🍤 Shrimp Mandi

Name: Shrimp Mandi
Total time: 50 min
Yield: 4
Cuisine: Yemen · Arabian Peninsula
Ingredients: 500 g large shrimp, peeled; 400 g basmati rice; 1 onion, sliced; 1 tsp ground turmeric; 4 cardamom pods; 3 cloves; 1 dried black lime, pierced; 2 tbsp vegetable oil; 700 ml water; Salt

Origin: Yemen · Arabian Peninsula

588kcal

per serving · 350 g

168kcal

per 100 g

35 gProtein10 g / 100 g

14 gFat4 g / 100 g

80 gCarbs23 g / 100 g

Shrimp mandi is a seafood take on the classic mandi: long-grain rice cooked with onion, turmeric, cardamom, cloves and dried black lime, finished with a light smoky note and topped with seared shrimp. The rice is fluffy and fragrant and the shrimp sweet and juicy. It is served on a shared platter, often with a tomato chilli sauce on the side.

Diets

✓

No pork

✓

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

Not vegetarianbecause of: shrimp

Not veganbecause of: shrimp

Contains dairyno milk, cheese, butter or yogurt in a typical recipe

Not keto23 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Crustaceans ⚠ Milk

What it is made of

riceshrimpturmericcardamomclovesoniondried black lime

Recipe

4 servings50 min

Ingredients

500 g large shrimp, peeled
400 g basmati rice
1 onion, sliced
1 tsp ground turmeric
4 cardamom pods
3 cloves
1 dried black lime, pierced
2 tbsp vegetable oil
700 ml water
Salt

Method

Fry the onion in 1 tbsp oil until golden, then add the spices and black lime.
Add the rinsed rice, water and salt; cover and cook on low heat for 18 minutes.
Season the shrimp with salt and a pinch of turmeric and sear them in the remaining oil for 2 minutes per side.
For a smoky note, set a small heat-proof cup with a glowing piece of charcoal on the rice, add a few drops of oil, cover for 5 minutes, then remove it.
Serve the rice topped with the shrimp.

How to make it lighter

Sear the shrimp in a non-stick pan with 1 tsp oil instead of 1 tbsp — 1 tbsp oil ≈ 120 kcal.
Shrimp are lean, so a larger shrimp portion with less rice keeps the plate filling.
Serve with lemon wedges and a big green salad instead of a second scoop of rice.

History

Mandi is generally traced to the Hadramawt region of Yemen as a slow-roasted meat dish. Shrimp mandi is a seafood variation found today on menus in Saudi Arabia, the UAE and Oman.

Count it in one photo

Point your camera at the table — Me Nutrition recognises Shrimp Mandi and every other dish, with calories and macros for each. Ate only half? Slide it.

Download on the App Store

Similar dishes

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 →