Santos-Style Shrimp and Cilantro Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant rice dish with plump shrimp and fresh cilantro, inspired by coastal Santos cuisine. This brazilian-inspired seafood 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.

★ 4.4 (13 ratings) Prep: 15 min Cook: 30 min Serves 4 Brazilian cuisine 400 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Santos-Style Shrimp and Cilantro Rice take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Santos-Style Shrimp and Cilantro Rice?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Santos-Style Shrimp and Cilantro Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Santos-Style Shrimp and Cilantro Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Santos-Style Shrimp and Cilantro Rice?

Brazilian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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