Shortcut Paella With Shrimp
This shortcut version of paella with shrimp will have a satisfying dinner ready in under 30 minutes!
As a mom, I love any meal that takes almost no time to make but still results in something delish…introducing this shortcut version of paella with shrimp.
Now, for the disclaimer: this is not a traditional paella recipe but rather a recipe that resembles paella to satisfaction. That’s because traditional paella’s subtlety and key notes of flavor rely on saffron. This dish does not use saffron but rather Spanish style yellow rice which still creates a subdued flavor profile, but isn’t totally authentic.
But worry not! This paella-esque dish will still be savored.
This post is about how to make an easy and satisfying paella with shrimp.
Shortcut Paella With Shrimp
What do I need to make this shrimp paella recipe?
You will need:
- Shrimp: Use uncooked shrimp because it only takes minutes to cook up.
- Spanish Style Yellow Rice: This rice already has its own flavor profile which is why we don’t need to do too much to the dish in terms of spices.
- Red Bell Pepper: Freshly sliced bell peppers add a freshness to the dish.
- Cajun Seasoning: This may seem like an unexpected choice but it actually works well with the shrimp and the yellow rice.
- Butter: To cook the shrimp.
- Olive oil: To cook with the rice.
- Parsley: For garnish.
- Salt and Pepper: To taste.
What are some time savers and shortcuts to this meal?
Like I said, this recipe was already designed to be a shortcut meal, but keep in mind:
- Using yellow Spanish style rice will save time in terms of seasoning and steps.
- Use shrimp that is already peeled, deveined, with the tail off. This will save time on having to peel and devein the shrimp yourself.
- If you don’t have time to slice a fresh bell pepper, consider using a frozen version of sliced bell pepper.
- I use one pan to make this dish, but you can start the rice and then prep and cook the shrimp simultaneously by using 2 pans instead.
How do I make this shortcut version of paella with shrimp?
First, thaw, rinse, and drain the shrimp. Gently pat dry on a paper towel-lined plate. Then sprinkle one side with cajun seasoning.
If you have a cast iron skillet, I suggest you use it but if you don’t, use a flat-bottomed pan.
Set the pan on medium/medium-high heat and melt the butter. Add the shrimp and saute for about 2 minutes. Flip the shrimp over, sprinkle with cajun seasoning and cook for another 1-2 minutes. The shrimp will turn pink when it’s cooked.
Set the shrimp aside and keep warm. Using the same skillet set at medium heat, saute the bell pepper slices for just 1-2 minutes. Set them aside with the shrimp.
Using the same pan, add the water and olive oil and gently scrape any bottom bits from the pan. Bring the water to a boil then add the yellow rice and stir for one minute.
Reduce the heat to a low simmer, cover the pan, and allow it to simmer for at least 20 minutes or until all of the water is absorbed.
Add the shrimp and bell peppers to the rice and fluff and toss together. Garnish with chopped parsley and dinner is served!
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This post was about how to make a simple version of paella with shrimp.
Shortcut Paella With Shrimp
Ingredients
- 2 cups yellow Spanish style rice
- 4 cups water
- 3 tablespoons olive oil
- 1 ½ pounds shrimp peeled, deveined, tail off
- 1 tablespoon butter
- cajun seasoning
- 1 large red bell pepper
- salt and pepper to taste
- 1 tablespoon parsley, finely chopped for garnish
Instructions
- Thaw, rinse, and drain the shrimp. Gently pat dry on a paper towel-lined plate. Then sprinkle with cajun seasoning.
- If you have a cast-iron skillet, I suggest you use it but if you don't, use a flat-bottomed pan. Set the pan on medium/medium-high heat and melt the butter. Add the shrimp and saute for about 2 minutes. Flip the shrimp over, sprinkle with cajun seasoning and cook for another 1-2 minutes. The shrimp will turn pink when it's cooked. Set the shrimp aside and keep warm.
- Using the same skillet set at medium heat, saute the bell pepper slices for just 1-2 minutes. Set them aside with the shrimp.
- Using the same pan, add the water and olive oil and gently scrape any bottom bits from the pan. Bring the water to a boil then add the yellow rice and stir for one minute. Reduce the heat to low, cover the pan, and allow it to simmer for at least 20-25 minutes or until all of the water is absorbed.
- Add the shrimp and bell peppers to the rice and fluff and toss together. Garnish with chopped parsley.
- Enjoy!
Notes
What are some time savers and shortcuts to this meal?
Like I said, this recipe was already designed to be a shortcut meal, but keep in mind:- Using yellow Spanish style rice will save time in terms of seasoning and steps.
- Use shrimp that is already peeled, deveined, with the tail off. This will save time on having to peel and devein the shrimp yourself.
- If you don't have time to slice a fresh bell pepper, consider using a frozen version of sliced bell pepper.
- I use one pan to make this dish, but you can start the rice and then prep and cook the shrimp simultaneously by using 2 pans instead.