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Indian Recipes
Sri Lankan Shrimp Pilaf

Sri Lankan Shrimp Pilaf

with Beet and Herb Slaw

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Sri Lanka - they call it the pearl of India - because it really is that beautiful. Seafood is one of its main treasures and we’ve added gorgeous beets, because they're in season and they add a beautiful hue to the dish!

Tags:Dairy freeEat FirstSpicy
Allergens:Crustacean/Crustacé
Preparation Time
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Shrimp

(ContainsCrustacean/Crustacé)

2 clove

Garlic

1 unit

Zucchini

1 unit

Vegetable Broth Concentrate

¾ cup

Basmati Rice

1 unit

Lemon

7 g

Parsley

1 unit

Pre-Cooked Beets

2 tsp

Sri Lankan Spice

Not included in your delivery

unit

Salt*

unit

Pepper*

unit

Oil*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2665.208 kJ
Calories637 kcal
Fat25 g
Saturated Fat9 g
Carbohydrate77 g
Sugar8 g
Dietary Fiber6 g
Protein27 g
Sodium645 mg
Instructionsarrow up iconarrow up icon
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1

Prep: Wash and dry all produce. Mince or grate the garlic. Chop the zucchini into 1/2-inch pieces. Zest, then juice the lemon. Roughly chop the parsley.

2

Cook the rice: Heat a large pot over medium heat. Add a drizzle of oil, then the rice, garlic and as much Sri Lankan spice as you like (careful, it's spicy!) Cook, stirring, until the rice is coated, about 1 min. Stir in 11/2 cups water and broth concentrate(s). Bring to a boil, then reduce the heat to low. Cover and cook until most of the water has been absorbed, 9-10 min.

3

Make the slaw: Meanwhile, peel, then coarsely grate the beets into a medium bowl. (TIP: If you have disposable plastic gloves, wear them to prevent your hands from turning pink!) Add the lemon zest, half the parsley and a drizzle of oil into the beets. Add some lemon juice, to taste.

4

Finish the pilaf: Stir the shrimp and zucchini into the rice (TIP: make sure the shrimp is submerged in the rice, otherwise it may not cook through!) and return to the stove to cook until rice is tender and shrimp turns pink, 1-2 more min. Stir in the remaining parsley and some lemon juice, to taste.

5

Finish and serve: Serve the pilaf divided between bowls and top with some of the zesty slaw! Enjoy!

DID YOU KNOW? Pilaf is traditionally a Middle Eastern dish consisting of sautéed rice, steamed in broth with the added option of poultry, meat or shellfish.