Shrimp Rice Pilaf
Elevate your weeknight dinner with this mouthwatering Shrimp Rice Pilaf—a one-pan meal that’s as delicious as it is comforting. This recipe combines succulent, perfectly seared shrimp with aromatic long-grain rice cooked in a savory blend of chicken broth, sautéed onions, garlic, and warm spices like cumin and paprika. A colorful medley of carrots and celery adds texture and nutrition, while a final garnish of fresh parsley and a squeeze of lemon creates a bright, zesty finish. Ready in just 45 minutes, this dish is ideal for busy nights but elegant enough to impress guests. Whether you're craving a hearty seafood dinner or looking to spice up your meal rotation, this Shrimp Rice Pilaf delivers bold flavors and wholesome goodness in every bite.
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Recipe Information
Ingredients
- 450 grams raw shrimp (peeled and deveined)
- 1 cup long-grain white rice
- 2 cups chicken broth (low sodium)
- 1 medium yellow onion (finely chopped)
- 3 pieces garlic cloves (minced)
- 1 medium carrot (finely diced)
- 1 piece celery stalk (thinly sliced)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
- 2 pieces lemon wedges (for serving)
Instructions
Rinse the rice under cold water until the water runs clear, then set it aside to drain.
Heat the butter and olive oil in a large skillet or saucepan over medium heat.
Add the chopped onion, carrot, and celery to the skillet. Sauté for 5–7 minutes until the vegetables are softened.
Stir in the minced garlic, ground cumin, and paprika. Cook for 1 minute until fragrant.
Add the drained rice to the skillet, stirring to coat the grains with the oil and spices. Cook for 2–3 minutes to lightly toast the rice.
Pour in the chicken broth and season with salt and black pepper. Stir well, then bring the mixture to a boil.
Lower the heat to a simmer, cover the skillet with a tight-fitting lid, and cook for 15–18 minutes, or until the rice is tender and the liquid is absorbed.
While the rice cooks, prepare the shrimp. Season the shrimp lightly with salt and pepper.
In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 2–3 minutes per side, or until they are opaque and pink. Remove from heat and set aside.
Once the rice is cooked, gently fluff it with a fork. Stir in the cooked shrimp and mix to combine.
Garnish the pilaf with freshly chopped parsley and serve with lemon wedges on the side. Enjoy!
Nutrition Facts
Calories |
1185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 916 mg | 305% | |
| Sodium | 3378 mg | 147% | |
| Total Carbohydrate | 85.8 g | 31% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 10.3 g | ||
| Protein | 119.5 g | 239% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 488 mg | 38% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2053 mg | 44% | |
*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.
