Shrimp Kabsa is sure to surprise your taste buds in the best possible way! This fragrant, flavorful rice dish is a true showstopper, enjoyed on tables throughout the Gulf region and beloved across the Arab world. Known by different names, including Machboos, Kabsa has won the hearts of many, and just about every Arab cook I know, including Lebanese home cooks, has their own way of preparing it!
Over the years, cooks and chefs across the region have created countless variations of this traditional spiced rice dish, using everything from lamb and chicken to fish and shrimp. The ingredients and seasonings vary from country to country and from one kitchen to another, making each version wonderfully unique.
My Shrimp Kabsa recipe is surprisingly easy to prepare, with simple steps and everything cooked in one pot on the stovetop. The shrimp are nestled in aromatic, perfectly seasoned rice, creating a deeply fragrant, comforting dish that is as impressive as it is effortless to make. Whether you’re looking for a delicious seafood dinner or want to bring the flavors of the Gulf to your table, this recipe is well worth trying!
The recipe captures its wonderful flavors from the cumin powder, chili powder and dried lime (loumi). The dish is flavored with stewed tomatoes, onion and garlic, and served with a tomato sauce on the side. This recipe can be customized to your taste. You can swap out the shrimp for cooked fish. I hope you do give this recipe a try, and I am pretty sure you will find yourself coming back to this dish again.
The Best Rice for Shrimp Kabsa: Tips for Fluffy, Separate Grains
Rice sticking together may not be a bad thing, but definitely not when making Kabsa! The rice in this festive, eye-catching dish should be fluffy, with each grain beautifully separate, rather than mushy or clumped together.
The secret starts with choosing the right rice. Since rice is the star of this recipe, take a moment to check the type and quality before you buy it. Basmati rice, a long-grain, aromatic rice widely used in Indian and Arab cuisine, is a popular choice for Kabsa because of its delicate fragrance and fluffy texture when cooked. However, you may also find cooks who prefer other long-grain varieties or even short-grain rice.
Feel free to use the rice you enjoy most, but keep in mind that different varieties absorb different amounts of water. You may need to adjust the water-to-rice ratio accordingly, as this plays an important role in achieving perfectly cooked, fluffy Kabsa rice.
Ingredients for Shrimp Kabsa: Tips for Choosing the Best Ingredients
Tomatoes: Use fresh, firm red tomatoes to deepen the umami flavor of your Shrimp Kabsa. There is no need to peel them; the skins soften during cooking, and leaving them on helps retain their fiber and nutrients.
Shrimp: Choose the freshest shrimp available for the best flavor and texture. It is important to devein the shrimp, as the digestive tract may contain sand or grit. To prepare them, remove the heads, legs, and shells. Using a sharp knife, make a shallow slit along the back of each shrimp and carefully remove the dark vein.
Garlic: Garlic adds wonderful depth and aroma to Kabsa. Choose firm, plump garlic heads with tight, unbroken skins, as these are good signs of freshness.
Loomi (Dried Black Lime): Also known as black lime or dried lime, loomi is an essential flavor enhancer in many Gulf dishes. It lends Kabsa a distinctive tangy, earthy aroma with deep, musky notes. Using a mortar and pestle, gently crush the dried limes into pieces to help release their flavor as they cook.
Ground Cumin: With its warm, earthy flavor, cumin is a wonderful addition to many dishes, and it works beautifully in this Shrimp Kabsa recipe. When shopping for ground spices, choose a store with good turnover to ensure your cumin is fresh and aromatic.
Fresh Red Chili and Chili Powder: I use both fresh red chili and chili powder to give the rice a lovely kick of heat. If you prefer milder food, feel free to omit them or use just one, adjusting the amount to suit your taste.
There are different ways to prepare Kabsa, but this version is wonderfully easy and full of flavor. Shrimp Kabsa is traditionally served with a delicious garlicky tomato sauce called Dakkous, which adds a fresh, tangy contrast to the fragrant rice. Make this Shrimp Kabsa, and you will have a meal that truly hums with flavor!
A final tip: Use the same 250 ml measuring cup for both the rice and the water to help maintain the correct ratio and achieve fluffy, separate grains rather than gummy rice. And don’t forget to watch the video tutorial for a step-by-step guide to making this delicious Shrimp Kabsa!
Frequently Asked Questions (FAQs)
Other than Basmati rice, what is the closest alternative for Kabsa?
Jasmine rice is the absolute best alternative! It is another long-grain, highly aromatic rice that cooks up beautifully. I make Kabsa with Jasmine rice quite often, and it turns out absolutely amazing—fluffy, fragrant, and perfectly separated. Just be sure to adjust your water-to-rice ratio slightly, as Jasmine rice requires a tiny bit less water than Basmati to avoid becoming gummy.
