Pan-Seared Garlic Shrimp with Saffron-Infused Rice

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Succulent shrimp sautéed in garlic and olive oil, served over fragrant saffron rice for a vibrant Spanish-inspired dish. This Spanish-inspired seafood recipe, ready in about 40 minutes, pairs long-grain rice, saffron threads, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Cook: 25 min Serves 4 Spanish cuisine 320 cal/serving

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Ingredients

1 cup long-grain rice
1/4 tsp saffron threads
2 cups water
3 tbsp olive oil
400 g, peeled and deveined large shrimp
5, thinly sliced garlic cloves
1/4 tsp red chili flakes
1 tbsp fresh lemon juice
1 tsp salt
2 tbsp, chopped fresh parsley

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Instructions

Step 1: Rinse 1 cup long-grain rice under cold water until water runs clear. Soak 1/4 tsp saffron threads in 2 cups warm water for 10 minutes.
Step 2: In a medium saucepan, bring the saffron-infused water to a boil. Add the rinsed rice and 1 tsp salt, reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid absorbed.
Step 3: Meanwhile, heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 5 thinly sliced garlic cloves and 1/4 tsp red chili flakes, sauté for 1 minute until fragrant but not browned.
Step 4: Add 400 g peeled and deveined shrimp to the skillet, cooking for 2-3 minutes per side until pink and opaque.
Step 5: Remove from heat, drizzle 1 tbsp fresh lemon juice over the shrimp, and sprinkle 2 tbsp chopped fresh parsley.
Step 6: Fluff the saffron rice with a fork and serve topped with the garlic shrimp.