Have you ever craved the fragrant, aromatic, and incredibly delicious flavors of a classic Indian Biryani, but felt completely intimidated by the traditionally long and complex cooking process? This incredible, from-scratch Sheet Pan Shrimp Biryani is your weeknight miracle! This brilliant recipe captures all the authentic flavor of the classic but uses a few smart shortcuts and a simple, one-pan method to get a stunning and wholesome dinner on the table in about 30 minutes.
This isn’t just another sheet pan recipe; it’s a guide to a complete flavor transformation. We’ll show you how to create a fragrant, spiced butter to infuse every grain of rice and every piece of shrimp with cozy, warm flavor. The secret to this “cheater” biryani is a brilliant technique of steam-baking everything together under foil on a single sheet pan. Get ready to discover your new favorite way to make a fast, fresh, and flavorful meal.
Table of Contents
Table of Contents
Recipe Overview: The Weeknight Biryani Miracle
What makes this Sheet Pan Shrimp Biryani so spectacularly delicious is its clever method that mimics the results of a traditional biryani with a fraction of the effort. The genius lies in using pre-cooked, microwavable basmati rice as a shortcut, which is then tossed in a rich and fragrant “spice butter.” This seasoned rice is layered over beautiful, butterflied shrimp on a hot sheet pan, covered tightly, and then steam-baked in the oven. This simple technique infuses the fluffy rice with all the delicious, aromatic steam from the spices and the shrimp, creating a stunningly flavorful and satisfying all-in-one meal.
| Metric | Time / Level |
| Total Time | 35 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 4 |
The Essential Ingredients for This Quick Biryani
This recipe uses a handful of fresh ingredients and smart pantry staples to create its signature authentic flavor.
- The Shortcuts: These are the keys to making this a fast weeknight meal.
- Microwavable Basmati Rice: Using pouches of pre-cooked, microwavable basmati rice is the number one secret to making this a true 30-minute meal. It eliminates the entire, time-consuming process of washing, soaking, and perfectly cooking basmati rice from scratch. Cold, leftover cooked rice also works perfectly!
- The Shrimp:
- Large Shrimp: Using large shrimp provides a wonderfully meaty and substantial bite.
- Butterflying Technique: We butterfly the shrimp by cutting down the back without cutting all the way through. This not only looks beautiful but also increases the surface area of the shrimp, allowing it to soak up more of the delicious spice butter and cook very quickly and evenly.
- The Spice Butter: This is where all the incredible, authentic flavor comes from!
- The Spices: A classic, warm, and fragrant blend of curry powder and garam masala, along with a touch of paprika, provides that signature, complex Indian spice flavor.
- The Aromatics: Freshly grated ginger and garlic are absolutely essential for a bright, zesty, and aromatic flavor base that is far superior to dried powders.
- The Finishing Touches: A generous handful of fresh cilantro and/or mint, a cool dollop of plain yogurt, and a sprinkle of crunchy, toasted cashews are the perfect finishing touches that add freshness, creaminess, and texture.
Step-by-Step to the Easiest Biryani Ever
This delicious meal comes together in just a few simple stages, almost entirely on one pan.
Step 1: Roast the Shallots and Prepare the Shrimp
Step 1: First, place a large, rimmed baking sheet in the upper third of your oven and preheat the oven to a very hot 475°F (246°C).
Step 2: Carefully remove the hot baking sheet from the oven. Add the 3 thinly sliced large shallots, drizzle them with 1 tablespoon of the melted butter, and season with salt. Spread them in a single layer and roast for 5 to 7 minutes, until they have softened and are starting to brown.
Step 3: While the shallots are roasting, prepare your shrimp. Peel and butterfly the 1 pound of large shrimp. To do this, make a deep cut down the center of the shrimp’s back, from the head to the tail, without cutting all the way through. Open the shrimp up along the cut so that it lies flat, like a book. Place the butterflied shrimp in a large bowl.
Part 2: The Spice Butter and Assembly
Step 1: In a separate large bowl, combine the remaining 5 tablespoons of melted butter, the 2 teaspoons of finely grated fresh ginger, the 2 finely grated cloves of garlic, the 2 teaspoons of curry powder, and the 1 teaspoon of garam masala.
