Shrimp Pilau

Prep Time
Cook Time
1h 15m
Ready In

Recipe: #25330

December 10, 2016

"I usually have everything I need to make this recipe at home, with the exception of the fresh shrimp. A quick run to the fish market and I'm ready. To speed things up, you can buy already peeled and deveined shrimp. Prep time listed includes peeling and deveining the shrimp yourself."

Original is 6 servings


  • Serving Size: 1 (251.3 g)
  • Calories 237.3
  • Total Fat - 7 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 110.8 mg
  • Sodium - 1107.1 mg
  • Total Carbohydrate - 25.2 g
  • Dietary Fiber - 1.8 g
  • Sugars - 2.9 g
  • Protein - 17.3 g
  • Calcium - 60.8 mg
  • Iron - 0.9 mg
  • Vitamin C - 31 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Peel and devein shrimp; set aside and keep chilled. (Or purchase your shrimp already peeled and deveined)

Step 2

Cook bacon in a skillet until crisp; remove bacon, reserving drippings in the skillet. Crumble bacon and set aside.

Step 3

Saute green pepper and onion in the reserved bacon drippings in the skillet for 2 to 3 minutes or until tender. Add garlic and cook another minute until fragrant.

Step 4

Add tomatoes and water; bring mixture to a boil.

Step 5

Add rice, salt, pepper, and thyme. Cover, reduce heat, and simmer 18 to 20 minutes.

Step 6

Add shrimp; cover and cook an additional 10 minutes or just until shrimp turn pink and form a "C" shape and liquid is absorbed.

Step 7

Sprinkle with bacon just before serving.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting your shrimp, choose medium-sized shrimp for best results.
  • If you can't find whole thyme, you can substitute 1/4 teaspoon of ground thyme.

  • Substitute tofu for the shrimp to make this recipe vegan. The benefit of this substitution is that it allows for a plant-based version of the dish that is still full of flavor and texture.
  • Substitute cooked quinoa for the rice to make this a gluten-free option. The benefit of this substitution is that it eliminates the need for wheat-based grains, making the dish suitable for those who are gluten intolerant.

Vegetarian Pilau Replace bacon with 1/4 cup vegetable oil. Omit the shrimp and increase the water to 1 1/2 cups. Cook for 25 minutes or until liquid is absorbed.

Roasted Asparagus with Lemon and Parmesan - This simple side dish is a perfect complement to the shrimp pilau. The bright lemon and nutty Parmesan flavors pair well with the shrimp, while the asparagus adds a nice crunch. Plus, it's a healthy and easy to prepare option!

Garlic Roasted Potatoes: These potatoes are a great way to add some extra flavor to the shrimp pilau. The roasted garlic adds a nice depth of flavor to the potatoes, while the rosemary and thyme give it a nice herbal aroma. Plus, it's an easy side dish to make and pairs well with the shrimp!


Q: How long do I need to cook the shrimp?

A: The shrimp should be cooked for an additional 10 minutes or until they turn pink and form a "C" shape and the liquid is absorbed.

Q: What temperature should I cook the shrimp at?

A: The shrimp should be cooked at medium-high heat (about 375°F) for best results.

1 Reviews

dienia b

I liked this very much ,its easy and tastes great,cooked in rice cooer


review by:
(19 Mar 2020)

You'll Also Love

Fun facts:

The dish Shrimp Pilau is said to have been invented by the famous chef, James Hemings, who was enslaved by Thomas Jefferson. He was the first African-American chef to work in the White House, and he learned French cooking techniques while in Paris with Jefferson.

In the United States, the dish is popular in the Southern states of Louisiana, Mississippi, and Alabama. It is believed to have been brought to the region by African slaves who had a similar dish in their homeland.