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Shrimp with Turmeric Rice

Marinated shrimp with turmeric rice is packed with healthy vegetables and loads of flavor. Green beans, mushrooms, tomatoes, and onions are cooked in yellow rice that’s flavored with turmeric, oregano and chicken bouillon powder. The shrimp is marinated in an easy lemon garlic marinade but can be replaced with any of our six easy shrimp marinade flavors.

Everything is cooked in one pot for an easy and delicious weeknight recipe! Serve it with a side salad like our easy greek salad or garden salad with herb dressing. Leftovers make an easy healthy lunch for school or work.

A large white pot with yellow rice, shrimp, green beans and mushrooms. A wood spatula sits inside, and parsley and tomatoes surround the pot.

One-Pot Shrimp Dinner

  • This is an easy one-pot dinner idea using shrimp and fresh vegetables.
  • Ingredients are budget-friendly, simple, and can be found at most grocery stores.
  • Leftovers make a great lunch for work or school. Just reheat in the microwave and serve.
  • Swap the shrimp with chicken, sausage, pork or beef if desired.
  • For more simple dinners served with rice, try our teriyaki ground turkey recipe or the sweet and sour chicken bites.
Recipe ingredients on the counter including small white bowls of chopped green beans, cherry tomatoes, mushrooms, onion, rice, oregano and turmeric powder. A bag with raw shrimp in a marinated sauce is also there.

Recipe Ingredients

SHRIMP: I used raw shrimp that was deveined with the tail removed. This is just easier for eating. You can also use tail-on shrimp, but you will need to use your fingers to every time you eat the shrimp (which is also fine).

SHRIMP MARINADE (OPTIONAL): I used a simple lemon garlic shrimp marinade from our six easy shrimp marinade recipes to add a greater depth of flavor. Lemon juice, lemon zest, olive oil, garlic cloves, salt and pepper are mixed with the raw shrimp for 20 minutes before baking. This step is optional but very tasty.

RICE: White basmati rice cooks nicely and creates the most beautiful shade of yellow as it absorbs the turmeric powder. Brown rice can also be used but tends to take a little longer to cook.

VEGETABLES: Green beans, mushrooms, cherry tomatoes and chopped onion keep things simple and easy.

SPICES: Dried oregano, turmeric powder, a bay leaf, and one cube of chicken bouillon powder are all combined in a pot with cooking rice to create great flavor.

VARIATIONS: Feel free to try with other soft veggies like zucchini, broccoli, spinach, baby corn, or bell peppers. Any veggies used should be chopped small so that they cook faster along with the other ingredients.

Four images grouped together. First is the white pot with chopped onion, mushrooms and green beans. Second is yellow liquid, spices, a bay leaf and uncooked rice in the pot. Third is cooked yellow rice with spices and bay leaf. Fourth is raw shrimp, tomatoes and green beans on top of the rice in the white pot.

How To Make Shrimp with Turmeric Rice

Here’s a quick overview of how to make the recipe with full instructions in the recipe card at the bottom of this post.

  1. Marinate the shrimp for 20 minutes.
  2. Cook onions in a large pot over medium heat until translucent, about 1-2 minutes.
  3. Add in green beans and mushrooms. Cook until softened, then remove to a plate.
  4. Cook the rice with spices and water.
  5. Add back in the cooked veggies along with shrimp and tomatoes. Cover and cook 3-5 minutes. Shrimp will turn from grey to pink.
  6. Remove from heat, and cover for 5 minutes, then serve!

Leftover recipe can be stored in an airtight container in the fridge for up to 3-4 days and reheated in the microwave.

Close up of shrimp with turmeric rice recipe and sliced mushrooms, tomatoes and green beans.

Recipe Tips

  • Thaw the shrimp first. Frozen shrimp will not absorb the marinade properly. Add shrimp to a bowl with cold water and soak for 5-10 minutes, then pour through a strainer. Blot the shrimp with paper towels. Now they’re thawed and ready for marinating!
  • Do not overcook the shrimp. As soon as shrimp turns pink, it’s cooked! This only takes about 2-5 minutes. Overcooked shrimp can turn rubbery and lose that tender buttery texture.
  • Chop the vegetables into bite-size pieces. This will make them faster to cook.
  • Pay attention to the rice will it’s cooking. Once the water has been absorbed, you can stir the rice and add the other ingredients.
Shrimp with turmeric rice recipe in a white bowl with a fork.

More Recipes

Shrimp Turmeric Rice

Marinated shrimp with turmeric rice is packed with healthy vegetables and loads of flavor.
Print Pin Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings

Ingredients

  • 1 cup chopped onion
  • 1 cup chopped green beans
  • 1 cup chopped mushrooms
  • 1 cup cherry tomatoes - sliced in half
  • 2 ¼ cups hot water
  • 1 ¼ cups uncooked white rice
  • 2 tsp chicken bouillon powder
  • 1 tsp dried oregano
  • ½ tsp turmeric powder
  • 1 bay leaf
  • 1 lb shrimp - shelled and deveined

Lemon Garlic Shrimp Marinade (Optional):

Instructions

Marinate The Shrimp (Optional):

  • Combine marinade ingredients in a small bowl. Mix together thoroughly.
    Pour marinade into a bag (or airtight container) with shrimp. Marinate for 15-30 minutes. Use a slotted spoon to transfer shrimp to the recipe (when cooking them in step #4).

Shrimp Turmeric Rice:

  • Add oil to a large pot over medium heat. Cook the chopped onion until it turns translucent.
    Two images of a white pot. First with chopped onion and oil. Second is cooked onions in the pot.
  • Add green beans and mushrooms. Cook until softened, 3-4 minutes. Scoop into a bowl and set it aside.
    Two images of a white pot. First is chopped mushrooms, green beans onion dumped in. Second is vegetables cooked and mixed together.
  • Add hot water, uncooked rice, chicken bouillon powder, dried oregano, turmeric powder and a bay leaf.
    Cover and cook the rice until water is fully absorbed, about 5-10 minutes.
    Two images of a white pot. First is spices, bay leaf, rice and liquid. Second is yellow rice cooked with bay leaf and spices.
  • Add in the cooked mushrooms and green beans, the chopped cherry tomatoes, and shrimp. Cover and cook 3-5 minutes until shrimp is no longer pink.
    Two images of a white pot. First is chopped mushrooms, tomatoes overtop of yellow cooked rice. Second is turmeric rice with veggies mixed together and a wood spatula.
  • Remove from heat and let sit covered for an additional 5 minutes. Remove the bay leaf and serve.

Recipe Notes:

  • Shrimp does not need to be marinated for this recipe. However, it does at a greater amount of flavor.
  • Thaw the shrimp first. Frozen shrimp will not absorb the marinade properly. Add shrimp to a bowl with cold water and soak for 5-10 minutes, then pour through a strainer. Blot the shrimp with paper towels. Now they’re thawed and ready for marinating!
  • Do not overcook the shrimp. As soon as shrimp turns pink, it’s cooked! This only takes about 2-5 minutes. Overcooked shrimp can turn rubbery and lose that tender buttery texture.
  • Chop the vegetables into bite-size pieces. This will make them faster to cook.
  • Pay attention to the rice will it’s cooking. Once the water has been absorbed, you can stir the rice and add the other ingredients.

Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.

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