12 Delicious Spanish Rice and Shrimp Recipes

Dive into the vibrant flavors of Spain with our roundup of 12 Delicious Spanish Rice and Shrimp Recipes! Perfect for home cooks looking to spice up their dinner routine, these dishes blend the richness of seafood with the hearty comfort of rice. Whether you’re craving a quick weeknight meal or a festive weekend feast, we’ve got something to tantalize your taste buds. Keep reading to discover your next favorite dish!

Garlic Butter Spanish Rice with Shrimp

Absolutely nothing beats the combo of garlic, butter, and shrimp, especially when it’s all tossed together with fluffy Spanish rice. You’re in for a treat with this one-pot wonder that’s as easy to make as it is delicious.

Ingredients

• 1 cup long-grain white rice, rinsed until the water runs clear
• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter, melted and golden
• 4 cloves garlic, minced to a fine paste
• 2 cups chicken broth, rich and flavorful
• 1 tsp smoked paprika, for a deep, smoky touch
• 1/2 tsp salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 2 tbsp fresh parsley, chopped for a bright finish
• 1 tbsp lemon juice, freshly squeezed for a zesty kick

Instructions

1. In a large skillet over medium heat, melt the butter until it’s bubbling slightly, about 1 minute.
2. Add the minced garlic to the skillet, stirring constantly for 30 seconds until fragrant but not browned.
3. Toss in the shrimp, seasoning them with smoked paprika, salt, and black pepper. Cook for 2 minutes per side until they’re just pink. Remove and set aside.
4. Tip: Don’t overcrowd the shrimp to ensure they sear properly instead of steaming.
5. In the same skillet, add the rinsed rice, stirring to coat it in the remaining butter and garlic. Toast for 2 minutes until the grains are slightly translucent.
6. Pour in the chicken broth, bringing the mixture to a boil. Then, reduce the heat to low, cover, and simmer for 18 minutes. No peeking—this keeps the steam in!
7. Tip: For extra flavor, swap half the broth with tomato juice.
8. Once the rice is tender and the liquid is absorbed, fluff it with a fork. Gently fold in the cooked shrimp, parsley, and lemon juice. Heat through for another minute.
9. Tip: Let the dish sit covered for 5 minutes off the heat before serving to let the flavors meld.

Perfectly fluffy rice with juicy, garlicky shrimp makes this dish a weeknight hero. Serve it straight from the skillet with a side of crusty bread to soak up all that buttery goodness.

Spicy Spanish Rice and Shrimp Skillet

Feeling like spicing up your dinner routine? This Spicy Spanish Rice and Shrimp Skillet is a vibrant, one-pan wonder that brings the heat and the heartiness to your table in no time.

Ingredients

• 1 cup long-grain white rice, rinsed until water runs clear
• 1 lb large shrimp, peeled and deveined, tails on for presentation
• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 1 red bell pepper, diced into crisp, colorful pieces
• 3 cloves garlic, minced to aromatic perfection
• 1 tsp smoked paprika, for a deep, smoky flavor
• 1/2 tsp cayenne pepper, for that kick
• 2 cups chicken broth, warm and flavorful
• 1/2 cup frozen peas, for a pop of sweetness
• Salt, to season just right
• Fresh cilantro, chopped for a bright, herby finish

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering.
2. Add the onion and bell pepper, sautéing until they’re soft and the onion is translucent, about 5 minutes.
3. Stir in the garlic, smoked paprika, and cayenne pepper, cooking for 1 minute until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Add the rice, stirring to coat it in the oil and spices, toasting lightly for 2 minutes.
5. Pour in the warm chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfect steam.
6. Season the shrimp with salt and nestle them into the rice. Cover and cook for 5 minutes until the shrimp are pink and opaque. Tip: Overcooking shrimp makes them rubbery, so watch the clock.
7. Scatter the peas over the top, cover, and let sit off the heat for 2 minutes to warm through.
8. Garnish with fresh cilantro before serving.

You’ll love how the rice absorbs all the spicy, smoky flavors, with the shrimp adding a succulent contrast. Try serving it straight from the skillet for a rustic, shareable meal that’s as fun to eat as it is to make.

