Spanish Shrimp and Rice Recipe

Name: Spanish Shrimp and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 1 small onion, chopped; 2 cloves garlic, chopped; 1/2 teaspoon turmeric; 1 medium tomato, chopped; 1 small carrot, diced; 1/2 red bell pepper, diced; Kosher salt and freshly ground pepper; 1 pound large shrimp, peeled and deveined; 1 1/2 cups converted white rice; 1 tablespoon chopped fresh parsley; 1/2 cup frozen peas, thawed; Hot sauce, for serving (optional)

Servings: persons

3 tablespoons vegetable oil
1 small onion, chopped
2 cloves garlic, chopped
1/2 teaspoon turmeric
1 medium tomato, chopped
1 small carrot, diced
1/2 red bell pepper, diced
Kosher salt and freshly ground pepper
1 pound large shrimp, peeled and deveined
1 1/2 cups converted white rice
1 tablespoon chopped fresh parsley
1/2 cup frozen peas, thawed
Hot sauce, for serving (optional)

1
Heat the vegetable oil in a large, deep skillet over medium heat.
2
Add the onion, garlic and turmeric and cook until the onion is slightly softened, about 3 minutes.
3
Add the tomato, carrot and bell pepper and cook, stirring occasionally, until tender, about 5 minutes.
4
Sprinkle with 3/4 teaspoon salt, and pepper to taste.
5
Add the shrimp and cook, stirring occasionally, until they begin to turn pink, about 1 minute.
6
Add the rice, 2 cups water and 1/2 tablespoon parsley; bring to a boil.
7
Reduce the heat to medium low, cover and simmer until the rice is tender, 15 to 20 minutes.
8
Remove from the heat and sprinkle in the peas and the remaining 1/2 tablespoon parsley.
9
Cover and let stand 5 minutes.
10
Fluff the rice mixture with a fork and incorporate the peas and parsley.
11
Season with salt and pepper.
12
Serve with hot sauce.
13
Per serving: Calories 511; Fat 13 g (Saturated 2 g); Cholesterol 172 mg; Sodium 556 mg; Carbohydrate 67 g; Fiber 2 g; Protein 31 g
14
Photograph by Christopher Testani

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 1 small onion, chopped, 2 cloves garlic, chopped, 1/2 teaspoon turmeric, and more.

Yes, Spanish Shrimp and Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spanish Shrimp and Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions