My Marry Me Shrimp and Rice is a restaurant-quality dinner that's surprisingly easy to make at home in just 30 minutes. Tender jumbo shrimp are coated in a rich Parmesan cream sauce with sun-dried tomatoes, spinach, and Italian herbs before being served over fluffy rice for a meal that's creamy, comforting, and packed with flavor. It's perfect for a cozy date night or an easy weeknight dinner.
Quick Look: Marry Me Shrimp and Rice
- ⏱ Prep Time: 10 minutes
- 🔥 Cook Time: 20 minutes
- ⏳ Total Time: 30 minutes
- 🍚 Servings: 4 servings
- ⚡ Calories: 823 calories per serving
- 🦐 Flavors: A rich, creamy shrimp recipe with Parmesan
- 👌 Difficulty: Easy - An amazing dinner in just a few easy steps
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This recipe takes everything people love about my Marry Me Chicken and transforms it into an easy shrimp dinner. Because shrimp cook in just a few minutes, you get all of the creamy, comforting flavor of a classic Marry Me sauce in about half the time, making it perfect for busy weeknights.
If shrimp is on your weekly dinner rotation, don't miss my Cream Cheese Shrimp Pasta, Jerk Shrimp Pasta, and Sheet Pan Shrimp. Looking for even more creamy comfort food? My Marry Me Salmon, Marry Me Shrimp Pasta, and Marry Me Chicken Meatballs are reader favorites.
Jump to:
- Quick Look: Marry Me Shrimp and Rice
- Why You'll Love This Marry Me Shrimp and Rice
- Ingredients and Why They Matter
- The Best Rice for Marry Me Shrimp
- Flavor Variations
- How To Make Marry Me Shrimp and Rice
- Expert Tips
- Marry Me Shrimp and Rice Frequently Asked Questions
- More Delicious Dinner Options
- 📖 Recipe
- 💬 Comments
Why You'll Love This Marry Me Shrimp and Rice
- Quick and Easy: Jumbo shrimp cook in about 2–3 minutes, making them ideal for quick shrimp skillet dinners.
- A Homemade Sauce: My Parmesan cream sauce is made from scratch and always tastes better than anything you will find in a jar!
- Simple Ingredients: Most of these ingredients are already in your pantry or are very easy to find at the grocery store. They can also be used with most of my other recipes so nothing goes to waste.
Ingredients and Why They Matter
See the recipe card below for a list of exact measurements.
Shrimp
Wow your guests and family by buying the jumbo-sized shrimp. The larger shrimp take longer to cook and come out juicer every time. You'll never buy a small bag again.
Sun-Dried Tomatoes
This is my star ingredient! Sun-dried tomatoes provide concentrated sweetness and the signature tangy flavor that makes my Marry Me recipes. The depth of flavor is a big part of why I use this ingredient. I also use oil from that same jar to help intensify the flavors in the cream sauce.
Dried Shallots
I like dried shallots because they store well in the pantry and provide a nice balance of garlic and onion flavor without the harsh bite of fresh onions.
Tomato Paste
The tomato paste helps add depth of flavor to this homemade sauce. Adding it to the sauce with the other seasonings allows them to caramelize together for a big tomato flavor.
My Seasoning Blend
After extensive testing, I find garlic powder seasons the shrimp evenly, while fresh garlic provides better aroma in the sauce. Dried shallots keep the recipe pantry-friendly, but they need to bloom briefly in the tomato oil before the broth is added.
Lemon
This is a chef's favorite secret ingredient with any seafood dinner. I love a hint of fresh citrus with my shrimp. It creates a nice brightness and helps to complete the flavor in my one-pan shrimp recipe.
The Best Rice for Marry Me Shrimp
I like to use 2 cups of jasmine rice while making this dish. The long-grain white rice complements the creamy sauce and is very soft when cooked correctly. I have tried this dish with basmati and brown rice. They are both good but provide a more firm textured grain. If you pick one of these, I recommend extra sauce when you serve each plate.
Jasmine rice also cooks quickly. This will allow you to start it and then make the dish so both finish at nearly the same time. Using this order will ensure this meal only takes 30 minutes.
No matter which rice you use, I always recommend cooking your rice in a rice cooker. It cooks quickly and ensures the proper moisture is reached before you serve. You can even splash some vegetable broth in your rice cooker for extra flavor!
Flavor Variations
- Give it some garlic: A few cloves of fresh garlic will add a wonderful bite to this dish.
- Nothing beats butter: You can add one tablespoon of butter while making the sauce to add richness.
- Crank up the Spice: Red pepper chili flakes are an easy way to add some heat. Remember: it's easier to add spice and harder to remove it.
- Load it up: Add your favorites. I would recommend mushrooms and asparagus and even some bacon.
⭐️⭐️⭐️⭐️⭐️
"I have been making your Marry Me Pasta for years and when I saw this recipe I knew I had to give it a try. It is my new favorite! I already made it twice this week. Yum!"
- Frances H.
How To Make Marry Me Shrimp and Rice
Step 1. Prepare the rice according to package directions. While the rice cooks, we will season the shrimp. In a medium bowl, coat the shrimp with all of the shrimp seasonings listed: paprika, Italian seasoning, salt, garlic powder, and basil. Toss everything around until it is evenly coated.
Step 2. Then, in a large sauté pan, heat the sun-dried tomato oil to medium. Once hot, sauté the shrimp for about 90 seconds per side until they begin to take on a C shape. For a temperature check, shrimp should reach 145°F. Remove the shrimp from the pan and set aside. They'll finish cooking later in the sauce, which helps keep them juicy instead of rubbery.
