When you think of Persian cuisine, you likely picture aromatic rice, saffron, dried fruits, and delicate spices — and this Persian-style shrimp dish fits right into that tradition.
Known as meygoo polo (translated as shrimp with rice), this dish is a beautiful blend of juicy shrimp sautéed with onions, turmeric, and fragrant herbs, all served over basmati rice. It’s comforting, deeply flavorful, and surprisingly easy to make.
Unlike heavily spiced or saucy shrimp dishes from other cuisines, Persian shrimp recipes focus on balance — letting the shrimp shine while enhancing it with saffron, garlic, citrus, and a subtle warmth from turmeric and cinnamon.
This dish brings all those flavors together in harmony, making it an elegant choice for family dinners or special occasions alike.
Why You’ll Love This Recipe
This Persian shrimp dish is incredibly versatile — you can serve it over plain saffron rice, fold it into a layered tahdig-style polo (crispy rice), or enjoy it on its own with a simple side of herbs and yogurt.
It’s naturally gluten-free, packed with protein, and has just enough spice to warm the palate without overwhelming it. Plus, it comes together in under an hour, making it perfect for busy weeknights when you still want something special.
What You’ll Need
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil or ghee
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cinnamon
- Salt and pepper, to taste
- Juice of ½ lemon
- Pinch of saffron threads (optional but traditional)
- 2 tablespoons chopped fresh cilantro or parsley
For Serving:
- Cooked basmati rice (plain, saffron, or mixed with dill and fava beans)
- Fresh lemon wedges
- Plain yogurt or mast-o-khiar (optional)
Pro Tips
- Don’t overcook the shrimp – Shrimp cook quickly; remove them from heat as soon as they turn pink and opaque.
- Use saffron wisely – A small pinch goes a long way; bloom it in warm water before adding to release its full aroma.
- Let the spices bloom – Sauté the turmeric and cinnamon with the onions for a few seconds to bring out their aroma before adding shrimp.
- Add herbs last – This keeps their color and flavor bright.
- Make rice ahead – Cook and fluff your rice before you start the shrimp to ensure both components are hot and ready together.
Tools Required
- Large nonstick or cast-iron skillet
- Cutting board and knife
- Measuring spoons
- Citrus juicer or fork for squeezing lemon
- Small bowl (for saffron bloom)
- Wooden spoon or spatula
- Pot for cooking rice (or rice cooker)
Substitutions and Variations
- No saffron? Use a small pinch of ground cardamom or extra lemon zest for a different flavor depth.
- No shrimp? This dish also works beautifully with scallops or chunks of white fish like cod.
- Add tomato paste: Some Persian coastal versions use 1–2 teaspoons of tomato paste for a touch of tang.
- Make it spicy: Add a pinch of Aleppo pepper or crushed red chili flakes for heat.
- Herb swap: Use dill or mint in place of cilantro, depending on your preference.
Make-Ahead Tips
You can prep the shrimp up to 24 hours ahead by cleaning, seasoning lightly with salt, and refrigerating.
Cooked rice can also be made a day ahead and reheated gently with a splash of water in a covered pot. The full dish is best enjoyed fresh, but leftovers store well.
Instructions
1. Bloom the saffron (if using)
In a small bowl, crush a pinch of saffron threads and stir into 2 tablespoons of warm water. Let sit while you prep the rest.
2. Sauté the onions and garlic
Heat 2 tablespoons olive oil or ghee in a skillet over medium heat. Add chopped onion and cook until soft and golden, about 5–6 minutes. Add garlic and cook 1 minute more.
3. Add spices and shrimp
Stir in turmeric, cinnamon, salt, and pepper. Add shrimp and sauté until pink and just cooked through, about 3–4 minutes.
4. Finish with lemon and saffron
Drizzle in the lemon juice and saffron water. Stir gently to coat shrimp, then remove from heat. Sprinkle with chopped herbs.
5. Serve
Spoon the shrimp over a bed of hot basmati rice. Garnish with lemon wedges and extra herbs. Serve with yogurt on the side if desired.
Leftovers and Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the shrimp.
Add a splash of water or lemon juice if it seems dry. Not recommended for freezing, as shrimp can become rubbery.
Recipe FAQ
1. Is Persian shrimp typically spicy?
No — Persian shrimp dishes are more aromatic than spicy. However, you can add mild heat with chili flakes if you like.
2. Can I make this without saffron?
Yes. While saffron adds a traditional floral aroma and color, it’s not essential. Lemon, cinnamon, and turmeric still carry the dish beautifully.
3. What kind of shrimp is best?
Large raw shrimp, either fresh or thawed from frozen, work best. Avoid pre-cooked shrimp, which can get rubbery when reheated.
4. Can I make this dish dairy-free?
Yes! Just use olive oil instead of ghee, and skip the yogurt garnish.
A Taste of the Persian Coast in Your Own Kitchen
This Persian-style shrimp dish is simple enough for a weeknight but elegant enough to serve for company. With warm spices, fresh herbs, and juicy shrimp over fluffy rice, it captures the essence of Persian hospitality in a single plate.
It’s proof that seafood doesn’t have to be complicated — just balanced and made with care.
Give it a try and share how it turned out. Did you add your own twist or stick to the classic? I’d love to hear how you served this beautiful dish at your table. Leave a comment below and let me know!
