Easy shrimp and rice recipe is made with Spanish Rice a Roni, tomatoes, and plump, juicy garlic shrimp! This delicious shrimp and rice dinner recipe is very tasty and everyone will come back for seconds!
Spanish shrimp and rice
Do you like shrimp and rice? Do you want to make a fabulous dinner in under 30 minutes? Then you are in the right place!
This recipe is one my dad shared with me a few years ago. I was a bit skeptical at first because the recipe uses a box of Spanish Rice a Roni, but let me tell you…it is AWESOME. Yes, I am using all CAPS to tell you this recipe is THAT easy and THAT delicious.
It is perfect for a busy school night when you need something fast or if you want to have a nice casual dinner with company.
Ingredients
- Box of Rice-A-Roni Spanish Rice Mix
- Diced tomatoes
- Shrimp
- Butter
- Onion
- Garlic
- White wine
- Parsley
Related recipes: Oven Roasted Shrimp, Shrimp Teriyaki, Garlic Parm Shrimp, Surf & Turf Appetizer Bites, Easy Risotto, BLT Tomato Bites
How to make shrimp and rice
To start the Rice, cook according to package directions WITH ONE EXCEPTION: Add a can of tomatoes and 1 cup of water instead of 2 Cups water called for.
While the rice is cooking, you can start the shrimp in another pan.
Melt butter in large skillet over medium-high heat.
Add your chopped onions and cook in the melted butter until translucent; about 5 minutes
Add minced garlic and shrimp to the onion and butter mixture and cook about 2 minutes.
Turn shrimp over & cook another 2-3 minutes or until shrimp turn pink.
Add wine and parsley and stir to cook 1 minute. Turn off the heat.
When rice is done cooking, add shrimp and pan contents right into the cooked rice. Stir to combine.
Serve in large bowl or platter with parsley leaf garnish.
Kitchen Tip: I usually keep a bag of 12-15 count frozen cooked shrimp on hand and in a pinch I've used it and the recipe still comes out amazing!
What to serve with shrimp and rice recipe
Because this meal is so full of so many wonderful flavors, I would serve a simple side salad and nothing else. This dish has the protein, vegetable, and starch all in one bowl making it a quick and healthy meal to enjoy with your family.
How to store rice and shrimp leftovers
If you have anything left over from this meal, you can easily store in an airtight container for up to 2 days in the refrigerator. It will probably taste even better because the rice and shrimp will have time to combine flavors.
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Easy Shrimp & Rice
Easy shrimp and rice recipe is made with Spanish Rice a Roni, tomatoes and plump, juicy garlic shrimp! This dinner is so easy and so tasty, everyone will love it!
Ingredients
- 1 lb. large shrimp, 12-15 count; fresh or frozen
- 1 stick butter
- 1 onion, chopped
- 3-4 cloves garlic, minced
- 1/4 cup white wine
- 1/2 cup fresh Italian leaf parsley, chopped- or if dried parsley, use 2-3 Tbsp
- 1 28oz can of diced tomatoes
- 1 box Rice-a-Roni Spanish Rice mix
Instructions
Cook rice according to package directions WITH ONE EXCEPTION:
- Add can of tomatoes and 1 cup of water instead of 2 Cups water called for.
Shrimp
- While rice is cooking, prepare shrimp.
- Melt butter in large skillet over medium-high heat.
- Add onions and cook until translucent; about 5 minutes
- Add garlic and shrimp and cook about 2 minutes. Turn shrimp over & cook another 2-3 minutes or until shrimp turn pink.
- Add wine and parsley. Stir and cook 1 minute. Turn off heat.
- When rice is done cooking, add shrimp and pan contents right into rice. Stir to combine.
- Serve in large bowl or platter with parsley leaf garnish.
Notes
Shrimp should be cleaned, shelled & de-veined; frozen should be thawed completely.
Recommended Products
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Euro Ceramica Zanzibar Collection Pasta Bowls, Set of 4, Spanish Floral Design, Multicolor Blue -
Serving Spoons, AOOSY 6 Pieces X-Large 9.8 Inches Stainless Steel Serving Spoon Catering Spoons Solid Serving Utensils Big Ladle Tablespoons for Buffet Banquet Flatware Kitchen Basics Serving -
LIFVER Serving Bowls, 36 Ounces Porcelain Large Bowls Set, White Bowl Set for Salad, Soup, Dessert, Set of 4 -
Swiss Diamond 2 Piece Set: Fry Pan Duo - 9.5" and 11" -
Rice a Roni Spanish Rice (Pack of 4) -
OXO Good Grips Locking Can Opener
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 268Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 200mgSodium: 996mgCarbohydrates: 9gFiber: 3gSugar: 4gProtein: 19g
Original Recipe: 9/12/12
Updated Recipe: 12/16/20
Tina
Wednesday 31st of October 2012
Kelly, it came out great! It's now on my 'quick' meal list. Thanks.
Kelly
Saturday 3rd of November 2012
Awsome! So glad you enjoyed it! It is so easy, isn't it?
Tina
Monday 29th of October 2012
I'm planning on making this tonight. I didn't find the Rice-a-roni Spanish flavor, but my store had a 'Mexican' version. I'm sure it will work just as well.
Kelly
Wednesday 31st of October 2012
We love this dish! I'm sure your substitution was fine...how did it turn out??
Susi
Saturday 22nd of September 2012
This sounds so delicious and quick and simple. My middle daughter loves shrimp any which way... I'm going to print it too and put it on the recipe list for the week. Thanks for sharing... also, I'll have to try the recipe plug-in!!! :)
Kelly
Monday 24th of September 2012
It really is...you will love it. I just mentioned to Kir...I had the wrong size diced tomato can...you want the 28oz size, not 16. Sorry about that. I did fix it in the recipe.
Let me know how it turns out!
Kir
Friday 21st of September 2012
I printed it...I am making this next week, it sounds so delicious.
YUM!
Kelly
Monday 24th of September 2012
FYI...Just realized I had the wrong size can of diced tomatoes...I just updated it. Should be 28oz can!! NOT 16! Sorry!
Kelly
Friday 21st of September 2012
You will love it! It's great as leftovers too! :)