Spiced Shrimp Rice
Fragrant Middle Eastern rice pilaf studded with tender shrimp, warm spices, and toasted nuts. A vibrant one-pan dish ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 32g
Ingredients
- 3 tbsp ghee or olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1.5 cups long-grain white rice
- 1 lb shrimp, peeled and deveined
- 3 cups chicken or seafood broth
- 1.5 tsp ground cumin
- ½ tsp ground cinnamon
- 1 tsp ground coriander
- ½ tsp turmeric
- ¼ tsp cayenne pepper
- 1 to taste salt and black pepper
- ½ cup dried apricots, chopped
- ½ cup pistachios, roughly chopped
- ¼ cup fresh cilantro, chopped
- 1 for serving lemon wedges
Instructions
- 1
Pat shrimp dry with paper towels. Season with salt and pepper.
- 2
In a small bowl, combine cumin, cinnamon, coriander, turmeric, and cayenne.
- 3
Heat ghee in a large skillet over medium-high heat. Sauté onion until softened, about 4 minutes.
- 4
Add garlic and cook 1 minute until fragrant.
- 5
Stir in spice mixture and toast for 30 seconds.
- 6
Add rice and stir to coat with oil, cooking 2 minutes.
- 7
Pour in broth and bring to a boil. Reduce heat to low, cover, and simmer 12 minutes.
- 8
Nestle shrimp into rice, scatter apricots over top, and cook covered 5 minutes until shrimp are pink.
- 9
Remove from heat and let stand 2 minutes. Fluff with fork.
- 10
Garnish with pistachios and fresh cilantro. Serve with lemon wedges.
Tools you’ll need
- Large skillet with lid
- Small mixing bowl
- Wooden spoon or spatula
- Fork
- Paper towels
- Cutting board and knife
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