5 from 1 vote
Jollof rice made with shrimp
JOLLOF RICE WITH SHRIMP
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

West African famous meal Jollof Rice made with Shrimp is comfort food at its best! Flavorful shrimp with aromatic rice adorned with vibrant fresh veggies. This Jollof Rice with Shrimp all happens in one pot, it is made with pantry staples and requires very little prep time!

Course: Main Course
Cuisine: African
Keyword: Jollof Rice
Servings: 8 servings
Calories: 400 kcal
Author: Precious Nkeih of preciouscore.com
Ingredients
  • 4 cups parboiled rice I use the Uncle Ben's brand
  • 12 oz shrimp - peeled and deveined
  • 14 oz tomato sauce
  • 1 cup oil
  • 1 cup diced onion
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • 1 teaspoon curry powder
  • 1 teaspoon thyme
  • 1 teaspoon smoked paprika
  • 1 1/2 teaspoons salt
  • 2 teaspoons chicken bouillon powder substitute with 2 (4g each) stock cubes
  • 1/2 teaspoon ground white pepper
  • 2 bay leaves
  • 1 teaspoon chili pepper (optional)
  • 1 cup diced carrots (you could use frozen)
  • 1 cup sweet peas (you could use frozen)
Instructions
  1. Rinse shrimp thoroughly then season with a pinch of salt and 1/8 teaspoon of ground white pepper.

  2. Place 2 tablespoons of the oil into a pot and heat up on high heat. Add shrimp to the oil and cook on each side for about 2 minutes. Remove shrimp from pot.

  3. To the pot, add the remaining oil and let it up on high heat. Add the chopped onion and sautĂ© until fragrant. Add the tomato sauce and fry in the oil for about 10 minutes, stirring constantly so it doesn't burn. 

    Towards the end of cooking the tomato sauce wash the rice. I washed mine 3 times.

  4. Now add the ginger powder, garlic powder, curry, thyme, and chili powder (if using) to the tomato sauce. Stir so they release their flavors. Add the washed rice to the pot and stir then add 5 cups of water. Add the bay leaves, smoked paprika, salt, bouillon powder, and remaining white pepper. Stir everything together. 

    Cover the pot with aluminum foil being sure to carefully wrap it around the corners (this helps to trap in the steam as the rice cooks). Place lid on the pot and turn your heat to low (that's the lowest setting). Let it cook for 30 minutes.

  5. After 30 minutes, fluff the rice all round with a fork then you add back the shrimp to the pot with the carrots and peas. Mix everything to combine then turn off the heat. Your Jollof Rice with Shrimp is ready!

Recipe Notes

1. I used salad shrimp in this recipe because they are already peeled and easy to just rinse and add to your meal. However, I still sauteed them because I wanted the shrimp to crisp up a little. So you could use salad shrimp or medium cooked shrimp here.

2. I love my veggies still fresh in a meal, reason why I add them at the end and I turn off the heat. The heat from the rice slightly cooks them which is just perfect for me. If you love your veggies cooked more, be sure to cover the pot after adding them and let them cook for a few more minutes before turning off the heat.