Shrimp Paella

Shrimp Paella

13
MRS MEGS 0

"This is a simple paella that is fast and tastes great. I even got my kids to eat it."

Ingredients 30 m {{adjustedServings}} servings 199 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 199 kcal
  • 10%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 21.3 g
  • 43%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 359 mg
  • 14%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. In a large skillet over medium heat, saute the garlic and shrimp for about 5 minutes or until pink.
  3. Pour in broth, tomatoes and saffron; bring to a boil, stirring frequently. Stir in 2 cups of the cooked rice and reduce heat to low. Cook for an additional 5 minutes.
Tips & Tricks
Shrimp and Vegetable Couscous

See how to make healthy, flavorful shrimp and veggie couscous.

Chef John’s Indoor BBQ Shrimp

Is this the easiest, most delicious shrimp recipe ever? Possibly.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 13

  1. 18 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
TANYA-RENEE
12/3/2003

The Paella came out great. I added a little bit of sugar to cut the bitter taste of the tomatoe juices. Overall, really good. Next time I wil add more seafood, i.e. Scallops, and/or clams.

JennyLynn
11/21/2008

Very easy and tasty. I used a package of saffron rice instead of white rice because I didn't have any saffron but it still turned out great. It could use a little more seasoning but it's easy to add your own flavorings. Also, mine was a little watery so next time I will drain the tomatoes and use a little less broth, but I will definitely make this recipe again

valleygirl
1/19/2010

It was okay. I used saffron yellow rice like others suggested. I definitely think the chicken broth isn't necessary (I only used a couple of ounces and I think it just made it wet and mushy). Next time, I'll cook the yellow rice in chicken broth instead of water and not add chicken broth in the end. I think sauteed onion would be a good addition. Lastly, I added a large spoon full of capers.