One-Pan Jollof-Inspired Shrimp Rice

Jollof rice is West Africa’s celebrated one-pot tomato rice, prized for its deep red color and smoky-savory depth. This shrimp twist keeps the classic base of tomatoes, peppers, and warm spices, all cooked together in a single pan for an easy weeknight dinner.

Serves 4 · 12 min prep · 28 min cook

Estimate for one serving

• 420 cal
• 32g protein
• 48g carbs
• 11g fat
• 3g fiber

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Ingredients

• 1.25 lb large raw shrimp peeled and deveined
• 1.5 cups long-grain white rice
• 3 tbsp tomato paste
• 1 cup crushed tomatoes
• 1 large red bell pepper diced
• 1 medium yellow onion diced
• 4 cloves garlic minced
• 1 tbsp fresh ginger grated
• 1.5 tsp smoked paprika
• 1 tsp curry powder
• 1 tsp dried thyme
• 2.5 cups chicken or seafood broth
• 1 bay leaf
• 3 tbsp vegetable oil
• 1.25 tsp salt
• 1/2 tsp black pepper
• 3 scallions sliced
• 4 fresh lime wedges

Instructions

1. 1Rinse the rice under cold water until the water runs mostly clear, then drain well.
2. 2Season the shrimp with salt, black pepper, and half the smoked paprika; set aside.
3. 3Heat oil in a wide deep skillet or Dutch oven over medium heat. Add onion and bell pepper and cook 4–5 minutes until softened.
4. 4Stir in garlic and ginger and cook 60 seconds until fragrant.
5. 5Add tomato paste and cook, stirring constantly, 2 minutes until it darkens slightly and smells sweet.
6. 6Pour in crushed tomatoes, remaining paprika, curry powder, thyme, salt, and black pepper; simmer 3 minutes.
7. 7Add the drained rice and stir to coat every grain in the tomato mixture.
8. 8Pour in the broth, add the bay leaf, bring to a boil, then reduce to a gentle simmer. Cover and cook 12 minutes.
9. 9Nestle the seasoned shrimp into the partially cooked rice in a single layer. Cover again and cook 5–6 minutes more until shrimp are pink and opaque and rice is tender.
10. 10Remove from heat, discard bay leaf, and let rest covered 3 minutes.
11. 11Fluff gently with a fork, scatter scallions over the top, and serve with lime wedges for squeezing.