Spiced Shrimp Bowls with Turmeric Rice, Creamy Garlic Sauce and Toasted Pita

These vibrant shrimp bowls draw inspiration from Middle Eastern street cart flavors, combining succulent shrimp seasoned with a warm shawarma spice blend, fluffy turmeric rice and a duo of sauces-a zesty lemon-garlic cream sauce and a kick of hot sauce. Buttery toasted pita wedges and fresh tomatoes complete the meal, offering a perfect balance of textures and tastes.

Ready in just 20 minutes, this recipe is ideal for a quick weeknight dinner that feels like a special treat. The turmeric rice gets its golden hue and earthy aroma from a quick bloom in butter, while the shrimp cook up in minutes. Drizzle everything with the creamy white sauce and hot sauce, then scoop it all up with a pita wedge for a truly satisfying bite.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit PitasView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, melt 1 tablespoon butter over medium heat. Stir in ¼ teaspoon turmeric and cook, stirring frequently, until fragrant, 30-60 seconds. Add the rice, 1¼ cups water, the chicken stock concentrate, a big pinch of salt and a pinch of black pepper. Stir, cover and bring to a boil. Reduce heat to low and simmer until rice is tender, 15-18 minutes. Remove from heat and keep covered until ready to serve.
2. Meanwhile, let 2 tablespoons butter soften at room temperature. Quarter the lemon. Trim and thinly slice the scallions, separating white parts from green tops. Halve the grape tomatoes lengthwise.
3. In a small bowl, combine the sour cream, mayonnaise, garlic powder and a squeeze of lemon juice. Add water, 1 teaspoon at a time, until the mixture reaches a drizzling consistency. Season with salt and pepper to taste. Set aside.
4. Pat the shrimp dry with paper towels. Season with the shawarma spice blend, salt and pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Add the shrimp and scallion whites; cook, stirring occasionally, until shrimp are pink and cooked through, 4-6 minutes.
5. Toast the pitas in a dry skillet or directly over a gas flame until warmed and slightly charred. Spread with the softened butter, then cut each pita into quarters.
6. Fluff the cooked rice with a fork and stir in half of the scallion greens. Season with salt and pepper to taste. Divide the rice between bowls. Top with the shrimp and tomatoes in separate sections; sprinkle the tomatoes with a pinch of salt. Drizzle everything with the white sauce and hot sauce to your liking. Garnish with the remaining scallion greens. Serve with the buttered pita wedges and remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken instead of shrimp?

Yes, you can substitute boneless, skinless chicken thighs or breasts. Cut into bite-sized pieces and cook until browned and cooked through, about 5-7 minutes.

What can I use instead of pita?

Warm naan, flatbread or even tortillas work well as a substitute for pita.

Is this recipe gluten-free?

The recipe contains pita (wheat) and may contain gluten. For a gluten-free version, use gluten-free pita or serve with rice crackers.