I love grilled shrimp.
It’s the perfect thing to serve when you need a light meal, but don’t want to just eat plain protein and veggies.
But what rice dish do you serve with it?
The best rice dishes to go with grilled shrimp are ones that are very flavorful, since the rice is going to be a background note. Grilled shrimp is salty and spicy, so you’ll want to make sure the rice can stand up to those flavors.
You could try serving jambalaya, which is a traditional Louisiana seafood dish made with rice and tomatoes. Or you could make a simple pilaf or risotto using some of your favorite vegetables.
Well, if you’re looking for a tasty rice dish to go with your grilled shrimp, look no further!
I’ve rounded up 17 of my favorite rice dishes that all pair beautifully with your favorite grilled shrimp.
So get ready to dig in!
17 Rice Dishes to Go with Grilled Shrimp
Grilled shrimp is the perfect meal to take you from the dog days of summer into the fall.
It’s light and lean, but it still feels like an indulgence.
But what to serve alongside?
Rice dishes are a great option—they’re easy to make and they can be served warm or cold.
And there are so many different kinds of rice dishes out there!
Here are 17 delicious rice dishes that will go perfectly with your grilled shrimp:
This Thai-Style Coconut Shrimp Curry with Jasmine Rice is a game-changer when it comes to grilling season.
The spicy coconut curry sauce is perfect for feeding a crowd, and the jasmine rice provides the perfect amount of flavor without overwhelming the delicate shrimp.
I’ve also made this dish with halibut instead of shrimp, and it’s absolutely delicious.
To make it even better, add some chopped scallions and chopped cilantro before serving!
This dish is super easy to make, and it’s a great way to use up leftovers.
I like to start by cooking my rice in the microwave, then mixing in some cooked shrimp and veggies.
I usually end up adding some frozen peas, but you can use whatever you have on hand—broccoli, carrots, peppers all work well!
To make things interesting, I like to add a little coconut milk and chili sauce for a spicy kick.
You can also put some garlic or onion powder in there for extra flavor if you like.
Lastly, if you want your fried rice crispy instead of soft (like most people do), try frying it for about 5 minutes in a pan on medium heat before adding any other ingredients.
This is one of my favorite rice dishes, and it’s a great one to pair with grilled shrimp.
I like to make the rice in my rice cooker and add the garlic, cheese, and butter at the end.
This way, you don’t have to worry about burning your butter while stirring the rice.
For personal twists on this recipe, I like adding shredded chicken or ham to make it a more complete meal.
My mom taught me how to cook this dish, and it’s one that I’ve been cooking for years now.
The rice is cooked in a mixture of lemon juice, salt, and water, which makes it really flavorful and delicious.
It goes well with grilled shrimp, but it’s also great with other seafood or meat dishes.
I like to add a little bit of olive oil at the end to make the dish even more rich and delicious.
Or if you’re willing to make more than one batch of rice for dinner, try adding some fresh herbs to one batch and letting it sit for an hour before serving—it’ll give you an extra layer of flavor!
- I start by sautéing some shallots, garlic, and ginger in olive oil.
- Then I add in some chopped mushrooms and fresh spinach.
- After that, it’s just a matter of adding the rice, broth, salt and pepper to taste.
- The pilaf finishes cooking when the rice is cooked through—about 20 minutes in total.
I like to add a lot of fresh herbs into my pilafs—usually basil or cilantro—for extra flavor and color!
It also makes this dish great for entertaining because you can make it ahead of time and then just reheat the leftovers when you’re ready to serve!
Tip: I like to use basmati rice in my pilafs because it has a really nice texture and flavor that goes well with many different types of proteins and vegetables.
However, if you prefer jasmine or another kind of rice (or if you don’t have any basmati), feel free to use whichever one you’d like!
When I’m cooking up a batch of Spicy Turmeric Rice, I like to serve it with grilled shrimp.
They go together perfectly!
- The first step is to cook the rice. This is pretty straightforward—just boil some water and add the rice until it’s done.
- Then drain off any excess water and let the rice cool a little bit before adding in the turmeric, salt, pepper, and olive oil.
- Mix it all together until it’s evenly combined and then add in your herbs of choice (I like parsley and cilantro).
