{"id":2163,"date":"2026-01-05T20:14:54","date_gmt":"2026-01-05T20:14:54","guid":{"rendered":"https:\/\/stagingen.saffrona.eu\/?p=2163"},"modified":"2026-10-15T15:09:52","modified_gmt":"2026-10-15T15:09:52","slug":"saffron-shrimp-20-minutes","status":"publish","type":"post","link":"https:\/\/saffrona.eu\/en\/saffron-shrimp-20-minutes\/","title":{"rendered":"Saffron shrimp \u2014 ready in about 20 minutes"},"content":{"rendered":"<style>.sf-recipe-facts{background:#fbf9f5;border:1px solid #e5dce9;border-radius:14px;padding:22px;margin:24px 0}.sf-recipe-facts h2{margin-top:0!important}.sf-recipe-facts dl{display:grid;grid-template-columns:minmax(115px,1fr) 3fr;gap:10px 18px;margin:0}.sf-recipe-facts dt{font-weight:700;color:#50305f}.sf-recipe-facts dd{margin:0}.sf-recipe-faq details{border-bottom:1px solid #e5dce9;padding:16px 0}.sf-recipe-faq summary{cursor:pointer;font-weight:600;line-height:1.5}.sf-recipe-faq details p{margin:12px 0 0}.sf-recipe-steps li{margin-bottom:20px}.sf-recipe-photo img{display:block;max-width:100%;height:auto;border-radius:12px}.sf-recipe-photo{margin:28px 0}.sf-recipe-photo figcaption{font-size:14px;line-height:1.6;color:#555;margin-top:10px}@media(max-width:767px){.sf-recipe-facts{padding:20px}.sf-recipe-facts dl{grid-template-columns:1fr;gap:4px}.sf-recipe-facts dd{margin-bottom:12px}}<\/style>\n<style>.sf-recipe-nav{display:flex;flex-wrap:wrap;gap:12px;margin:20px 0}.sf-recipe-nav a,.sf-recipe-nav button{min-height:44px;padding:10px 16px;border:1px solid #d7c9df;border-radius:8px;background:#f6f0f8;color:#50305f;font:inherit}.sf-shop-story{padding:26px;margin:28px 0;background:#f6f0f8;border:1px solid #dfd1e6;border-top:4px solid #ad8641;border-radius:16px}.sf-shop-story a{display:inline-flex;align-items:center;min-height:48px;padding:12px 20px;border-radius:8px;background:#633b78;color:#fff!important}.sf-related-recipes{padding:24px;background:#fbf9f5;border:1px solid #e5dce9;border-radius:14px;margin:28px 0}.sf-related-recipes a{display:inline-block;min-height:44px;padding:8px 0}.sf-saffron-guide{padding:26px;margin:30px 0;background:#fbf9f5;border:1px solid #e5dce9;border-radius:16px}.sf-hub-methods{display:grid;grid-template-columns:1fr 1fr;gap:20px}.sf-recipe-facts dd{overflow-wrap:anywhere}a:focus-visible,button:focus-visible,summary:focus-visible{outline:3px solid #ad8641;outline-offset:3px}@media(max-width:767px){.sf-hub-methods{grid-template-columns:1fr}.sf-shop-story a{width:100%;justify-content:center;box-sizing:border-box}}@media print{header,footer,#wpadminbar,.sf-recipe-nav,.sf-shop-story,.sf-related-recipes{display:none!important}.sf-recipe-facts,.sf-recipe-photo{break-inside:avoid}}<\/style>\n<nav class=\"sf-recipe-nav\" aria-label=\"Recipe shortcuts\"><a href=\"#ingredients\">Jump to ingredients<\/a><a href=\"#method\">Method<\/a><a href=\"#sf-saffron-guide\">Prepare saffron<\/a><button type=\"button\" onclick=\"window.print()\">Print recipe<\/button><\/nav>\n<p>Tender shrimp in a light golden pan sauce, for two. The saffron is finely ground, prepared separately and stirred in at the end. The estimated time excludes thawing and separately cooked side dishes.<\/p>\n<section class=\"sf-recipe-facts\" aria-label=\"Recipe at a glance\">\n<h2>Recipe at a glance<\/h2>\n<dl>\n<dt>Yield<\/dt>\n<dd>2 servings<\/dd>\n<dt>Preparation<\/dt>\n<dd>10 min<\/dd>\n<dt>Cooking<\/dt>\n<dd>10 min<\/dd>\n<dt>Total<\/dt>\n<dd>20 min<\/dd>\n<dt>Equipment<\/dt>\n<dd>Frying pan, knife, board, mortar and cup<\/dd>\n<dt>Allergens<\/dt>\n<dd>Crustaceans. Fish stock may contain fish, celery or other allergens.