Step 3. In the same pan, add the dried shallots, minced onion, sun-dried tomatoes, tomato paste, and remaining sauce seasonings: Italian seasoning, paprika, salt, garlic powder, and basil. Stir well while cooking for 1-2 minutes.
Step 4. Next, pour in the vegetable broth and heavy cream. Stir until smooth and allow the sauce to simmer until it begins to thicken. This will deglaze the pan which is key for creating the rich flavor and silky texture of the sauce.
Step 5. Once it begins to thicken, lower the heat to low, and add in the Parmesan cheese and spinach. Stir really well until the cheese melts. Then, add back in the cooked shrimp for 30 to 60 seconds or until heated through and coated with sauce.
Step 6. Finally, press your rice into a measuring cup or smaller bowl to create a nice shape before spooning your creamy Marry Me shrimp sauce on top. Serve and enjoy!
Expert Tips
- Use a Circulon Pan: I love my Circulon Ceramic Nonstick 5-Quart Sauté Pan. It has high walls, heats quickly, and is covered with an extremely strong coating that protects against wear and tear. Click the link to get $20 off your next pan!
- Don't overcook shrimp: Remember to take them out of the pan when you start to see a "C" shape.
- Mind your simmer: Avoid boiling the sauce once you add in the heavy cream. This will cause it to separate and you will have to start your one-pan dinner all over.
- Use fresh Parmesan: Freshly grated Parmesan melts much more smoothly than pre-shredded cheese and gives the sauce a rich, restaurant-quality finish. It also adds the perfect touch to my Instagram famous sauce!
Marry Me Shrimp and Rice Frequently Asked Questions
Yes, you can use frozen shrimp! I thaw them completely and pat them dry before seasoning.
Yes! Precooked shrimp can be used in this dish. If you are using precooked shrimp skip to making the sauce and add them back in per the instructions.
Jasmine rice works best for this recipe. It is softer and has a naturally sweet flavor that pairs beautifully with this one-pan shrimp dinner.
Yes, but I don't recommend it. It is best to cook fresh rice in a rice cooker. This ensures it is fluffy and combines perfectly with the creamy shrimp sauce.
No, I would not recommend trying to make this seafood dinner ahead of time. It can be made in less than 30 minutes so I find it works best as a fresh recipe.
This is probably because there was not enough heavy cream and/or the sauce did not simmer for long enough. Add a tablespoon or two at a time and return it to a gentle simmer until it comes together.
Sometimes there is too much heavy cream and this can cause the sauce to be clumpy. Add a tablespoon or two of vegetable broth at a time until you sauce thins to the desired consistency.
You can try an unsweetened dairy-free cooking cream and a dairy-free Parmesan alternative, but the flavor and texture will differ. Choose products specifically designed for heating and sauces.
Yes! This jumbo shrimp recipe is naturally gluten-free. All the recipes on my websites are celiac safe and can be easily modified to include gluten products as long as you do not have a gluten allergy.
More Delicious Dinner Options
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📖 Recipe
Marry Me Shrimp and Rice
Equipment
Ingredients
Shrimp
- 1 pound jumbo shrimp preferably 16/20 or 21/25 count, peeled and deveined
- 2 tablespoon sun dried tomato oil
- ¾ tablespoon paprika
- ¾ tablespoon Italian seasoning
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon basil
Sauce
- 1 tablespoon Italian seasoning
- ⅓ teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 teaspoon dry basil
- 2 tablespoon dried shallots
- 1 tablespoon minced onion
- ½ cup sun dried tomatoes diced
- 2 tablespoon tomato paste
- 1 cup spinach chopped
- ⅓ cup vegetable broth
- 1 ¼ cup heavy cream
- ¾ cup parmesan cheese
- ½ teaspoon lemon juice freshly squeezed
Rice
- 2 cups uncooked jasmine rice nutrition calculation based on uncooked rice
Instructions
- Start by making 2 cups of rice per the instructions provided on the box or bag it came in. Once done, add it to bowl while you make the rest of the recipe.
- In a medium bowl, coat the shrimp with all of the shrimp seasonings listed: paprika, Italian seasoning, salt, garlic powder, and basil. Toss everything together until the shrimp are evenly coated.
- In a large sauté pan, heat the sun-dried tomato oil to medium. Once hot, sauté the shrimp for about 90 seconds on each side. Cook until the shrimp are pink, pearly and opaque, and just firm to the touch. For a temperature check, shrimp should reach 145°F. Remove the shrimp from the pan and set aside.
- In the same pan, add the dried shallots, minced onion, sun-dried tomatoes, and tomato paste. Stir well and let that combine before adding in the remaining sauce seasonings: Italian seasoning, paprika, basil, salt, and garlic powder. Stir well while cooking for 1-2 minutes.
- Next, pour in the vegetable broth and heavy cream. Stir really well and allow the sauce to simmer until it begins to thicken. Once it begins to thicken, lower the heat to low and add in the Parmesan cheese and spinach. Stir really until the cheese melts.
- Add the shrimp back to the skillet and cook for 30 to 60 seconds, just until heated through and coated with sauce. Pack your rice in a bowl to create a nice shape. Finally, pour the sauce and shrimp over the rice. Serve and enjoy!
Notes
- Use jumbo shrimp whenever possible
- Pat the shrimp dry before seasoning
- Don't overcook the shrimp
- Deglaze the pan for maximum flavor
- Finish with fresh lemon juice
Frances H. says
I have been making your Marry Me Pasta for years and when I saw this recipe I knew I had to give it a try. It is my new favorite! I already made it twice this week. Yum!
Nicole Kendrick says
Thank you so much Frances! I appreciate you leaving such a kind message! Enjoy!