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–+ servings
Shrimp Rice with Herbs

Delicious Shrimp Rice with Herbs for Flavorful Family Nights

Experience the delightful blend of succulent shrimp and aromatic herbs with this Shrimp Rice with Herbs recipe.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Persian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 3 cups Basmati Rice Rinse before cooking to remove excess starch.
  • 1 cup Brown Basmati Rice Can substitute with any long-grain rice.
  • 1 cup Quinoa Adjust the amount based on preference.
For the Vegetables
  • 1 tablespoon Olive Oil Swap with any cooking oil you enjoy.
  • 1 large Onion Finely chopped for even cooking.
  • 2 cloves Garlic Minced for best flavor.
  • 1 medium Red Bell Pepper Any variety of bell pepper can substitute.
For the Spices
  • 1 tablespoon Curry Powder/Advieh Adjust according to your spice level.
  • 1 teaspoon Red Pepper Flakes Adjust for milder flavor.
  • 1/2 teaspoon Turmeric A small amount goes a long way.
  • 1 teaspoon Ground Cumin Use freshly ground for best flavor.
  • 1 teaspoon Ground Black Pepper Adjust to your preference.
For the Garnish
  • 1/4 cup Cilantro Freshly chopped for garnish.
  • 1/4 cup Dill Optional but recommended.
  • 2 stalks Green Onions Sliced for topping.
  • 1 tablespoon Fenugreek Leaves Use dried if fresh is unavailable.
For the Shrimp
  • 1 pound Raw Shrimp Cleaned and deveined.
  • 2 tablespoons Lemon Juice Fresh juice is best.
  • 1/4 teaspoon Saffron Dissolve in hot water before use.

Equipment

  • Large Pot
  • skillet

Method
 

Step-by-Step Instructions
  1. In a large pot, bring 3¼ cups of water to a boil. Add salt and olive oil, then brown basmati rice. Reduce heat and simmer for 20 minutes, add quinoa and white basmati rice, cover, and simmer for an additional 20 minutes.
  2. Heat olive oil in a skillet, sauté onion until translucent (about 5 minutes). Add garlic and cook until fragrant (1 minute). Add red bell pepper and sauté until tender (3-4 minutes).
  3. Add shrimp to the skillet, cooking until pink and opaque (3-4 minutes). Sprinkle in spices, stir to coat, and set aside.
  4. Layer the rice mixture in a pot, fold in shrimp and vegetables, drizzle with lemon juice and saffron water, cover, and steam on low heat for 25 minutes.
  5. Fluff the rice with a fork and transfer to a serving dish. Garnish with cilantro, dill, and green onions for added flavor.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 400mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 15IUVitamin C: 25mgCalcium: 4mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 4-5 days. Freeze portions for 2-3 months. Reheat by thawing and warming with a splash of water.

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