Recipes
Cumin Shrimp with Garlic Rice
Serves 4-6
| Prep Time: 15 mins
| Cook Time: 10 mins
| Total Time: 25 mins
You may need: Silk Road Blend
Discover The Recipe
Certain flavor pairings just work and cumin and garlic is one of those. The earthy-warm-nutty flavor of cumin and herbaceous complexity of garlic add a ton of flavor depth and aroma to this easy yet exotic Cumin Shrimp with Garlic Rice dish. For over a thousand years, merchants from the Middle East, North Africa and Asia traversed the Silk Road bringing exotic goods and culinary ingredients like spices to trade. Their influence is still felt in pockets like the 'Muslim Quarter' in Xi'an, China dating from the 7th Century, where Arab-influenced cuisine is still served.
This Chinese-style cumin shrimp recipe captures the essence of the early fusion of Chinese and Arab cuisine and is typical of flavors you will find today throughout Northwest China. Our unique Silk Road spice blend uses whole and ground cumin seed for a distinctive, nutty flavor with crunchy pops of flavor from cumin seed. We add a touch of spicy heat from cayenne pepper and the lemony tingle of Sichuan Pepper to create a warm, penetrating aroma and to add a delicious, authentic Chinese flavor to any dish. Try our alternative recipes below to use this unique spice blend.
Ingredients
Garlic Rice:
4 garlic cloves, sliced
1 Tbsp olive oil
2 cups jasmine rice
2.5 cups water
½ tsp salt
Cumin Shrimp:
1 lb (16-20 count or 21-25 count) raw shrimp
3 Tbsp olive oil, divided
1 Tbsp Piquant Post Silk Road spice
1 tsp Kosher salt
1 clove garlic, minced
1 tsp ginger, minced
Green onions, sliced (optional) for garnish
Cilantro (optional) for garnish
Lemon wedges (optional) for garnish
Notes
To get the best sear on the shrimp, avoid overcrowding the pan. If needed, cook the shrimp in two batches.
We love to cook shrimp with the skin on, to hold in juices and enhance the flavor. However, it is perfectly fine if you prefer to peel the shrimp before cooking.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Instructions
First, fry the garlic. In a small saucepan, heat 1 Tbsp olive oil over Med-High heat. Add garlic to shallow fry for about 1-2 minutes. To avoid burning, continuously move the garlic in the pan. Once fried, remove from heat.
Next, make the Garlic Rice. In a medium pot, add jasmine rice, water, fried garlic and salt. Bring to a boil, then lower heat to a simmer. Simmer for 15 minutes, then remove the pot from the heat. Keep the lid closed to steam for an additional 10 minutes. (or cook rice according to packaging)
Meanwhile, in a small bowl, toss the shrimp in 1 Tbsp of olive oil, Piquant Post Silk Road spice, salt, garlic and ginger. Heat a large cast iron pan with 2 Tbsp olive oil. When the pan is hot, add a single layer of shrimp flat. Sear for 1-2 minutes, then flip and sear for another 1-2 minutes. Cook until shrimp is pink and fully cooked through.
Serve shrimp with garlic rice and top with green onions and cilantro. Serve with lemon wedges.
Alternatives & Substitutions
Substitute the shrimp with your favorite seafood or protein.
For vegan/vegetarian, use firm tofu. Or, try our delicious Spicy Tofu Steaks, Yu Xiang Eggplant, and Scallion and Corn Pancakes recipes.
For additional recipes, try using Silk Road spice blend in our Spicy Beef Lo Mein or Cumin Lamb. If you enjoy seafood, be sure to try our Chinese Fish Sandwich.
Try making a yogurt marinade with our spice mix to create juicy grilled meats, or try these Cumin Chicken Meatballs.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Cumin Shrimp with Garlic Rice
Serves
4-6
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Piquant Post spice you'll need: Silk Road Blend
Ingredients
Garlic Rice:
4 garlic cloves, sliced
1 Tbsp olive oil
2 cups jasmine rice
2.5 cups water
½ tsp salt
Cumin Shrimp:
1 lb (16-20 count or 21-25 count) raw shrimp
3 Tbsp olive oil, divided
1 Tbsp Piquant Post Silk Road spice
1 tsp Kosher salt
1 clove garlic, minced
1 tsp ginger, minced
Green onions, sliced (optional) for garnish
Cilantro (optional) for garnish
Lemon wedges (optional) for garnish
Instructions
First, fry the garlic. In a small saucepan, heat 1 Tbsp olive oil over Med-High heat. Add garlic to shallow fry for about 1-2 minutes. To avoid burning, continuously move the garlic in the pan. Once fried, remove from heat.
Next, make the Garlic Rice. In a medium pot, add jasmine rice, water, fried garlic and salt. Bring to a boil, then lower heat to a simmer. Simmer for 15 minutes, then remove the pot from the heat. Keep the lid closed to steam for an additional 10 minutes. (or cook rice according to packaging)
Meanwhile, in a small bowl, toss the shrimp in 1 Tbsp of olive oil, Piquant Post Silk Road spice, salt, garlic and ginger. Heat a large cast iron pan with 2 Tbsp olive oil. When the pan is hot, add a single layer of shrimp flat. Sear for 1-2 minutes, then flip and sear for another 1-2 minutes. Cook until shrimp is pink and fully cooked through.
Serve shrimp with garlic rice and top with green onions and cilantro. Serve with lemon wedges.
Notes
To get the best sear on the shrimp, avoid overcrowding the pan. If needed, cook the shrimp in two batches.
We love to cook shrimp with the skin on, to hold in juices and enhance the flavor. However, it is perfectly fine if you prefer to peel the shrimp before cooking.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
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