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–+ servings
Shrimp Rice with Herbs

Savory Shrimp Rice with Fresh Herbs for a Cozy Dinner

This Shrimp Rice with Herbs is a vibrant, gluten-free dish combining fluffy grains, succulent shrimp, and aromatic herbs, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 plates
Course: Dinner
Cuisine: Persian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice and Quinoa
  • 1 cup Basmati rice Feel free to substitute with brown basmati or any long-grain rice.
  • 1 cup Brown basmati rice Adds a nutty flavor and texture; can be swapped with any long-grain rice if preferred.
  • 1/2 cup Quinoa You can replace it with extra rice if you’re not keen on quinoa.
  • 1 tsp Salt Adjust to your preference for the best flavor.
  • 2 tbsp Olive oil Any vegetable oil can also work as a substitute.
For the Aromatics and Vegetables
  • 1 large Onion Chop for the best results.
  • 3 cloves Garlic Opt for large cloves, minced.
  • 1 medium Red bell pepper Slice it thinly to combine well.
For the Spices
  • 1 tbsp Curry powder / Advieh Adjust the quantity according to your taste preference.
  • 1/4 tsp Red pepper flakes Use less if you prefer a milder dish.
  • 1/2 tsp Turmeric Essential for achieving the traditional flavor.
  • 1 tsp Ground cumin Adds a warm, spicy undertone to the blend.
  • 1/2 tsp Ground black pepper Enhances the overall flavor profile.
For the Fresh Herbs and Toppings
  • 1/2 cup Cilantro Chop it well for maximum flavor impact.
  • 1/4 cup Dill Brings a bright, herby taste to the dish.
  • 3 stalks Green onions Chop them neatly.
  • 2 tbsp Fenugreek leaves You can omit if not available.
For the Main Protein and Flavor Boosters
  • 1 lb Raw shrimp Ensure they are cleaned and deveined.
  • 2 tbsp Lemon juice Adds acidity for a refreshing balance.
  • 1 pinch Saffron Dissolve in hot water before adding.

Equipment

  • large pot
  • large skillet
  • heavy-bottomed pot

Method
 

Step-by-Step Instructions for Healthy Persian Shrimp Rice
  1. Bring a large pot of water to a boil. Add salt and a splash of olive oil.
  2. Add the brown basmati rice and cook for 20 minutes. Stir in the quinoa and basmati rice, cooking for another 20 minutes until tender. Drain and set aside.
  3. In a large skillet, heat olive oil over medium heat. Sauté chopped onions until light golden brown, about 5 minutes. Add minced garlic and sliced red bell pepper, cooking for 2 minutes. Add cleaned shrimp and cook until pink and opaque, 4-5 minutes. Remove and set aside.
  4. Layer the cooked rice and quinoa with sautéed vegetables in a heavy-bottomed pot. Arrange sautéed shrimp on top, drizzle with lemon juice and saffron water.
  5. Cover and steam on medium-high heat for 5 minutes, then reduce to low and let simmer for about 25 minutes.
  6. Fluff the rice with a fork and transfer to a serving platter. Garnish with chopped cilantro, dill, and green onions.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 60gProtein: 30gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 15mg

Notes

Perfect for family dinners or impressing guests, customize with chicken or tofu as preferred. Store leftovers in an airtight container for up to 4-5 days in the fridge or freeze for 2-3 months.

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