I love making Spanish rice with shrimp for my family because it’s a simple and delicious meal that everyone enjoys. This recipe is a staple in many Latin American countries, and I’ve adapted it to suit our tastes.
The combination of sautéed shrimp, tomatoes, and spices with the fluffy rice is a perfect blend of flavors and textures. My kids always ask for seconds, and my husband appreciates the ease of preparation.
I’ve made this dish countless times, and it never fails to impress. Whether we’re having a casual dinner or hosting guests, Spanish rice with shrimp is always a crowd-pleaser.
The best part is that it’s quick to prepare, making it an ideal option for busy weeknights or last-minute get-togethers. I like to serve it with a side salad or some crusty bread for a satisfying meal.
The health benefits of this recipe are also a bonus – the shrimp provides protein, while the rice and vegetables add fiber and vitamins. This recipe is a staple in our household, and I’m sure it will become one in yours too.
The key to making great Spanish rice is to use high-quality ingredients, especially the shrimp. Fresh seafood makes all the difference in the flavor and texture of the dish.
Spanish Rice with Shrimp
4.8 from 1521 votes
A flavorful one-pan dish featuring tender shrimp and rice simmered in a rich tomato and garlic sauce with smoky paprika. This comforting meal is quick to prepare and perfect for a weeknight dinner.
1Heat 2 tablespoons olive oil in a large skillet over medium heat.
2Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3 to 4 minutes.
3Add the minced garlic, smoked paprika, cumin, and cayenne pepper (if using).
4Stir constantly for 30 seconds until fragrant, then add the rice and cook for 1 minute, stirring to coat the grains with oil and spices.
5Pour in the undrained diced tomatoes and chicken broth.
6Add salt and black pepper, then stir to combine.
7Bring the mixture to a boil over high heat, then reduce heat to low, cover the skillet, and simmer for 18 to 20 minutes until the rice is tender and the liquid is absorbed.
8While the rice cooks, pat the shrimp dry with paper towels and toss with 1 tablespoon olive oil, smoked paprika, salt, and black pepper.
9Heat a separate nonstick skillet over medium-high heat and cook the shrimp for 2 to 3 minutes per side until they are pink and opaque.
10Remove the rice from heat and let it stand covered for 5 minutes.
11Fluff the rice with a fork, then gently fold in the cooked shrimp.
12Garnish with chopped fresh parsley and serve immediately.
For extra flavor, use fire-roasted diced tomatoes. If using frozen shrimp, thaw completely and pat dry before cooking to ensure even browning.
Watch Video Of How Spanish Rice with Shrimp Works
This Spanish rice with shrimp recipe is always a good idea for any occasion – whether you’re planning a casual dinner or hosting guests.
It’s easy to prepare and serves as an excellent base for various add-ins such as cooked vegetables or leftover meat.
For optimal results, store leftover Spanish rice in an airtight container in the refrigerator for up to three days or freeze it for up to two months.
❓ Frequently Asked Questions About Spanish Rice with Shrimp
What type of shrimp should I use?
You can use either fresh or frozen shrimp for this recipe, but make sure they’re peeled and deveined before cooking. If you’re using frozen shrimp, thaw them according to the package instructions.
Can I substitute chicken or beef for the shrimp?
While you can use chicken or beef instead of shrimp, keep in mind that the flavor profile will change significantly. This recipe is designed to showcase the delicate taste of shrimp, so using other proteins may alter its character.
How do I store leftover Spanish rice?
Store leftover Spanish rice in an airtight container in the refrigerator for up to three days or freeze it for up to two months. When reheating, make sure to add some moisture – such as broth or water – to prevent the rice from drying out.
What if I don’t have any tomatoes on hand?
While fresh tomatoes are ideal, you can use canned tomatoes as a substitute in a pinch. Just be aware that they may have added salt or preservatives.
Can I make this recipe vegan by replacing the shrimp with tofu?
Yes, you can replace the shrimp with extra-firm tofu for a vegan version of this recipe. Simply press and cube the tofu before cooking it with the vegetables.
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