Pan-Roasted Garlic Shrimp with Spanish Saffron Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy shrimp pan-roasted with garlic and paprika, served over vibrant saffron-infused Spanish rice. This spanish-inspired seafood ready in about 35 minutes pairs Large shrimp, peeled and deveined, Long-grain rice, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Spanish cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup long-grain rice under cold water until water runs clear. In a medium saucepan, heat 2 tbsp olive oil over medium heat. Add the rice and toast for 2 minutes, stirring frequently.
  2. Step 2: Add 2 cups chicken broth, 1/4 tsp saffron threads, and 1/2 tsp salt to the rice. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender and saffron color is vibrant.
  3. Step 3: While rice cooks, heat remaining 2 tbsp olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and 1 tsp Spanish smoked paprika, sauté for 30 seconds until fragrant.
  4. Step 4: Add 300 g peeled shrimp, 1/2 tsp black pepper, and 1/2 tsp salt to the skillet. Cook shrimp for 2-3 minutes per side until pink and opaque.
  5. Step 5: Remove skillet from heat, drizzle with 1 tbsp fresh lemon juice, and sprinkle 1 tbsp chopped fresh parsley. Serve shrimp over the saffron rice immediately.

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Frequently asked questions

How long does Pan-Roasted Garlic Shrimp with Spanish Saffron 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 Pan-Roasted Garlic Shrimp with Spanish Saffron 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 long-grain rice from drying out.

Can I substitute ingredients in Pan-Roasted Garlic Shrimp with Spanish Saffron 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 Pan-Roasted Garlic Shrimp with Spanish Saffron 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 Pan-Roasted Garlic Shrimp with Spanish Saffron 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.

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