Introduction: Can a Flavorful Indian-Inspired Dish Be Ready in Just 1 Hour?
Craving a vibrant, aromatic meal that’s easy to prepare? Sheet Pan Shrimp Biryani combines buttery shrimp, fragrant spices, and basmati rice, layered with roasted shallots and finished with fresh herbs, yogurt, and cashews. Rated 4.7/5 from 52 reviews, this easy recipe yields 4 servings, perfect for a weeknight dinner or a festive gathering. Ready to cook a streamlined version of an Indian classic? Let’s dive into this delicious recipe!
Overview: Why Sheet Pan Shrimp Biryani Shines
Sheet Pan Shrimp Biryani is loved for its bold flavors, one-pan convenience, and quick preparation. Here’s what makes it special:
- Time Requirement: 40 minutes active prep, 20-25 minutes cooking, totaling approximately 1 hour.
- Difficulty Level: Easy—requires roasting, tossing, and baking, suitable for all skill levels.
- Why It’s Special: The aromatic blend of curry powder, garam masala, and ginger infuses the shrimp and rice with authentic Indian-inspired flavors, while the sheet pan method simplifies cleanup. Rated 4.7/5 by 52 reviewers, it serves 4, ideal for small families or cozy dinners.
Perfect with a side of cucumber raita, naan bread, or a festive dish like carrot-ginger soup for a complete meal.
Essential Ingredients
Sheet Pan Shrimp Biryani uses bold, accessible ingredients for a flavorful result. Here’s what you’ll need for 4 servings:
- 3 large shallots, halved and thinly sliced: Adds sweet, caramelized depth.
- 6 tablespoons unsalted butter, melted: Infuses richness and flavor.
- Kosher salt: Seasons to taste.
- 1 pound large shrimp: Tender, buttery protein.
- 2 teaspoons finely grated peeled fresh ginger: Brings warm, zesty flavor.
- 2 cloves garlic, finely grated: Adds savory aroma.
- 2 teaspoons curry powder: Provides earthy, spicy depth.
- 1 teaspoon garam masala: Contributes warm, aromatic spice.
- ½ teaspoon paprika: Adds mild heat and color.
- 4 8.8-ounce packages microwavable basmati rice (or 7 cups cooked rice): Forms the hearty base.
- 1 cup fresh cilantro and/or mint, roughly chopped: Adds fresh, herbaceous brightness.
- Yogurt and chopped toasted cashews, for serving: Provides creamy and crunchy garnishes.
Why These Ingredients Matter
- Shrimp: Quick-cooking protein that absorbs the spice blend beautifully.
- Curry Powder and Garam Masala: Create an authentic Indian-inspired flavor profile.
- Shallots: Add a sweet, roasted base to complement the rice.
- Fresh Herbs and Garnishes: Balance the dish with freshness and texture.
Substitutions and Variations
- Shallots: Swap with 1 large onion or 2 small red onions.
- Butter: Use ghee, olive oil, or vegan butter for dairy-free.
- Shrimp: Replace with chicken breast (cubed, cook longer), tofu, or paneer for vegetarian.
- Ginger: Use ½ teaspoon ground ginger.
- Garlic: Swap with ½ teaspoon garlic powder.
- Curry Powder: Substitute with a mix of 1 teaspoon turmeric, ½ teaspoon cumin, and ½ teaspoon coriander.
- Garam Masala: Replace with a mix of ½ teaspoon cumin, ¼ teaspoon cinnamon, and ¼ teaspoon cardamom.
- Paprika: Use smoked paprika or chili powder for different heat profiles.
- Basmati Rice: Swap with jasmine rice, brown rice, or cauliflower rice for low-carb (adjust water if needed).
- Cilantro/Mint: Use parsley or basil for a different flavor.
- Yogurt: Replace with coconut yogurt or sour cream.
- Cashews: Swap with toasted almonds, peanuts, or omit for nut-free.
- Gluten-Free: Confirm rice and spices are gluten-free (most are naturally gluten-free).
- Flavor Variations:
- Spicy Shrimp Biryani: Add ½ teaspoon cayenne or a sliced green chili with the spices.
- Veggie-Packed Biryani: Include 1 cup roasted peas or carrots with the shallots.
