A flavorful Japanese-style rice dish featuring succulent shrimp and colorful vegetables. This quick and versatile pilaf transforms leftover rice into an impressive meal with minimal effort. Perfect for busy weeknights when you need a satisfying dinner in minutes!Re
Shrimp Pilaf
Difficulty: ★☆☆☆☆2~3
servings10
minutes10
minutesShrimp Pilaf Ingredients
- Main Ingredients
8-10 large frozen peeled shrimp (4 oz/115g), defrosted Substitute: Fresh shrimp or pre-cooked shrimp
3 cups cooked rice (600g) Substitute: Fresh cooked rice or microwaveable rice
1/2 medium onion (100g), finely diced Substitute: Shallots for milder flavor
2 inches carrot (5cm), cut into tiny cubes1 medium green bell pepper (100g), diced Substitute: Red/yellow bell pepper or frozen peas
1/2 cup corn (75g), frozen Substitute: Fresh or canned corn
- Seasonings
1-2 cloves garlic (5-10g), minced Substitute: 1/2 tsp garlic powder
10g butter (1 tablespoon)1 tablespoon olive oil (15ml) Substitute: Vegetable oil or grape seed oil
2 consommé bouillon cubes (10g) Substitute: Chicken bouillon or vegetable stock powder
Shrimp Pilaf Directions
- Prepare Ingredients
Finely mince 1-2 garlic cloves. Cut half an onion into small dice (about 1/4-inch pieces). Cut a 2-inch piece of carrot into tiny cubes. Dice one bell pepper into small pieces. Pat 8-10 defrosted shrimp dry with paper towels. Crush 2 consommé bouillon cubes into powde - Sauté Aromatics
Heat a large skillet over medium heat. Add 1 tablespoon butter and 1 tablespoon olive oil. When butter begins melting, add minced garlic. Sauté for 30-40 seconds until fragrant but not browned, stirring constantly to prevent burning. - Cook Vegetables and Shrimp
Add diced vegetables to the pan. Sauté for 2-3 minutes until onions become translucent. Add shrimp and cook until they turn pink and opaque, about 2-3 minutes. Be careful not to overcook. Sprinkle half the crushed bouillon powder over the mixture and stir to incorporate. - Combine With Rice
Add 3 cups of precooked rice to the pan. Break up any clumps while stirring to combine with the vegetable-shrimp mixture. If using cold leftover rice, stir until heated through. Add remaining bouillon powder and continue stirring until everything is well mixed. - Season and Finish
Cook until rice is heated through and slightly crispy in spots, about 3-4 minutes. Season with salt and pepper to taste. For extra flavor, drizzle with a small amount of soy sauce. If desired, add frozen corn or peas in the final minute of cooking. - Serve Hot
Transfer to serving dishes immediately. For an authentic touch, shape the pilaf into a dome. Garnish with fresh herbs or additional shrimp if desired. Serve while hot for the best flavor and texture.
Notes
- Tips & Points
Rice Selection Day-old rice works best for optimal texture. Fresh rice tends to become mushy and sticky.
Vegetable Preparation Cut all vegetables into uniform small pieces for even cooking and better integration with the rice.
Shrimp Cooking Watch cooking time carefully to prevent rubbery texture. Remove from heat as soon as shrimp turn pink.
Flavor Enhancement Add a splash of white wine or sake while cooking for depth. Finish with soy sauce for extra umami.
Variations Try adding frozen peas or corn at the end for color and texture. Consider different proteins like chicken or tofu.
Storage Keeps well in the refrigerator for up to 2 days. Reheat in a pan with a splash of water to restore moisture.