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Fish, Maghreb and Middle East

Shrimp machboos

Shrimp machboos is a spiced Gulf rice dish, cooked with tomatoes, whole spices and dried lime, then topped with seared shrimp. For 4 people, it takes 55 minutes and stays easy, for about €4.50 per person. The key to getting it right is never lifting the lid while the rice cooks.

A machboos from the Gulf, this spiced rice cooked with shrimp, tomatoes and dried lime, deeply fragrant, it is Bahrain's celebration dish.

Shrimp machboos
Total time
55 min
Difficulty
Easy
Cost per person
€4.50
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

Machboos is rice with real character. Cinnamon and cardamom perfume the oil from the start, tomatoes melt into a thick sauce with cumin and turmeric, and dried lime adds a tangy edge that wakes up the whole dish. The shrimp, seared separately then placed on the hot rice, keep their firmness and color, giving you a contrast of textures that makes all the difference.

It is a dish that breaks up your usual Friday night takeout rice without asking for more effort. Kids generally like the fragrant rice and shrimp combo, and the whole spices stay mild enough not to bite back. Mon Chou suggests it for a weeknight dinner with a bit more flair, or for a simple Sunday meal that shakes up the routine.

The ingredients

4 people

Fish counter

  • Raw peeled shrimp 700 g

Pantry

  • Basmati riceoften in the pantry 350 g
  • Dried lime or lime 1
  • Cinnamonoften in the pantry 1 stick
  • Cardamomoften in the pantry 4 pods
  • Ground cuminoften in the pantry 1 tsp
  • Turmericoften in the pantry 1 tsp
  • Oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Onions 2
  • Tomatoes 3
  • Garlic 4 cloves
  • Fresh cilantro 1 bunch

Allergens Shellfish

The step by step recipe

  1. Heat the oil with the cinnamon and cardamom, then brown the sliced onions. 10 min

    The whole spices release their flavor into the hot oil, this is the base of the dish.

  2. Add the garlic, diced tomatoes, cumin and turmeric, and let it reduce until you get a thick sauce. 10 min

    Crush the tomatoes with a spoon for a smoother sauce.

  3. Add the rinsed rice, the pricked dried lime, the salt and twice its volume of hot water, then cover.

    Measure the water with the same cup you used for the rice, it is more precise.

  4. Let it cook over very low heat. 15 min

    Do not lift the lid, otherwise the steam escapes and the rice stays hard.

  5. Sauté the shrimp in a little oil, place them on the rice, cover for a few minutes and serve with the cilantro. 4 min

    Shrimp seared separately keep their color and firmness.

Our tips to get it right

  • Rinse the basmati rice under cold water until it runs clear, it will shed less starch and stay nicely separated once cooked.
  • If you do not have dried lime, a whole lime pricked with a knife gives good tang, pull it out before serving if you do not want to bite into it.
  • Let the rice rest off the heat for 5 minutes with the lid on before opening it, the steam finishes softening it without making it soggy.

The variations

  • Swap the shrimp for chicken pieces, seared then simmered a few extra minutes in the tomato sauce before adding the rice.
  • For a vegetarian version, use drained chickpeas instead of shrimp and a bit more oil to brown them.
  • For kids in a hurry, cut the whole spices in half and remove the dried lime before serving for a milder version.

What to serve it with

  • A cucumber yogurt salad
  • Mint tea
  • Fresh lime wedges

Storage

Shrimp machboos keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the shrimp, which are best cooked fresh when serving. Reheat the rice in a skillet with a splash of water so it does not dry out.

Questions about this dish

Can I replace the dried lime with something else?

Yes, a whole lime pricked with a knife gives a similar tang, though the flavor is a bit less smoky. You can also stir in the juice of half a lime at the end of cooking.

Do I need to peel the shrimp myself?

No, raw shrimp that are already peeled work perfectly well and save time. Just make sure they are fully thawed and drained before searing them.

Can I make machboos ahead of time?

You can make the spiced tomato sauce the day before and keep it in the fridge. Add the rice, water and shrimp at the last moment for the best texture.

The rice sticks to the bottom of the pot, what should I do?

This happens if the heat is too high or there is not enough water, watch the first cooking closely to adjust your burner. A heavy bottomed pot greatly reduces this risk.

How long does it take to make a shrimp machboos?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a shrimp machboos?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a shrimp machboos cost?

About €4.50 per serving, or €18.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish. Always check the labels of the products you buy.

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