions, thinly sliced, whites and greens separated

Instructions

1. Heat a large skillet or wok over medium-high heat for 2 minutes until a drop of water sizzles immediately.
2. Add 1 tablespoon vegetable oil and swirl to coat the bottom evenly.
3. Add chicken pieces in a single layer and cook for 3-4 minutes until no longer pink, turning once halfway through.
4. Push chicken to one side of the skillet and add shrimp to the empty space.
5. Cook shrimp for 1-2 minutes per side until opaque and pink, then combine with chicken and transfer to a clean plate.
6. Reduce heat to medium and add remaining 2 tablespoons oil to the same skillet.
7. Pour in beaten eggs and let set for 15 seconds before gently scrambling with a spatula for about 1 minute until softly set.
8. Add minced garlic and white parts of green onions, stirring constantly for 30 seconds until fragrant.
9. Increase heat to high and add cold rice, breaking up any clumps with your spatula.
10. Cook rice for 2 minutes, stirring frequently, until grains are separated and lightly toasted.
11. Add frozen peas and carrots, stirring to distribute evenly throughout the rice.
12. Return chicken and shrimp to the skillet, along with any accumulated juices.
13. Add pineapple chunks and pour soy sauce around the edges of the skillet for maximum sizzle.
14. Toss everything together vigorously for 1-2 minutes until heated through and well combined.
15. Remove from heat and stir in green onion greens.

Here you’ll find the rice has that perfect chewy texture with juicy pineapple bursts in every bite. The combination of savory chicken, sweet shrimp, and tropical fruit creates a wonderful balance that’s even better the next day. Try serving it in hollowed-out pineapple halves for a fun presentation that always impresses guests.

Cheesy Chicken and Shrimp Rice Casserole

Diving into comfort food season calls for something truly special that brings together land and sea in one glorious dish. This cheesy chicken and shrimp rice casserole builds layers of flavor through simple, methodical steps that even beginner cooks can master perfectly. Let’s walk through each stage together to create a meal that will become your new family favorite.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs (I find thighs stay juicier than breasts in casseroles)
– 1 lb medium raw shrimp, peeled and deveined (fresh shrimp makes all the difference here)
– 2 cups long-grain white rice (not instant – the texture matters)
– 1 large yellow onion, finely diced (sweet onions work beautifully)
– 3 cloves garlic, minced (fresh garlic beats jarred for this recipe)
– 2 cups chicken broth (low-sodium lets you control the salt)
– 1 cup heavy cream (this creates the luxurious sauce base)
– 2 cups shredded sharp cheddar cheese (I prefer freshly shredded over pre-shredded)
– 1/4 cup grated Parmesan cheese (the real stuff, not the canned powder)
– 2 tbsp olive oil (extra virgin is my kitchen staple)
– 1 tbsp butter (salted butter adds nice flavor depth)
– 1 tsp paprika (smoked paprika adds wonderful complexity)
– 1/2 tsp black pepper (freshly ground releases more aroma)
– 1/4 tsp salt (adjust after tasting the finished dish)

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
3. Pat chicken thighs completely dry with paper towels and season both sides with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
4. Place chicken in the hot skillet and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
5. Transfer cooked chicken to a cutting board and let rest for 5 minutes before dicing into 1-inch pieces.
6. Add remaining 1 tablespoon olive oil to the same skillet over medium heat.
7. Sauté diced onion for 4-5 minutes until translucent and slightly softened.
8. Add minced garlic and cook for 1 minute until fragrant but not browned.
9. Stir in 2 cups rice and toast for 2 minutes, stirring constantly until grains turn slightly opaque.
10. Pour in 2 cups chicken broth and 1 cup heavy cream, scraping any browned bits from the skillet bottom.
11. Bring the mixture to a gentle boil, then immediately reduce heat to low and cover for 15 minutes.
12. Remove skillet from heat and let stand covered for 5 minutes to finish absorbing liquid.
13. Fluff the rice with a fork and stir in diced chicken, raw shrimp, paprika, remaining black pepper, and 1 cup cheddar cheese.
14. Transfer the mixture to your prepared baking dish and spread into an even layer.
15. Top with remaining 1 cup cheddar cheese and 1/4 cup Parmesan cheese.
16. Dot the surface with 1 tablespoon butter cut into small pieces.
17. Bake uncovered at 375°F for 20-25 minutes until cheese is bubbly and shrimp turn pink and opaque.
18. Let the casserole rest for 10 minutes before serving to allow the sauce to thicken properly. Looking at the finished casserole, you’ll notice the cheese forms a beautiful golden crust while the interior remains creamy and moist. The shrimp stay tender against the hearty chicken and rice, creating wonderful textural contrasts in every bite. Leftovers reheat beautifully for lunch the next day, or you could serve individual portions in small cast iron skillets for a charming dinner party presentation.

Korean BBQ Chicken and Shrimp Rice Bowl

Meticulously balancing sweet, savory, and spicy flavors, this Korean BBQ Chicken and Shrimp Rice Bowl brings restaurant-quality excitement to your weeknight dinner routine. Let’s walk through each step together to ensure you achieve that perfect caramelized glaze and tender protein every single time.

