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Shrimp and Vegetable Rice

Easy shrimp and vegetable rice weeknight dinner

Course Main Course
Cuisine Mediterranean
Keyword Easy, Seafood, Weeknight Dinner
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4


  • 300 g cooked king shrimp (prawns)
  • 3 onions
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon 7 spice or fajita spice mix
  • red pepper
  • orange pepper
  • yellow pepper
  • 1 carrot
  • 2-3 tomatoes
  • 1 cup petit pois
  • Handful fresh cilantro
  • 2 cups of basmati rice
  • Salt to taste
  • Tiny pinch of ground saffron optional


  1. Wash and devein the shrimp, set aside in the fridge

  2. Soak the rice in some water until you are ready to cook
  3. Chop the onions and in a non stick pan heat up 2-3 tablespoons of regular olive oil. After a few minutes when the onions begin to sizzle, add a sprinkle of salt and the dry spices, reduce the heat and caramelise until golden, stir occasionally
  4. While the onions are caramelising, chop the carrot and peppers and add them to the onions when done. Increase the heat and cook for a further 5 minutes, then chop the tomatoes and add them to the mix along with approx 1 teaspoon of salt
  5. As the vegetable mix comes together, reduce the heat and simmer while you make the rice. Drain the soaked rice and cover in boiling water. Add the peas and a good pinch of salt and bring to the boil, then reduce the heat and cook for ten minutes so the rice is slightly underdone. Drain in a colander
  6. Add the rice to the vegetable mix and combine everything together. Chop the cilantro and if you are using saffron also add to the rice. Taste and adjust the salt as necessary

  7. After 5-10 minutes when the rice is done, add the shrimp and simmer together for another 5 minutes or so until they warm through

  8. Serve immediately, ideally to a hungry crowd