Shrimp and Wild Rice Skillet – Hearty and Healthy Recipe


For the rice:

  • 1 cup wild-brown rice blend
  • 1 3/4 cups chicken broth (or vegetable broth)

For the brine:

  • 4 cups cold water
  • 2 tablespoons brown sugar
  • 2 tablespoons salt

For the skillet:

  • 1 pound large shrimp (16/20 count), peeled and deveined
  • 1 tablespoon seasoning salt (recipe below, or use your favorite)
  • Black pepper, freshly ground
  • 2 tablespoons olive oil
  • 2 tablespoons butter or ghee
  • 1 onion, chopped
  • 1 red bell pepper (optional), chopped
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon turmeric
  • 1/8 teaspoon cayenne pepper (optional, adjust for heat preference)
  • 3-4 slices cooked bacon, crumbled
  • ¼ cup fresh parsley, chopped (for garnish)
  • Lemon wedges, for serving

Seasoning Salt Recipe (if needed):

1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon black pepper
1 teaspoon paprika


Make the rice:

  • Combine the rice and chicken broth in a medium saucepan.
  • Bring to a boil, then reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed (about 45-50 minutes).

Brine the shrimp:

  • In a large bowl, whisk together cold water, brown sugar, and salt.
  • Add shrimp and let sit in the brine while the rice finishes cooking (about 15-20 minutes).

Prepare the vegetables:

  • Chop the onion and bell peppers (if using). Mince the garlic.

Cook the shrimp:

  • Remove the shrimp from the brine and pat dry. Divide the shrimp in half.
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half the shrimp and season with half the seasoning salt and some pepper. Cook for 1-2 minutes per side, or until pink and cooked through. Remove to a plate.
  • Repeat the process with the remaining olive oil and shrimp.

Sauté the vegetables:

  • Reduce heat to medium and melt the butter in the skillet.
  • Add the onion and bell peppers (if using), sautéing until softened (about 5 minutes).
  • Add the garlic and cook for another minute, until fragrant.

Spice it up:

  • Add the smoked paprika, turmeric, and cayenne pepper (if using). Stir for 30 seconds to bloom the spices.

Assemble the skillet:

  • Add the cooked rice and cooked shrimp to the skillet. Stir to combine.
  • Stir in the crumbled bacon.

Finishing touches:

  • Taste and adjust seasonings with salt, pepper, and more seasoning mix if desired.
  • Garnish with chopped fresh parsley and serve with lemon wedges.


  • Don’t overcook the shrimp: Shrimp cook quickly, so watch them carefully to avoid them becoming rubbery.
  • Make it your own: Add other vegetables like mushrooms, spinach, or asparagus.
  • Rice alternatives: Feel free to use regular long-grain brown rice if a wild rice blend isn’t available.

Enjoy your delicious and healthy shrimp and wild rice skillet!


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