Garlic Shrimp and Tomato Rice
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 3

Garlic Shrimp and Tomato Rice


  • ¾ cups Jasmine Rice
  • cup Water
  • 1 tbsp Extra Virgin Olive Oil
  • ½ Red Onion diced (about 100 grams)
  • 3 cloves Fresh Garlic diced (about 15 grams)
  • 15 Campari Tomatoes chopped (about 630 grams)
  • 2 tbsp Tomato Paste
  • 1 tsp Red Pepper Flake
  • ½ tbsp Unsalted Butter
  • 2 tbsp Fresh Parsley
  • 14 oz Shrimp peeled and deveined
  • ¼ cup Feta Cheese crumbled, (about 20 grams)
  • 1 tbsp Fresh Parsley


  • Bring a small saucepot with your water to a boil. Once boiling add the jasmine rice, stir to incorporate then turn the heat to low and cover with a lid and cook for 20 minutes. Leave alone for the full 20 minutes.
  • While the rice is cooking, cook the tomatoes and shrimp. First heat a large saute pan with a lid to medium heat. Add the oil to the hot pan and immediately add the diced onions and garlic. Cook the onion and garlic in the oil for about 3 minutes, just to get the onions slightly soft.
  • Next, add the chopped tomatoes to the onion and garlic. Cook the tomatoes on medium heat for approximately 10 minutes, stirring every few minutes to prevent burning. The tomatoes will begin to turn into a lumpy sauce. After 10 minutes add the tomato paste and red pepper flake to thicken the tomato sauce. Cook for another 2-3 minutes.
  • At this point, the rice should have cooked for 20 minutes. Remove the rice from the heat, add the butter to the rice, and 2 tbsp of the fresh parsley. Stir to fluff the rice and re-cover with the lid and allow the rice to absorb any remaining liquid.
  • Now back to the tomatoes. By now, you should have a nice sauce, add your shrimp into the tomatoes, spread them out evenly into one layer over top of the tomatoes. Cover with a lid and cook for 3 minutes. After 3 minutes flip the shrimp, cover with the lid and cook for an additional 3 more minutes. After the full 6 minutes, the shrimp should be fully cooked.
  • Plate by first spooning the rice onto the plate. Then top with the tomato and shrimp mixture. Then sprinkle a little feta cheese over top and garnish with the remaining parsley.
Garlic Shrimp and Tomato Rice


Nutrition Facts
Garlic Shrimp and Tomato Rice
Amount Per Serving
Calories 384 Calories from Fat 74
% Daily Value*
Fat 8.2g13%
Saturated Fat 1.9g12%
Monounsaturated Fat 3.4g
Cholesterol 6.2mg2%
Sodium 299.2mg13%
Potassium 96.5mg3%
Carbohydrates 57g19%
Fiber 5.8g24%
Sugar 11.1g12%
Protein 23.5g47%
Vitamin A 1IU0%
Vitamin C 117mg142%
Calcium 12.6mg1%
Iron 114mg633%
* Percent Daily Values are based on a 2000 calorie diet.
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This Garlic Shrimp and Tomato Rice recipe is a quick and easy weeknight dinner that will knock your socks off! The peppery flavor of the jasmine rice, combined with the tart and tangy from the tomatoes, finished with the garlic shrimp will melt in your mouth and leave you feeling totally satisfied!

Macro Adjustments:

Below outlines the items in each macro group that are easily adjustable to meet your specific macros.


This is a relatively low-fat recipe. If you are looking to increase the fat you could easily add more feta cheese, or this recipe would be great with a little avocado!


The rice is your main source of carb in this recipe which can easily be adjusted to reach your carb goals.


Shrimp is your source of protein for this recipe and can also be easily adjusted. I always recommend using fresh uncooked/not frozen shrimp whenever possible.

Meal Prep:

Yes. This recipe can be meal prepped and will last up to 6 days in the fridge.

Freezer Friendly:

No, this recipe is not a good freezer prep. Shrimp gets very rubbery after it has been cooked, frozen, and then thawed and reheated.

Check out my tips on Reheating or Freezing your recipes!

Garlic Shrimp and Tomato Rice

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