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

Scale

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.

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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.