Solo Shrimp and Potato Pilaf
Delight in the comforting flavors of this Solo Shrimp and Potato Pilaf, a one-pan wonder perfectly portioned for one. Featuring tender basmati rice infused with the warm, aromatic spices of turmeric, cumin, and paprika, this dish is elevated with golden, sautéed Yukon Gold potatoes and succulent shrimp cooked to perfection. The combination of buttery richness and subtle spice creates a symphony of flavors, all brought together in just 40 minutes. With its simple ingredients and vibrant presentation, this easy shrimp pilaf recipe is ideal for a cozy weeknight meal or a solo dining experience that feels indulgent. Garnished with fresh parsley or cilantro, it’s a quick yet satisfying choice that's both wholesome and flavorful.
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Recipe Information
Ingredients
- 6 pieces large shrimp, peeled and deveined
- 1 piece small Yukon Gold potato
- 0.5 cup basmati rice
- 1 cup water or chicken stock
- 0.5 piece small yellow onion, finely chopped
- 1 clove garlic, minced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 0.25 teaspoon turmeric powder
- 0.25 teaspoon cumin seeds
- 0.25 teaspoon paprika
- 1 tablespoon parsley or cilantro, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 15 minutes while you prep the other ingredients.
Peel and dice the potato into 1/2-inch cubes. Pat them dry with a paper towel.
Heat the olive oil in a medium skillet over medium heat. Add the potato cubes and sauté for 5-7 minutes until they are golden brown and slightly crispy. Remove from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the cumin seeds and allow them to sizzle for 30 seconds, releasing their aroma.
Add the chopped onion to the skillet and sauté for 2-3 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds.
Drain the soaked rice and add it to the skillet. Toast the rice for 2 minutes, stirring constantly, until it is lightly golden and fragrant.
Stir in the turmeric, paprika, salt, and black pepper. Pour in the water or chicken stock and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 10 minutes.
While the rice is cooking, season the shrimp with a pinch of salt and pepper. In a separate small skillet, lightly sauté the shrimp over medium heat for 2 minutes per side, or until pink and fully cooked. Remove from heat and set aside.
After the rice has cooked for 10 minutes, remove the skillet lid and gently fluff the rice with a fork. Stir in the sautéed potatoes and cooked shrimp.
Cover the skillet again and allow the pilaf to steam on low heat for an additional 5 minutes to let the flavors meld together.
Garnish with chopped parsley or cilantro and serve warm. Enjoy your Solo Shrimp and Potato Pilaf!
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 1368 mg | 59% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 2.8 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 974 mg | 21% | |
*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.
