Three cheers for another 30 minutes meal! Shrimp "risotto": a chef-level recipe that you can make any night of the week because it’s just that easy. A little pre-cooked shrimp and you’ve got yourself a beautiful meal in no time.
Why not take a shortcut here and there, right? Spend less time making the food, and more time devouring it. You'll love this quick way to achieve a similar flavor to traditional risotto.
What is risotto?
Risotto is a dish of Arborio rice, originating from northern Italy, that has a rich, creamy consistency. It is cooked in a broth and can contain butter, wine, onion, and cheese. Unlike most rice dishes, risotto requires a lot of attention while you’re cooking it.
Unfortunately, you can’t just measure out your ratio of rice to water and let it sit on the stove for a period of time until it is done.
Arborio is also not rinsed, washed, or soaked as some varieties of rice are because the starch that causes the creamy texture would be removed. As I said, it needs constant care, kind of like the diva of rice.
However, I do like my shortcuts and in this risotto inspired recipe, the rice is cooked separately and then mixed into the onion, garlic, and wine sauce for that distinctive risotto flavor.
A creamy texture without using Arborio rice or adding any cream? Magical! Make sure that the dish you serve this in is pretty flat so that the shrimp risotto can spread out and so it won’t cook more in its own heat and dry out.
What ingredients do I need?
- Rice - Since we want this to cook quickly, we are using white rice. I prefer aromatic grains such as Basmati or Jasmine, but any white rice will do. If you want a healthier dish, make it with brown rice.
- Shrimp - I used frozen to make the meal even quicker, but you can use raw ( peeled and deveined) if you wish.
- Zucchini - It adds a good amount of vitamin C and some fiber, making this rich dish pretty well rounded.
- Onion - White, yellow or use shallots
- Oil - Traditionally, this dish is made with olive oil. Substitute with oil of choice or butter for even more flavor.
- Garlic - Adjust the amount to your liking.
- White wine - Any dry white wine will do. Sauvignon Blanc or Pinot Grigio is an excellent choice.
How do I make it?
- First, cook the rice according to the package directions.
- Meanwhile, sauté onions, garlic, and zucchini in olive oil until soft.
- Next, stir in the wine and shrimp. Cover and simmer.
- Finish by adding the cooked rice; season with salt and pepper to taste.
As you may know, I’m not a big fan of shrimp (except for bang-bang) but absolutely love cooking it. Why? A few reasons: first, I like to spoil my husband who is a shrimp fanatic, and second, I like its versatility, its nutrition profile, and it cooks in only a few minutes.
Shrimp is so easy to make at home, and when you buy it pre-cooked (like I did for this recipe) it becomes effortless. Shrimp has 24g of protein per 100g serving, contains the amino acid tryptophan (sweet dreams), and provides a healthy serving of both selenium and vitamin B-12.
Unless you have an allergy (or an aversion, like yours truly), I highly recommend incorporating shrimp into your dinners.
These easy shrimp meals are readers' favorites:
- Spanish Garlic Shrimp Tapa
- Marinated Spicy Shrimp Scampi
- Lemon Garlic Shrimp Linguine
- Grilled Shrimp Kebabs
- Thai Noodle Shrimp Salad
- Spicy Shrimp In Kataifi Dough
Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Quick and Easy Shrimp Risotto
- large cast-iron skillet or non-stick pan
- ½ cup rice uncooked
- 2 tablespoons olive oil
- ¼ cup chopped onion
- 1 garlic clove minced
- 1 small to medium size zucchini sliced
- ⅓ cup dry white wine
- 12 oz shrimp peeled and deveined
- Salt and pepper to taste
- Fresh parsley leaves for garnish
- Cook ½ cup rice according to package directions. Set aside.
- Meanwhile, warm 2 tablespoon olive oil in a large cast-iron skillet or non-stick pan over medium heat. Add ¼ cup chopped onions, 1 clove minced garlic, and sliced small zucchini and saute for 5 minutes.
- Stir in ⅓ cup wine and 12 oz. shrimp. Cover and simmer until zucchini is tender but still slightly crisp, about 5-10 minutes. Remove from the heat.
- Add cooked rice and mix gently to combine. Season with salt and pepper to taste and garnish with chopped parsley if you wish. Enjoy!
- Remove shrimp tails before cooking if you prefer.
- See additional info on ingredients in the post above.
- Nutrition information is approximate and meant as a guideline only.
Jae | Dreaming of Leaving says
Oh wow this looks DIVINE, great recipe! xo
So happy you like it, Jae! 🙂
This looks absolutely yummy! Thank you for sharing with Home and Garden Thursday!
Thanks, Kathy! 🙂
I love short cuts and this one for a new take on risotto is great. This dish looks delicious, Jas. I'm featuring it at today's Snickerdoodle Party. Can't wait to see what you'll share this week! Thanks for partying with us.
Thank you so much, Beverly! Such an honor 😀
Talent Hounds says
We do date nights in and my husband loves shrimp too. I do a pasta with asparagus and baby tomatoes and occasionally with rice. Love this thanks!
Thank you, Susan! We do shrimp with pasta in different ways too 😀
Jacqui | Recipes Made Easy says
Thank you for linking this great recipe to #CookBlogShare
Thank you for hosting!
Nikki G (GwinGal) says
Your recipe is one of my EASY features on next weeks OVER THE MOON LINK PARTY which goes live on Sunday evening at 5 pm central. Please stop by to see all the easy features and link up again!
Thank you so much, Nikki! I'm thrilled 😀
Yum! We just made a rissotto today. Will keep this one in mind 🙂
I hope you do! Thank you. 😀
Corina Blum says
Yummy! This looks delicious and perfect for an easy midweek meal or a special occasion.
Thak you, Corina!
Christine @ Rustic-Refined.com says
That looks so good, I know what I want for dinner now. Pinning this!
Thanks, Christine! Enjoy!
That looks so delicious Jas. Sadly my hubby is allergic to sea food so it's not normally on the dinner menu unless he went out to lunch for work. I think I'll try this next time I need to make dinner for one 😉
Thanks, Michelle! I only cook it for my husband as I'm not a fan of shrimp. So, also dinner for one, lol.
Oh I just love shrimp; my favorite is cooked on the grill. We'll have to try it this way next time since my husband just loves rice. Pinned.
Grilled shrimp is my husband's favorite too but he loves it any way he can get it 🙂
Healthy World Cuisine says
Date nights in are fun too. Love any short cuts in the kitchen for busy week nights are welcome. Just pinned!
They really can be if you just make them special enough 😀 Thanks for pinning!!!
I love meals like these - fancy enough to be worthy of at-home date nights, but quick enough to throw together on a busy weeknight. Thanks for sharing this at Fiesta Friday!
THose are the best, aren't they? 😀 Thank so much for stopping in!
Thanks for bringing this wonderful risotto to Fiesta Friday.
You are so welcome, Hilda! Thank you for visiting!