Bom Jesus-Inspired Portuguese Shrimp Rice Pilaf

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A fragrant rice pilaf with succulent shrimp and aromatic herbs, inspired by the flavors of Braga’s iconic Bom Jesus sanctuary. This Portuguese-inspired seafood recipe, ready in about 35 minutes, pairs medium shrimp, peeled and deveined, long grain white rice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 1 1/2 cups long grain white rice
• 3 tbsp olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 3 cups chicken broth
• 1/4 cup fresh parsley, chopped
• 1 tsp paprika
• 1 tsp lemon zest
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh lemon juice

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 lb peeled and deveined shrimp seasoned with 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Sauté for 2-3 minutes per side until opaque and slightly golden. Remove shrimp and set aside.
2. Step 2: In the same skillet, add 1 tbsp olive oil and sauté 1 medium finely diced yellow onion and 3 minced garlic cloves over medium heat for 4-5 minutes until translucent and fragrant.
3. Step 3: Add 1 1/2 cups long grain white rice to the skillet, stirring to coat the grains with oil and onion mixture. Cook for 2 minutes until rice is slightly toasted.
4. Step 4: Pour in 3 cups chicken broth and season with 1 1/2 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed.
5. Step 5: Remove from heat, gently fold in the cooked shrimp, 1/4 cup chopped fresh parsley, 1 tsp lemon zest, and 2 tbsp fresh lemon juice. Let sit covered for 5 minutes before fluffing and serving.