Creamy Coconut Spanish Rice with Shrimp

You’re going to love this twist on Spanish rice that brings the tropics to your table with creamy coconut and succulent shrimp. It’s a one-pan wonder that’s as easy to make as it is delicious.

Ingredients

• 1 cup long-grain white rice, rinsed until the water runs clear
• 1 tablespoon rich extra virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 1/2 cups chicken broth, warm
• 1 cup creamy coconut milk
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sea salt
• 1/4 teaspoon finely ground black pepper
• 1 pound large shrimp, peeled and deveined
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering.
2. Add the onion, garlic, and bell pepper. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
3. Tip: Don’t rush the veggies—letting them cook slowly builds a deeper flavor base.
4. Stir in the rice, coating it with the oil and vegetables, and toast for 2 minutes.
5. Pour in the warm chicken broth and coconut milk, then add the smoked paprika, cumin, salt, and black pepper. Bring to a simmer.
6. Reduce the heat to low, cover, and cook for 15 minutes, or until the rice is tender and the liquid is absorbed.
7. Tip: Resist the urge to peek under the lid—keeping it closed ensures even cooking.
8. Nestle the shrimp into the rice, cover, and cook for another 5 minutes, or until the shrimp are pink and opaque.
9. Tip: For extra flavor, sprinkle the shrimp with a pinch of salt and paprika before adding them to the rice.
10. Remove from heat and let stand, covered, for 5 minutes.
11. Fluff the rice with a fork, stir in the cilantro, and serve with lime wedges.

Creamy and fragrant, this dish pairs the subtle sweetness of coconut with the smoky depth of paprika. Serve it straight from the skillet for a rustic touch, or plate it up with extra lime wedges for a bright finish.

Spanish Rice and Shrimp Paella

Mmm, imagine diving into a plate of Spanish Rice and Shrimp Paella, where every bite is a little vacation to the Mediterranean. You’ve got the golden saffron-infused rice, plump shrimp, and a melody of veggies all coming together in one skillet.

Ingredients

• 1 1/2 cups of short-grain rice, like Bomba or Arborio, for that perfect chew
• 1 lb of large shrimp, peeled and deveined, for a succulent bite
• 3 cups of chicken broth, rich and flavorful
• 1/2 tsp of saffron threads, for that iconic golden hue and aroma
• 1 large onion, finely diced, to build a sweet foundation
• 3 cloves of garlic, minced, for a punch of flavor
• 1 red bell pepper, diced, adding a sweet crunch
• 1/2 cup of frozen peas, for a pop of color and sweetness
• 2 tbsp of rich extra virgin olive oil, to sauté everything to perfection
• 1 tsp of smoked paprika, for a hint of depth and warmth
• Salt, to properly season every layer

Instructions

1. Heat the olive oil in a large paella pan or skillet over medium heat until shimmering.
2. Add the onion and bell pepper, sautéing until soft, about 5 minutes. Tip: Don’t rush this step; caramelizing the veggies builds flavor.
3. Stir in the garlic and smoked paprika, cooking for just 30 seconds until fragrant.
4. Add the rice, stirring to coat it in the oil and spices, toasting slightly for 2 minutes.
5. Pour in the chicken broth and sprinkle the saffron threads, bringing to a simmer. Tip: Crush the saffron between your fingers to release more flavor.
6. Arrange the shrimp on top of the rice, pressing them in slightly, and scatter the peas over.
7. Reduce heat to low, cover, and let cook for 20 minutes without stirring. Tip: Listen for a faint crackling sound; that’s the socarrat (crispy bottom) forming.
8. Remove from heat and let sit, covered, for 5 minutes to finish cooking the shrimp and allow flavors to meld.

And there you have it—a paella with a crispy bottom, fluffy rice, and shrimp that’s just right. Serve it straight from the pan for that authentic, shareable vibe, maybe with a squeeze of lemon to brighten it all up.

