Spicy Shrimp and Rice with Salsa

This new take on shrimp fried rice combines heat from some roasted spicy shrimp with the coolness of fresh salsa for the ultimate summer dinner.

There’s spicy shrimp and fried rice…but this isn’t your average shrimp fried rice! Fresh salsa adds a fresh kick to this dinner dish.

Iget asked all the time what I miss from before I found out I had food allergies and the truth is, there’s not a ton that I miss. I can make most of what I used to love with a few modifications, but, there are definitely a handful of things that I just can’t recreate at home: Oreo McFlurries, Olive Garden breadsticks, and shrimp fried rice. I have a pretty severe soybean allergy so all Chinese foods are off the table since soy sauce is a popular ingredient.

Shrimp and rice are two of my favorite comfort food combos and I love to experiment with flavors and add-ins to create unique dishes, like my shrimp, rice and salsa combo. At first it sounds like a weird combo but trust me, this is a dish I can eat an entire pot of in one sitting!

I love to experiment with flavors and add-ins to create unique dishes, like my shrimp, rice and salsa combo!

The spice of this dish is completely controllable so if you like a little heat, go for a hotter salsa and more spice on the shrimp. Or if not, just keep it mild and simple. That’s the beauty of this dish!

Spicy Shrimp, Rice & Salsa

  • Servings: 4
  • Difficulty: easy
  • Print


  • 1 1/2 cups long grain white rice
  • 2 tablespoons olive oil
  • 1 3/4 cup chicken broth
  • 1 teaspoon tumeric (can add more if you like)
  • 1 bay leaf
  • 1/4 cup fresh chopped cilantro (or not if you don’t like it)
  • 1 12oz package pre cooked shrimp, fully thawed
  • –  Pinch of salt & pepper
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 2 teaspoons red chili pepper flakes
  • 1.5 cups fresh chilled salsa (store-bought or fresh*)


  1. In a saucepan over medium heat, heat olive oil. Add in rice and toast for several minutes.
  2. Add chicken broth, tumeric, bay leaf. Stir and cover. Bring to a boil and then simmer until all liquid is absorbed.
  3. Preheat oven to 400 degrees fahrenheit.
  4. In a bowl, combine shrimp, salt and pepper, paprika, cumin and chili pepper flakes. Spread onto a cookie sheet lined with foil and spray with cooking spray.
  5. Roast shrimp for about 10 minutes.
  6. Once the rice has absorbed all the liquid, remove from heat and stir in chopped cilantro. Plate, and top with shrimp and fresh salsa.
*Recipe coming soon.


Kelly Baum

I'm a full-time graphic designer, a part-time M.B.A student and passionate allergy-friendly blogger by night. Thanks for following along on my journey to fall back in love with delicious food!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.