🍤 Shrimp kabsa

Name: Shrimp kabsa
Total time: 50 min
Yield: 4
Cuisine: Saudi Arabia · Gulf coast
Ingredients: 500 g peeled shrimp; 400 g basmati rice, rinsed; 1 onion, chopped; 3 garlic cloves, minced; 3 tomatoes, grated, and 1 tbsp tomato paste; 2 tsp baharat; 1 dried lime, pierced, and 3 cardamom pods; 2 tbsp oil; 700 ml water, salt

Origin: Saudi Arabia · Gulf coast

656kcal

per serving · 400 g

164kcal

per 100 g

36 gProtein9 g / 100 g

18 gFat4.5 g / 100 g

88 gCarbs22 g / 100 g

Shrimp kabsa is the seafood take on the Gulf's best-known rice dish. Long-grain rice is cooked in a tomato broth scented with garlic, baharat, dried lime and cardamom, then topped with shrimp sautéed in the same spices. The result is fragrant and lightly tangy, with sweet, juicy shrimp over fluffy orange-tinted rice.

Diets

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: shrimp

Not veganbecause of: shrimp

Not keto22 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Crustaceans

What it is made of

riceshrimptomatooniongarlicbaharat spice mixdried black limecardamom

Recipe

4 servings50 min

Ingredients

500 g peeled shrimp
400 g basmati rice, rinsed
1 onion, chopped
3 garlic cloves, minced
3 tomatoes, grated, and 1 tbsp tomato paste
2 tsp baharat
1 dried lime, pierced, and 3 cardamom pods
2 tbsp oil
700 ml water, salt

Method

Soften the onion and half the garlic in 1 tbsp oil, add the tomatoes, tomato paste, baharat, dried lime and cardamom and cook for 5 minutes.
Add the water and salt, bring to a boil, stir in the rice, cover and cook on low heat for 20 minutes.
Meanwhile sauté the shrimp with the remaining garlic and oil and a pinch of baharat for 3–4 minutes.
Fluff the rice, spread it on a platter and top with the shrimp.

How to make it lighter

Shrimp is lean, so most of the energy comes from rice and oil — keep the rice to about one cup cooked per person.
Sauté the shrimp in a non-stick pan with a teaspoon of oil.
Add extra tomato, onion and a side salad to make the plate bigger without many calories.

History

Kabsa is a staple across the Arabian Peninsula, and along the Gulf coast, where fishing and pearling shaped local cooking, it is often made with shrimp or fish instead of meat. Today shrimp kabsa is served in homes and restaurants throughout the Gulf states.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →