Shrimp & Chicken With Rice

"This is the first recipe I ever came up with."
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Ready In:




  • Cook rice in water with chicken bouillon for 20 minutes or until done. Put on the side.
  • Cut chicken breast into thumb size pieces.
  • Put flour and spices into small bowl. You can change amounts or types of spices to your taste. Mix the flour and spices together.
  • Heat oil in skillet.
  • Put chicken pieces in flour and dredge them till covered. Put into heated oil in skillet.
  • Cook chicken till no longer pink in color.
  • Add frozen salad shrimp. These should be the ones that come 100 to a pound. You can add more if you really like shrimp.
  • Add soy sauce or Braggs Liquid Aminos to the skillet. The flour, water from the shrimp and soy sauce form a thin sauce.
  • Cook down till shrimp are hot and sauce is thin.
  • Put rice on plate. Add chicken and shrimp mixture. Mix so the sauce is stirred well into the rice.

Questions & Replies

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  1. Laurie P.
    This was a great recipe. Easy to make and the seasoning is terrific! All of us liked it very much. Thanks!
  2. Julz In The Kitchen
    We didn't have the shrimp, so I had to add a little water to make the sauce. We like the onion and garlic flavor, so I minced some in the food processor and sauteed them before the chicken. Used olive oil. FABULOUS results!
  3. Auntie Jan
    This was delicious. Shrimp and chicken, couldn't be better together. I did everything as you stated except I added onion with the chicken and used brown rice. It was full of flavor and this will definately go on my list of repeats. Cooking the rice in the bouillon really sets the flavor. Thanks Barb, we really enjoyed this.
  4. DZ4468
    Very tasty recipe, and easy to make. Rather than serving it over rice, I threw everything into a casserole dish to reheat later. I doubled the spices and added an additional tablespoon of soy sauce.
  5. Canadian_in_the_Bay
    This is an amazing dish which is easy to prepare. The chicken bouillon and the soy sauce give it an incredible flavour. We didn't have onion powder or garlic powder so we chopped 1/4 cup of onion and minced one garlic clove which we sauteed in the oil before throwing the chicken in the pan. I also added about a cup of frozen green peas at the same time I threw in the shrimp. My husband (who actually did most of the work tonight) is already dreaming of making this dish with steak in place of chicken. Next time, I may try it with brown rice.


I live in beautiful Portland Oregon with my partner. I try to live frugally and eat healthy. I cook a lot and bake a lot. Over the last 2-3 years I've read a lot on diet, nutrition, healthy eating and healthy living. I've slowly changed over to non-toxic hand soap, toothpaste, and cleaning supplies. I also don't buy things with high fructose corn syrup, artificial sweeteners or colors or any type of MSG. We eat mostly whole wheat breads and no cookies or donuts. I gave up drinking diet anything and colas of all sorts on May 25, 2006. I have two current favorite cookbooks. One is called "Vegan with a Vengeance" by Isa Chandra Moskowitz and the other is "Table for Two" by Joanne Stepaniak. From VwaV I found a great way to make brussels sprouts, which before I could never stand. Also pizza sauce, a great pizza dough, a chickpea broccoli casserole and wonderful peanut butter oatmeal cookies. From Table for Two, I got the 1000 island dressing recipe I use for salad dressing. Also a non dairy potato corn chowder.
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