Ingredients

– 1 lb boneless, skinless chicken thighs (I prefer thighs for their juiciness)
– 8 oz raw shrimp, peeled and deveined (keep those tails on for extra flavor)
– 1 cup jasmine rice (my go-to for its fragrant, slightly sticky texture)
– 3 tbsp soy sauce (use reduced-sodium if you’re watching salt)
– 2 tbsp brown sugar (this creates that beautiful caramelization)
– 1 tbsp sesame oil (toasted variety adds incredible nuttiness)
– 2 cloves garlic, minced (fresh is always best here)
– 1 tsp grated ginger (I keep frozen ginger cubes for convenience)
– 2 green onions, sliced (save the green parts for garnish)
– 1 tbsp vegetable oil (high smoke point prevents burning)

Instructions

1. Rinse 1 cup jasmine rice under cold water until water runs clear to remove excess starch.
2. Cook rice according to package directions in a medium saucepan.
3. Pat 1 lb chicken thighs completely dry with paper towels—this ensures proper browning.
4. Cut chicken into 1-inch cubes and season lightly with salt.
5. Whisk together 3 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, 2 minced garlic cloves, and 1 tsp grated ginger in a small bowl.
6. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
7. Add chicken pieces in a single layer and cook undisturbed for 4 minutes to develop a golden crust.
8. Flip chicken and cook additional 3 minutes until internal temperature reaches 165°F.
9. Add 8 oz shrimp to the skillet and cook 2 minutes per side until pink and opaque.
10. Pour sauce mixture over proteins and simmer 2 minutes until thickened and glossy.
11. Stir in white parts of 2 sliced green onions and cook 30 seconds more.
12. Divide cooked rice among bowls and top with chicken-shrimp mixture.
13. Garnish with remaining green onion slices.
What makes this bowl truly special is the contrasting textures—the sticky rice absorbs the glossy sauce while the chicken remains juicy against the snappy shrimp. Try serving it with quick-pickled vegetables or a fried egg on top for an extra layer of richness that transforms this into a complete meal experience.

Blackened Chicken and Shrimp Rice Skillet

Haven’t we all had those busy weeknights where we crave something flavorful but don’t want to spend hours in the kitchen? This blackened chicken and shrimp rice skillet comes together in one pan with bold spices and satisfying textures. Let me walk you through each step so you can recreate this restaurant-worthy meal at home.

Ingredients

– 1 lb boneless, skinless chicken thighs (I prefer thighs for their juiciness, but breasts work too)
– 1/2 lb large raw shrimp, peeled and deveined
– 1 1/2 cups long-grain white rice (rinsed well to remove excess starch)
– 3 cups chicken broth (homemade if you have it, but store-bought works fine)
– 1 medium yellow onion, diced
– 1 red bell pepper, diced
– 2 tbsp blackening seasoning (my homemade blend includes paprika, garlic powder, and cayenne)
– 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
– 3 cloves garlic, minced (freshly minced makes all the difference)
– 1/4 cup chopped fresh parsley
– 1 tbsp butter (salted butter adds nice depth)

Instructions

1. Pat the chicken thighs completely dry with paper towels, then rub 1 tablespoon of blackening seasoning evenly over all surfaces.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Place chicken in the hot skillet and cook for 5-6 minutes per side until a dark crust forms and internal temperature reaches 165°F.
4. Transfer chicken to a clean plate and set aside to rest.
5. Add remaining 1 tablespoon of olive oil to the same skillet and sauté diced onion and bell pepper for 4-5 minutes until softened.
6. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
7. Stir in the rinsed rice and remaining 1 tablespoon of blackening seasoning, coating every grain in the spice mixture.
8. Pour in chicken broth, scraping up any browned bits from the bottom of the skillet.
9. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
10. While rice cooks, toss shrimp with any remaining blackening seasoning.
11. After 15 minutes, nestle the seasoned shrimp into the partially cooked rice.
12. Slice the rested chicken into bite-sized pieces and arrange over the rice.
13. Cover and continue cooking for 6-8 minutes until shrimp turn pink and opaque.
14. Remove from heat and stir in butter and chopped parsley until butter melts completely.

Really notice how the rice absorbs all those wonderful spices while staying perfectly separate grains. The shrimp remain tender against the hearty chicken, creating a complete meal that’s both comforting and exciting. Try serving it with a squeeze of fresh lime or topped with avocado slices for extra freshness.

Mexican Chicken and Shrimp Rice Stuffed Peppers

Zesty and satisfying, these Mexican Chicken and Shrimp Rice Stuffed Peppers combine vibrant flavors in a comforting package. Let’s walk through each step together to create this colorful dish that’s perfect for weeknight dinners or entertaining guests. You’ll find the process straightforward and the results absolutely delicious.

