shrimp and yellow rice recipe

Written BySheba G Updated On
shrimp and yellow rice recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best shrimp and yellow rice recipe

I’ve been making shrimp and yellow rice for years, and it’s always a crowd-pleaser. The dish is believed to have originated in the southern United States, where it was influenced by African, Caribbean, and Latin American cuisines. The combination of succulent shrimp, fluffy rice, and a hint of spices is a match made in heaven.

As a busy mom, I love that this recipe is easy to prepare and can be made in under 30 minutes. My kids devour it whenever I serve it, and I’m sure your family will too. The key to making great shrimp and yellow rice is to use high-quality ingredients.

Fresh shrimp, fragrant saffron, and flavorful spices make all the difference in the flavor and texture of this dish. Don’t be tempted to skip the step of browning the onions and garlic at the beginning – it’s worth the extra few minutes to develop that rich flavor base. And don’t worry if you’re not sure what type of rice to use; long-grain white or brown rice works best in this recipe.

One of my favorite things about shrimp and yellow rice is how versatile it is. Serve it as a main course with a side salad or as a hearty side dish alongside your favorite protein. You can also customize it to suit your tastes with added vegetables, herbs, or even some heat from red pepper flakes.

As an added bonus, this recipe is surprisingly healthy considering how delicious it is! With lean protein from the shrimp and fiber-rich rice, you’ll feel good about serving this dish to your family or guests.

Shrimp and Yellow Rice

Shrimp and Yellow Rice

4.9 from 1139 votes

A flavorful dish featuring shrimp cooked with aromatic spices and served over yellow rice. This one-pot meal is perfect for a quick and satisfying dinner.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Shrimp

1 lb shrimp, peeled and deveined
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil

For the Yellow Rice

2 cups long-grain white rice
3 cups chicken broth
1 large onion, finely chopped
2 cloves garlic, minced
1 tsp turmeric
1 tsp salt
2 tbsp olive oil

👨‍🍳Directions

1In a small bowl, combine paprika, garlic powder, onion powder, cumin, chili powder, salt, and black pepper.
Set aside.
2This will be your shrimp seasoning.
3Heat olive oil in a large skillet over medium heat.
4Add shrimp and cook for 2-3 minutes per side until they turn pink and opaque.
5Remove shrimp from skillet and set aside.
6Leave the oil in the skillet.
7In the same skillet, add 2 tbsp of olive oil over medium heat.
8Add onion and cook until softened and translucent, about 5 minutes.
9Add minced garlic and cook for an additional 1 minute until fragrant.
10Stir in turmeric and salt, cooking for 30 seconds until the spices are well combined and fragrant.
11The mixture will become slightly darker in color.
12Add rice to the skillet and stir to coat the grains with the oil and spice mixture.
13Cook for 2-3 minutes, stirring occasionally, until the rice is lightly toasted and the edges of the grains become translucent.
14Pour in the chicken broth, stir well to combine.
15Bring the mixture to a boil.
16Once boiling, reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer for 20 minutes.
17Do not remove the lid during this time.
18After 20 minutes, remove the skillet from the heat and let it sit, covered, for an additional 10 minutes.
19This allows the rice to steam and become fluffy.
20Fluff the rice with a fork and stir in the cooked shrimp.
21Mix well to combine the shrimp and rice.
22Cook for an additional 2-3 minutes over low heat, stirring occasionally, until the shrimp are heated through and the rice is evenly coated with the spices.
23The shrimp should be pink and opaque, and the rice should be tender and fluffy.

🔧Equipment

Large skillet with lid
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 180mg🧂Sodium: 1200mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 2g🥩Protein: 25g

📝Notes

Tips: You can substitute shrimp with chicken or firm tofu for a variation. Use brown rice for a healthier option.

Watch Video Of How Shrimp and Yellow Rice Works

This shrimp and yellow rice recipe is a staple in our household because it’s easy to make and packed with nutrients.

For storage ideas, consider portioning out individual servings into containers for quick reheating later in the week.

If you’re planning a large gathering or potluck event, consider scaling up this recipe by using multiple skillets or cooking batches simultaneously.

❓ Frequently Asked Questions About Shrimp and Yellow Rice

Q: What type of rice should I use for this recipe?

You can use either long-grain white or brown rice for this recipe. Both options will yield delicious results.

Q: Can I substitute other types of protein for the shrimp?

Yes, you can substitute other types of protein like chicken, beef, or pork for the shrimp if you prefer.

Q: How do I store leftover shrimp and yellow rice?

Store leftover shrimp and yellow rice in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Q: Can I make this recipe ahead of time?

Yes, you can prepare the ingredients ahead of time but cook the shrimp just before serving.

Q: What are some good variations on this recipe?

You can add diced vegetables like bell peppers or carrots to increase the nutritional value of this dish.

Q: Can I make this recipe with frozen shrimp?

Yes, you can use frozen shrimp thawed according to package instructions.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts