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.
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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- 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
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.
- 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.
Shrimp should be cleaned, shelled & de-veined; frozen should be thawed completely.
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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
Amount 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