Ingredients

– 4 large bell peppers (I like using a mix of red, yellow, and orange for visual appeal)
– 1 lb boneless, skinless chicken breasts, diced into ½-inch pieces
– ½ lb medium shrimp, peeled and deveined (fresh shrimp makes all the difference)
– 1 cup long-grain white rice (I prefer Jasmine rice for its floral notes)
– 1 cup chicken broth (low-sodium gives you better control over seasoning)
– 1 cup shredded Monterey Jack cheese (freshly grated melts more evenly)
– ½ cup diced white onion
– 2 cloves garlic, minced (fresh garlic beats jarred every time)
– 1 tbsp olive oil (extra virgin is my kitchen staple)
– 1 tsp chili powder
– ½ tsp cumin
– ½ tsp smoked paprika
– Salt to taste (I use about ¾ tsp total)

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Cut the tops off the bell peppers and remove all seeds and membranes, creating hollow pepper cups.
3. Rinse the rice under cold water until the water runs clear to remove excess starch.
4. Heat olive oil in a large skillet over medium-high heat until it shimmers.
5. Add diced chicken and cook for 5-6 minutes until no pink remains, stirring occasionally.
6. Add diced onion and minced garlic, cooking for 2 minutes until fragrant.
7. Stir in shrimp and cook for 2 minutes until they turn pink and opaque.
8. Add the rinsed rice, chicken broth, chili powder, cumin, and smoked paprika to the skillet.
9. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
10. Remove the skillet from heat and let it stand covered for 5 minutes to finish absorbing liquid.
11. Stir in ¾ cup of the shredded cheese until evenly distributed through the rice mixture.
12. Spoon the filling evenly into the prepared pepper cavities, packing it down gently.
13. Place the stuffed peppers upright in the greased baking dish.
14. Sprinkle the remaining ¼ cup cheese over the top of each pepper.
15. Cover the dish with aluminum foil and bake for 25 minutes.
16. Remove the foil and bake for another 10 minutes until the cheese is golden and bubbly.
17. Let the peppers rest for 5 minutes before serving to allow the filling to set.

Mouthwatering and perfectly balanced, these stuffed peppers offer a delightful contrast between the tender-crisp pepper shells and the savory rice filling. The chicken and shrimp create a wonderful texture duo while the melted cheese adds creamy richness. Try serving them with a dollop of cool sour cream and fresh cilantro for an extra layer of freshness that complements the warm spices beautifully.

Pesto Chicken and Shrimp Rice Pilaf

Just imagine coming home to a one-pan wonder that fills your kitchen with the most incredible aromas—this Pesto Chicken and Shrimp Rice Pilaf delivers exactly that. Join me as we walk through each simple step to create this comforting meal that’s perfect for busy weeknights yet impressive enough for company.

Ingredients

– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces (I find thighs stay juicier than breasts)
– 8 oz large shrimp, peeled and deveined (keep those tails on for extra flavor)
– 1 cup long-grain white rice, rinsed until water runs clear (this prevents gummy rice)
– 2 cups chicken broth, warmed (hot broth helps the rice cook evenly)
– 1/2 cup prepared basil pesto (I always use extra virgin olive oil-based pesto for the best flavor)
– 1 medium yellow onion, finely diced (about 1 cup)
– 3 cloves garlic, minced (fresh is worth the extra minute of prep)
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– 1/2 tsp salt
– 1/4 tsp black pepper, freshly ground

Instructions

1. Heat 2 tablespoons of extra virgin olive oil in a large, deep skillet over medium-high heat until shimmering, about 2 minutes.
2. Season 1 pound of chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then add to the hot skillet in a single layer.
3. Cook chicken for 4-5 minutes, turning once, until golden brown on both sides but not fully cooked through (it will finish cooking with the rice).
4. Add 1 cup of diced onion and cook for 3 minutes, stirring frequently, until translucent and fragrant.
5. Stir in 3 minced garlic cloves and cook for exactly 1 minute until fragrant but not browned (burnt garlic turns bitter).
6. Add 1 cup of rinsed rice to the skillet and toast for 2 minutes, stirring constantly, until grains turn slightly opaque.
7. Pour in 2 cups of warm chicken broth, scraping up any browned bits from the bottom of the pan (those bits equal big flavor).
8. Bring to a boil, then immediately reduce heat to low, cover, and simmer for 15 minutes without peeking (this builds steam for perfect rice).
9. Arrange 8 ounces of shrimp in a single layer over the partially cooked rice, then dollop 1/2 cup of pesto evenly across the surface.
10. Cover and cook for 5-7 more minutes until shrimp turn pink and opaque and rice has absorbed all liquid.
11. Remove from heat and let rest, covered, for 5 minutes to allow flavors to meld and rice to firm up.
12. Fluff gently with a fork, mixing the pesto throughout while being careful not to break the shrimp. Buttery shrimp and tender chicken mingle with pesto-infused rice that’s perfectly separate, not mushy. Serve this directly from the skillet with a simple arugula salad for a complete meal that feels both rustic and refined.

Summary

Hearty and full of flavor, these 18 spicy chicken and shrimp recipes with rice are perfect for adding excitement to your dinner rotation. We hope you find some new favorites to spice up your meals! Don’t forget to share which recipes you loved in the comments below and pin this article to your Pinterest boards for easy reference.