Spanish Rice and Shrimp recipe

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Ingredients

2 cups water
1 (7 ounce) box Spanish yellow rice mix (such as Goya®)
3 tablespoons olive oil, divided
½ cup diced onion
1 pound uncooked medium shrimp, peeled and deveined
1 green bell pepper, diced
1 red bell pepper, diced
1 tablespoon sweet and spicy seafood seasoning (such as McCormick®)
½ cup fresh parsley, or to taste

Nutrition Info

247.1 calories
carbohydrate: 14.1 g
cholesterol: 172.6 mg
fat: 12 g
fiber: 2.3 g
protein: 20.5 g
saturatedFat: 1.8 g
servingSize: -
sodium: 646.6 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water to a boil in a saucepan. Add rice mix and 1 tablespoon olive oil. Boil for 1 minute, cover and reduce heat. Simmer until water is absorbed, about 25 minutes.

  2. Heat remaining olive oil in a skillet over medium-high heat. Add onion and saute until just soft, about 2 minutes. Add shrimp, green bell pepper, red bell pepper, and seafood seasoning. Cook, stirring occasionally, until shrimp are bright pink, about 5 minutes.

  3. Mound rice on each plate, top with a portion of the pepper-shrimp mixture and a generous sprinkling of parsley.

Recipe Yield

4 servings

Recipe Note

I created this recipe to replicate paella for a crowd. I love paella, but it's expensive and not everyone likes the mussels and sausage in it. Serve this dish with a good Spanish wine and some bread and oil and it will be a sure crowd-pleaser!

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