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Rice Pilaf with Shrimp and Roasted Tomatoes

4 to 6 Servings

50 minutes

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The inspiration for this light yet satisfying main-course rice pilaf comes from a recipe by Christina Mouratoglou and Adrien Carré of Mazi restaurant in London. We use the broiler to quickly cook shrimp and lightly char cherry (or grape) tomatoes, then add the mixture to a simple rice pilaf that’s cooked on the stovetop. To make good use of time, while the rice cooks, juice the lemon and prep the fresh parsley.

4 to 6



Don’t use shrimp smaller than extra-large (21/25 per pound) or they will cook too quickly. Slightly larger shrimp—jumbos (16/20 per pound)—would work, but require an extra 30 to 60 seconds of broiling. Don’t aim to get browning on the shrimp while they are under the broiler or they will wind up tough and overdone. They should be just opaque, but the tomatoes will be lightly charred.

50 minutes


  • 1

    pound extra-large shrimp (21/25 per pound), peeled (tails removed) and deveined

  • 1

    pint cherry or grape tomatoes


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Mary E.
October 1, 2022
Easy prep for a nice light dinner. The only thing I question is the instruction to leave juices behind after roasting. I ended up adding them to the leftovers (and it was a good call)! Seafood dishes don't often lend themselves to reheating but this was just as tasty for lunch the next day!
Joanne G.
September 4, 2023
A bit disappointed.
I thought the rice would be drier and fluffier. I used exact measurements.😌Tasty though.
Rafe P.

We really enjoyed this. The only thing to mention is the rice was a little crunchier then we like. Next time we will adjust the water to 1 3/4 cups. Otherwise great

Brenda S.

This was a delicious quick meal. Will definitely make again.