Facebook

Shrimp perloo is a Southern specialty made of veggie-speckled, seasoned rice topped with tender shrimp and crumbled bacon. Bonus being it comes together all in one pan for easy clean-up. The first thing you do is cook the bacon, remove it and then make the base for the flavorful rice by sautéing bell pepper, onion, carrot, and celery then adding corn, salsa and chicken broth. The broth is slowly simmered for 10 minutes then Minute rice is mixed in and left to plump up in the pan with the lid on to soak up all the flavors. The shrimp are set on top of the rice to steam with a sprinkling of smoked paprika or chili powder and crumbled bacon is sprinkled on top to serve. It’s ridiculously delicious! The salsa gives it a spicy kick and the little cubes of diced veggies remind me of fried rice. You’ll want to make it again and again.

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.

Remember it later

Like this recipe! Pin it to your favorite board NOW!

📖 Recipe

Shrimp Perloo

No ratings yet

Print Recipe Pin Recipe Save

Prep Time 20

Cook Time 40

Total Time 1

Servings Servings

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

Serving: 1grams

Tried this recipe?Let us know how it was!

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!