Shrimp Paella

Shrimp Paella

MRS MEGS

"This is a simple paella that is fast and tastes great. I even got my kids to eat it."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 199 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 199 kcal
  • 10%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 21.3 g
  • 43%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 359 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. In a large skillet over medium heat, saute the garlic and shrimp for about 5 minutes or until pink.
  3. Pour in broth, tomatoes and saffron; bring to a boil, stirring frequently. Stir in 2 cups of the cooked rice and reduce heat to low. Cook for an additional 5 minutes.

Reviews

Read all reviews 17
  1. 22 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

The Paella came out great. I added a little bit of sugar to cut the bitter taste of the tomatoe juices. Overall, really good. Next time I wil add more seafood, i.e. Scallops, and/or clams.

Most helpful critical review

It was okay. I used saffron yellow rice like others suggested. I definitely think the chicken broth isn't necessary (I only used a couple of ounces and I think it just made it wet and mushy). ...

Most helpful
Most positive
Least positive
Newest

The Paella came out great. I added a little bit of sugar to cut the bitter taste of the tomatoe juices. Overall, really good. Next time I wil add more seafood, i.e. Scallops, and/or clams.

Very easy and tasty. I used a package of saffron rice instead of white rice because I didn't have any saffron but it still turned out great. It could use a little more seasoning but it's easy ...

It was okay. I used saffron yellow rice like others suggested. I definitely think the chicken broth isn't necessary (I only used a couple of ounces and I think it just made it wet and mushy). ...

Excellent recipe, tastes great with a little red onion, kosher salt & cracked pepper!!!!!

Very Bland.

Only had some "Spanish" rice mix for this, so used it, and added some cumin because of that. It was a little soupy the first time, but tasted great; the leftovers were the perfect texture! So...

this was just okay, the sauce had an odd taste to it.

I made this with tumeric instead....a 12 serving option needs 2 1/4 tsp.

made this for the first time and its fab. tkx so much. I added some frozen mixed Mexican vegies.

Other stories that may interest you