Food, Recipes

Take Me As I Am, A Shrimp & Cilantro Rice

I have grown up eating seafood, and normally that would meant that I am addicted to that… Realistically speaking I think this approach is right on spot. From lobster to the oysters and crawfish to clams, the world of seafood has transformed my food world into the best of the experiences ever.


The first gateway for most of us to the seafood world is through shrimp. The reason behind shrimp being our first experience is because of its simplicity both in cooking and in the flavor in comparison to other crustaceans or molluscs. A simple boil can make for a great way to experiencing shrimp. Kids love a boiled shrimp for being simple but also packed with flavor.

The recipe of the day is a simple rice packed with flavor from the dried and fresh shrimp and cilantro. The rice is cooked in a stock made with shrimp peels, dried shrimp and wine for strong flavor. I thought an aromatic herb would be a great addition to the recipe, specially cilantro because it adds a freshness to the dish. I wish I could tell you to use another type of herb, but cilantro goes really well with seafood. No substitutions for that. Now, are we ready for the recipe?

Shrimp Rice and Scallops

Shrimp & Cilantro Rice


  • 400 – 450 g raw shrimp
  • 1 1/2 – 2 cup parboiled rice, rinsed
  • 1 large onion, diced
  • 1 medium onion
  • 1/2 cup green onion, diced
  • 1/4 cup cilantro, chopped
  • 1/2 teaspoon paprika
  • 1 teaspoon dried shrimp
  • 1/8 teaspoon black pepper powder
  • 1/8 teaspoon black peppercorn
  • 1 teaspoon coriander
  • 3 – 4 tablespoon garlic + salt seasoning
  • 4 garlic cloves, smashed
  • 1 – 2 cups white wine
  • 5 cups water
  • 1 lemon
  • 2 tomatoes, diced
  • Olive oil
  • Salt


Set aside 2 – 3 whole shrimp to decorate the rice.

Peel and devein the shrimp as per instructions on How to Easily Devein and Peel Shrimp post. Place the shrimp in a small bowl.

Add the garlic + salt seasoning, lemon juice, coriander, black pepper powder, paprika to the shrimp. Marinate it for around 30 minutes at least.

Shrimp stock

Add the water, wine, coriander, 2 tablespoon of garlic + salt seasoning, shrimp peels, dried shrimp, medium onion, garlic and black peppercorns to a pot. Turn on the stove into medium heat, and allow the contents in the pot to boil.

Once the stock starts boiling, decrease the heat and let it simmer for around 5 – 7 minutes. Remove the pot from the heat.

Let the mixture cool for around 30 minutes to allow the flavors to bind well together. Once cooled, strain the shrimp stock.


Add the onions, garlic, green onions, tomatoes and olive oil to a pot and turn on the stove. Once oil starts to cook the onions, allow it to do so until it is golden.

As soon as the onions becomes golden, add the rinsed rice and fry it for a couple of minutes. After 5 minutes have passed, add the shrimp stock.

Allow the rice to cook, and add more water / stock to ensure even cooking.

The shrimp and cilantro need to be added to the rice when the rice is almost cooked. This is done in such manner to avoid the shrimp to be overcooked.

Remove the rice from the heat and allow it to cool before serving.

Serve the rice with a nice salad or plain as it is. The family will love how rich and shrimpy this recipe is. A spoon of the shrimp and cilantro rice will take you and your family to an unforgettable trip from the sea to the cilantro farm. Enjoy this delicious rice, and avoid forgetting about your favorite drink with this deliciousness.

Until next time, Hungry People.



5 thoughts on “Take Me As I Am, A Shrimp & Cilantro Rice

    1. Thank you very much Vero. Being a inspiration for people is what keeps the learning process going. Your blog looks really nice, beautiful handpainted bowls 🙂

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