One-Pot Spanish Rice and Shrimp

Unbelievably easy and packed with flavor, this one-pot Spanish rice and shrimp dish is your ticket to a fuss-free dinner that doesn’t skimp on taste. You’ll love how the spices meld together, creating a meal that’s as vibrant as it is satisfying.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 cup long-grain white rice, rinsed
• 1.5 cups homemade or low-sodium chicken broth
• 1/2 cup crushed tomatoes, with their juices
• 1/2 lb large shrimp, peeled and deveined
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp saffron threads, lightly crushed
• 2 cloves garlic, minced
• 1/2 cup frozen peas, thawed
• Salt, to your liking

Instructions

1. Heat the olive oil in a large, deep skillet over medium heat until shimmering.
2. Add the rinsed rice, stirring to coat with oil, and toast for 2 minutes until slightly golden.
3. Pour in the chicken broth and crushed tomatoes, stirring to combine.
4. Stir in the smoked paprika, cumin, saffron, and minced garlic, then bring to a boil.
5. Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is nearly tender.
6. Season the shrimp with salt and nestle them into the rice. Cover and cook for 5 minutes.
7. Scatter the peas over the top, cover, and let sit off the heat for 5 minutes to warm through.
8. Fluff the rice gently with a fork, ensuring the shrimp and peas are evenly distributed.

Zesty and aromatic, this dish boasts tender shrimp and fluffy rice with a hint of smokiness from the paprika. Serve it straight from the skillet for a rustic touch, or garnish with fresh parsley for a pop of color.

Spanish Rice with Shrimp and Chorizo

Dive into a bowl of Spanish Rice with Shrimp and Chorizo that’s bursting with flavors and colors. You’ll love how the smoky chorizo and succulent shrimp come together with the vibrant rice for a dish that’s as satisfying to make as it is to eat.

Ingredients

• 1 cup long-grain white rice, rinsed until the water runs clear
• 2 tbsp rich extra virgin olive oil
• 1/2 lb Spanish chorizo, sliced into 1/4-inch thick rounds
• 1/2 lb large shrimp, peeled and deveined
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 1/2 cups chicken broth, warmed
• 1/2 tsp smoked paprika
• 1/4 tsp saffron threads, crushed
• Salt to taste
• Fresh parsley, chopped for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering.
2. Add the chorizo slices and cook until they start to crisp, about 3 minutes per side. Remove and set aside.
3. In the same skillet, add the shrimp and cook until just pink, about 2 minutes per side. Remove and set aside with the chorizo.
4. Add the onion, garlic, and red bell pepper to the skillet. Cook until softened, about 5 minutes.
5. Stir in the rice, smoked paprika, and saffron, coating the rice well with the oil and spices.
6. Pour in the warm chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
7. Gently fold in the cooked chorizo and shrimp. Cover and let sit for 5 minutes off the heat to warm through.
8. Garnish with fresh parsley before serving.

Now, this dish is a fiesta of textures—creamy rice, juicy shrimp, and crispy chorizo. Serve it straight from the skillet for a rustic touch, or plate it up with a side of crusty bread to soak up all those delicious flavors.

Lemon Herb Spanish Rice and Shrimp

Perfect for those evenings when you’re craving something zesty and satisfying, this Lemon Herb Spanish Rice and Shrimp dish brings a burst of flavor to your table with minimal fuss.

Ingredients

• 1 cup long-grain white rice, rinsed until water runs clear
• 2 cups chicken broth, rich and flavorful
• 1 lb large shrimp, peeled and deveined
• 3 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp saffron threads, lightly crushed
• Zest and juice of 1 large lemon, bright and fresh
• 1/4 cup fresh parsley, finely chopped
• Salt to taste

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering.
2. Add the diced onion, cooking until translucent, about 5 minutes.
3. Stir in the minced garlic, smoked paprika, cumin, and saffron, cooking for 1 minute until fragrant.
4. Add the rinsed rice, stirring to coat in the oil and spices, toast for 2 minutes.
5. Pour in the chicken broth and bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
6. While the rice cooks, heat the remaining 1 tbsp olive oil in a separate pan over medium-high heat.
7. Season the shrimp with salt and cook for 2 minutes per side until pink and opaque.
8. Once the rice is done, remove from heat and let sit covered for 5 minutes.
9. Fluff the rice with a fork, then gently fold in the cooked shrimp, lemon zest, lemon juice, and chopped parsley.

