Spanish-Style Garlic Shrimp with Saffron Rice

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

Juicy shrimp sautéed in garlic and smoked paprika served over fragrant saffron-infused rice for a vibrant seafood entrée. This Spanish-inspired seafood recipe, ready in about 35 minutes, pairs medium shrimp, peeled and deveined, extra virgin olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 medium shrimp, peeled and deveined
• 3 tbsp extra virgin olive oil
• 5 minced garlic cloves
• 1 1/2 tsp smoked paprika
• 1/4 cup dry white wine
• 1 cup long grain white rice
• 2 cups chicken broth
• 1/4 tsp saffron threads
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley
• for serving lemon wedges

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Instructions

1. Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear. In a medium saucepan, bring 2 cups chicken broth and 1/4 tsp saffron threads to a boil. Add drained rice and 1/2 tsp salt, reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid absorbed.
2. Step 2: While rice cooks, heat 3 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 5 minced garlic cloves and sauté for 30 seconds until fragrant.
3. Step 3: Add 1 lb peeled and deveined medium shrimp and 1 1/2 tsp smoked paprika, cooking for 2 minutes per side until shrimp turn pink and opaque.
4. Step 4: Pour in 1/4 cup dry white wine, simmer for 2 minutes until sauce reduces slightly. Season shrimp with 1/2 tsp black pepper and adjust salt if needed.
5. Step 5: Fluff saffron rice with a fork and serve topped with garlic shrimp, garnished with 2 tbsp chopped fresh parsley and lemon wedges on the side.