15-Minute Shrimp Paella
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
pinch saffron1 tablespoon olive oil 1 cup frozen onions and peppers* 3 cloves garlic, minced1 teaspoon sweet paprika1 can (14.5 ounces) no salt added diced tomatoes 2 cups prepared brown rice1 cup frozen peas 12 ounces cooked shrimp (about 32-36 medium shrimp)* We used a frozen veggie mix to save time. Feel free to swap in fresh.
Steep the saffron in 1/4 cup hot water.
Preheat a large skillet over medium-high, then add the oil.
When the oil is hot, add the peppers, onions, garlic, and paprika. Cook, stirring often, for five minutes, until the vegetables start to brown.
Remove the saffron threads from the water and discard them. Add the saffron water, tomatoes and rice, stir to combine, and cook for two minutes.
Add the peas and shrimp and cook just until heated through.
Portion size: 2/3 cup rice and veggies with 3 ounces shrimp
Photos by Whitmeyer Photography
Preheat a large skillet over medium-high, then add the oil.
When the oil is hot, add the peppers, onions, garlic, and paprika. Cook, stirring often, for five minutes, until the vegetables start to brown.
Remove the saffron threads from the water and discard them. Add the saffron water, tomatoes and rice, stir to combine, and cook for two minutes.
Add the peas and shrimp and cook just until heated through.
Portion size: 2/3 cup rice and veggies with 3 ounces shrimp
Photos by Whitmeyer Photography
Nutritional Info Amount Per Serving
- Calories: 271.7
- Total Fat: 5.5 g
- Cholesterol: 165.7 mg
- Sodium: 240.6 mg
- Total Carbs: 32.1 g
- Dietary Fiber: 4.2 g
- Protein: 22.8 g
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