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Shrimp and Brown Rice Paella

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  • Prep 15 min
  • Total 40 min
  • Servings 6
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by: Cristina Duffy
Updated Aug 31, 2017
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  • 10-15 shrimp in their shell
  • 3 tablespoons olive oil
  • 1 tablespoon paprika
  • 1 tomato, grated
  • 1 carrot, finely chopped
  • 1 red bell pepper, chopped
  • 2 garlic cloves, finely chopped
  • 2 cups brown rice
  • 4 cups Progresso™ vegetable broth (6 cups if you didn’t soak the rice overnight)
  • Salt, to taste
  • Parsley, chopped


  • 1
    In a frying pan or paella pan, lightly sauté the shrimp in olive oil.
  • 2
    Remove them after a few minutes and set aside. In the same oil, add paprika, grated tomato, carrot, bell pepper and garlic, sauté for a few minutes.
  • 3
    Add brown rice. Stir with a wooden spoon and add the vegetable broth. Add salt to taste.
  • 4
    Add shrimp once the liquid has been absorbed. Cover with a clean kitchen rag so the rice can finish cooking. Serve immediately and garnish with chopped parsley.

Expert Tips

  • tip 1
    Soak brown rice overnight to speed up the cooking process.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • If you like paella as much as I do, but you’re afraid you’ll ruin your diet, this recipe made with brown rice will be perfect for you. Simply use brown rice instead of white rice: leave it soaking overnight and you’ll cut down on its cooking time. Discard the soaking water and cook the rice as you normally wood. To save even more time, use Progresso™ vegetable broth. It adds a delicious flavor to this recipe. What other ingredient would you add?
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