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Recipe: Indian Shrimp Biryani With Cilantro And Mint

Recipe: Indian Shrimp Biryani With Cilantro And Mint

Fragrant basmati rice, delicate shrimp and warm curry spices combine to make this delicious Indian shrimp biryani. Fresh cilantro and mint and a dollop of creamy yogurt top it all off to make this meal incredibly satisfying. Basmati rice has always been my favorite because of its amazing aroma and flavor. This dish is a popular menu item at Indian restaurants, and it’s easy to see why. Making your own rendition at home is not only easy, but our wild blue Mexican shrimp really make it stand out compared to any other shrimp biryani I’ve had.

Also Read: Louisiana Jambalaya With Chicken & Mexican Blue Shrimp

Recipe: Indian Shrimp Biryani With Cilantro And Mint - Beck & Bulow

Shrimp Are A Sustainable And Healthy Protein

Only about 10% of shrimp eaten in the United States are wild caught, and ours make up an incredibly small percentage that are truly environmentally conscious in every way. This makes shrimp an incredibly sustainable protein source to add into your diet, and there are many health benefits of these tasty crustaceans. Aside from offering a whopping 24 grams of protein per 100 grams of shrimp, they’re also full of antioxidants, vitamins and minerals. They’re a great source of magnesium, zinc, potassium, iron, selenium and manganese. They’re extremely low carb making them a great choice for anyone monitoring their carbohydrate intake. Shrimp are great for weight loss and packed full of nourishment and energy.

Fair Trade Certified Wild Caught Blue Mexican Shrimp

Wild caught Mexican blue shrimp are renowned for the excellent, sweet flavor and tender yet crisp texture. They’re large in size and have a beautiful blue hue when uncooked. They are caught using the most sustainable methods in existence for harvesting shrimp. Fishermen use small-scale sailboats and an artisanal technique known as suripera. This method involves using the wind and tides to skillfully drift a highly selective net, resulting in the lowest fuel consumption and bycatch rates in the world.

Also Read: Wild Blue Mexican Shrimp With Sweet Garlic & Ginger Sauce

Recipe: Indian Shrimp Biryani With Cilantro And Mint - Beck & Bulow

Bycatch is the term for marine animals, like dolphins, turtles and others, who are harmed in the process of fishing for seafood. Additionally, these are the only Fair Trade certified shrimp on the planet. It’s never been more important than it is now to choose seafood options that are conscious of environmental impact. Our sources go above and beyond industry standards taking care every step of the way to protect the oceans, the wildlife and their employees.


  • 4 shallots, sliced super thin
  • 6 tablespoons butter (melted)
  • Sea salt
  • 1 pound Wild Blue Mexican Shrimp
  • 2 teaspoons finely minced or grated fresh ginger
  • 2-3 cloves garlic, finely minced
  • 2 teaspoons curry powder
  • 1 teaspoon garam masala
  • ½ teaspoon paprika
  • 3 ½ cups basmati rice (cooked should be about 7 cups)
  • ¾ cup fresh cilantro, chopped
  • ¾ cup fresh mint, chopped
  • Plain yogurt for serving

Also Read: Wild Blue Mexican Shrimp Scampi With Asiago Cheese

Recipe: Indian Shrimp Biryani With Cilantro And Mint - Beck & Bulow


  1. Cook the rice. Reserve for later use.
  2. Preheat the oven to 475 degrees Fahrenheit. Put the sliced shallots on a baking sheet and drizzle a tablespoon of melted butter over the top. Season with sea salt. Make sure the shallots are spread out in a single layer. Bake for 5-7 minutes in the upper part of the oven.
  3. Peel the shrimp. Butterfly them by slicing almost all the way through and opening each one so it lies flat. Place the shrimp in a large bowl.
  4. In a large bowl, combine the rest of the melted butter with the minced ginger and garlic, curry powder and garam masala. Mix thoroughly. Add two tablespoons of the mixture to the bowl with the shrimp. Add in the paprika and sea salt as desired. Stir to combine.
  5. Add the cooked basmati rice, 1 teaspoon of sea salt and half of the chopped cilantro and mint to the remaining butter mixture. Combine thoroughly.
  6. Place the butterflied shrimp in a single layer on the baking sheet with the shallots. Add the rice mixture in an even layer on top. Drizzle the ¼ cup water evenly over the pan.
  7. Cover with foil and bake for approximately 16-18 minutes, until hot and cooked through.
  8. To serve, stir to distribute the shrimp throughout the rice. Season with sea salt as desired and add in the remaining chopped cilantro and mint. Serve with a dollop of yogurt and chopped cashews if desired.

Also Read: Louisiana Po’Boy Sandwiches With Wild Blue Mexican Shrimp

Recipe: Indian Shrimp Biryani With Cilantro And Mint - Beck & Bulow

The Beck & Bulow Team Is Here To Support You

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar and seafood.