30-Minute Easy Shrimp and Spanish Rice (Rice-A-Roni Hack)

Easy Spanish rice with shrimp 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 ready in under 30 minutes! Everyone will come back for seconds!

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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!

While I love a from-scratch paella, sometimes you need a shortcut dinner that doesn't taste like one. By using Spanish Rice-A-Roni as a flavor base and elevating it with fresh garlic, white wine, and juicy shrimp, you get a gourmet-style meal in under 30 minutes.

It is perfect for a busy school night when you need something fast, or for a nice, casual dinner with company.

Ingredients

• Box of Rice-A-Roni Spanish Rice Mix
• Diced tomatoes
• Shrimp
• Butter
• Onion
• Garlic
• White wine
• Parsley

Other recipes you may like to try: Oven Roasted Shrimp, Shrimp Teriyaki, Garlic Parm Shrimp, Surf & Turf Appetizer Bites, Easy Risotto, BLT Tomato Bites

How To Make Easy Rice With Shrimp

To start, cook rice according to package directions WITH ONE EXCEPTION: Add a can of tomatoes and 1 cup of water instead of the 2 cups of water called for.

• While the rice is cooking, you can start the shrimp in another pan.
• Melt butter in a 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.

Common Questions About Shrimp & Rice (FAQ)

Can I use frozen shrimp for this recipe? Absolutely! In fact, keeping a bag of 12-15 count frozen shrimp in the freezer makes this the perfect “emergency” weeknight meal. Be sure the shrimp are completely thawed before adding them to the pan.

What is the best way to reheat leftovers? To keep the shrimp from becoming rubbery, reheat leftovers in a skillet over medium-low heat with a splash of water or chicken broth. Cover with a lid for 2-3 minutes; this creates steam that warms the rice through without overcooking the protein.

Can I swap the white wine? If you prefer not to cook with wine, you can substitute it with an equal amount of chicken stock or even a squeeze of fresh lemon juice and a splash of water. You want that hit of acidity to balance the richness of the butter.

Easy Shrimp and Rice

Kelly Pugliano

Easy shrimp and rice recipe is ready in under 30 minutes and made with Spanish Rice a Roni, tomatoes and plump, juicy garlic shrimp! This dinner is so easy and so tasty, everyone will love it!

5 from 4 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course dinner

Cuisine American

Servings 4 -6

Calories 268 kcal

Equipment

• Rice a Roni Spanish Rice (Pack of 4)
• OXO Good Grips Locking Can Opener

Ingredients

  

1x2x3x

• 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 28 oz can of diced tomatoes
• 1 box Rice-a-Roni Spanish Rice mix

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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 remaining 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.

Nutrition

Serving: 1gCalories: 268kcalCarbohydrates: 9gProtein: 19gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 6gTrans Fat: 1gCholesterol: 200mgSodium: 996mgFiber: 3gSugar: 4g

Keyword 30 minute meal, cooking, dinner, easy meal, rice, shrimp, shrimp and rice, Spanish Rice a Roni

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