Spanish-Style Shrimp and Spinach Rice

Succulent shrimp and fresh spinach cooked with aromatic garlic and smoky paprika, combined with fluffy white rice for a flavorful and easy one-pan meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 3
• Cuisine: Spanish
• Difficulty: Easy
• Cost: $6.70/serving

Dietary

• Dairy-Free
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sugar
• Low-Residue
• High-Protein

Tags

• healthy
• one-pot
• quick
• savory

Ingredients

• 1 tablespoon olive oil
• 1 pound large shrimp (peeled and deveined)
• 3 clove garlic (minced)
• 1 teaspoon smoked paprika
• 0.5 teaspoon black pepper (freshly ground)
• 3 cup cooked white rice (cooked)
• 5 ounce fresh spinach
• 1 tablespoon fresh parsley (chopped)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the peeled and deveined large shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from skillet and set aside.
2. To the same skillet, add the minced garlic, smoked paprika, and black pepper. Sauté for 30 seconds until fragrant.
3. Stir in the cooked white rice and fresh spinach. Cook, tossing frequently, until spinach is wilted and rice is heated through, about 3-5 minutes.
4. Return the cooked large shrimp to the skillet and toss gently to combine and heat through. If desired, garnish with chopped fresh parsley before serving.
5. Serve immediately.

Notes

Ensure rice is fully cooked before starting this recipe for a quick preparation time. You can use pre-cooked shrimp to save even more time.

Nutrition (per serving)

• Calories: 360
• Protein: 34.2 g
• Carbohydrates: 40.5 g
• Fat: 8 g
• Fiber: 2.5 g
• Sodium: 280 mg
• Saturated Fat: 1.2 g
• Sugar: 1.5 g
• Cholesterol: 260 mg