shrimp spanish rice recipe

Written BySheba G Updated On
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The Best shrimp spanish rice recipe

Growing up in a family that loves seafood, I was always on the lookout for new and exciting recipes to try. One of my favorite dishes that I have perfected over the years is shrimp Spanish rice.

This dish is a delightful blend of flavors that combines the richness of shrimp with the comforting taste of Spanish rice. It’s a perfect dish for family gatherings or a cozy dinner at home.

The aroma that fills the kitchen while cooking this dish is simply irresistible, and the taste is even better. My kids love it and always ask for seconds.

It’s a great way to incorporate more protein and vegetables into their diet, as shrimp is a lean source of protein and the rice is packed with veggies. I love how versatile this dish is, you can serve it as a main course or as a side dish, it always works well.

It’s also a great dish for meal prepping, as it can be easily reheated and still tastes delicious the next day.

Shrimp Spanish Rice Recipe

4.9 from 1802 votes

This Shrimp Spanish Rice recipe is a flavorful and comforting dish that combines succulent shrimp with perfectly cooked Spanish rice. It’s a great source of protein and vegetables, making it a healthy and delicious option for any meal.

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

🥘Ingredients

For the Shrimp

1 lb shrimp, peeled and deveined
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil

For the Spanish Rice

2 cups long grain white rice
4 cups low sodium chicken broth
1 can (14.5 oz) diced tomatoes
1 medium onion, finely chopped
1 green bell pepper, finely chopped
4 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil

👨‍🍳Directions

1In a large skillet, heat 2 tbsp of olive oil over medium heat.
2Add the shrimp, paprika, garlic powder, onion powder, cumin, salt, and black pepper.
3Cook the shrimp for 2-3 minutes on each side or until they turn pink and are cooked through.
4Remove the shrimp from the skillet and set aside.
5In the same skillet, add the remaining 2 tbsp of olive oil over medium heat.
6Add the onion, green bell pepper, and garlic.
7Sauté for 5-7 minutes or until the vegetables are softened and the onion is translucent.
8Add the rice to the skillet and stir to coat the rice in the oil and vegetables.
9Cook for 2-3 minutes, stirring constantly.
10Add the diced tomatoes, chicken broth, cumin, chili powder, salt, and black pepper to the skillet.
11Stir well to combine.
12Bring the mixture to a boil.
13Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 20-25 minutes or until the rice is cooked and the liquid is absorbed.
14Avoid lifting the lid while the rice is cooking.
15If the rice starts to stick to the bottom of the skillet, add a little more chicken broth.
16Once the rice is cooked, remove the skillet from the heat and let it sit, covered, for an additional 10 minutes.
17This allows the rice to steam and become fluffy.
18After 10 minutes, remove the lid and fluff the rice with a fork.
19Gently stir in the cooked shrimp.
20Serve the shrimp Spanish rice hot and enjoy.

🔧Equipment

Large skillet
Medium pot with lid
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 145mg🧂Sodium: 1200mg🌾Total Carbs: 40g🥦Dietary Fiber: 3g🍬Sugars: 3g🥩Protein: 20g

📝Notes

Tips: You can substitute brown rice for a healthier option. Adjust the seasoning to your taste. You can also add other vegetables like corn or peas for added nutrition and flavor.

Watch Video Of How Shrimp Spanish Rice Recipe Works

This shrimp Spanish rice recipe is a versatile and delicious dish that’s perfect for any occasion. It’s a great way to incorporate more protein and vegetables into your diet, and it’s easy to make ahead of time for meal prepping.

I often double the recipe for family gatherings and it’s always a hit. You can serve it as a main course or as a side dish, and it pairs well with a variety of beverages.

The leftovers can be stored in the refrigerator and reheated easily, making it a convenient option for busy weeknights. It’s a dish that everyone in my family loves, and I hope you and your family will enjoy it too.

❓ Frequently Asked Questions About Shrimp Spanish Rice

1. Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Thaw them completely and pat them dry before cooking. The cooking time may be slightly longer, so keep an eye on them to ensure they don’t overcook.

2. Can I make this recipe in a slow cooker?

While you can cook the rice in a slow cooker, the shrimp should be added towards the end of cooking to prevent overcooking. Combine all ingredients except the shrimp in the slow cooker and cook on low for 4-6 hours. Add the shrimp during the last 30 minutes of cooking.

3. Can I use a different type of rice?

You can use different types of rice, but the cooking time and liquid ratio may vary. For example, brown rice will require more liquid and a longer cooking time. I recommend using long-grain white rice for the best results.

4. Can I add other vegetables to this recipe?

Absolutely. You can add vegetables like corn, peas, or diced carrots for added nutrition and flavor. Add them when you add the onions and bell peppers.

5. How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over low heat, adding a little water or broth if needed to prevent the rice from drying out.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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