Sautéed Garlic Shrimp with Spanish Saffron Rice

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

Tender shrimp sautéed with garlic and paprika served over fragrant saffron-infused Spanish rice. This spanish 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.

Prep: 15 min Cook: 30 min Serves 4 Spanish cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Sautéed Garlic Shrimp with Spanish Saffron Rice take to make?

Total time is about 45 minutes (15 min prep + 30 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 Sautéed 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 olive oil from drying out.

Can I substitute ingredients in Sautéed 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 Sautéed 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 Sautéed Garlic Shrimp with Spanish Saffron Rice?

Spanish spanish 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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