Saffron’s vibrant color and unique aroma transform simple shrimp into a luxurious, crowd-pleasing dish. This recipe is easy enough for a weeknight dinner but elegant enough for entertaining. Every bite delivers the floral, earthy notes of premium saffron, showcasing why this spice is so treasured in Persian and Mediterranean kitchens. Try this juicy shrimp marinated in saffron recipe below:
Ingredients (Serves 2–3)
- 1 pound (450g) large shrimp, peeled and deveined
- 1/4 teaspoon saffron threads
- 2 tablespoons warm water
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, finely minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika (optional)
- Juice of 1/2 lemon
- Salt and freshly ground black pepper, to taste
- Fresh parsley or cilantro, chopped, for garnish
- Lemon wedges, for serving
Instructions
- Bloom the saffron: Place saffron threads in a small bowl. Add 2 tablespoons warm (not boiling) water and let steep for 10–15 minutes until the water turns a deep golden color.
- Marinate the shrimp: In a medium bowl, combine shrimp, bloomed saffron (with its liquid), olive oil, garlic, cumin, paprika, lemon juice, salt, and pepper. Toss to coat evenly. Let marinate for at least 15 minutes (up to 1 hour in the fridge for extra flavor).
- Cook the shrimp: Heat a large skillet over medium-high heat. Add the shrimp in a single layer (work in batches if needed). Cook for 1–2 minutes per side, just until pink and opaque. Do not overcook.
- Garnish and serve: Transfer to a serving platter. Sprinkle with fresh parsley or cilantro and serve with lemon wedges.
Tips for Success
- Use high-quality saffron for the richest color and aroma.
- Serve with warm flatbread, steamed basmati rice, or atop a crisp salad for a complete meal.
- This dish pairs beautifully with a simple yogurt sauce or garlicky aioli.
Final Thoughts
Saffron shrimp is a celebration of simple ingredients elevated by tradition and care. Whether you’re new to saffron or a lifelong fan, this recipe brings the magic of golden threads to your table, one bite at a time.
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