Every bite of this dish offers a delightful contrast between the fluffy, aromatic rice and the tender, juicy shrimp, with the lemon and herbs brightening up the rich spices. Serve it straight from the skillet for a rustic touch or plate it up with a side of crisp, green salad for a complete meal.

Spanish Rice and Shrimp Stuffed Peppers

Vibrant and full of flavor, these stuffed peppers are a delightful twist on a classic. You’ll love how the Spanish rice and juicy shrimp come together in a dish that’s as colorful as it is delicious.

Ingredients

• 4 large bell peppers, any color, tops cut off and seeds removed
• 1 lb large shrimp, peeled and deveined
• 2 cups cooked Spanish rice, packed with saffron and smoky paprika
• 1 cup shredded Monterey Jack cheese, melty and rich
• 2 tbsp extra virgin olive oil, fruity and robust
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin, warm and earthy
• Salt and freshly ground black pepper, to season
• 1/4 cup fresh cilantro, chopped for a bright finish

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking.
2. Heat the olive oil in a large skillet over medium heat until shimmering.
3. Add the onion and garlic, sautéing until soft and fragrant, about 3 minutes.
4. Stir in the shrimp, cumin, salt, and pepper, cooking until the shrimp are just pink, about 2 minutes per side. Tip: Don’t overcook the shrimp; they’ll finish in the oven.
5. Remove the skillet from heat and gently fold in the Spanish rice and half the cilantro.
6. Stuff the bell peppers with the shrimp and rice mixture, packing it in tightly.
7. Sprinkle the tops with Monterey Jack cheese for a golden, bubbly finish.
8. Bake for 25-30 minutes, until the peppers are tender and the cheese is melted and slightly browned. Tip: For extra color, broil for the last 2 minutes.
9. Garnish with the remaining cilantro before serving. Tip: Let the peppers sit for 5 minutes after baking for easier handling.

Hearty and satisfying, these stuffed peppers offer a perfect balance of tender shrimp, flavorful rice, and sweet bell peppers. Serve them with a side of creamy avocado slices for a refreshing contrast.

Cheesy Spanish Rice Bake with Shrimp

Ever find yourself craving something that’s both comforting and a little fancy? This cheesy Spanish rice bake with shrimp is your answer, combining creamy, spicy, and savory flavors in one dish.

Ingredients

• 1 cup long-grain white rice, rinsed until the water runs clear
• 2 cups chicken broth, rich and flavorful
• 1 lb large shrimp, peeled and deveined
• 1 tbsp smoked paprika, for a deep, smoky flavor
• 2 cloves garlic, minced
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup heavy cream, for a luxuriously creamy texture
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil, extra virgin
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet, heat the olive oil over medium heat until shimmering.
3. Add the minced garlic and smoked paprika, stirring for about 30 seconds until fragrant.
4. Pour in the rinsed rice, stirring to coat it evenly with the oil and spices.
5. Add the chicken broth, salt, and pepper, bringing the mixture to a boil.
6. Reduce the heat to low, cover, and simmer for 18 minutes, or until the rice is tender and the liquid is absorbed.
7. While the rice cooks, season the shrimp with a pinch of salt and pepper.
8. Once the rice is done, stir in the heavy cream and half of the grated cheddar cheese until well combined.
9. Fold in the shrimp gently, ensuring they’re evenly distributed throughout the rice.
10. Transfer the mixture to a baking dish, sprinkling the remaining cheese on top.
11. Bake for 15 minutes, or until the cheese is bubbly and golden.
12. Garnish with fresh cilantro before serving.

You’ll love the creamy texture of the rice paired with the juicy shrimp, all under a layer of melted cheese. Try serving it with a side of avocado slices for a cool contrast.