<\/dd>\n<\/dl>\n<p>About 10 minutes preparation and 10 minutes cooking, using thawed, cleaned shrimp. Allow extra time for thawing or a separate side dish.<\/p>\n<\/section>\n<h2 id=\"ingredients\">Ingredients<\/h2>\n<ul>\n<li>300 g raw peeled and deveined shrimp, thawed<\/li>\n<li>0.1 g saffron threads<\/li>\n<li>2 tbsp water at about 75 \u00b0C, for the saffron<\/li>\n<li>1 small shallot or garlic clove, finely chopped<\/li>\n<li>2 tbsp olive oil<\/li>\n<li>50\u201380 ml water or mild fish stock<\/li>\n<li>Salt and white pepper to taste<\/li>\n<li>Optional: a little finely grated unwaxed lemon zest or a few drops of lemon juice<\/li>\n<\/ul>\n<p>Thaw frozen shrimp in the refrigerator beforehand. Check the stock\u2019s ingredients and salt content.<\/p>\n<aside class=\"sf-shop-story\">\n<p class=\"sf-eyebrow\">From Herat to your kitchen<\/p>\n<h2>A delicate sauce starts with a small pinch<\/h2>\n<p>Freshly ground saffron brings its own character to this light shrimp dish. Explore Saffrona threads from Herat and choose the pack that fits your kitchen.<\/p>\n<p><a href=\"https:\/\/saffrona.eu\/en\/buy-afghan-saffron\/\">Find saffron for your next seafood dish \u2192<\/a><\/aside>\n<figure class=\"sf-recipe-photo\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/saffrona.eu\/en\/wp-content\/uploads\/2026\/01\/garnelen-mit-safran-20-minuten-rezept.jpg-768x512.png\" alt=\"Serving suggestion with additional pasta. The side dish is not included in the shrimp recipe\u2019s quantities or preparation time.\" loading=\"lazy\" width=\"768\" height=\"512\"><figcaption>Serving suggestion with additional pasta. The side dish is not included in the shrimp recipe\u2019s quantities or preparation time.<\/figcaption><\/figure>\n<h2 id=\"method\">Method, step by step<\/h2>\n<ol class=\"sf-recipe-steps\">\n<li id=\"step-1\"><strong>Prepare.<\/strong> Pat the shrimp dry, chop the shallot or garlic and measure the stock or water. Use clean, separate utensils for raw seafood.<\/li>\n<li id=\"step-2\"><strong>Prepare the saffron.<\/strong> Finely grind the threads immediately before use. Stir with 2 tbsp non-boiling water at about 75 \u00b0C for 1 minute. Leave for 3\u20135 minutes at room temperature.<\/li>\n<li id=\"step-3\"><strong>Soften the aromatics.<\/strong> Heat the oil over medium heat. Soften the shallot for about 2 minutes. If using garlic, cook briefly without browning.<\/li>\n<li id=\"step-4\"><strong>Cook the shrimp.<\/strong> Add the shrimp and initially cook for about 1\u20132 minutes on each side, depending on size. Add 50 ml water or stock and continue until fully cooked and no longer translucent inside. Add a little more liquid if needed.<\/li>\n<li id=\"step-5\"><strong>Finish with saffron.<\/strong> Remove the pan from the heat. Stir in the saffron preparation and season with salt, pepper and optional lemon. Serve immediately.<\/li>\n<\/ol>\n<h2>Variations and practical tips<\/h2>\n<ul>\n<li>The pan juices should lightly coat the shrimp. Too much liquid, strong stock or excessive lemon can dilute or overwhelm the saffron flavour.<\/li>\n<li>Serve with bread, or cook pasta or rice separately. Allow for the side dish\u2019s time, ingredients and allergens.