Moroccan Saffron Shrimp | One of the BEST Shrimp Recipes EVER

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Put the 2 cups water in a saucepan, season generously with sea salt and bring to a high heat.
2. Rinse the rice in a fine sieve until the water runs clear, about 1 minute.
3. When the water boils, add the rice, stir, cover and reduce to low heat.
4. Heat the olive oil in a large frying pan over medium heat. After a couple of minutes, add the chopped onion and garlic and stir constantly until the onions are translucent, 6 to 8 minutes.
5. Add the paprika, turmeric, ginger, cinnamon, saffron, chopped cilantro and season with sea salt and black pepper. Stir, add the broth, raise to high heat, stir and then simmer.
6. Meanwhile, pat the shrimp completely dry on paper towels, arrange in a single layer and season one side with sea salt and black pepper.
7. After the broth has simmered 5 minutes, add the shrimp, stir, spread them in a single layer as well as you can, cover and reduce to low-medium heat.
8. Cook the rice 15 to 18 minutes, until the water is absorbed and the rice is cooked through (check the package instructions). Remove from heat, uncover, fluff gently with a fork and transfer to serving dishes.
9. Simmer the shrimp 3 to 4 minutes, until just cooked through. Remove from heat and uncover.
10. Spoon the shrimp mixture over the rice, squeeze fresh lemon juice over the shrimp and sprinkle with chopped cilantro.

Summarized from Spain on a Fork's video. Watch it for the details.

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