One-Pan Spicy Shrimp and Chorizo Rice
A bold and colorful one-pan dinner with spicy shrimp and smoky chorizo mingled into fluffy saffron-infused rice. This spanish-inspired seafood ready in about 35 minutes pairs extra virgin olive oil, peeled and deveined medium shrimp, small, finely diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 470 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 2 tbsp extra virgin olive oil
- 6 oz, sliced into 1/4-inch rounds Spanish chorizo
- 12 oz, peeled and deveined medium shrimp
- 1 small, finely diced yellow onion
- 1 medium, diced red bell pepper
- 3 cloves, minced garlic cloves
- 1 cup long-grain white rice
- 2 1/2 cups, warmed chicken broth
- 1 tsp smoked paprika
- a pinch, soaked in 1 tbsp warm water saffron threads
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped, for garnish fresh parsley
- for serving lemon wedges
Instructions
- Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add 6 oz sliced Spanish chorizo and cook for 3-4 minutes until slightly crisp and fragrant.
- Step 2: Add 12 oz peeled and deveined medium shrimp to the skillet, season with 1/2 tsp black pepper, and sauté for 2 minutes until just pink. Remove shrimp and chorizo to a bowl.
- Step 3: In the same skillet, add 1 finely diced small yellow onion and 1 diced medium red bell pepper. Cook for 4-5 minutes until softened.
- Step 4: Stir in 3 minced garlic cloves and 1 cup long-grain white rice, toasting the rice for 1-2 minutes until translucent around the edges.
- Step 5: Pour in 2 1/2 cups warmed chicken broth, 1 tsp smoked paprika, 1 tsp salt, and the saffron threads with their soaking water. Stir to combine, bring to a simmer, then cover and reduce heat to low.
- Step 6: Cook covered for 15 minutes until rice is tender and liquid absorbed. Remove from heat, fluff rice with a fork, then gently fold in the cooked shrimp and chorizo.
- Step 7: Garnish with 2 tbsp chopped fresh parsley and serve with lemon wedges on the side.
Frequently asked questions
How long does One-Pan Spicy Shrimp and Chorizo Rice take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pan Spicy Shrimp and Chorizo Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.
Can I substitute ingredients in One-Pan Spicy Shrimp and Chorizo Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pan Spicy Shrimp and Chorizo Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pan Spicy Shrimp and Chorizo Rice?
Spanish seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
