shrimp spanish rice recipe

Written ByJenny Smyth Posted on
shrimp spanish rice recipe
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The Best shrimp spanish rice recipe

I’m so excited to share with you one of my family’s favorite recipes – shrimp Spanish rice. This dish has been a staple in our household for years, and it’s a perfect combination of flavors and textures that everyone loves. The dish originated in Spain, where it was known as ‘arroz con gambas,’ and it’s been adapted and modified over the years to suit different tastes and preferences.

But the essence remains the same – a flavorful mixture of sautéed shrimp, onions, garlic, tomatoes, and rice cooked to perfection in a rich and savory broth. As a home cook, I love this recipe because it’s easy to make and requires minimal ingredients. My kids adore it because it’s a fun twist on traditional rice dishes.

And I appreciate it because it’s a great way to get my family to eat more vegetables and whole grains. Plus, it’s an excellent choice for any occasion – whether it’s a quick weeknight dinner or a special celebration with friends and family. I’ve learned that by using short-grain rice, we can achieve that perfect texture that’s neither too dry nor too soggy.

And let me tell you, this recipe is incredibly adaptable – you can easily add your favorite spices or herbs to give it an extra boost of flavor. One of the best things about shrimp Spanish rice is its versatility – you can serve it as a main course or as a side dish. And don’t even get me started on the leftovers – this dish only gets better with time!

When reheated, the flavors meld together even more beautifully, making it a great option for meal prep or special occasions.

Shrimp Spanish Rice

Shrimp Spanish Rice

4.8 from 1240 votes

A flavorful one-pan dish combining succulent shrimp with seasoned rice, tomatoes, and aromatic spices. This easy recipe delivers a satisfying meal with bold Spanish flavors.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Rice

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup long-grain white rice
1 (14.5 oz) can diced tomatoes, undrained
1 1/2 cups chicken broth
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Shrimp

1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup frozen peas (optional)
2 tablespoons chopped fresh parsley for garnish

👨‍🍳Directions

1Heat 1 tablespoon olive oil in a large skillet over medium heat.
2Add the diced onion and cook until softened, about 4 minutes, stirring occasionally.
3Stir in the minced garlic and cook for 30 seconds until fragrant.
4Add the rice to the skillet and stir to coat with oil, cooking for 1 minute.
5Pour in the undrained diced tomatoes and chicken broth, then add smoked paprika, cumin, salt, and pepper.
6Bring the mixture to a boil over high heat.
7Once boiling, reduce the heat to low, cover the skillet with a lid, and simmer for 18 to 20 minutes.
8The rice should be tender and most of the liquid absorbed when done.
9While the rice cooks, pat the shrimp dry with paper towels and toss with 1 tablespoon olive oil, smoked paprika, salt, and pepper.
10After the rice has cooked, remove the lid and gently stir in the seasoned shrimp and frozen peas if using.
11Cover the skillet again and cook over low heat for 5 to 7 minutes until the shrimp are pink and opaque.
12Remove from heat and let stand covered for 2 minutes.
13Garnish with chopped fresh parsley before serving.

🔧Equipment

Large skillet with lid
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 180mg🧂Sodium: 900mg🌾Total Carbs: 38g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 22g

📝Notes

For best results, use large shrimp (21-25 count per pound) and do not overcook them. You can add diced bell peppers or chorizo for extra flavor and color.

Watch Video Of How Shrimp Spanish Rice Works

I love serving shrimp Spanish rice at family gatherings because everyone always looks forward to it. It’s easy to scale up or down depending on how many people you’re feeding, and it’s an excellent choice for potlucks or buffets.

Plus, with this recipe as your base, you can easily customize it to suit different tastes and dietary needs. For example, if someone has gluten intolerance, simply swap out regular tomato paste for gluten-free alternatives like sun-dried tomatoes or roasted red peppers.

❓ Frequently Asked Questions About Shrimp Spanish Rice

Q1: What type of rice is best for shrimp Spanish rice?

For this recipe, we recommend using short-grain rice like Arborio or Calrose. These types of rice are specifically designed to hold their shape after cooking, which makes them ideal for dishes like shrimp Spanish rice.

Q2: Can I use any type of protein instead of shrimp?

While shrimp is the traditional protein of choice for this recipe, you can substitute it with other proteins like chicken, beef, or tofu if you prefer.

Q3: What’s the best way to store leftovers?

Airtight containers are your friend when storing leftovers! Make sure to cool the dish completely before transferring it to an airtight container and storing in the fridge or freezer.

Q4: How long does shrimp Spanish rice last in the fridge?

This dish will last for up to 3 days in the fridge when stored properly in an airtight container.

Q5: Can I freeze shrimp Spanish rice?

Yes! This dish freezes beautifully. Simply thaw overnight in the fridge or reheat from frozen in the microwave or on the stovetop.

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