A bold, comforting one-pan meal loaded with juicy shrimp, seasoned ground meats, and aromatic rice. Perfect for busy weeknights or feeding a crowd.
🍽️ Recipe Card
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Dietary Tags: High-Protein, Dairy-Free, Can Be Made Gluten-Free
🧾 Ingredients
Main Proteins
Ground beef
Ground sausage
Large shrimp (peeled and deveined)
Rice & Vegetables
Cooked rice
Chicken broth
Onions and bell peppers (chopped)
Minced garlic
Vegetable oil
Seasonings & Spices
Seafood seasoning
All-purpose flour
Dried oregano
Dried thyme
Garlic powder
Onion powder
Chili powder
Black pepper
Salt
Cayenne pepper (optional)
👨🍳 Instructions
Cook the Shrimp
Season shrimp with seafood seasoning. Heat 2 tbsp oil in a large skillet over medium-high heat. Sear shrimp for 2–3 minutes per side until pink and just cooked through. Remove and set aside.
Brown the Meats
Add 1 tbsp oil to the same skillet. Brown ground beef and sausage together, breaking it up as it cooks — about 6–8 minutes.
Sauté Aromatics
Stir in chopped onions, bell peppers, and garlic. Cook for about 5 minutes until softened and fragrant.
Spice It Up
Add oregano, thyme, garlic powder, onion powder, chili powder, black pepper, salt, and cayenne (if using). Sprinkle in flour and stir until well combined and no dry flour remains.
Add Broth
Pour in chicken broth. Stir well and let it simmer for 5–7 minutes to thicken slightly.
Mix in the Rice
Fold in cooked rice, mixing until it absorbs the flavors. Simmer for another 5 minutes, stirring occasionally.
Finish with Shrimp
Return shrimp to the pan and gently fold in. Heat through for 1–2 minutes. Taste and adjust seasoning if needed.
💡 Quick Notes & Tips
This dish is naturally dairy-free.
Use day-old rice for best texture.
Rinse shrimp and pat dry before cooking for even browning.
📸 Brief Introduction
This bold, savory rice skillet was born from a craving for something hearty but easy. With a trio of proteins, rich spices, and a one-pan setup, it’s a no-fuss dish that still tastes like it took all day. Great for weeknights, potlucks, or just feeding your people well. It’s spicy, smoky, and packed with flavor — think jambalaya meets skillet supper.
👣 Step-by-Step Cooking Guide
1. Searing the Shrimp
Lightly seasoned and flash-cooked until pink — don’t overcook or they’ll go rubbery.
Tip: If shrimp curls tightly into a ring, it may be overdone. Aim for a gentle “C” shape.
2. Browning the Ground Meats
Use a wooden spoon or spatula to break them into fine crumbles. Drain excess grease if needed.
3. Building the Flavor Base
Onions, bell peppers, and garlic bring sweetness and depth. Cook them until they soften and just start to caramelize.
4. Seasoning & Thickening
Once spices are added, sprinkle the flour and stir thoroughly. This thickens the broth and helps bind everything together.
Tip: Stir constantly for a minute after adding flour to prevent any raw taste.
5. Simmering the Broth
The mixture should be saucy but not soupy. You want it to coat the rice nicely.
6. Incorporating the Rice
Use pre-cooked or leftover rice. Stir gently but thoroughly to get even flavor throughout.
7. Finishing Touch
Gently fold shrimp back in at the end so they reheat without drying out. A quick simmer does the trick.
🥘 Ingredient Details & Substitution Tips
🔍 Key Ingredients Explained
Ground sausage: Adds depth and spice; opt for mild or hot depending on your preference.
Seafood seasoning: Think Old Bay or Cajun blends for classic shrimp flavor.
Flour: Acts as a binder and thickener — can be swapped with GF flour.
🔄 Substitutions
No shrimp? Use scallops or skip for a land-based protein bowl.
Gluten-Free? Use a 1:1 GF flour blend.
No sausage? Use all ground beef or turkey with extra spices for flavor.
🧂 Ingredient Tips
Use colorful bell peppers for visual appeal.
Garlic: fresh is best, but 1 tsp garlic powder works in a pinch.
🍽️ Variations & Serving Ideas
🎨 Flavor Variations
Add ½ cup diced tomatoes for a tangy twist.
Stir in ½ tsp smoked paprika for more depth.
Top with fresh parsley or green onions for brightness.
🥦 Dietary Swaps
Make it vegetarian: Skip the meats and use plant-based ground or sautéed mushrooms.
Low-carb version: Use riced cauliflower instead of cooked rice (add it after broth reduces).
🍷 Serving Suggestions
Pairs well with a green salad or roasted corn.
Add cornbread or garlic bread for a Southern-inspired spread.
Drink pairing: cold beer, iced tea, or a chilled Riesling.
🧊 Storage & Make-Ahead Tips
🧺 Storage
Cool completely, then store in airtight containers for up to 4 days in the fridge.
❄️ Freezing
Freezes well! Portion into freezer-safe bags or containers. Freeze for up to 2 months.
🔥 Reheating
Reheat gently in a skillet with a splash of broth or water, or microwave in 1-minute bursts, stirring in between.
⏳ Make-Ahead Tips
Cook rice and proteins in advance; combine with broth and spices right before serving.
🧮 Nutrition (Per Serving Estimate)
Calories: ~470 kcal
Protein: 28g
Carbs: 38g
Fat: 22g
Fiber: 3g
Sodium: Moderate (adjust with low-sodium broth if needed)
Allergens: Shellfish, Gluten (from flour – see GF tips above)
❓ Frequently Asked Questions
Q: Can I use frozen shrimp?
A: Yes! Thaw and pat dry before cooking for best results.
Q: What if I don’t eat sausage?
A: Replace with ground turkey and add extra chili powder or smoked paprika for flavor.
Q: Can I make this ahead?
A: Absolutely. Store assembled (without shrimp) and stir in cooked shrimp just before serving for best texture.
Q: Is this spicy?
A: Mild to medium — adjust cayenne and chili powder to your heat preference.
🧡 Personal Note
This dish was a happy accident — a way to stretch what was left in my fridge into something deeply satisfying. I love how it balances hearty meat with light seafood and flavorful rice. It’s become one of my go-to’s when I want something indulgent but easy. Bonus: the leftovers are even better the next day.
👉 Let me know if you try it! Got your own spin? Leave it in the comments or tag me with your version.