Spanish Rice and Shrimp Soup

Feeling like you need a little warmth and spice in your life? This Spanish Rice and Shrimp Soup is your go-to for a comforting bowl that’s bursting with flavor and easy to whip up.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 4 cups chicken broth, warm
• 1 lb large shrimp, peeled and deveined
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in the garlic and cook for 1 minute until fragrant.
4. Add the rice, smoked paprika, and cumin, stirring to coat the rice in the spices.
5. Pour in the warm chicken broth, bring to a boil, then reduce heat to low and simmer for 15 minutes.
6. Add the shrimp to the pot and cook for 3-4 minutes until they turn pink and opaque.
7. Remove from heat and stir in the cilantro and lime juice. Season with salt as needed.

Combining the smokiness of paprika with the freshness of lime and cilantro, this soup is a vibrant dish that’s as pleasing to the eye as it is to the palate. Serve it with a side of crusty bread for dipping, or top with avocado slices for an extra creamy texture.

Spanish Rice with Shrimp and Green Beans

Perfect for those evenings when you’re craving something flavorful yet easy to whip up, this Spanish Rice with Shrimp and Green Beans is a one-pan wonder that brings a taste of the Mediterranean to your table.

Ingredients

• 1 cup long-grain white rice, rinsed until the water runs clear
• 1 lb large shrimp, peeled and deveined
• 1 cup fresh green beans, trimmed and cut into 1-inch pieces
• 2 tbsp rich extra virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes
• 2 cups chicken broth, warmed
• Salt to taste
• Freshly chopped parsley for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering.
2. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes.
3. Stir in the garlic, smoked paprika, and red pepper flakes, cooking until fragrant, about 30 seconds.
4. Add the rice to the skillet, stirring to coat the grains with the oil and spices, toasting lightly for 2 minutes.
5. Pour in the warm chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
6. While the rice cooks, season the shrimp with salt and set aside.
7. After 15 minutes, scatter the green beans over the rice, then place the shrimp on top. Cover and cook for another 5 minutes, or until the shrimp are pink and opaque.
8. Remove from heat and let stand, covered, for 5 minutes to allow the flavors to meld.
9. Fluff the rice with a fork, garnish with freshly chopped parsley, and serve immediately.

Lusciously tender shrimp and crisp-tender green beans sit atop fluffy, aromatic rice, making every bite a delightful mix of textures and flavors. Try serving it with a wedge of lemon for a bright, citrusy finish.

Spanish Rice and Shrimp Casserole

Alright, let’s dive into making this Spanish Rice and Shrimp Casserole that’s sure to be a hit at your next dinner. It’s packed with flavor, easy to whip up, and brings a little bit of Spanish sunshine to your table.

Ingredients

• 1 cup long-grain white rice, rinsed until the water runs clear
• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (14.5 oz) diced tomatoes, with their juices
• 2 cups chicken broth, warmed
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp saffron threads, lightly crushed
• 1 lb large shrimp, peeled and deveined
• 1/2 cup frozen peas, thawed
• Salt and finely ground black pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
3. Stir in the garlic and red bell pepper, cooking for another 2 minutes until fragrant.
4. Add the rice to the skillet, stirring to coat it in the oil and toast slightly, about 2 minutes.
5. Pour in the diced tomatoes with their juices, warmed chicken broth, smoked paprika, cumin, and saffron. Bring to a simmer.
6. Cover the skillet and transfer it to the preheated oven. Bake for 20 minutes.
7. Remove the skillet from the oven and gently stir in the shrimp and peas. Cover and return to the oven for another 5-7 minutes, or until the shrimp are pink and cooked through.
8. Season with salt and black pepper to taste, then garnish with fresh parsley before serving.

Fluffy rice, tender shrimp, and a melody of spices make every bite of this casserole a delight. Serve it straight from the skillet for a rustic touch, or plate it up with a side of crusty bread to soak up all the delicious juices.

Conclusion

Zesty flavors await in our roundup of 12 Delicious Spanish Rice and Shrimp Recipes! Perfect for home cooks looking to spice up their meal rotation, these dishes promise a taste of Spain right at your table. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!