<\/li>\n<\/ul>\n<p>Use clean hands and utensils for raw seafood. The BfR recommends thorough heating to at least 70 \u00b0C for 2 minutes throughout. <a href=\"https:\/\/www.bfr.bund.de\/fragen-und-antworten\/thema\/lebensmittelinfektionen-im-privathaushalt-quellen-erkennen-risiken-vermeiden\/\" target=\"_blank\" rel=\"noopener\">BfR food hygiene guidance<\/a>.<\/p>\n<section class=\"sf-recipe-faq\">\n<h2>Questions about this recipe<\/h2>\n<details>\n<summary>Can I use cooked shrimp?<\/summary>\n<p>Yes. Heat them thoroughly in the sauce, then add the saffron preparation after removing the pan from the heat. The cooking time will be shorter.<\/p>\n<\/details>\n<details>\n<summary>When do I add the saffron?<\/summary>\n<p>After the shrimp are cooked and the pan is off the heat. Prepare the saffron shortly before this stage.<\/p>\n<\/details>\n<\/section>\n<aside class=\"sf-related-recipes\">\n<h2>Where to cook next<\/h2>\n<p>Explore a complementary dish or another way to use your saffron.<\/p>\n<ul>\n<li><a href=\"https:\/\/saffrona.eu\/en\/saffron-pasta-in-15-minutes\/\">Saffron pasta without cream \u2014 in about 15 minutes<\/a><\/li>\n<li><a href=\"https:\/\/saffrona.eu\/en\/quick-saffron-rice\/\">Quick saffron rice \u2014 in about 25 minutes<\/a><\/li>\n<li><a href=\"https:\/\/saffrona.eu\/en\/saffron-vegetable-soup\/\">Saffron Vegetable Soup \u2014 A Delicate Clear Broth<\/a><\/li>\n<\/ul>\n<p><a href=\"https:\/\/saffrona.eu\/en\/saffron-academy\/saffron-recipes\/\">Browse all saffron recipes \u2192<\/a><\/aside>\n<aside class=\"sf-saffron-guide\" id=\"sf-saffron-guide\" aria-labelledby=\"sf-guide-title\">\n<p class=\"sf-eyebrow\">The Saffrona recommendation<\/p>\n<h2 id=\"sf-guide-title\">Prepare saffron: grind freshly, use thoughtfully<\/h2>\n<p>Keep saffron as threads until needed, in a dry, dark and airtight container. <strong>Finely grind the measured amount immediately before use.<\/strong> Only threads intended as decoration remain whole.<\/p>\n<div class=\"sf-hub-methods\">\n<section>\n<h3>For warm dishes and drinks<\/h3>\n<p>Mix freshly ground saffron with a little <strong>non-boiling water at about 75 \u00b0C<\/strong>. Stir for <strong>1 minute<\/strong>, then leave for <strong>3\u20135 minutes at room temperature<\/strong>. Add the preparation to your dish or drink. Follow the recipe for the amount of water.<\/p>\n<\/section>\n<section>\n<h3>For ice cream, desserts and cold drinks<\/h3>\n<p>Place freshly ground saffron between a few pieces of ice in a glass. <strong>Stir for 1 minute at room temperature<\/strong>, then <strong>leave for 3\u20135 minutes<\/strong>. Use the cold preparation and count the melted ice as part of the recipe\u2019s liquid.<\/p>\n<\/section>\n<\/div>\n<p><strong>Add towards the end:<\/strong> Saffrona recommends adding prepared saffron during the final stage rather than cooking it for a long time. For baked goods, incorporate the preparation into the batter or dough before baking.<\/p>\n<p>This is our culinary recommendation. The necessary cooking and baking steps in each recipe still apply.<\/p>\n<\/aside>\n<p><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"Recipe\",\"@id\":\"https:\/\/saffrona.eu\/en\/saffron-shrimp-20-minutes\/#recipe\",\"name\":\"Saffron shrimp \u2014 ready in about 20 minutes\",\"description\":\"Tender shrimp in a light golden pan sauce, for two. The saffron is finely ground, prepared separately and stirred in at the end. 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