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paella with shrimp
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Shortcut Paella With Shrimp

This shortcut version of paella with shrimp will have a satisfying dinner ready in under 30 minutes!
Course Main Course
Cuisine Spanish
Keyword paella with shrimp, yellow rice with shrimp
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Rihana

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.