Step 2: Add 2 tablespoons of this spice butter to the bowl with the shrimp. Add the 1/2 teaspoon of paprika, season with salt, and toss everything together to coat the shrimp.
Step 3: Add your 4 packages of microwavable basmati rice, 1 teaspoon of salt, and 1/2 cup of the fresh herbs to the remaining spice butter in the large bowl and toss to combine.
Step 4: Add the seasoned shrimp to the hot baking sheet with the roasted shallots and spread them out in a single layer.
Step 5: Top the shrimp with the seasoned rice mixture, spreading it in an even layer. Drizzle 1/4 cup of water over the entire dish.
Part 3: Bake to Fluffy, Fragrant Perfection
Step 1: Cover the pan tightly with aluminum foil.
Pro Tip: This is the most crucial step! Covering the pan tightly traps the steam, which will infuse the pre-cooked rice with all the delicious flavors of the spice butter, shallots, and shrimp, mimicking the classic “dum” cooking of a traditional biryani.
Step 2: Bake for 16 to 18 minutes, until the rice is hot and the shrimp are opaque and cooked through.
Step 3: Carefully remove the foil. Use a fork to gently fluff the rice and stir it together with the shrimp. Give the biryani a taste and season it with any additional salt if needed. Stir in the remaining 1/2 cup of fresh herbs.
To serve, top each portion with a generous dollop of cool, plain yogurt and a sprinkle of crunchy, toasted cashews.
The Easiest 30-Minute Sheet Pan Shrimp Biryani
A quick and easy, simplified version of a shrimp biryani, conveniently made on a single sheet pan. This recipe features a flavorful spiced butter made with ginger, garlic, curry powder, and garam masala. Butterflied shrimp and pre-cooked basmati rice are tossed separately with this spiced butter. The components are layered on a baking sheet with roasted shallots, covered with foil, and baked until the shrimp are cooked through and the rice is hot. The finished dish is fluffed with a fork and served with fresh herbs, yogurt, and toasted cashews.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Fusion
- Diet: Gluten Free
Ingredients
- 3 large shallots, halved and thinly sliced
- 6 tablespoons unsalted butter, melted
- Kosher salt
- 1 pound large shrimp, peeled and deveined
- 2 teaspoons finely grated peeled fresh ginger
- 2 cloves garlic, finely grated
- 2 teaspoons curry powder
- 1 teaspoon garam masala
- 1/2 teaspoon paprika
- 4 (8.8-ounce) packages microwavable basmati rice (or 7 cups cooked rice)
- 1 cup fresh cilantro and/or mint, roughly chopped
- Yogurt, for serving
- Chopped toasted cashews, for serving
Instructions
- Place a rimmed baking sheet in the upper third of the oven and preheat to 475°F.
- Add the sliced shallots to the hot baking sheet, drizzle with 1 tablespoon of the melted butter, and season with salt. Roast for 5 to 7 minutes, until softened and starting to brown.
- Meanwhile, butterfly the shrimp by making a deep cut down the center of the back without cutting all the way through. Remove the vein.
- In a large bowl, combine the remaining 5 tablespoons of melted butter with the ginger, garlic, curry powder, and garam masala to make a spice butter.
- In a separate bowl, toss the butterflied shrimp with 2 tablespoons of the spice butter, the paprika, and a pinch of salt.
- In the large bowl with the remaining spice butter, add the rice, 1 teaspoon of salt, and 1/2 cup of the fresh herbs. Toss to combine.
- Assemble and Bake: Add the seasoned shrimp to the baking sheet with the shallots and spread them in a single layer.
- Top the shrimp with the rice mixture in an even layer and drizzle with 1/4 cup of water.
- Cover the pan tightly with foil and bake for 16 to 18 minutes, until the rice is hot and the shrimp are cooked through.
- Serve: Fluff the shrimp and rice together with a fork. Season with more salt if needed and stir in the remaining 1/2 cup of herbs.
- Top each serving with a dollop of yogurt and a sprinkle of toasted cashews.
