
FREQUENTLY ASKED QUESTIONS :
Can I use regular rice instead of Minute rice?
Yes, but you’ll need to adjust the liquid and cooking time. Cook the rice separately or use parboiled rice for easier timing.
Can I make this ahead of time?
This dish is best served fresh, but you can make the base (rice and veggies) ahead and just add shrimp when reheating. Add a splash of broth to loosen things up.
Can I use frozen shrimp?
Totally! Just thaw them first and pat dry before adding. Frozen raw shrimp works best—not precooked.
What type of salsa works best?
Use your favorite jarred salsa—mild, medium, or spicy. A chunkier variety gives great texture, but smooth works fine too.
What can I serve with this?
Honestly, it’s a complete meal on its own. But if you want a little something on the side, try a simple green salad or sweet cornbread.

📖 Recipe

Shrimp Perloo
Ingredients
- 4 slices bacon
- 1 tablespoon olive oil
- ½ cup diced bell pepper
- ½ cup diced red or yellow onion
- ½ cup diced carrot
- ⅓ cup diced celery
- 1 bay leaf
- sea or kosher salt and black pepper
- 1 cup corn
- 1 cup salsa
- 1 + ½ cups low-sodium chicken broth
- 1 + ¼ cups Minute rice
- 1 tablespoon fresh chopped parsley
- 1 pound medium to large shrimp deveined, tails off
- smoked paprika or chili powder for sprinkling
Instructions
- In a large frying pan cook the bacon until crispy. Remove to a paper-towel lined plate.
- Drain off almost all the bacon grease leaving about 1 tablespoon behind.
- Add the tablespoon olive oil to the pan over medium heat with the bell pepper, onion, carrot, celery, bay leaf and a couple dashes each of salt and pepper. Cook about 10 minutes, stirring often.
- Stir in the corn, salsa and chicken broth with about ½ teaspoon salt and ⅛ teaspoon black pepper. Turn the heat up and bring to a simmer, put a lid on the pan and simmer slowly 10 minutes.
- After 10 minutes stir in the rice and parsley, put the lid on the pan 5 - 10 minutes until the liquid is absorbed and the rice is tender. Taste and season with more salt and pepper if needed.
- Place the shrimp over top of the rice and sprinkle smoked paprika or chili powder and a little salt and pepper on them. Put the lid back on the pan until the shrimp curl up 5 - 10 minutes.
- Remove and discard the bay leaf. Crumble the bacon and sprinkle it over the top before serving.
Nutrition
Shrimp Perloo is one of those Southern-style comfort foods that feels special without being fussy. It’s got smoky bacon, plump shrimp, hearty rice, and just the right amount of spice and sweetness thanks to the salsa and corn. And best of all? You only need one pan.
Perfect for busy weeknights or lazy Sundays when you want something warm and satisfying. I hope it finds a permanent spot in your dinner rotation!
Let me know if you make it—I’d love to hear how it turned out for you!
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