West African favorite Jollof Rice with shrimp is comfort food at its finest. Juicy seasoned shrimp, fragrant rice and bright vegetables come together in one pot using pantry staples and minimal prep.
Life can be hectic, and long hours in the kitchen aren’t always possible. Between caring for children, homeschooling, running a blog and fitting in quick naps, I needed a fast, satisfying dinner that used what I already had. With rice, shrimp, tomato sauce and a selection of dried spices, this easy Jollof Rice with Shrimp was born.
This recipe is built on the idea of using what’s on hand without extra trips to the store. I used dried spices and canned tomato sauce so there was no need to grind or blend fresh ingredients, which saves a lot of time. The result is a quick, vibrant one-pot meal that still tastes homemade.
Keeping a well-stocked spice shelf makes recipes like this effortless. Dried garlic, ginger, thyme, curry and smoked paprika add depth and bright flavor without extra prep. If you keep essential seasonings in your kitchen, you can turn simple ingredients into an impressive meal any night of the week.
This Jollof Rice with Shrimp resembles Mexican-style rice in method but delivers distinct West African flavors—bold, aromatic and colorful. The shrimp adds protein while peas and carrots contribute texture and nutrients. The whole dish is cooked in one pot for easy cleanup.
Overview
In five straightforward steps you’ll have a complete meal: sauté the shrimp, cook the onions and tomato sauce, add the spices and rice with water, cover and simmer, then fold the shrimp and vegetables into the finished rice. It’s a satisfying, family-friendly recipe that yields plenty—about eight servings—so you can enjoy leftovers.
Ingredients
- 4 cups parboiled rice
- 12 oz shrimp, peeled and deveined
- 14 oz tomato sauce
- 1 cup oil
- 1 cup diced onion
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 tsp curry powder
- 1 tsp thyme
- 1 tsp smoked paprika
- 1 1/2 tsp salt
- 2 tsp chicken bouillon powder (or 2 stock cubes)
- 1/2 tsp ground white pepper
- 2 bay leaves
- 1 tsp chili pepper (optional)
- 1 cup diced carrots (fresh or frozen)
- 1 cup sweet peas (fresh or frozen)
Method
- Rinse the shrimp, then season with a pinch of salt and about 1/8 teaspoon ground white pepper.
- Heat 2 tablespoons of oil in a pot over high heat. Add the shrimp and cook about 2 minutes per side to lightly brown. Remove shrimp and set aside.
- Add the remaining oil to the pot and heat on high. Sauté the diced onion until fragrant. Stir in the tomato sauce and fry it in the oil for about 10 minutes, stirring to prevent burning.
- While the sauce cooks, wash the rice until the water runs clear (three rinses works well). Add the garlic powder, ginger powder, curry, thyme and chili (if using) to the tomato sauce and stir to release their aromas. Stir in the washed rice, then add 5 cups of water. Add bay leaves, smoked paprika, salt, bouillon and remaining white pepper. Mix well.
- Cover the pot—I wrap the rim with aluminum foil before placing the lid to trap steam—and reduce heat to the lowest setting. Let the rice cook undisturbed for 30 minutes.
- After 30 minutes, fluff the rice with a fork, then add the cooked shrimp, carrots and peas. Stir gently to combine, then turn off the heat. The residual heat will warm the vegetables without overcooking them, preserving color and texture.
This simple sequence produces a flavorful one-pot meal with protein, vegetables and carbs. If you prefer softer vegetables, cover and let them steam in the pot for a few extra minutes before serving.
Notes
- Salad shrimp (pre-peeled) are convenient and work well here; sautéing them briefly adds a bit of crisp texture. You can also use medium raw shrimp and cook them until just done before removing.
- I like my vegetables with a bit of bite, so I add them at the end and turn off the heat. If you prefer them softer, return the lid and let them steam for a few minutes on low heat.
Nutrition (per serving)
Calories: 668 | Carbohydrates: 85 g | Protein: 17 g | Fat: 29 g | Fiber: 5 g
This Jollof Rice with Shrimp is an excellent weekday meal: quick to assemble, big on flavor and generous in portions. It’s ideal for feeding a family or for enjoying leftovers the next day.
“But my God shall supply all your need according to his riches in glory by Christ Jesus.” Philippians 4:19 (KJV)