- Coconut Biryani: Add ¼ cup coconut milk to the rice mixture for creaminess.
- Lemon Biryani: Stir in 1 teaspoon lemon zest with the herbs.
- Chicken Biryani: Replace shrimp with 1 pound cubed chicken; bake 20-22 minutes until cooked through.
Step-by-Step Instructions
Making Sheet Pan Shrimp Biryani is a simple, one-pan process that yields a vibrant, flavorful dish. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 3 shallots, 6 tablespoons butter, kosher salt, 1 pound shrimp, 2 teaspoons ginger, 2 cloves garlic, 2 teaspoons curry powder, 1 teaspoon garam masala, ½ teaspoon paprika, 4 packages basmati rice (or 7 cups cooked), 1 cup cilantro/mint, yogurt, cashews.
- Preheat the oven to 475°F (245°C) with a rimmed baking sheet in the upper third.
- Halve and thinly slice shallots; peel and devein shrimp; grate ginger and garlic; chop herbs; toast cashews in a dry skillet for 2-3 minutes.
Tip: Butterfly shrimp carefully to avoid cutting through; use pre-cooked rice to save time.
Step 2: Roast Shallots
- Remove hot baking sheet from oven; add sliced shallots, drizzle with 1 tablespoon melted butter, and season with kosher salt.
- Spread in a single layer; roast until softened and starting to brown, 5-7 minutes.
Tip: Spread shallots evenly to avoid steaming; watch closely to prevent burning.
Step 3: Prepare Shrimp and Rice
- Butterfly 1 pound shrimp: make a deep cut down the back without cutting through, remove vein, and open flat.
- In a large bowl, toss shrimp with 2 tablespoons of the spice butter (below), ½ teaspoon paprika, and a pinch of salt.
- In another large bowl, combine 5 tablespoons melted butter, 2 teaspoons grated ginger, 2 cloves grated garlic, 2 teaspoons curry powder, and 1 teaspoon garam masala.
- Add 4 packages microwavable basmati rice (or 7 cups cooked rice), 1 teaspoon kosher salt, and ½ cup chopped cilantro/mint to the spice butter; toss to combine.
Tip: Ensure shrimp are evenly coated; break up rice clumps for even seasoning.
Step 4: Assemble and Bake
- Add shrimp to the baking sheet with shallots; spread in a single layer.
- Top with rice mixture in an even layer; drizzle with ¼ cup water.
- Cover tightly with foil; bake until rice is hot and shrimp are cooked through (145°F/63°C), 16-18 minutes.
Tip: Press foil tightly to trap steam; check shrimp doneness at 16 minutes to avoid overcooking.
Step 5: Serve
- Remove foil; stir shrimp and rice with a fork to combine.
- Season with additional salt if needed; stir in remaining ½ cup cilantro/mint.
- Serve hot, about 1 ½ cups per serving, topped with a dollop of yogurt and chopped toasted cashews.
Tip: Stir gently to maintain shrimp texture; add garnishes just before serving for freshness.
Assembly: Building the Perfect Sheet Pan Shrimp Biryani
Making Sheet Pan Shrimp Biryani is all about creating a vibrant, aromatic dish. Here’s how to make it shine:
- Shrimp: Buttery, spiced, and tender for protein-packed flavor.
- Rice: Fragrant, fluffy basmati infused with spices.
- Shallots: Sweet, caramelized base for depth.
- Garnishes: Yogurt and cashews for creaminess and crunch.
- Presentation: Colorful and inviting, served family-style or in bowls.
Presentation Tips
- Serve on a platter or in bowls, garnished with extra herbs, yogurt, and cashews.
- Pair with Indian-inspired sides like cucumber raita or a side of carrot-ginger soup for a festive spread.
- Add a sprinkle of paprika or a lemon wedge for extra flair.
Storage and Make-Ahead Tips
Sheet Pan Shrimp Biryani is great for leftovers and meal prep.
- Storage:
- Store in an airtight container in the refrigerator for up to 3 days.
- Freeze for up to 2 months in freezer-safe containers; shrimp and rice may soften slightly.
- Make-Ahead:
- Prep shallots, shrimp, and spice butter up to 1 day ahead; store separately.
