Punch-Infused Jollof Rice with Shrimp

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A vibrant Nigerian twist on classic jollof rice, infused with a punch of citrus and spice, topped with succulent shrimp. This Nigerian-inspired one-pot recipe, ready in about 50 minutes, brings together long grain rice, tomato paste, bell peppers for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 420 calories and feeds 4, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. 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

• 1.5 cups long grain rice
• 3 tbsp tomato paste
• 1 large, diced bell peppers
• 1 large, finely chopped onions
• 8 oz, peeled and deveined shrimp
• 1 tsp chili flakes
• 2 tbsp lime juice
• 2 tbsp vegetable oil
• 1.5 tsp salt
• 3 cloves, minced garlic

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add onions and sauté for 3-4 minutes until translucent. Add garlic and chili flakes, cooking for 1 minute until fragrant.
2. Step 2: Stir in tomato paste, bell peppers, and 1.5 cups water. Bring to a simmer, then reduce heat and cook for 10 minutes until the mixture thickens.
3. Step 3: Add rice, salt, and lime juice. Stir well to coat the rice, then cover and simmer for 15 minutes. Remove from heat and let rest for 5 minutes.
4. Step 4: While the rice cooks, heat 1 tbsp oil in a skillet. Add shrimp and cook for 3-4 minutes until pink and opaque. Gently fold the shrimp into the rice before serving.