Pan-Seared Garlic Shrimp with Saffron-Infused Rice
Succulent shrimp sautéed in garlic and olive oil, served over fragrant saffron rice for a vibrant Spanish-inspired dish. This spanish-inspired seafood 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.
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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Pan-Seared Garlic Shrimp with Saffron-Infused Rice take to make?
Total time is about 40 minutes (15 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-Seared Garlic Shrimp with Saffron-Infused Rice?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Pan-Seared Garlic Shrimp with Saffron-Infused 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-Seared Garlic Shrimp with Saffron-Infused 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-Seared Garlic Shrimp with Saffron-Infused 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.
