Shrimp Kabsa

Shrimp Kabsa
Ready in: 70 mins | Serving: 06


  • 500 gm. shrimp (peeled, raw, de-shelled & de-veined)
  • 1½ cups basmati rice
  • 2 tbsps. vegetable oil
  • 2 small chili peppers (green & chopped)
  • 2 tsps. ground cardamom
  • 1 large onion (finely chopped)
  • 2 or 20 gm. chicken Stock cubes
  • 2 cups water (hot)
  • 1 cinnamon stick
  • 6 large green bell peppers 
  • Pinch of ground black pepper
  • 1 tsp. ground cumin
  • Salt (to taste)
  • 1 tbsp. tomato paste
  • 2 medium tomatoes (peeled and chopped)


  • Cut open the bell peppers from the top, remove the seeds and membrane inside. Place the peppers in a large oven proof pan and set it aside
  • Take a medium sized pot, pour vegetable oil and sauté onions over medium flame. Cook until translucent. Now add tomato paste and cook for another minute
  • Add water, chicken stock, tomatoes, cumin powder, cinnamon stick, cardamom powder, chili pepper, and shrimp. Cook for about 3-4 minutes with constant stirring until the shrimp turns pink in color
  • Add rice and gently stir. Let it boil and cook with the lid on low flame for about 15 minutes until the rice is cooked with some liquid at the bottom of the pot
  • Divide the rice mixture into equal parts and stuff the bell peppers. Make sure you don’t press them down or overfill because the rice will expand after baking
  • Cover the stuffed bell peppers with aluminum foil. Set the temperature to 175c and bake for about 30 minutes
  • Now, remove the foil and increase the oven’s temperature to 190c. Bake for another 10 minutes to grill the outside of the bell peppers
  • Serve hot and enjoy!

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  • Fahad Shariff
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