Sautéed Garlic Shrimp with Time-Spiced Tomato Rice

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

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 with garlic and paprika served over fluffy tomato-infused rice seasoned with a touch of Spanish time spices. This Spanish-inspired seafood recipe, ready in about 25 minutes, pairs raw shrimp, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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: 15 min Serves 4 Spanish cuisine 360 cal/serving

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Ingredients

1 lb, peeled and deveined raw shrimp
3 tbsp olive oil
5 cloves, minced garlic cloves
1 1/2 tsp smoked paprika
3 cups cooked long-grain white rice
1/2 cup canned tomato sauce
2 tbsp, chopped fresh parsley
1 tsp salt
1/2 tsp black pepper
for serving lemon wedges

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 5 minced garlic cloves and 1 1/2 tsp smoked paprika, sautéing for 30 seconds until fragrant but not browned.
Step 2: Add 1 lb peeled and deveined raw shrimp to the skillet and cook for 2-3 minutes per side until the shrimp turn pink and opaque. Remove shrimp and set aside.
Step 3: In the same skillet, add 1 tbsp olive oil and pour in 3 cups cooked long-grain white rice with 1/2 cup canned tomato sauce. Stir well to combine and heat for 3-4 minutes until the rice is warmed through and evenly colored.
Step 4: Return the cooked shrimp to the skillet with the rice mixture, stirring to combine and heat together for 1 minute.
Step 5: Season with 1 tsp salt and 1/2 tsp black pepper, then sprinkle 2 tbsp chopped fresh parsley on top.
Step 6: Serve immediately with lemon wedges for squeezing over the shrimp and rice.