Tapas-Style Garlic Shrimp with Saffron Rice

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

Juicy shrimp sautéed in garlic and smoked paprika served over fragrant saffron-infused rice, inspired by traditional Spanish tapas. This Spanish-inspired seafood recipe (gluten free), ready in about 35 minutes, pairs large shrimp, peeled and deveined, extra virgin olive oil, garlic cloves, thinly sliced 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 rice, quinoa, or a quick salad. 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 extra virgin olive oil
• 5 garlic cloves, thinly sliced
• 1 tsp smoked paprika
• 1/4 cup dry white wine
• 2 tbsp fresh parsley, chopped
• 4 lemon wedges
• 1 cup basmati rice
• 1/4 tsp saffron threads
• 2 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Rinse 1 cup basmati rice under cold water until water runs clear. In a medium saucepan, bring 2 cups chicken broth to a simmer and add 1/4 tsp saffron threads. Stir in the rinsed rice and 1 tsp salt, reduce heat to low, cover, and cook for 15 minutes until liquid is absorbed and rice is tender.
2. Step 2: While the rice cooks, heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 5 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant and golden, careful not to burn.
3. Step 3: Add 1 lb large peeled and deveined shrimp to the skillet along with 1 tsp smoked paprika, 1/2 tsp black pepper, and 1/4 cup dry white wine. Cook shrimp for 2-3 minutes per side until pink and opaque.
4. Step 4: Remove from heat, stir in 2 tbsp chopped fresh parsley, and squeeze juice from 2 lemon wedges over the shrimp.
5. Step 5: Fluff saffron rice with a fork, plate, and top with garlic shrimp. Serve with remaining lemon wedges for squeezing.