Shrimp and Vegetable Pilaf With Crumbled Bacon

Shrimp Pilaf

Diana Rattray. The Spruce Eats, 2005.

  • Total: 45 mins
  • Prep: 20 mins
  • Cook: 25 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
258 Calories
9g Fat
37g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 258
% Daily Value*
Total Fat 9g 12%
Saturated Fat 3g 17%
Cholesterol 22mg 7%
Sodium 370mg 16%
Total Carbohydrate 37g 13%
Dietary Fiber 2g 8%
Protein 6g
Calcium 46mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Rice pilafs — also known as pilau, perloo, and pilaw — became popular in the Southern states because of the rice crop. The spice trade had an influence as well, as many pilafs are made with the addition of curry powder.

This seasoned pilaf (or pilau) is a flavorful mixture of shrimp, rice, and bacon. Feel free to add some chopped onion to the skillet along with the celery and bell pepper for extra flavor. Mushrooms are excellent in the recipe as well. 


  • 2 cups of shrimp (jumbo)
  • 6 strips bacon
  • 1 cup long grain rice (uncooked)
  • 2 tablespoons butter (or more, to taste)
  • 1 tablespoon vegetable oil
  • 1/2 cup chopped celery
  • 1/4 cup chopped bell pepper
  • Kosher salt and pepper to taste
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon flour

Steps to Make It

  1. Remove the shells and vein from the shrimp. With a small, sharp knife, make a shallow cut down the back of each shrimp. Pull out the dark veins or use the tip of the knife to coax the vein out. Rinse the shrimp under cold running water and place them in a bowl. Refrigerate the cleaned shrimp until you're ready to cook them.

  2. In a large skillet over medium heat, fry the bacon until crisp. Transfer to paper towels to drain; crumble and set aside.

  3. Cook the rice according to package directions, adding the bacon drippings to the cooking water.

  4. In a heavy skillet or saucepan over medium heat, melt butter with the vegetable oil.

  5. When the butter and oil are hot and sizzling, add the chopped celery and bell pepper. Cook the vegetables until they are tender, about 5 minutes

  6. Remove the shrimp from the refrigerator. Drizzle the shrimp with Worcestershire sauce and then toss with the flour.

  7. Add the shrimp to the vegetables in the skillet.

  8. Stir and simmer for about 5 minutes, until shrimp is cooked through. It will look pink and opaque when it's done. 

  9. Add the cooked rice and stir until mixture is well blended. Season the shrimp and rice with salt and pepper, to taste.

  10. Add more butter, if desired, and add the crumbled bacon. Stir to blend and serve hot.

Recipe Tips

  • For a low carb version, replace the cooked rice with simple steamed or sauteed cauliflower "rice."
  • Add about 1/4 cup to 1/2 cup of chopped onion or green onion, to the skillet along with the celery and bell pepper.

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