PilafAmericanEasy

Shrimp Pilaf

Name: Shrimp Pilaf
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb (450 g) large shrimp (21–25 count), peeled and deveined, tails removed, patted dry; 1 tsp (3 g) smoked paprika; 1½ tsp (9 g) kosher salt, divided: ½ tsp for shrimp, 1 tsp for rice; ½ tsp (1 g) black pepper, freshly ground; 1½ cups (280 g) long-grain white rice, rinsed in a strainer under cold water until the water runs mostly clear, drained well; 3 tbsp (42 g) unsalted butter, divided: 1 tbsp for shrimp, 2 tbsp for rice; 1 tbsp (15 ml) olive oil; 1 medium (150 g) yellow onion, finely diced (about 1 cup); 1 medium (180 g) red bell pepper, seeded and cut into ½-inch dice; 4 cloves (12 g) garlic cloves, minced; ½ tsp (½ g) dried thyme; 2¾ cups (650 ml) low-sodium chicken broth, hot (warmed in microwave or small pot); 1 leaf (½ g) dried bay leaf; 1 medium (85 g) lemon, zested (1 tsp), then cut into 4 wedges; ¼ cup (15 g) fresh flat-leaf parsley, chopped

From the MyKitchenBank Kitchen

Fluffy long-grain rice toasted in butter and simmered in chicken broth with bell pepper, onion, and garlic, topped with juicy shrimp that steam on top of the rice in the final minutes. A one-pot weeknight dinner.

Prep: 20 min
Cook: 30 min
Wait: 10 min
Total: 1 hr
Makes: About 6 cups (4 generous servings)

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Ingredients

4 servings

1 lb (450 g) large shrimp (21–25 count), peeled and deveined, tails removed, patted dry
1 tsp (3 g) smoked paprika
1½ tsp (9 g) kosher salt, divided: ½ tsp for shrimp, 1 tsp for rice
½ tsp (1 g) black pepper, freshly ground
1½ cups (280 g) long-grain white rice, rinsed in a strainer under cold water until the water runs mostly clear, drained well
3 tbsp (42 g) unsalted butter, divided: 1 tbsp for shrimp, 2 tbsp for rice
1 tbsp (15 ml) olive oil
1 medium (150 g) yellow onion, finely diced (about 1 cup)
1 medium (180 g) red bell pepper, seeded and cut into ½-inch dice
4 cloves (12 g) garlic cloves, minced
½ tsp (0.5 g) dried thyme
2¾ cups (650 ml) low-sodium chicken broth, hot (warmed in microwave or small pot)
1 leaf (0.5 g) dried bay leaf
1 medium (85 g) lemon, zested (1 tsp), then cut into 4 wedges
¼ cup (15 g) fresh flat-leaf parsley, chopped

Equipment (5)

12-inch (30 cm) deep skillet or sauté pan with tight-fitting lid
Fine-mesh strainer
Wooden spoon or spatula
Measuring cups and spoons
Fork for fluffing

Steps

Before you start

Use a heavy 12-inch skillet or sauté pan with a tight-fitting lid; a thin pan scorches the rice.
Thaw frozen shrimp in a bowl of cold water for 15 minutes, then drain and pat very dry.
Do not lift the lid during the rice simmer, except where the recipe says to, or the rice can turn out uneven.
Chop everything before you start; the cooking moves quickly.

1
Season the shrimp
- Toss the dry shrimp in a bowl with the smoked paprika, ½ teaspoon of the salt, and the black pepper.
- Refrigerate while you prep the vegetables and cook the rice base.
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Ready when: Shrimp are evenly coated in spice.
Tip: Dry shrimp take seasoning better and cook more gently.
2
Prep rice and vegetables
- Rinse the rice in a fine-mesh strainer under cold running water, stirring with your fingers, for about 1 minute until the water runs mostly clear.
- Shake well to drain.
- Dice the onion and bell pepper, mince the garlic, zest and wedge the lemon, and chop the parsley.
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Ready when: Rinse water is only slightly cloudy.
Tip: Rinsing removes surface starch so the grains stay separate.
3
Soften the vegetables
- Heat 2 tablespoons of the butter and the olive oil in the 12-inch skillet over medium heat until the butter foams.
- Add the onion and bell pepper and cook, stirring often, for 5 minutes until the onion is translucent and the pepper is slightly softened.
- Stir in the garlic and thyme and cook 30 seconds until fragrant.
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Ready when: Onion is translucent, garlic smells fragrant but is not browned.
Tip: If the garlic browns, it turns bitter; lower the heat.
4
Toast the rice
- Add the drained rice and the remaining 1 teaspoon salt.
- Cook, stirring constantly, for 2 to 3 minutes until the grains look slightly opaque at the edges and smell nutty.
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Ready when: Grains are opaque at the edges and smell nutty.
5
Add broth and simmer
- Pour in the hot broth, add the bay leaf, and stir once to level the rice.
- Bring to a boil over high heat, then immediately reduce to low, cover tightly, and cook undisturbed for 14 minutes.
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Ready when: Most of the broth is absorbed and small steam holes appear on the surface (check at 14 minutes).
Tip: Hot broth keeps the cooking temperature steady so the rice cooks evenly.
6
Steam shrimp on top
- Quickly lift the lid and scatter the seasoned shrimp in a single layer over the rice, pressing them lightly in.
- Dot with the remaining 1 tablespoon butter.
- Re-cover and cook on low for 6 to 8 minutes.
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Ready when: Shrimp are pink and opaque, curled into a loose C, and reach 145°F (63°C); rice is tender with no crunch.
Tip: Tightly curled O-shaped shrimp are overcooked; pull the pan off the heat when they form a loose C.
7
Rest the pilaf
- Remove the pan from the heat, keep covered, and let it rest for 10 minutes.
- This lets the moisture redistribute so the rice is fluffy rather than gummy.
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Ready when: No liquid pools when you tilt the pan.
Tip: Do not skip the rest; stirring too soon makes the rice mushy.
8
Fluff and serve
- Remove and discard the bay leaf.
- Sprinkle the lemon zest and parsley over the top and gently fluff the rice with a fork, folding the shrimp through.
- Taste and add salt if needed.
- Serve hot with lemon wedges for squeezing.
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Ready when: Grains are separate and fluffy.
Tip: Fluff gently to avoid breaking the grains.

Good to know

Tips

Measure the rice and broth exactly (1½ cups rice to 2¾ cups broth); this gives tender, separate grains in a skillet.
Keep the heat truly low during the simmer; if your stove runs hot, use a flame tamer or the smallest burner.
Use large shrimp so they stay juicy; smaller ones overcook in the time the rice needs.
Squeeze a lemon wedge over each serving for brightness; it lifts the whole dish.

Make ahead

Chop the onion, bell pepper, and garlic and season the shrimp up to 1 day ahead; refrigerate separately in covered containers. Cook the pilaf just before serving for the best texture.

Storage & reheating

Room temperature: no more than 2 hours. Fridge: cool quickly and store airtight up to 3 days. Freezer: up to 2 months (shrimp texture softens slightly). Reheat in a covered skillet or microwave with 1 to 2 tablespoons water per serving until steaming hot (165°F/74°C), stirring once.

Substitutions

low-sodium chicken broth → vegetable broth or seafood stock. Seafood stock gives a deeper flavor; use low-sodium and adjust salt.
long-grain white rice → basmati rice. Rinse well and keep the same liquid and timing; it may need 1–2 minutes less.
unsalted butter → extra olive oil. Use the same total amount for a dairy-free version.
red bell pepper → green bell pepper or diced celery. Green pepper tastes more savory and less sweet.