Shrimp Pilaf

Elevate your dinner game with this flavorful Shrimp Pilaf, a one-pan masterpiece that combines tender shrimp, fragrant basmati rice, and a medley of warming spices for an irresistibly aromatic meal. Infused with cumin, coriander, turmeric, and a hint of cinnamon, this dish captures the essence of vibrant, spiced comfort food. A handful of frozen peas adds a pop of color and sweetness, while a garnish of fresh cilantro and a squeeze of lemon bring a bright, refreshing finish. Perfect for weeknight dinners or casual entertaining, this easy-to-make recipe comes together in just 40 minutes, delivering a restaurant-quality dish straight to your table. Delightfully spiced and packed with protein, this shrimp pilaf is sure to impress!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 450 grams Shrimp (peeled and deveined)
• 1 cup Long-grain basmati rice
• 2 cups Chicken or vegetable stock
• 2 tablespoons Olive oil
• 1 tablespoon Unsalted butter
• 1 medium Yellow onion (finely chopped)
• 3 cloves Garlic cloves (minced)
• 1 tablespoon Fresh ginger (minced)
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Turmeric powder
• 1 stick Cinnamon stick
• 1 leaf Bay leaf
• 0.5 cup Frozen peas
• 2 tablespoons Fresh cilantro (chopped, for garnish)
• 1 teaspoon Salt
• 0.5 teaspoon Freshly ground black pepper
• 4 pieces Lemon wedges (for serving)

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in cold water for 15 minutes, then drain and set aside.

Step 2

Heat a large skillet or saucepan over medium heat and add the olive oil and butter. Once the butter melts, add the chopped onion. Sauté for 3-4 minutes, or until the onion becomes soft and translucent.

Step 3

Add the minced garlic and ginger to the skillet. Sauté for another 1-2 minutes, stirring frequently, until fragrant.

Step 4

Stir in the ground cumin, ground coriander, turmeric powder, cinnamon stick, and bay leaf. Cook the spices for 1 minute to release their aroma.

Step 5

Add the shrimp to the skillet and cook for 2-3 minutes, just until they start turning pink. Remove the shrimp from the skillet and set aside on a plate (they will cook further later).

Step 6

Add the drained basmati rice to the skillet and stir to coat the grains with the spices and oil. Toast the rice for 2 minutes while stirring continuously.

Step 7

Pour in the chicken or vegetable stock and add the salt and black pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and simmer for 12-15 minutes, or until the rice is cooked and the liquid is absorbed.

Step 8

In the last 5 minutes of cooking, sprinkle the frozen peas on top of the rice. Do not stir. Cover again and let them steam.

Step 9

Once the rice is fully cooked, return the shrimp to the skillet. Gently fold the shrimp and peas into the rice.

Step 10

Remove the skillet from heat and let it sit, covered, for 5 minutes to allow the flavors to meld together.

Step 11

Fluff the rice with a fork and garnish with fresh cilantro. Serve hot with lemon wedges on the side for a bright, tangy finish.

Nutrition Facts

Serving size	(1455.8g)

Amount per serving	% Daily Value*
Calories	1736.9

Total Fat 48.8g	0%
Saturated Fat 13.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 909.8mg	0%
Sodium 4965.1mg	0%
Total Carbohydrate 196.8g	0%
Dietary Fiber 14.8g	0%
Total Sugars 13.7g
Protein 133.3g	0%

Vitamin D 804.7IU	0%
Calcium 409.2mg	0%
Iron 10.1mg	0%
Potassium 2201.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.0%

Protein: 30.3%

Carbs: 44.7%