Can I adjust this recipe for different serving sizes?

Yes! You can easily adjust the recipe. For a smaller batch, simply halve or quarter the ingredient quantities. For a larger group, double or triple the recipe, keeping the ratios the same. Be sure to adjust your cooking time as needed for larger quantities; rice might need a little longer to cook and shrimp skewers will need to be in more batches

Can I substitute the shrimp or make this recipe vegetarian?

Absolutely! Feel free to swap out the shrimp for other proteins such as chicken, fish or tofu. For a vegetarian option, simply omit the shrimp altogether. But remember, the cooking times may change!

How should I store any leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The rice may firm up slightly but will be perfectly fine to reheat. You can reheat the shrimp skewers gently in a pan or in the microwave.

Can I use frozen or pre-cooked ingredients?

It's best to use fresh ingredients for the best flavor. If you must substitute, make sure to check the quality of your ingredients before use. You may need to add more seasoning for the shrimp or adjust cooking times for rice based on its quality.

Is marinating the shrimp absolutely necessary?

Well, it's usually best to marinate the shrimp for at least 30 minutes before grilling to get that extra flavor. But in a pinch? Nope, totally fine to skip it!

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This recipe combines two West African culinary stars: the vibrant Jollof rice and succulent grilled shrimp skewers. It's a flavorful and satisfying meal, perfect for a weeknight dinner or a fun weekend gathering. I mean, who doesn't love a good shrimp skewer?!

The Jollof rice is cooked in a flavorful tomato-based broth, infused with aromatic spices such as thyme, paprika, and cayenne pepper. The shrimp skewers are marinated in a zesty lime-paprika mixture, adding a burst of fresh flavor to complement the richness of the rice. It's the perfect balance of sweet, savory, and spicy goodness!

Jollof Rice and Shrimp Skewers

Name: Jollof Rice and Shrimp Skewers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: African
Ingredients: 2 cups Long-grain rice; 2 tablespoons Vegetable oil; 1 large Onion; 2 cloves Garlic; 1 Scotch bonnet pepper; 1 can Diced tomatoes (14.5 ounce can); 2 cups Chicken broth; 1 teaspoon Ground thyme; 1 teaspoon Ground paprika; 1/2 teaspoon Cayenne pepper; 1 teaspoon Salt; 1 pound Large shrimp (peeled, deveined); 2 tablespoons Olive oil; 1 tablespoon Lime juice; 1/2 teaspoon Garlic powder; 1/4 teaspoon each Salt and pepper; For garnish Fresh cilantro or parsley

This recipe blends the hearty flavors of West African Jollof rice with the succulent taste of grilled shrimp skewers, creating a delightful culinary experience.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

📖 Instructions

First things first, let's tackle the Jollof rice. Rinse 2 cups of long-grain rice under cold water until the water runs clear. This helps remove excess starch and prevents stickiness. Set aside.
In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add 1 large onion, finely chopped, and sauté until softened, about 5 minutes. Don't burn it!
Stir in 2 cloves of minced garlic and 1 scotch bonnet pepper, finely chopped (remove seeds for less heat if you're a wimp like me!). Cook for another minute until fragrant. Oooh, spicy!
Add 1 (14.5 ounce) can of diced tomatoes, undrained. We're keeping all that juicy tomato goodness! Then, add 2 cups of chicken broth, 1 teaspoon of ground thyme, 1 teaspoon of ground paprika, 1/2 teaspoon of cayenne pepper (or more, if you're feeling brave!), and 1 teaspoon of salt. Adjust to taste, obviously!
Bring this mixture to a boil, then stir in the rinsed rice. Reduce heat to low, cover the pot, and simmer for 20-25 minutes, or until all the liquid is absorbed and the rice is tender. Don't peek too often!
Meanwhile, let's prep those shrimp skewers! In a bowl, combine 1 pound of large shrimp (peeled, deveined, and patted dry) with 2 tablespoons of olive oil, 1 tablespoon of lime juice, 1 teaspoon of paprika, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of salt and pepper. Mix well, then let it marinate for at least 30 minutes. This is super important, trust me!
Thread the marinated shrimp onto skewers, making sure there is some space between each shrimp for even cooking. If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
Heat a grill pan or outdoor grill to medium-high heat. Grill the shrimp skewers for 2-3 minutes per side, or until they are pink and cooked through. Be careful not to overcook them, or they'll be rubbery.
Once the rice is cooked and the shrimp are grilled, you're basically done! Serve the Jollof rice hot, topped with the grilled shrimp skewers. Garnish with fresh cilantro or parsley if you're feeling fancy. Enjoy your delicious meal!

📝 Notes

Adjust the amount of cayenne pepper to your desired level of spiciness. If you want to reduce the heat of the scotch bonnet pepper, remove the seeds before chopping. Always make sure your shrimp are fully cooked through before serving. You can easily double or triple this recipe to serve more people. You might need a bigger pan and to adjust the cooking time slightly. Don't be afraid to experiment with other herbs and spices to find your perfect flavor combination!