Got Frozen Shrimp? Make this EASY One-Pan Shrimp and Rice Dinner

This One-Pan Shrimp and Rice Dinner is what simple and delicious food is all about. We’re talking a ton of great flavors, easy to make and all done in about 30 minutes. Serve it next to a garden salad, a crunchy baguette and a bottle of Spanish wine for a complete meal.

To make this recipe, I used white long-grain rice. But you can use whatever type of rice you like. Just make sure to check the rice package instructions, that way your liquid-to-rice ratios and your cooking times are right on the money.

For the shrimp, I used red Argentinian jumbo shrimp I bought frozen and thawed out and already peeled and deveined. However, you can use whatever type of shrimp you like. The most important thing is to fully thaw out the shrimp and pat them completely dry before adding them to the pan.

TIPS & TRICKS to Make this Recipe: You want to add the shrimp to the pan when the rice has about 8 minutes left of cooking time. This will ensure they fully cook through and have a delicious melt-in-your-mouth texture.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH PAPRIKA (25% OFF Your Order if you Purchase from this Link)

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Watch the Video Below on How to Make this One-Pan Shrimp and Rice Dinner

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One-Pan Shrimp and Rice Dinner

Course Main Course

Cuisine Mediterranean

Prep Time 5 minutes

Cook Time 30 minutes

Servings 4

Calories 329 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 tbsp extra virgin olive oil 30 ml
• 1 medium onion
• 5 cloves garlic
• 1 cup long grain rice 190 grams
• 1 tsp dried oregano 1 gram
• 1/2 tsp dried thyme .50 grams
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1 1/2 cups water 360 ml
• 1 bag frozen raw jumbo shrimp peeled & deveined (thawed out) 1 lbs / 450 grams
• sea salt & black pepper
• fresh parsley for garnish

Instructions

1. Heat a large fry pan with a medium heat and add in the olive oil

2. While the oil is heating, roughly chop the onion and thinly slice the garlic

3. Add the chopped ingredients into the hot fry pan, mix together, then mix every 1 to 2 minutes so everything evenly sautes

4. In the meantime, add the rice into a fine sieve and rinse under water until it starts running clear underneath, about 1 to 2 minutes

5. After 5 to 6 minutes and the onion is translucent, add in the rinsed rice, along with the oregano, thyme, paprika and season generously with sea salt & black pepper, quickly mix together, then add in the water, raise to a high heat and give it a gentle mix, once it comes to a boil, place a lid on the pan and lower to a low heat

6. While the rice is simmering, add the shrimp over some paper towels, all in a single layer, pat completely dry, then season with sea salt & black pepper

7. After simmering the rice for 10 minutes (which is about 8 minutes shy of the rice being fully cooked in my case, check package instructions in the rice you're using), remove the lid and add in the shrimp, all in a single layer and evenly spaced out, place the lid back on the pan and continue to simmer until the rice is done and the shrimp are cooked through

8. Once the rice is done, remove the pan from the heat, let it rest for a couple of minutes with the lid on, then remove the lid, using a fork gently fluff the rice, serve directly out of the pan or transfer into serving dishes, garnished with fresh parsley, enjoy!

Recipe Notes

Get the Spanish Paprika I used to make this Recipe (25% OFF Your Order if you Purchase through this Link)

Nutrition Facts

One-Pan Shrimp and Rice Dinner

Amount Per Serving

Calories 329 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 143mg48%

Sodium 651mg28%

Potassium 247mg7%

Carbohydrates 42g14%

Fiber 1g4%

Sugar 1g1%

Protein 19g38%

Vitamin A 341IU7%

Vitamin C 3mg4%

Calcium 100mg10%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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