De-li-cioso! The recipe for this dish was given to me by a Spanish friend. She described the flavors and textures with such passion that I had to try and do it myself the other night. It is a simple and light alternative to paella, without all the time in the kitchen or olive oil. I can perfectly imagine that it could go great with some nice black olives or chorizo pieces… what ever you have on hand. My version is made with brown rice, so it is light and ideal for dinner.
Print
Spanish Shrimp and Brown Rice Skillet Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Spanish Shrimp and Brown Rice Skillet is a simple and light alternative to paella, perfect for a quick and delicious dinner.
Ingredients
- 1 tbsp (15 ml) olive oil
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 green pepper, chopped
- 2 garlic cloves, chopped
- 1 cup (240 ml) brown rice
- 1/2 kilo shrimp, peeled and cleaned
- 1 shrimp bouillon cube
- 2 cups (480 ml) water
- Salt, to taste
- Black pepper, to taste
Instructions
- Rinse the brown rice under cold water for about 3 minutes, until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
- In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the chopped onion, tomatoes, green pepper, and garlic. Sauté for about 5-7 minutes, until the vegetables are soft and the onion is translucent.
- Add the rinsed rice to the skillet and stir to combine with the vegetables.
- Pour in 2 cups of water and add the shrimp bouillon cube. Stir gently to dissolve the bouillon cube, then bring the mixture to a boil.
- Reduce the heat to low, cover the skillet, and let it simmer for about 25 minutes, or until the rice is cooked and the liquid is absorbed.
- Once the rice is cooked, add the peeled and cleaned shrimp to the skillet. Stir to combine and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
- Season with salt and black pepper to taste before serving.
Notes
- For added flavor, consider adding black olives or chorizo pieces.
- This dish is light and ideal for dinner, especially when served with a fresh salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4 grams
- Sodium: 800 mg
- Fat: 10 grams
- Carbohydrates: 45 grams
- Fiber: 5 grams
- Protein: 25 grams
- Cholesterol: 150 mg
If You Liked This Recipe, You’ll Love These
- Traditional Authentic Seafood Paella
- Charcoal Grilled Seafood and Saffron Rice
- Soldaditos De Pavía: Spanish Codfish Fritters
- Fried Rice with Kimchi and Pork Belly
Frequently Asked Questions
Why does the recipe use brown rice instead of traditional paella rice?
The article describes this as a simple, light alternative to paella, and brown rice is used specifically to keep the dish lighter and more suitable for dinner. It simmers for about 25 minutes after the shrimp bouillon is added before the shrimp goes in.
Why rinse the brown rice under cold water for about 3 minutes?
The instructions explain that rinsing until the water runs clear removes excess starch from the brown rice, which prevents it from becoming sticky as it cooks in the skillet. 
When should I add the shrimp, and why not earlier?
The shrimp is added only after the rice has fully cooked and the liquid is absorbed (about 25 minutes), then cooked for an additional 5–7 minutes until pink. Adding it earlier would overcook the shrimp while waiting for the rice to finish.