- Next comes my personal twist: use whole-grain brown rice instead of white! It has more fiber and nutrients, so you’ll feel fuller longer—and it tastes just as good as regular white rice!
Finally, one of my favorite cooking tips: when mixing your spices into the rice, try mixing them with a fork instead of using a spoon or spatula—you’ll get better coverage and less waste!
I like to use the Texas Roadhouse Seasoned Rice recipe from recipefairy.com.
The instructions are very simple, and you can use it as a base for all kinds of dishes.
It’s especially good with grilled shrimp!
I add some vegetables like bell peppers and onions to the rice before I put it in the oven, because I find that they give a lot of flavor and color to the dish.
They also help make sure that everyone gets their veggies!
Tip: When you’re cooking your rice, make sure it’s not too hard or soft—you want it to be just right so that there’s no crunchy or mushy parts when you bite into it.
I like to make Mexican Rice the same way my mom taught me: in a pressure cooker on the stove top, with chicken broth instead of water!
My mom always adds a little bit of tomato paste and chili powder to her Mexican Rice, but I don’t always have those ingredients on hand, so I’ll just add some hot sauce or an extra pinch of cumin instead.
If you’re feeling adventurous, though—and if you have the time—then definitely give this recipe a try!
If you’re making your own stock from scratch (which I highly recommend), let it simmer for at least six hours before using it in any recipe that calls for chicken broth or stock.
This will help make sure that all of the ingredients are well-blended and give your dish more depth of flavor overall!
I love this recipe for Brown Rice Apple Salad because it’s easy to make, and it goes with so many things.
It’s a good base for any number of dishes, but I particularly like it with grilled shrimp.
Let me tell you how I cook this rice dish…
- I use short-grain brown rice (I like the texture better) and cook it on the stovetop in about 1 1/2 cups water per cup of rice until the water has absorbed, then I turn down the heat to low and let it cook for another 30 minutes or so.
- Then I add a little bit of olive oil and stir it around until all the grains are coated, then serve!
Now, some personal twists on this dish:
- If you want more flavor, add some fresh herbs while cooking—basil or cilantro would be great.
- If you want something sweet and savory, try adding dried cranberries or raisins as well as some pine nuts or sunflower seeds!
- And finally… when serving this dish alongside grilled fish or chicken, try mixing in some balsamic vinegar at the end for extra sweetness!
One of my favorite recipes to serve with grilled shrimp is mushroom risotto.
It’s easy to make and tastes amazing!
Here’s how I do it:
- First, you have to start by sauteing some chopped mushrooms in olive oil. When the mushrooms are browned, add in some white wine (I like to use a Sauvignon Blanc) and let it cook down until it reduces by half.
- Next, add in some garlic and shallots, as well as some chicken broth or vegetable stock—enough to cover the vegetables by about an inch or two. Let this simmer for about 20 minutes until it’s reduced again by half and tastes rich and flavorful!
- Now add in your cooked rice (I usually use a short grain variety like Arborio or Sushi rice), along with thyme leaves (or maybe even rosemary if you’re feeling bold) and stir everything together until evenly coated with sauce before serving warm alongside grilled shrimp!
I love this rice dish because it’s creamy and full of flavor, but not too heavy.
It goes great with grilled shrimp, especially if you’re looking for something that’s a little different than your standard side of potatoes or rice.
The thing I like to do differently is add some extra vegetables—I usually use broccoli and carrots, but bell peppers would also be good!
You can also swap out the coconut milk for something else if you want to make this a more dairy-free dish (like coconut water).
Lastly, I think one of the best things about this dish is that it’s super easy to make.
It’s perfect for those nights when you don’t have much time but still want to feel like you’ve made something delicious for dinner.
As much as I love the fresh, citrusy taste of grilled shrimp, sometimes it can be a little too much for me.
And when it is, I like to pair it with something that complements its flavor and texture—something soft and creamy and rich.
That’s why I love this dish.
This recipe is super easy to make, but it’s also really delicious!
All you have to do is cook the rice in milk instead of water, then mix in some cheddar cheese at the end.
It’s so creamy and flavorful that you’ll never want to eat plain white rice again!
