When it comes to comfort food that’s both quick and flavorful, few combinations beat seafood and rice. This pairing is common even in landlocked countries, which speaks volumes in its own right. From shrimp-studded fried rice to a bowl of spiced seafood congee, this pairing can transform the overall experience of any meal.
While many people are familiar with classics like Spanish paella or Cajun jambalaya, the world offers so much more in terms of the pairing.
Here’s a deep dive into quick seafood and rice recipes from around the globe that just might become your new favorites.
These lesser-known but easy-to-make dishes prove that you don’t need hours in the kitchen or fancy ingredients to enjoy global seafood feasts. All you need is some rice, fresh or frozen seafood, and a willingness to experiment.
Before that, however, let’s mention some practical tips.
Even the most complex-sounding seafood dishes can be made fast with a few kitchen tricks:
Keep in mind, however, that different rice varieties call for different reheating techniques.
Shrimp fried rice is one of the fastest meals you can whip up, especially if there’s some leftover rice in the fridge.
Quick shrimp fried rice is best prepared with cold rice and quick-cooking shrimp. Toss in some garlic, vegetables, eggs, and a splash of soy sauce, and you’ll get a one-pan dish that delivers restaurant-level flavor in less than 20 minutes.
Here’s a variation you might want to try.
Nasi goreng (shrimp fried rice) is Indonesia’s national dish, often made with whatever leftovers are on hand. Unlike Chinese-style fried rice, nasi goreng features sweet soy sauce called kecap manis, which gives the dish a deep caramel color and slightly smoky flavor when fried. A fried egg on top is traditional, and the entire dish comes together in 20 minutes if the rice is already cooked.
Use day-old rice for best texture, and a high-heat wok for the signature charred edge.
Coconut lime rice pairs beautifully with grilled shrimp, fish, or any spicy seafood. Cooked in coconut milk and finished with lime juice and zest, the result is creamy, fragrant, and slightly tangy. It’s an excellent side dish that feels far more indulgent than it actually is.
Top it with toasted coconut or chopped cilantro for some added fun and bolder taste.
Brazilian Moqueca de camarão com arroz literally translates to “shrimp stew with rice” and hails from the country’s Bahia region.
It is a creamy shrimp stew packed with coconut milk, tomatoes, onions, garlic, and palm oil. It has a rich taste, slightly sweet and spicy. It’s typically served with fluffy white rice.
It takes ca. 30 minutes to make this dish, but it tastes like it was simmered all day.
Add a splash of lime juice at the end to balance the dish’s richness.
Thailand’s khao pad talay (seafood fried rice) combines assorted seafood like squid, mussels, and shrimp with jasmine rice, fish sauce, garlic, and scallions. It is often served with cucumber slices and lime wedges on the side. It’s one of the quickest meals you can throw together, often done in under 20 minutes.
A pinch of white pepper and a few chili flakes can elevate this dish without overwhelming it.
Arroz de marisco (Portuguese seafood rice) is often considered the Portuguese answer to paella. In reality, it is a soupy seafood rice dish that’s more rustic than its Spanish cousin.
Arroz de marisco is typically made with a tomato-based broth, garlic, herbs, and an abundance of seafood (e.g., clams, mussels, shrimp, and sometimes lobster). It’s usually ready in about 40 minutes, provided pre-cleaned shellfish is used.
A splash of white wine adds acidity to the broth.
Japanese Takikomi gohan is a seasoned rice dish cooked in dashi broth with various ingredients. While it’s often made with mushrooms or chicken, scallops make an elegant seafood variation. Since all ingredients are cooked together in a rice cooker or pot, it’s probably the easiest dish to make on our list.
Simply combine rice, dashi, soy sauce, sake, mirin, and fresh or frozen scallops and let them steam.
Arroz con mariscos (seafood rice) is popular throughout Latin America, but the Mexican version stands out in that it includes bold flavors like chipotle, cumin, and tomato.
In a sense, it is a Mexican seafood risotto, typically cooked with shrimp, but squid or crab can also be added when available.
Vietnamese seafood congee, called Cháo Hải Sản, is rice porridge simmered to perfection with shrimp, squid, or crab. It’s typically garnished with fried shallots, herbs, and a dash of fish sauce and takes ca. 45 minutes to prepare (or less if pre-cooked rice is used).
In Sri Lanka, fragrant yellow rice spiced with turmeric, pandan leaf, and cloves is often served with prawn curry. The curry is simmered in coconut milk and features ingredients like cinnamon, curry leaves, chili, and tamarind.
The curry can be made in about 30 minutes, but you can cook the rice simultaneously to speed up the process.
Nasi ulam is a Malaysian herb rice dish. The rice is tossed with finely chopped herbs like mint, lemongrass, and turmeric leaf. It’s often paired with grilled shrimp or prawns marinated in sambal or tamarind paste.
Hopefully, you have some inspiration for your next seafood and rice dish. Don’t be afraid of experimenting with ingredients. After all, some of these may be difficult to come by or to expensive to afford (especially the spices!).
Remember that rice absorbs everything you add to it. It’s a perfect canvas, so why not add your favorite ingredients to personalize the experience?
