Santos-Style Shrimp and Cilantro Rice

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A fragrant rice dish with plump shrimp and fresh cilantro, inspired by coastal Santos cuisine. This Brazilian-inspired seafood recipe, ready in about 45 minutes, pairs long-grain rice, chicken broth, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 cup long-grain rice
• 2 cups chicken broth
• 1 tbsp olive oil
• 1 lb shrimp
• 3 tbsp cilantro
• 1 small red onion
• 2 cloves garlic
• 1/2 tsp turmeric
• to taste salt
• to taste pepper

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

Instructions

1. Step 1: Rinse 1 cup long-grain rice under cold water until the water runs clear; drain well.
2. Step 2: Heat 1 tbsp olive oil in a large saucepan over medium heat, then add 1 small red onion, finely chopped, and 2 garlic cloves, minced, and cook for 3 minutes until translucent.
3. Step 3: Stir in 1/2 tsp turmeric and 1 cup rinsed rice, cooking for 1 minute until the rice is coated.
4. Step 4: Add 2 cups chicken broth, bring to a simmer, cover, and cook for 18-20 minutes until the rice is tender and the liquid is absorbed.
5. Step 5: While the rice cooks, heat a skillet over medium-high heat, add 1 lb shrimp, and cook for 2-3 minutes per side until pink and opaque; season with salt and pepper.
6. Step 6: Fluff the cooked rice with a fork, stir in 3 tbsp cilantro, chopped, and serve with the shrimp.