Plus, there are two great things about this recipe:
- You don’t have to cook the broccoli first (though if you do want some extra flavor from your veggies, definitely go ahead!).
- It makes enough for four servings so you can easily take leftovers for lunch tomorrow or share them with your friends!
I also love to make cilantro lime rice as a side dish for grilled shrimp!
- I start by sautéing a little onion, garlic, and bell pepper in olive oil.
- Then I add my rice and stir it around until it gets nice and toasted.
- I add lime juice, salt, and pepper.
- When the rice is almost done cooking, I mix in some cilantro leaves and take it off the heat.
I like to serve my cilantro lime rice with grilled shrimp because it gives the dish a fresh flavor that goes well with the smoky grilled shrimp.
But you could also use this recipe with any grilled meat or fish that you like!
I love curried rice. It’s one of my go-to dishes when I’m looking for a quick, healthy meal that can be made with ingredients I already have on hand.
Here’s how I make it:
- I start by sautéing some onions in olive oil until they’re soft and translucent.
- Next, I add some diced carrots and cook them until they’re tender.
- Then, I add rice and water to the pot along with some curry powder and salt/pepper to taste.
- After bringing the mixture to a boil, I reduce heat to low and cover the pot while it cooks for 15 minutes or so (or until all water has been absorbed). The rice should be fluffy when done!
- Finally, once the rice is cooked through (and you’ve stirred in your favorite toppings like raisins or nuts), sprinkle with fresh parsley before serving!
I love a good rice bowl, and I think they go particularly well with grilled shrimp.
Here’s how I cook it:
- Start by cooking your rice according to package instructions. For this recipe, I used Uncle Ben’s Ready Rice 3 Minute White Rice.
- While the rice is cooking, saute some garlic and onion in a little bit of vegetable oil until they’re soft and translucent.
- Add sliced mushrooms and cook until they’ve softened and given off their liquid, then add shrimp and toss until they’re pink and cooked through.
- When your rice is finished cooking (and drained), stir in the veggies and shrimp mixture along with soy sauce, sesame oil, salt/pepper, green onions and cilantro leaves (optional).
- Serve hot over individual bowls of brown rice!
You can also try adding different vegetables or spices depending on what you like best!
This dish is great because it’s so versatile—I’ve even made it with chicken instead of shrimp before.
I love cooking shrimp fried rice, and I think it’s the perfect dish to go with grilled shrimp.
- First, heat up a tablespoon of oil in a wok or large skillet over medium-high heat.
- When it’s hot, add the garlic and ginger, and cook them for about 30 seconds until they smell amazing.
- Then add the rice and cook it for about 2 minutes until it starts to brown (you don’t want to burn it).
- Pour in the soy sauce and sesame oil, mix well, then add in the shrimp and seasonings.
- Cook until shrimp are cooked through, then take off heat, stir in scallions and cilantro, serve warm!
There are so many ways to make this dish your own.
You can add egg or tofu if you want some protein with your carbs.
You can also use different kinds of veggies—I like adding shredded carrots or red peppers for color! And if you’re feeling fancy, add some saffron for an exotic flavor!
Another one of my favorite sides to eat with grilled shrimp is garlic shrimp fried rice.
I like to add a little chili paste and fresh cilantro to the mix, which gives it a great kick!
I also love adding some diced avocado and fried egg to make it more substantial, but you can leave those out if you’re looking for a lighter meal.
17 Rice Dishes to Go with Grilled Shrimp
- Thai-Style Coconut Shrimp Curry with Jasmine Rice
- Shrimp Fried Rice
- Garlic Parmesan Rice
- Lemon Rice
- Rice Pilaf
- Spicy Turmeric Rice
- Texas Roadhouse Seasoned Rice
- Mexican Rice
- Brown Rice Apple Salad
- Mushroom Risotto
- Coconut Rice
- Broccoli and Cheese Rice
- Cilantro Lime Rice
- Curried Rice
- Asian Shrimp Rice Bowls
- Authentic Chinese Shrimp Fried Rice
- Garlic Shrimp Fried Rice
- Pick your favorite rice dish from this list to serve with your grilled shrimp.
- Prepare the ingredients according to the recipe.
- Be ready to munch in no time!