Featured Recipes Savory Seafood

Grilled Shrimps Over Saffron Rice and Epic Sauce

November 10, 2020

I’m not sure what i had in mind when i made this but, omg, its really good. Also its super presentable, so the next time you host, try it.

Grilled shrimps with saffron rice and a magical sauce

Make this for lunch, dinner, or the next time you host.
Course Main Course


For The Shrimps

  • 2 kg fresh or frozen medium sized shrimps, cleaned, and deveined if frozen, make sure they are thawed ( i use frozen)
  • 4 tbsp olive oil
  • 1 lemon squeezed
  • 1/2 lemon zested
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne powder
  • 1/2 tsp chili flakes omit if you don't want it spicy

For The Rice

  • 2 cups basmati rice
  • 3 cups water
  • 1 tsp saffron powder mixed into 2 tbsp hot water
  • 2 tbsp butter
  • 3 tbsp olive oil
  • 1.5 tsp salt
  • 2 tbsp chopped parsley for garnish

For The Sauce

  • 2 cups white wine use water, or chicken stock as a replacement
  • 2 tbsp butter
  • 2 tbsp flour
  • drippings from the grilled shrimp
  • 2 tbsp shrimp marination
  • 1/2 cup water
  • 1/2 tsp salt



  • Mix all the shrimp ingredients together, and let them marinate for an hour minimum in the fridge
  • Once done, do not discard the marination sauces
  • Heat a griddle over high heat, a regular pan will also do, make sure it is very hot
  • Remove shrimps from marination, shake off excess sauce, and grill for a minute on each side or until it is pink and cooked thru. Keep an eye on them, you don't want them overcooked and chewy


  • Cook rice as indicated on the package. I usually add rice and water to pot with the butter and oil and saffron. Bring it to a boil, lower the heat and close the lid
  • Cook for about 10-15 mins, then turn heat off but keep lid on


  • Once you're done with the shrimps, in the same pan you cooked the shrimps in, add your wine or water or broth to DEGLAZE it
  • Turn heat on low and scrape all the yummy bits that are stuck on the pan, let the liquid simmer for a few minutes then turn heat off
  • In a small pot, melt the butter, then add in the flour and keep mixing until a dough like roux is formed. The more you darken the color of the roux the darker your sauce gets
  • Add the simmered liquid onto the roux, mix well
  • Add the remaining ingredients and keep mixing on low heat until the desired thickness is achieved
    Taste it, if it needs more salt or pepper add accordingly
  • To assemble, place rice in a plate, followed by the grilled shrimps, and garnish with chopped parsley
  • Serve the sauce warm on the side

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