Save This shrimp and rice pilaf bursts with color and Mediterranean flavors perfect for busy weeknights or a laid-back family dinner. Juicy shrimp nestle into spiced, fluffy rice and tender vegetables for a main dish that always brings the table together.
My family loves this pilaf on Friday nights when we want something both special and unfussy. The first time I made it, everyone went for second helpings—now it is my go-to when I need guaranteed smiles at the table.
Ingredients
- Large shrimp: delivers juicy sweetness with a tender bite for the main protein look for ones that are plump and have no fishy odor
- Long-grain rice: like basmati or jasmine ensures every grain cooks up fluffy with a distinct aroma rinse thoroughly to remove extra starch
- Onion and red bell pepper: add savory foundation and cheerful color choose firm vegetables with shiny skin for best flavor
- Garlic: brings gentle heat and depth always use fresh garlic cloves over jarred for better aroma
- Frozen peas: inject pop-of-green freshness select peas that are vibrant in color and free of ice crystals
- Low-sodium broth: keeps the rice flavorful without overpowering the shrimp make sure your broth is clear and not cloudy for clean taste
- Olive oil: gives rich mouthfeel and helps toast the spices choose extra-virgin for maximum quality
- Lemon juice: brightens every bite with zippy acidity pick a heavy lemon for more juice
- Ground cumin, coriander, and smoked paprika: layer warmth and earthiness opt for fresh spices for boldest impact
- Cayenne pepper: optional adds a soft kick sift to avoid clumps
- Salt and freshly ground black pepper: lets all other flavors shine fresh-cracked pepper is worth it
- Fresh parsley: stirs in last-minute lift look for bright green leaves
Instructions
- Prep and Sear the Shrimp:
- Pat shrimp dry with paper towels to promote browning then heat olive oil in a large skillet over medium heat Lay shrimp in a single layer and let cook for two to three minutes per side until they turn opaque and pink Remove shrimp to a separate plate and set aside so they do not overcook
- Cook Vegetables:
- In the same pan add more olive oil Toss in chopped onions and diced red bell pepper Sauté vegetables over medium heat stirring often for four to five minutes until onions become translucent and peppers soften Add minced garlic and cook for about one more minute until fragrant but not browned
- Toast the Rice and Spices:
- Add the rinsed rice directly to the pan with the sautéed aromatics Sprinkle in ground cumin ground coriander smoked paprika and cayenne if using Stir constantly for two minutes This step toasts the rice and spices together bringing out their nutty and floral notes
- Simmer the Pilaf:
- Carefully pour in the measured broth then add the frozen peas Scatter in a generous pinch of salt and a few cranks of pepper Increase heat to bring the mixture to a boil then immediately reduce to low Cover with a tight-fitting lid and simmer for fifteen to eighteen minutes Let the rice absorb the liquid gently resisting the urge to stir
- Finish and Fluff:
- When rice is tender and liquid is gone uncover and return shrimp to the skillet Pour over the juice of one lemon and fold in chopped parsley Use a fork to fluff everything together gently This keeps the rice light as shrimp finish cooking from the residual heat
- Taste and Garnish:
- Taste for seasoning adjusting salt or pepper if needed Sprinkle with extra parsley on top for a fresh finish Serve piping hot straight from the pan
Save Rice is always my favorite in this dish I love how it soaks up the lemony shrimp juices and turns golden from the spices It reminds me of Sunday lunches with my dad passing seconds around the table and sneaking extra peas on our plates
Storage Tips
Let leftovers cool completely before transferring to an airtight container Shrimp and rice pilaf will keep well in the refrigerator for up to three days To reheat sprinkle with a splash of broth or water cover and microwave gently so the shrimp does not get tough
Ingredient Substitutions
If you are out of shrimp try using cubed chicken breast or firm tofu for a plant-based option Use whichever bell pepper you have or swap frozen peas for edamame If a guest is sensitive to spice skip the cayenne pepper and add more parsley for extra color
Serving Suggestions
Serve your pilaf with a crisp cucumber salad or a dollop of Greek yogurt on the side For a bright finish add a plate of lemon wedges so everyone can squeeze as much tanginess as they like This dish also pairs beautifully with a dry white wine
Cultural and Historical Context
Rice pilaf has deep roots in Mediterranean and Middle Eastern cooking blending staple grains with seafood or vegetables It is a dish that manages to be both festive and comforting and it adapts to endless local variations One of the reasons I make it often is because every bite feels like a celebration
Seasonal Adaptations
Swap in zucchini or cherry tomatoes for bell pepper during late summer Stir in a handful of chopped spinach near the end if you have greens to use up Use a touch of saffron in the broth for a golden springtime twist
Success Stories
Readers often tell me their kids asked for seconds I first made this on a Sunday when relatives came over and the pan was scraped clean before dessert Pilaf always brings my family to the table whether it is a quick Wednesday meal or a big celebration
Freezer Meal Conversion
To freeze let pilaf cool then portion into zip-top freezer bags Lay flat and freeze for up to two months To enjoy thaw overnight and reheat in a covered skillet with a splash of broth Shrimp stays surprisingly tender when reheated this way
Save Taste for seasoning adjusting salt or pepper if needed Sprinkle with extra parsley on top for a fresh finish Serve piping hot straight from the pan
Recipe FAQ
- → How can I prevent rice from turning mushy?
Use long-grain varieties and rinse rice to remove excess starch. Cook covered on low heat until the liquid is absorbed, then fluff gently with a fork.
- → Can frozen shrimp be used?
Yes, just thaw the shrimp completely and pat dry to ensure even cooking and a firm texture.
- → How do I add extra flavor?
Consider tossing in a pinch of saffron or adding a bay leaf during simmering. A splash of fresh lemon juice at the end brightens the dish.
- → Is this dish suitable for meal prep?
It holds up well for next-day lunches. Store in an airtight container and reheat gently to retain moisture and flavor.
- → What protein alternatives can I use?
Swap shrimp with cubed chicken breast or firm tofu to suit different diets, adjusting cook time as needed.
- → What should I serve alongside?
Pair with a crisp salad, lemon wedges, or a glass of chilled Sauvignon Blanc for a complete meal.