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Asian Shrimp Pilaf

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Asain Shrimp Pilaf

Asian Shrimp Pilaf

Jessica Braider
This light dish can be served warm or cold, so it can be made in advance for an especially hectic night.
Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Asian
Servings 6


  • 6 oz. rice pilaf original style, or use 1 1/2 cup white rice
  • 1 Tbsp. reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed)
  • 2 tsp. sesame oil
  • 1 Tbsp. honey
  • 1 clove garlic minced, about 1/2 tsp.
  • 1 carrot diced or shredded (1/2 cup)
  • 1/2 red bell pepper diced (1/2 cup)
  • 2 - 3 scallions sliced (1/4 cup)
  • 1/4 cup peanuts coarsely chopped
  • 1 lb large shrimp (preferably US or Canadian farmed or wild shrimp), peeled and deveined, or use sautéed extra-firm tofu or cooked and diced chicken breast


  • Prepare the rice pilaf mix according to package directions, omitting the butter or oil.
  • Bring a separate large pot of water on the stove to boil for the shrimp.
  • In a small bowl, combine the soy sauce, sesame oil, honey, and garlic. (If you don’t like the taste of raw garlic, sauté the garlic first for 1 minute in 1/2 tsp. olive oil until it is lightly browned.)
  • Put the carrots, bell peppers, scallions, and peanuts in a medium serving bowl. When the rice is cooked, stir it into the vegetables and stir in the soy sauce mixture.
  • Drop the shrimp into the boiling water for 2 - 3 minutes and cook them until they are pink and opaque. Serve the pilaf warm or cold. (You can keep it in the refrigerator for up to 2 days.)


Do Ahead or Delegate: Cook the rice, make the sauce, dice the carrot and the bell pepper, slice the scallions, chop the peanuts, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Stir in some chopped fresh cilantro, and/or minced fresh ginger, and/or top the pilaf at the table with hot pepper sauce, such as Tabasco.
Tip: Get creative with the veggies you use in stir-fries. Trying less common vegetables like purple carrots, sweet potatoes, cauliflower, and oyster mushrooms can help you get out of a food rut and expand your palate.
Nutritional Information Per Serving (% based upon daily values): Calories 250, Total Fat: 6g, 9%; Saturated Fat: 1g, 5%; Cholesterol: 115mg, 38%; Sodium: 700mg, 29%; Total Carbohydrate: 29g, 10%; Dietary Fiber: 2g, 8%; Sugar: 4g; Protein: 20g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dairy-Free, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Main Dish, Make-Ahead, Picnic, Potluck/Buffet, Spring, Summer, Vegan, Vegetarian, Winter
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