Pin This shrimp and rice pilaf delivers the best of Mediterranean comfort food in under 45 minutes. Golden grains of rice soak up savory broth while juicy shrimp and crisp vegetables turn a simple meal into a vibrant weeknight win or a showstopper for guests. It is the kind of recipe I love coming back to when I want something both familiar and fresh, and it never fails to disappear quickly at my table.
The first time I made this on a whim with leftover rice and frozen shrimp, my family practically inhaled it My kids always ask for the crispy bits of rice and the sweet peas
Ingredients
- Large shrimp peeled and deveined: look for plump shrimp from a reliable fish counter or frozen with no additives for best texture
- Long-grain white rice: rinsing removes excess starch for fluffy pilaf choose fragrant varieties like jasmine if you love aromatic rice
- Small onion finely chopped: lends subtle sweetness and forms the backbone of flavor choose fresh onions that feel heavy for their size
- Garlic cloves minced: fresh garlic gives real depth skip the pre-chopped jars for best results
- Medium carrot diced: adds color and sweetness peel and dice evenly so it cooks at the same rate as the onion
- Red bell pepper diced: for crunch and a pop of color glossy and firm peppers work best
- Frozen peas: for bursts of sweetness and convenience use bright green peas not shriveled or dull ones
- Low-sodium chicken or vegetable broth: lets the flavors shine use homemade or choose cartons with minimal ingredients
- Olive oil: adds richness and helps cook everything evenly extra virgin gives a peppery note
- Juice of 1 lemon: lifts the whole dish and ties flavors together use ripe lemons that feel heavy with juice
- Smoked paprika: creates depth and subtle smokiness Spanish or Hungarian brands deliver great aroma
- Ground cumin: brings a warm, earthy undertone buy whole seeds and grind fresh for the boldest flavor
- Dried thyme: for a Mediterranean herbal note rub gently between fingers to release aroma
- Chili flakes optional: add gentle heat go for fresh, bright-colored flakes for best spice
- Salt and freshly ground black pepper to taste: season as you go to layer flavor buy good-quality sea salt and grind your pepper fresh if you can
- Fresh parsley chopped: gives a burst of freshness right at the end bright green parsley with tender stems is easiest to chop
Instructions
- Prep the Aromatics:
- Finely chop your onion, mince garlic, dice carrot, and bell pepper Make sure all pieces are uniform to guarantee even cooking
- Cook the Shrimp:
- Warm one tablespoon olive oil in a large skillet over medium heat Add the prepared shrimp and season with salt, black pepper, and half your smoked paprika Cook for two to three minutes per side until they turn pink and become just opaque Immediately remove from the pan so they stay juicy Set aside on a plate while you build flavor in the rice
- Sauté the Vegetables:
- Add your second tablespoon of olive oil to the same warm skillet Toss in the onion and carrot Sauté gently for three to four minutes until soft and the onion is translucent Stir in garlic, red bell pepper, cumin, dried thyme, and remaining paprika Stir and cook for one more minute until the vegetables release their fragrance and spice wakes up
- Toast the Rice:
- Pour in the rinsed rice Use a spatula or wooden spoon to coat each grain with oil and spice This step gives the finished pilaf its irresistible nutty aroma
- Simmer Everything Together:
- Slowly add the broth Stir, bring to a gentle boil, then lower the heat to the smallest simmer Cover tightly with a lid and let the rice steam for fifteen minutes The goal is perfectly tender grains that do not stick together
- Finish with Shrimp and Peas:
- Uncover, sprinkle frozen peas over the rice and return the cooked shrimp to the pan Nestle everything in so the shrimp warms through Cover again and steam for another five minutes Watch for the liquid to absorb completely and the peas to turn bright green
- Add Freshness and Serve:
- Switch off the heat Drizzle fresh lemon juice over the pilaf Fluff gently with a fork Sprinkle with chopped parsley and give the rice one last fluff Serve straight from the skillet so everyone gets a little of everything in each scoop
Pin I love how the cumin and smoked paprika mellow the sweetness of shrimp My kids always argue over who gets the most shrimp on their plate This dish showed up for a cousin’s birthday and now it is a staple for our family gatherings
Smart Storage Tips
Let leftovers cool entirely then transfer to a glass container with a tight lid Refrigerate for up to three days For best texture reheat gently on the stovetop with a splash of broth or water and cover with a lid Microwaving works but can make shrimp slightly tougher Eat within two days for peak tenderness and flavor
Ingredient Swaps and Flexibility
If shrimp is not on hand substitute with chunks of rotisserie chicken or tofu for a vegetarian twist Vegetable broth keeps this dairy free and pescatarian Rice can be swapped for brown rice just add up to ten minutes more simmer time Seek out red bell peppers when in season but yellow or orange work for a milder flavor
Serving Ideas
This pilaf is delicious served with a crisp green salad and a drizzle of lemony vinaigrette Crusty bread or garlic toast rounds out the meal beautifully For company garnish with extra parsley and lemon wedges so everyone can add brightness at the table A dollop of garlic yogurt sauce or tzatziki brings it into Greek territory
A Little History
Rice pilaf is a hallmark of Mediterranean and Middle Eastern kitchens Traditionally it is cooked to celebrate gatherings or mark family milestones The colorful medley of vegetables is a nod to the region’s fresh market produce Shrimp versions travel well across coasts from Spain to Turkey I first tasted a version like this at a seaside restaurant in Crete and have been tweaking it ever since
Seasonal Adaptations
Tuck in asparagus tips or baby spinach in spring Swap peas for corn and use sweet tomatoes at summer’s height In cooler months try adding cubes of butternut squash or roasted fennel
Success Stories
Readers have told me this pilaf becomes their go-to meal for easy entertaining One friend made it with leftover salmon and said it turned out irresistible Another neighbor loves using it as a meal prep base adding extra veggies for punch It has never failed to earn second helpings at my own table
Freezer Friendly Option
Start by cooking all the rice and vegetables as directed but add shrimp only when reheating Cool the pilaf completely portion into freezer bags and squeeze out all excess air Freeze for up to two months Defrost overnight in the fridge Gently reheat on the stovetop with a little broth and add fresh-cooked shrimp just before serving This keeps the shrimp perfectly tender every time
Pin This shrimp pilaf is a delightful main course perfect for busy weeknights or casual entertaining. Enjoy the vibrant flavors and satisfying textures!