Turkish Shrimp Pilaf
Experience the bold and fragrant flavors of the Mediterranean with this Turkish Shrimp Pilaf, a one-pot wonder that’s both hearty and elegant. Tender shrimp are quickly sautéed to perfection and then nestled into a bed of aromatic long-grain rice infused with tomato paste, garlic, and a medley of warm spices like cumin, paprika, and oregano. Simmered in a savory stock until perfectly fluffy, this dish is finished with a sprinkle of fresh parsley and a squeeze of zesty lemon for a vibrant touch. Ready in just 45 minutes and perfect for weeknight dinners or special occasions, this Turkish-inspired recipe offers a delightful balance of rich and refreshing flavors. Serve it as a comforting main course that’s sure to impress your family or guests!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 500 grams medium shrimp, peeled and deveined
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1.5 cups long-grain rice
- 3 cups chicken or vegetable stock
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped
- 4 pieces lemon wedges, for serving
Instructions
Heat 2 tablespoons of olive oil in a large, deep skillet over medium heat.
Add the shrimp to the skillet, season lightly with salt and pepper, and sauté for 2-3 minutes on each side until they just turn pink. Remove the shrimp from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet, then add the chopped onion. Sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the rice to the skillet and stir well, toasting it lightly for about 2 minutes.
Stir in the tomato paste, cumin, paprika, oregano, salt, and black pepper, ensuring everything is evenly coated.
Pour in the chicken or vegetable stock and bring to a gentle boil. Reduce the heat to low, cover the skillet with a lid, and simmer for 18-20 minutes or until the rice is cooked and the liquid is absorbed.
Once the rice is tender, return the cooked shrimp to the skillet, gently stirring them into the pilaf. Allow them to warm through for 2-3 minutes.
Remove the skillet from the heat and sprinkle the chopped parsley over the top.
Serve the Turkish Shrimp Pilaf hot with lemon wedges on the side for an extra burst of freshness.
Nutrition Facts
Calories |
1419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 66% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 976 mg | 326% | |
| Sodium | 5919 mg | 257% | |
| Total Carbohydrate | 114.9 g | 42% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 11.9 g | ||
| Protein | 136.9 g | 274% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 391 mg | 30% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2261 mg | 48% | |
*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.
