One-Pan Shrimp Kabsa
Craving bold spices and hearty grains? This one-pot wonder delivers big flavor with minimal cleanup.
When you're exhausted but craving something that feels like a culinary hug, this Shrimp Kabsa is your secret weapon. It transforms humble rice into a fragrant masterpiece using warm spices like cardamom and cumin, which are the heart of traditional Middle Eastern cooking. By using a single large skillet or pot, we cut out the multiple pans usually required for rice dishes, making it perfect for those nights when you just want to sit down and relax. The shrimp cook quickly in the spiced oil, infusing the grains with deep flavor from start to finish. You'll love the way the steam carries the aroma of toasted spices through your kitchen—it’s like a fragrant spa day for your senses while dinner practically cooks itself.
Ingredients
- 1 lb large shrimp — peeled and deveined
- 1.5 cup basmati rice — rinsed until water runs clear
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp turmeric powder
- 1 tsp cardamom pods — or 1/2 tsp ground cardamom
- 3 cup chicken broth
- 0.5 cup chopped parsley
- 1 tsp salt — or to taste
Method
- 1 Heat the olive oil in a large skillet over medium heat. Add the cumin, coriander, turmeric, and cardamom pods. Toast the spices for about 1 minute until they become fragrant.
- 2 Add the rinsed rice to the pan and stir for 2 minutes to coat each grain in the spiced oil.
- 3 Pour in the chicken broth and salt. Bring the mixture to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.
- 4 While the rice simmers, toss the shrimp with a pinch of salt and pepper (if desired).
- 5 After 15 minutes, quickly lift the lid and nestle the shrimp into the top of the rice. Cover again and cook for another 4-6 minutes until shrimp are opaque and rice is tender.
- 6 Remove from heat, fluff with a fork, and garnish with fresh parsley before serving.
Variations
- Vegetarian Swap — Replace shrimp with 1 block of cubed firm tofu or chickpeas. Sauté the tofu first to get a golden crust.
- Speedy Version — Use pre-cooked microwave rice and simply toss it with the spices, broth (reduced amount), and shrimp for a 15-minute meal.
Notes
For extra depth, you can add a pinch of saffron threads to the broth or toss in some toasted almonds at the very end for crunch.
Equipment that helps
- Large Skillet or Dutch Oven — Allows you to sear the spices and cook the rice in one vessel, reducing cleanup.
- Tight-fitting Lid — Essential for steaming the rice properly so it stays fluffy rather than mushy.
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