Can I use ready-peeled shrimp for Kabsa?
Yes! If using ready-peeled shrimp, 1 kg (2 lb 3 oz) is sufficient instead of the 2 kg required for shell-on shrimp.
Should I peel the tomatoes for Shrimp Kabsa?
No, there is no need to peel the fresh, firm red tomatoes. The skins soften beautifully during cooking, intensify the deep umami flavor of the dish, and help retain maximum nutritional value and fiber.
What can I substitute for shrimp in this recipe?
This recipe is highly customizable! If you prefer a different seafood option or don’t have shrimp on hand, you can easily swap them out for cooked fish.
More Lebanese and Middle Eastern Rice Recipes
- Riz Ala Djaj / Lebanese-Style Rice with Chicken
- Sayadieh Recipe: Lebanese Fish and Rice (Beiruti Style)
- Lebanese Rice and Vermicelli
- Lebanese Rice with Meat
- Lamb Biryani
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Shrimp Kabsa.
Description
Ingredients
For the Shrimp Kabsa
- 2 kg 4 lb 8 oz shell-on shrimp, peeled, deveined, washed, and drained. If using ready-peeled shrimp, 1 kg (2 lb 3 oz) is sufficient.
- 4 red onions finely chopped
- 3 cups basmati rice
- 750 g 1 lb 10 oz fresh tomatoes, diced (no need to peel)
- 2½ teaspoons salt or to taste
- 7 garlic cloves crushed
- 1½ teaspoons ground cumin
- 1 teaspoon chili powder or to taste
- ⅓ cup canola oil or ghee
- 2 dried limes loomi
- 4⅓ cups water
- 1 fresh red chili
- ½ cup pine nuts optional
- 2 shrimp bouillon cubes optional
For the Tomato Sauce (Dakkous)
- 1 onion finely chopped
- 1 kg 2 lb 3 oz fresh tomatoes
- 5 garlic cloves crushed
- 1 tablespoon canola oil
- A pinch of salt
- A dash of chili powder
Instructions
- Rinse the rice: Place the basmati rice in a fine-mesh strainer and rinse thoroughly under cold running water. Drain well and set aside.
- Prepare the ingredients: Crush the garlic with a pinch of salt. Separately, gently crush the dried limes (loomi) using a mortar and pestle, breaking them into small pieces. Finely chop the onions and dice the tomatoes without peeling them.
- Toast the pine nuts: Heat the oil in a large pot over medium heat. Add the pine nuts and toast until golden, stirring frequently to prevent burning. Remove with a slotted spoon and set aside.
- Sauté the shrimp: In the same pot, add the shrimp and sauté for about 1 minute, just until they begin turning from translucent to opaque. Remove with a slotted spoon and set aside. They will finish cooking later with the rice.
- Cook the onions: Add the chopped onions to the same pot and sauté until softened and lightly golden.
- Add the seasonings: Stir in the crushed garlic, diced tomatoes, salt, ground cumin, crushed loomi, and chili powder. Cook for about 5 minutes, stirring occasionally, until the tomatoes soften and most of their moisture evaporates. Keep an eye on the mixture to prevent it from sticking or burning.
- Add the water and rice: Pour in the water and bring to a boil. Stir in the drained basmati rice and the shrimp bouillon cubes, if using.
- Cook the rice: Cover the pot, reduce the heat to low, and simmer for 20 minutes. Arrange the sautéed shrimp over the rice, cover again, and cook for another 5 minutes, or until the rice is tender and fully cooked.
Meanwhile, Prepare the Dakkous (Garlicky Tomato Sauce)
- Grate the tomatoes: Using the coarse side of a box grater, grate the tomatoes, discarding the skins left behind.
- Sauté the onion: Heat the oil in a skillet over medium heat. Add the finely chopped onion and sauté until softened.
- Prepare the sauce: Stir in the crushed garlic, grated tomatoes, a pinch of salt, and a dash of chili powder. Simmer for about 2 minutes, stirring occasionally, until the flavors come together.
- Serve: Spoon the Shrimp Kabsa onto a serving platter, garnish with the toasted pine nuts, if desired, and serve hot with the freshly prepared Dakkous on the side.
Helpful Tips
- Don't skip the loomi! Dried lime gives Shrimp Kabsa its distinctive, deep, tangy flavor. You can find it at Middle Eastern specialty stores.
- Make extra: This dish is wonderful for preparing ahead and enjoying as leftovers the next day. Store leftovers promptly in the refrigerator and reheat thoroughly before serving.
Video
4 Comments
Another amazing recipe, Hadia! I love everything about this dish.
I have loads of tomatoes on the vine … can’t wait for them to ripen so I can try this lovely dish! It looks marvelous.