Spanish Shrimp and Rice

  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
  • Nutrition Info
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3 tablespoons vegetable oil

1 small onion, chopped

2 cloves garlic, chopped

1/2 teaspoon turmeric

1 medium tomato, chopped

1 small carrot, diced

1/2 red bell pepper, diced

Kosher salt and freshly ground pepper

1 pound large shrimp, peeled and deveined 

1 1/2 cups converted white rice

1 tablespoon chopped fresh parsley

1/2 cup frozen peas, thawed

Hot sauce, for serving (optional)


  1. Heat the vegetable oil in a large, deep skillet over medium heat. Add the onion, garlic and turmeric and cook until the onion is slightly softened, about 3 minutes. Add the tomato, carrot and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Add the shrimp and cook, stirring occasionally, until they begin to turn pink, about 1 minute. Add the rice, 2 cups water and 1/2 tablespoon parsley; bring to a boil. Reduce the heat to medium low, cover and simmer until the rice is tender, 15 to 20 minutes. Remove from the heat and sprinkle in the peas and the remaining 1/2 tablespoon parsley. Cover and let stand 5 minutes. Fluff the rice mixture with a fork and incorporate the peas and parsley. Season with salt and pepper. Serve with hot sauce.
  2.  Photograph by Christopher Testani

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