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Mexican Style Shrimp and Rice served with a side salad on white plate
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5 from 2 votes

Mexican Style Shrimp and Rice

I absolutely love this Mexican style shrimp and rice recipe. The mix of garlic, onion, and chili pepper gives the shrimp a ton of flavor. And once you have homemade Mexican rice you will never want to eat it at a restaurant again. Best of all this recipe easy and quick, you will be eating in 30 minutes.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 People
Calories: 374kcal
Author: Justin Coit


For the shrimp

  • 1 lb large shrimp Peeled and deveined
  • 4 cloves of garlic divided
  • 4 thin slices of onion divided
  • 1 tsp salt
  • ½ tsp pepper
  • 2 ½ tsp chili powder
  • 1 tbsp grapeseed oil you can use olive oil if you don't have grapeseed
  • 1 squeeze of a half a lime

For the rice

  • 1 cup long grain white rice
  • 1 roma tomato
  • ½ jalapeno
  • 2 cups water divided


For the shrimp

    (It's best to marinade the shrimp, if possible, before you pan or grill cook them. Even 10 minutes marinading is better than nothing.)

    • Place your shrimp in a small bowl that has enough room for the onion garlic.
    • Cut 4 thin slices of onion, set two aside (those two will be for the rice). Dice the 2 remaining slices and put on top of the shrimp in the bowl.
    • Mince 2 cloves of garlic and add them to the bowl of shrimp.
    • Add the grapeseed oil to the bowl of shrimp, onion, and garlic. 
    • Sprinkle the salt, pepper, and chili powder onto the shrimp bowl and mix until distributed evenly. 
    • Cover and set inside your refrigerator for 10 minutes minimum, 45 minutes maximum.

    For the rice

    • Cut the Roma tomato into 4 parts, place in blender.
    • Add the ½ jalapeno, 2 slices of reserved onion, and 2 garlic cloves, and one cup of water into the blender to join the tomato. Blend until smooth.
    • Head 1 tbsp of oil in a pan. Set the burner to medium heat. Add the rice to the pan and brown rice for 5 minutes or until the color turns slightly golden. VERY IMPORTANT: make sure you move the rice around constantly so that it doesn't burn.
    • Add the blended tomato, garlic, onion, water, and jalapeno from the blender into the pan to join the rice. Add one more cup of water.
    • Cook rice for approximately 20 minutes. It's best to keep a close eye on your rice to make sure that it doesn't burn. Try not to take the top off too many times or move the rice around, it comes out best when you do not disturb it more than you need to. 

    For the shrimp

    • Take the marinating shrimp out of the refrigerator.
    • Put 1 tbsp of oil in a pan and set heat to medium. Wait for pan to get hot before adding the shrimp. You want to make sure that when you do add the shrimp you hear an immediate sizzle when they hit the pan. Add the shrimp and all contents of the marinade to the pan.
    • Cook shrimp until they have curled and turned opaque, usually 2 to 3 minutes per side. Don't worry if it looks like the garlic and shrimp and browning too fast, as long as you don't overcook the shrimp then the garlic and onion will be fine.
    • Plate the shrimp on top of the rice and serve immediately. Best with a side salad or green vegetables. Enjoy!


    Serving: 5shrimp | Calories: 374kcal | Carbohydrates: 51g | Protein: 28g | Fat: 5g | Cholesterol: 285mg | Sodium: 1504mg | Potassium: 400mg | Fiber: 3g | Sugar: 5g | Vitamin A: 650IU | Vitamin C: 22.5mg | Calcium: 222mg | Iron: 3.4mg