Notes
- Using pre-cooked or microwavable basmati rice is a key time-saving shortcut for this weeknight-friendly recipe.
- Butterflying the shrimp helps them to cook quickly and evenly on the sheet pan.
- Preheating the baking sheet before adding the shallots helps them to brown and develop flavor quickly.
Storage and Make-Ahead Tips
This Sheet Pan Biryani is a fantastic and quick meal, and the leftovers are delicious.
- Make-Ahead: For a super-fast dinner, you can get a head start by preparing all your components in advance. The spice butter can be made and stored in the refrigerator for up to 3 days. You can also butterfly and season your shrimp and chop your herbs a day in advance.
- Storage: Store any leftover biryani in an airtight container in the refrigerator for up to 3 days.
- Reheating: The best way to reheat the biryani is in a skillet on the stovetop with a small splash of water to re-steam the rice, or in the microwave.
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Creative Recipe Variations
- Use a Different Protein: If you’re not a fan of shrimp, you can easily substitute it with 1 pound of boneless, skinless chicken thighs, cut into small, bite-sized pieces. The cooking time will be very similar.
- Make it a Vegetarian Biryani: For a delicious and hearty vegetarian version, you can omit the shrimp. Instead, add 1 to 2 cups of additional vegetables like cauliflower florets, diced sweet potato, or green beans (roast them along with the shallots for about 10-15 minutes first), and toss one 15-ounce can of drained and rinsed chickpeas in with the seasoned rice. Be sure to use vegetable broth if the recipe called for it.
- Add More Veggies: For some extra color, flavor, and nutrition, you can toss 1 cup of frozen peas in with the rice mixture before you spread it over the shrimp.
Enjoy Your “Weeknight” Biryani!
You’ve just discovered a truly magical recipe that delivers all the authentic, delicious flavor of a classic biryani with a fraction of the time and effort. This Sheet Pan Shrimp Biryani is a perfect harmony of fragrant, fluffy rice, tender shrimp, and warm spices. It’s a rewarding, deeply satisfying, and surprisingly easy recipe that is sure to become a new staple in your weeknight dinner rotation.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves an easy and impressive meal!
Frequently Asked Questions (FAQs)
Q1: What is Biryani?
A biryani is a classic and beloved mixed rice dish that has its origins among the Muslims of the Indian subcontinent. It is traditionally made with long-grain rice (like basmati), a variety of aromatic spices, and a meat (like chicken, lamb, or goat) or vegetables. The components are often cooked separately and then layered and cooked together in a final “dum” or steaming process. This sheet pan recipe is a brilliant, modern shortcut that mimics that final steaming process.
Q2: What is the secret to fluffy, not mushy, rice in this recipe?
The secret is using cold, pre-cooked rice. As the recipe brilliantly suggests, using pouches of microwavable basmati rice is a fantastic shortcut. You could also use about 7 cups of your own leftover, day-old basmati rice. The key is that the rice is cold and the grains are firm and separate before they are added to the sheet pan.
Q3: Can I use regular, uncooked rice for this sheet pan recipe?
No, this recipe is specifically designed to work with pre-cooked rice. Uncooked rice requires a much larger volume of liquid and a much longer cooking time to become tender, which would not work with this quick, steam-baking sheet pan method and would result in overcooked shrimp.
Q4: What is garam masala, and is there a substitute?
Garam masala is a classic, aromatic blend of ground spices that is a staple in Indian cooking. Unlike curry powder (which often contains turmeric), garam masala is typically a blend of “warming” spices like cinnamon, mace, peppercorns, coriander seeds, cumin seeds, and cardamom pods. It adds a wonderful, fragrant warmth to the dish. While its flavor is unique, if you don’t have any, you could substitute it with an extra teaspoon of curry powder and a pinch of ground cinnamon.
Q5: What is the best way to toast the cashews for the garnish?
The easiest way is to spread them on a dry baking sheet and toast them in a 350°F oven for 5-7 minutes, until they are fragrant and lightly golden. You can also toast them in a dry skillet over a medium-low heat for a few minutes, stirring constantly.