Sautéed Garlic Shrimp with Spanish Saffron Rice

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Tender shrimp sautéed with garlic and paprika served over fragrant saffron-infused Spanish rice. This Spanish recipe, ready in about 45 minutes, pairs large shrimp, peeled and deveined, olive oil, garlic cloves, minced 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 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup long grain white rice
• 2 cups chicken broth
• 1/2 tsp saffron threads
• 1/2 cup diced onion
• 2 tbsp finely chopped parsley

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Instructions

1. Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear; set aside. Warm 2 cups chicken broth in a small saucepan and steep 1/2 tsp saffron threads in it for 5 minutes to release color and aroma.
2. Step 2: Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add 1/2 cup diced onion and sauté for 4-5 minutes until translucent and fragrant. Add the rinsed rice and stir for 2 minutes to toast slightly.
3. Step 3: Pour the saffron-infused broth into the saucepan with the rice, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid absorbed. Remove from heat and let rest for 5 minutes.
4. Step 4: Meanwhile, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant, then add 1 lb shrimp, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
5. Step 5: Cook shrimp for 2-3 minutes per side until pink and opaque, with edges slightly crisp. Remove from heat and stir in 2 tbsp finely chopped parsley.
6. Step 6: Fluff the saffron rice with a fork and serve topped with the garlic shrimp.