Grilled Shrimp Saffron Rice Bowl (Printable Version)
Succulent grilled shrimp paired with aromatic saffron rice and fresh coriander in a stunning blue bowl.
# What You'll Need:
→ Saffron Rice
01 -
200 g small grain rice (such as Arborio or Calrose)
02 -
480 ml water or vegetable broth
03 -
1 pinch saffron threads
04 -
15 ml olive oil or 15 g butter
05 -
Salt, to taste
06 -
2 tablespoons fresh coriander, finely chopped
→ Grilled Shrimp
07 -
300 g raw shrimp, peeled and deveined
08 -
15 ml olive oil
09 -
1 garlic clove, minced
10 -
0.5 teaspoon paprika
11 -
Salt and freshly ground black pepper, to taste
12 -
Juice of 0.5 lemon
13 -
Chili flakes, to taste (optional)
# Steps To Follow:
01 -
In a small bowl, soak saffron threads in 2 tablespoons (30 ml) of warm water for 10 minutes.
02 -
Rinse rice thoroughly under cold running water. Add rice to a medium saucepan with water or broth, saffron and soaking liquid, salt, and olive oil or butter.
03 -
Bring to a gentle boil over medium heat. Reduce to low, cover, and simmer for 15 minutes or until liquid is absorbed. Turn off heat and let stand covered for 5 minutes.
04 -
Uncover and fluff rice with a fork. Stir in chopped coriander until evenly distributed.
05 -
In a bowl, toss shrimp with olive oil, minced garlic, paprika, lemon juice, salt, pepper, and optional chili flakes until well coated.
06 -
Preheat a grill pan or skillet over medium-high heat. Arrange shrimp in a single layer and cook for 1–2 minutes per side until pink and lightly charred.
07 -
Spoon saffron rice into serving bowls. Arrange grilled shrimp on top. Garnish with extra coriander or a drizzle of olive oil as desired.
# Notes and Tips:
01 -
For more intense saffron flavour, bloom saffron threads well in warm water before adding to rice.
02 -
Shrimp cooks rapidly; avoid overcooking to preserve tenderness.