shrimp and yellow rice recipe

Written ByJenny Smyth Posted on
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The Best shrimp and yellow rice recipe

I’m so excited to share this delicious shrimp and yellow rice recipe with you all! This dish has been a staple in my household for years, and it’s always a crowd-pleaser.

I love how easy it is to make, yet it’s so flavorful and satisfying. The combination of succulent shrimp, fragrant saffron, and fluffy yellow rice is just perfect.

It’s a great option for any occasion, whether it’s a family dinner or a special gathering. My kids adore helping me cook the shrimp and stirring the rice mixture, making it a fun and interactive experience for all of us.

Plus, it’s incredibly healthy, with shrimp providing protein and yellow rice offering complex carbs. We often serve it with steamed vegetables or a side salad for a well-rounded meal.

One of the best things about this recipe is its versatility – you can adjust the amount of spices to suit your taste, and add other ingredients like diced tomatoes or chopped herbs to give it an extra boost of flavor. I’ve even used this recipe as a base for different international cuisines, like adding some Korean chili flakes or Indian curry powder to give it an exotic twist.

The beauty of this dish lies in its simplicity – just a few high-quality ingredients come together to create something truly magical.

Shrimp and Yellow Rice

4.9 from 1287 votes

A vibrant and flavorful one-pot dish featuring succulent shrimp and aromatic yellow rice. This easy recipe combines tender shrimp with seasoned rice for a satisfying meal that is perfect for weeknight dinners.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Rice

1 1/2 cups long-grain white rice
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper (optional)
1 3/4 cups chicken broth
1/2 cup frozen peas
Salt and black pepper to taste

For the Shrimp

1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon paprika
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)
Lemon wedges (for serving)

👨‍🍳Directions

1Rinse the rice under cold water until the water runs clear, then drain.
2Heat 2 tablespoons of olive oil in a large skillet over medium heat.
3Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 4 to 5 minutes.
4Stir in the minced garlic, turmeric, cumin, and cayenne pepper if using.
5Cook for 1 minute until fragrant.
6Add the drained rice and stir to coat with the spices, toasting lightly for 2 minutes.
7Pour in the chicken broth and bring to a boil over high heat.
8Reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 15 minutes.
9After 15 minutes, add the frozen peas on top without stirring, cover again, and cook for an additional 5 minutes until the rice is tender and the liquid is absorbed.
10While the rice cooks, pat the shrimp dry with paper towels and season with salt and black pepper.
11In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat.
12Add the minced garlic and cook for 30 seconds until fragrant.
13Add the shrimp in a single layer and cook for 2 to 3 minutes per side until they turn pink and opaque.
14Sprinkle with paprika and toss to coat.
15Remove from heat.
16Fluff the yellow rice with a fork and adjust seasoning with salt and pepper.
17Gently fold in the cooked shrimp.
18Garnish with fresh parsley and serve immediately with lemon wedges on the side.

🔧Equipment

Large skillet with lid
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon or spatula

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 14g💛Saturated Fat: 2g❤️Cholesterol: 180mg🧂Sodium: 780mg🌾Total Carbs: 52g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 24g

📝Notes

For a richer flavor, use homemade chicken broth. If using frozen shrimp, thaw them completely and pat dry before cooking. Adjust the cayenne pepper to control the spice level.

Watch Video Of How Shrimp and Yellow Rice Works

This shrimp and yellow rice recipe is a true winner in my book – not only is it incredibly delicious, but it’s also super easy to make and packed with nutrients. Whether you’re looking for a quick weeknight dinner or a special occasion dish, this recipe has got you covered.

And the best part? It’s so versatile that you can customize it to suit your taste preferences and dietary needs.

❓ Frequently Asked Questions About Shrimp and Yellow Rice

Q: What type of rice is best for this recipe?

Saffron-infused jasmine rice is the perfect choice for this dish. Its delicate flavor won’t overpower the shrimp or other spices.

Q: Can I use frozen shrimp instead of fresh?

Yes, but make sure they’re thawed completely before using.

Q: How long should I cook the shrimp?

Cook them until they’re pink and firm, about 2-3 minutes per side.

Q: Can I make this recipe ahead of time?

The cooked rice can be refrigerated for up to 24 hours or frozen for 3 months. Reheat it in the microwave or oven until warmed through.

Q: What if I don’t have saffron? Can I substitute it with another spice?

No substitutes are necessary – just omit the saffron if you don’t have any on hand.

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