- Cook rice up to 2 days ahead; refrigerate to keep cold.
- Reheating: Reheat in a 350°F oven for 10-12 minutes, covered, or microwave in 1-minute bursts, covered, until hot. Add a splash of water to restore moisture.
- Tip: Store cashews and yogurt separately for freshness; add after reheating.
Recipe Variations
Sheet Pan Shrimp Biryani is versatile and easy to customize. Here are some fun twists:
- Spicy Biryani: Add ½ teaspoon cayenne or a diced chili to the spice butter.
- Gluten-Free: Confirm rice and spices are gluten-free (most are naturally gluten-free).
- Vegetarian Biryani: Replace shrimp with paneer, tofu, or 1 cup roasted chickpeas.
- Coconut Biryani: Stir in ¼ cup coconut milk with the rice mixture.
- Nut-Free Biryani: Omit cashews or use toasted sunflower seeds.
Nutrition Information (Per Serving, Based on 4 Servings)
- Calories: Approximately 500-600 kcal (varies with portion size and butter).
- Protein: High, from shrimp.
- Fat: Moderate, from butter and cashews.
- Carbs: Moderate, from rice.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Aromatic, Indian-Inspired Bliss!
Sheet Pan Shrimp Biryani is the ultimate quick and flavorful meal, blending buttery shrimp, fragrant rice, and bold spices for a streamlined take on an Indian classic. Rated 4.7/5 by 52 reviewers, it’s perfect for weeknight dinners, festive gatherings, or meal prep. So, preheat your oven, layer this vibrant dish, and enjoy a taste of India. We’d love to hear how your biryani turns out—share your creations in the comments or on social media!
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Sheet Pan Shrimp Biryani
Description
Craving a vibrant, aromatic meal that’s easy to prepare? Sheet Pan Shrimp Biryani combines buttery shrimp, fragrant spices, and basmati rice, layered with roasted shallots and finished with fresh herbs, yogurt, and cashews
Ingredients
Sheet Pan Shrimp Biryani uses bold, accessible ingredients for a flavorful result. Here’s what you’ll need for 4 servings:
- 3 large shallots, halved and thinly sliced: Adds sweet, caramelized depth.
- 6 tablespoons unsalted butter, melted: Infuses richness and flavor.
- Kosher salt: Seasons to taste.
- 1 pound large shrimp: Tender, buttery protein.
- 2 teaspoons finely grated peeled fresh ginger: Brings warm, zesty flavor.
- 2 cloves garlic, finely grated: Adds savory aroma.
- 2 teaspoons curry powder: Provides earthy, spicy depth.
- 1 teaspoon garam masala: Contributes warm, aromatic spice.
- ½ teaspoon paprika: Adds mild heat and color.
- 4 8.8-ounce packages microwavable basmati rice (or 7 cups cooked rice): Forms the hearty base.
- 1 cup fresh cilantro and/or mint, roughly chopped: Adds fresh, herbaceous brightness.
- Yogurt and chopped toasted cashews, for serving: Provides creamy and crunchy garnishes.
Why These Ingredients Matter
- Shrimp: Quick-cooking protein that absorbs the spice blend beautifully.
- Curry Powder and Garam Masala: Create an authentic Indian-inspired flavor profile.
- Shallots: Add a sweet, roasted base to complement the rice.
- Fresh Herbs and Garnishes: Balance the dish with freshness and texture.
Substitutions and Variations
- Shallots: Swap with 1 large onion or 2 small red onions.
- Butter: Use ghee, olive oil, or vegan butter for dairy-free.
- Shrimp: Replace with chicken breast (cubed, cook longer), tofu, or paneer for vegetarian.
- Ginger: Use ½ teaspoon ground ginger.
- Garlic: Swap with ½ teaspoon garlic powder.
- Curry Powder: Substitute with a mix of 1 teaspoon turmeric, ½ teaspoon cumin, and ½ teaspoon coriander.
- Garam Masala: Replace with a mix of ½ teaspoon cumin, ¼ teaspoon cinnamon, and ¼ teaspoon cardamom.
- Paprika: Use smoked paprika or chili powder for different heat profiles.
