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Shrimp Rice with Herbs

Shrimp Rice with Herbs: A Zesty, Healthy Family Delight

This flavorful Shrimp Rice with Herbs bursts with taste, offering a healthy dinner option packed with spices and fresh ingredients.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Persian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 1 cup Basmati Rice Fluffy foundation of the dish.
  • 1 cup Brown Basmati Rice Nutty flavor and increases fiber content.
  • 1 cup Quinoa Provides additional protein.
  • 1 teaspoon Salt Enhances overall taste.
  • 2 tablespoons Olive Oil For sautéing.
For the Vegetables
  • 1 medium Onion Finely chopped.
  • 2 cloves Garlic Minced or grated.
  • 1 red bell pepper Red Bell Pepper Thinly sliced.
For the Seasoning
  • 1 tablespoon Curry Powder Brings warmth and spice.
  • 1 teaspoon Red Pepper Flakes Adjust to desired spiciness.
  • 1 teaspoon Turmeric Infuses color.
  • 1 teaspoon Ground Cumin Warm, earthy flavor.
  • 1 pinch Ground Black Pepper For extra seasoning.
For the Fresh Touch
  • 1 cup Cilantro Chopped finely.
  • ½ cup Dill Chopped.
  • ½ cup Green Onions Chopped.
  • 1 tablespoon Fenugreek Leaves Dried or fresh.
For the Protein
  • 1 pound Raw Shrimp Cleaned and deveined.
For the Finishing Touches
  • 1 tablespoon Lemon Juice Brightens flavors.
  • 1 teaspoon Saffron Dissolved in hot water.

Equipment

  • Large pot
  • large skillet
  • Measuring Cups
  • Measuring Spoons
  • spatula

Method
 

Step‑by‑Step Instructions
  1. In a large pot, bring 4 cups of water to a rolling boil. Add 1 teaspoon of salt and a splash of olive oil.
  2. Stir in 1 cup of brown basmati rice and cook for about 20 minutes until slightly tender.
  3. Add 1 cup of rinsed quinoa and 1 cup of basmati rice, cover, and let simmer for an additional 20 minutes.
  4. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 medium chopped onion and sauté until golden brown.
  5. Incorporate 2 cloves of minced garlic and 1 sliced red bell pepper, cooking for another 3 minutes.
  6. Add in 1 pound of cleaned and deveined raw shrimp, cooking for 1-2 minutes.
  7. Remove the cooked shrimp, and in the same skillet, add spices and stir well.
  8. Return the shrimp and mix with chopped cilantro, dill, and green onions.
  9. In a pot, layer half the rice-quinoa mix, the shrimp mixture, drizzle with lemon juice and saffron, then layer remaining grains.
  10. Cover and steam for 5 minutes, then reduce temperature and simmer for 25 minutes.
  11. Let it sit for 5 minutes before serving. Fluff with a fork and garnish with herbs.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 60gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for 4-5 days. The flavors deepen as it sits, making a quick meal later.

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