Skip to main content New this month
Get the Allrecipes magazine

Shrimp Paella

Rated as 3.52 out of 5 Stars

"This is a simple paella that is fast and tastes great. I even got my kids to eat it."
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 199 cals
Original recipe yields 4 servings

Directions

{{model.addEditText}} 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.

Nutrition Facts


Per Serving: 199 calories; 1.2 g fat; 23 g carbohydrates; 21.3 g protein; 173 mg cholesterol; 359 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 20
  1. 25 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
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.