One Pan Shrimp and Basmati Rice with Spiced Vegetables
A vibrant one-pan dish combining fluffy basmati rice, tender shrimp, and sauteed vegetables brightened with warm spices like coriander, cumin, and turmeric. The rice soaks before cooking to ensure even texture, while shrimp nestles into the rice at the end for gentle, quick cooking. Perfect for weeknight dinners when you want restaurant-quality results without multiple dishes. This version layers flavors through toasted spices and fresh parsley for brightness.
Ingredients
- 2 cups basmati rice, rinsed
- 3 tbsp extra virgin olive oil, divided
- 1 medium red onion, chopped
- 1 medium red bell pepper, cored and chopped
- 2 cloves garlic, minced
- 1 cup frozen peas, rinsedfresh peas1:1seasonal
add at same time
- ½ cup fresh parsley, packed and chopped
- kosher salt, to taste
- 1 tsp coriander, ground
- ¾ tsp Aleppo pepper flakes, or mild chile peppercayenne1/2 tspheat
much spicier; use sparingly
- ½ tsp cumin, ground
- ½ tsp paprika, ground
- ¼ tsp turmeric, ground
- 2 ¼ cups water, divided
- 1 lb large shrimp, peeled, deveined, thawed if frozen
- fresh parsley, for garnish
Instructions
- 1
Rinse basmati rice well, cover with water, and soak 15 to 20 minutes until a grain breaks easily; drain thoroughly.
- 2
Heat olive oil in a large deep lidded pan over medium heat. Add onion, bell pepper, garlic, peas, and parsley; season with salt and cook 3 minutes, tossing regularly.
- 3
Add coriander, Aleppo pepper, cumin, and paprika; cook 2 to 3 minutes more, tossing occasionally, until vegetables soften slightly.
- 4
Add drained rice and season with salt. Pour in water and bring to boil until liquid reduces by about half and barely covers rice.
- 5
Reduce heat to low, cover, and cook rice 15 to 20 minutes until fully cooked and tender.
- 6
While rice cooks, pat shrimp dry and season with salt.
- 7
Uncover pan and nestle shrimp into rice. Cover and cook 3 to 5 minutes until shrimp turn pink and cook through.
- 8
Garnish with fresh parsley and serve.
Tips
Soak rice before cooking to ensure even hydration and fluffy texture. Breaking a grain easily signals proper soaking.
Pat shrimp completely dry before adding to rice so they brown slightly and cook evenly without releasing excess moisture.
Nestle shrimp gently into rice without stirring to keep grains intact and prevent overcooking the delicate shellfish.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat gently on stovetop with splash of water to restore moisture.
Prep vegetables and rinse rice up to 1 day ahead. Do not cook full recipe in advance; best served fresh.
Serve immediately while rice is fluffy and shrimp warm. Garnish with fresh parsley.
Common Mistakes
Skip soaking rice to avoid mushy or unevenly cooked grains.
Stir rice excessively after adding liquid to prevent breaking grains and releasing starch.
Add shrimp too early to avoid overcooking and rubbery texture.
Substitutions
much spicier; use sparingly
FAQ
Can I use regular white rice instead of basmati?
Yes, but adjust water ratio slightly as white rice may need 1/4 cup less liquid. Soak time remains the same. Jasmine rice is the closest substitute with similar cook time and fluffy texture.
What if my shrimp are not fully pink after 5 minutes?
Check that cover is intact and heat is truly low. Larger shrimp need closer to 5 minutes; cook uncovered for 1 more minute if needed. Shrimp are done when opaque throughout with no translucent centers.
How long can I keep leftovers and can I freeze them?
Store in fridge 2 to 3 days maximum. Freezing is not recommended as shrimp texture degrades significantly upon thawing, and reheated rice becomes dry. Eat fresh for best results.