Sautéed Garlicky Shrimp with Saffron-Infused Spanish Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Tender shrimp sautéed with garlic and paprika served atop fragrant saffron-infused Spanish rice for a vibrant seafood meal. This spanish ready in about 40 minutes pairs large shrimp, olive oil, garlic cloves 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, peeled and deveined large shrimp
• 3 tbsp olive oil
• 4, minced garlic cloves
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup long-grain rice
• 2 cups chicken broth
• 1/4 tsp saffron threads
• 1 small, finely chopped onion
• 1 medium, diced tomato
• 2 tbsp, chopped fresh parsley
• 1 tbsp lemon juice

Instructions

1. Step 1: In a small bowl, soak 1/4 tsp saffron threads in 2 cups warm chicken broth for 10 minutes to release color and flavor.
2. Step 2: Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add 1 small finely chopped onion and sauté for 4-5 minutes until translucent and fragrant. Add 1 cup long-grain rice and stir for 2 minutes until rice grains are lightly toasted.
3. Step 3: Pour the saffron-infused broth into the rice, add 1 medium diced tomato, and bring to a boil. Reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid is absorbed. Remove from heat and fluff with a fork.
4. Step 4: While the rice cooks, 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 but not browned. Add 1 lb peeled and deveined shrimp, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook shrimp for 2-3 minutes per side until pink and opaque with a slight char.
5. Step 5: Remove shrimp from heat and drizzle 1 tbsp lemon juice over them. Serve the garlicky shrimp over the saffron Spanish rice, garnished with 2 tbsp chopped fresh parsley.