Spanish Saffron Shrimp

Juicy shrimp simmered in fragrant saffron rice with sweet red bell peppers, garlic, and tender green peas.

• Prep: 15 min
• Cook: 30 min
• Total: 45 min
• Servings: 3
• Cuisine: Spanish
• Difficulty: Medium
• Cost: $5.47/serving

Dietary

• Gluten-Free
• Dairy-Free
• Egg-Free
• Nut-Free
• High-Protein
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol

Tags

• one-pot
• sauté
• smoky
• fresh

Ingredients

• 1 pound large raw shrimp (peeled, deveined, tails on or off)
• 1 cup long-grain white rice (uncooked)
• 2 cup chicken broth (low sodium)
• 1 red bell pepper (medium, diced)
• 1 cup frozen green peas (frozen)
• 3 clove garlic (minced)
• 2 tablespoon olive oil
• 1 teaspoon smoked paprika
• 0.25 teaspoon ground turmeric
• 1 teaspoon salt
• 1 lemon (medium, cut into wedges)

Instructions

1. Heat 1 tablespoon of the olive oil in a large deep skillet over medium heat. Add the diced red bell pepper and minced garlic, sautéing for 3 minutes until fragrant.
2. Stir in the uncooked long-grain white rice, smoked paprika, ground turmeric, and 3/4 teaspoon of the salt, toasting the grains for 1 minute.
3. Pour in the gluten-free chicken broth, bring to a gentle boil, then reduce heat to low. Cover tightly and simmer undisturbed for 15 minutes.
4. Uncover the skillet and scatter the frozen green peas and large raw shrimp across the top of the rice. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle the remaining 1/4 teaspoon of salt.
5. Cover and cook on low for 6 to 8 minutes longer, until the liquid is absorbed, the rice is tender, and the shrimp are pink, opaque, and cooked through (internal temperature 145°F). Serve warm with fresh lemon wedges.

Notes

Ground turmeric provides the classic golden hue and earthy warmth while pairing seamlessly with smoked paprika.

Nutrition (per serving)

• Calories: 506
• Protein: 35.1 g
• Carbohydrates: 63.5 g
• Fat: 10.1 g
• Fiber: 6.2 g
• Sodium: 1735 mg
• Saturated Fat: 1.3 g
• Sugar: 6.6 g