- Basmati Rice: Swap with jasmine rice, brown rice, or cauliflower rice for low-carb (adjust water if needed).
- Cilantro/Mint: Use parsley or basil for a different flavor.
- Yogurt: Replace with coconut yogurt or sour cream.
- Cashews: Swap with toasted almonds, peanuts, or omit for nut-free.
- Gluten-Free: Confirm rice and spices are gluten-free (most are naturally gluten-free).
- Flavor Variations:
- Spicy Shrimp Biryani: Add ½ teaspoon cayenne or a sliced green chili with the spices.
- Veggie-Packed Biryani: Include 1 cup roasted peas or carrots with the shallots.
- Coconut Biryani: Add ¼ cup coconut milk to the rice mixture for creaminess.
- Lemon Biryani: Stir in 1 teaspoon lemon zest with the herbs.
- Chicken Biryani: Replace shrimp with 1 pound cubed chicken; bake 20-22 minutes until cooked through.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 3 shallots, 6 tablespoons butter, kosher salt, 1 pound shrimp, 2 teaspoons ginger, 2 cloves garlic, 2 teaspoons curry powder, 1 teaspoon garam masala, ½ teaspoon paprika, 4 packages basmati rice (or 7 cups cooked), 1 cup cilantro/mint, yogurt, cashews.
- Preheat the oven to 475°F (245°C) with a rimmed baking sheet in the upper third.
- Halve and thinly slice shallots; peel and devein shrimp; grate ginger and garlic; chop herbs; toast cashews in a dry skillet for 2-3 minutes.
Tip: Butterfly shrimp carefully to avoid cutting through; use pre-cooked rice to save time.
Step 2: Roast Shallots
- Remove hot baking sheet from oven; add sliced shallots, drizzle with 1 tablespoon melted butter, and season with kosher salt.
- Spread in a single layer; roast until softened and starting to brown, 5-7 minutes.
Tip: Spread shallots evenly to avoid steaming; watch closely to prevent burning.
Step 3: Prepare Shrimp and Rice
- Butterfly 1 pound shrimp: make a deep cut down the back without cutting through, remove vein, and open flat.
- In a large bowl, toss shrimp with 2 tablespoons of the spice butter (below), ½ teaspoon paprika, and a pinch of salt.
- In another large bowl, combine 5 tablespoons melted butter, 2 teaspoons grated ginger, 2 cloves grated garlic, 2 teaspoons curry powder, and 1 teaspoon garam masala.
- Add 4 packages microwavable basmati rice (or 7 cups cooked rice), 1 teaspoon kosher salt, and ½ cup chopped cilantro/mint to the spice butter; toss to combine.
Tip: Ensure shrimp are evenly coated; break up rice clumps for even seasoning.
Step 4: Assemble and Bake
- Add shrimp to the baking sheet with shallots; spread in a single layer.
- Top with rice mixture in an even layer; drizzle with ¼ cup water.
- Cover tightly with foil; bake until rice is hot and shrimp are cooked through (145°F/63°C), 16-18 minutes.
Tip: Press foil tightly to trap steam; check shrimp doneness at 16 minutes to avoid overcooking.
Step 5: Serve
- Remove foil; stir shrimp and rice with a fork to combine.
- Season with additional salt if needed; stir in remaining ½ cup cilantro/mint.
- Serve hot, about 1 ½ cups per serving, topped with a dollop of yogurt and chopped toasted cashews.
Tip: Stir gently to maintain shrimp texture; add garnishes just before serving for freshness.
FAQs
1. Why is my rice dry?
Insufficient water or overcooking can cause this; ensure ¼ cup water is added and foil is tight.
2. Can I use frozen shrimp?
Yes, thaw and pat dry before butterflying; adjust cooking time if needed.
3. Is this recipe gluten-free?
Confirm rice and spices are gluten-free (most are naturally gluten-free).
4. Why are my shrimp rubbery?
Overcooking can cause this; check at 16 minutes for doneness (145°F).
5. Can I make this in advance?
Prep ingredients ahead; assemble and bake fresh for best texture.
6. What are the health benefits of this dish?
Shrimp provides protein; rice offers carbs for energy; moderate in fat, pair with a salad for balance.