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Shrimp Paella

Shrimp Paella

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
MRS MEGS

MRS MEGS

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • 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

Directions

  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.
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Reviews

TANYA-RENEE
27

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
15

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
13

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.

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