Go Back
–+ servings
Shrimp Rice with Herbs

Shrimp Rice with Herbs: A Flavorful Twist on Tradition

Experience a delightful fusion of fresh herbs and spices with this high-protein, gluten-free Shrimp Rice with Herbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Persian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice & Quinoa
  • 1 cup Basmati Rice can substitute with brown rice
  • 1 cup Brown Basmati Rice replace with white rice for a softer option
  • 0.5 cup Quinoa use more rice instead if needed
For the Vegetables
  • 2 tablespoons Olive Oil or your preferred oil
  • 1 medium Onion yellow or white onions recommended
  • 2 cloves Garlic fresh or dried garlic works
  • 1 medium Red Bell Pepper any bell pepper variety suitable
For the Seasoning
  • 1 tablespoon Curry Powder/Advieh can adjust or swap with other spices
  • 0.5 teaspoon Red Pepper Flakes adjust based on heat preference
  • 0.5 teaspoon Turmeric no perfect substitute
  • 1 teaspoon Ground Cumin black cumin is an alternative
  • 0.5 teaspoon Ground Black Pepper freshly ground for best taste
For the Fresh Elements
  • 0.5 cup Cilantro & Dill fresh herbs preferred
  • 2 stalks Green Onions use chives as an alternative
  • 0.5 cup Fenugreek Leaves dried leaves or spinach work
For the Main Protein
  • 1 pound Raw Shrimp any large shrimp variety
For Brightening Flavors
  • 2 tablespoons Lemon Juice fresh juice preferred
  • 0.25 teaspoon Saffron omit or replace with turmeric

Equipment

  • large pot
  • skillet

Method
 

Step-by-Step Instructions for Shrimp Rice with Herbs
  1. Bring a large pot of water to a boil with a pinch of salt and olive oil. Stir in the brown basmati rice, cover, reduce heat, and simmer for 20 minutes. Then add quinoa and basmati rice, cover again, and simmer for another 15 minutes.
  2. In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until golden brown for about 5 minutes. Stir in minced garlic and diced red bell pepper, cooking for another 3-4 minutes until tender.
  3. Add raw shrimp to the skillet and sauté until they turn pink and opaque, around 4-5 minutes. Sprinkle in curry powder, turmeric, cumin, red pepper flakes, and salt, mixing well.
  4. Transfer the cooked rice and quinoa to the skillet, layering carefully. Drizzle lemon juice and saffron water over the top. Cover tightly and steam on low heat for 25 minutes.
  5. Remove the lid and fluff the rice with a fork, mixing in shrimp and herbs. Serve warm, garnished with cilantro, dill, and green onions.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 800mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 60mgIron: 3mg

Notes

Avoid overcooking shrimp and rinse rice thoroughly before cooking for a fluffy texture. Fresh herbs enhance the flavor significantly.

Tried this recipe?

Let us know how it was!