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Spanish Shrimp in Yellow Rice

Cook Time: 30 mins

Weekday lunch, easier and healthier 

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Serves 4

  • 1 1/2 cups long-grain white rice

  • 3 cups chicken or vegetable broth

  • 2 tablespoons olive oil

  • 1 onion, finely chopped

  • 3 cloves garlic, minced

  • 1 red bell pepper, diced

  • 1 yellow bell pepper, diced

  • 1 teaspoon ground turmeric

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon cayenne pepper (adjust to taste)

  • Salt and black pepper, to taste

  • 1 can (400g/14 oz) diced tomatoes

  • 1 pound large shrimp, peeled and deveined

  • Fresh parsley, chopped, for garnish

  • Lemon wedges, for serving

Cookware Used
  1. Prepare the Rice:

    • Rinse the rice under cold water until the water runs clear. In a separate saucepan, bring the chicken or vegetable broth to a boil. Add the rinsed rice to the boiling broth, reduce the heat to low, cover, and let it simmer for about 18-20 minutes, or until the rice is cooked and the liquid is absorbed. Remove from heat and fluff the rice with a fork.                                                                          

  2. Sauté Aromatics and Peppers:

    • While the rice is cooking, heat olive oil in the cast iron skillet over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.

    • Stir in minced garlic and diced red and yellow bell peppers. Cook until the peppers are tender, about 4-5 minutes.                                                                                                                                            

  3. Season and Add Tomatoes:

    • Add ground turmeric, smoked paprika, cayenne pepper, salt, and black pepper. Mix well to coat the vegetables with the spices.

    • Pour in the diced tomatoes with their juices. Stir the mixture and let it simmer for 5-7 minutes, allowing the flavors to meld together.                                                                                                        

  4. Cook the Shrimp:

    • Add the peeled and deveined shrimp to the skillet. Cook for 3-4 minutes per side or until the shrimp turn pink and opaque. Be careful not to overcook the shrimp, as they can become tough.                                                                                                                        

  5. Combine with Rice:

    • Once the shrimp are cooked, gently fold the cooked yellow rice into the skillet with the shrimp and vegetable mixture. Mix until well combined.                                                                                           

  6. Garnish and Serve:

    • Garnish the Spanish shrimp and yellow rice with chopped fresh parsley.

    • Serve hot with lemon wedges on the side for a burst of citrusy freshness.                                               

  7. Enjoy:

    • Serve this flavorful and colorful Spanish shrimp in yellow rice directly from the cast iron skillet, and enjoy a delicious and satisfying meal inspired by Mediterranean cuisine!

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