Tropical Shrimp Paella
Transport your taste buds to paradise with this vibrant and irresistible Tropical Shrimp Paella! This one-pan masterpiece combines tender, juicy shrimp with a medley of tropical flavors—sweet pineapple, creamy coconut milk, and fragrant spices like turmeric, paprika, and cumin—all nestled into perfectly cooked Arborio rice. Packed with colorful bell peppers, peas, and a touch of fresh cilantro, this dish is as visually stunning as it is delicious. Ideal for weeknight dinners or special gatherings, this paella offers a bright, citrusy finish with lime wedges on the side. Perfect for seafood lovers seeking a taste of the tropics, this easy recipe is ready in just under an hour and serves up to 4 people. Take your dinner game to the next level with a meal that’s as comforting as it is exotic!
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 cup pineapple chunks (fresh or canned, drained)
- 1.5 cups uncooked Arborio or short-grain rice
- 3 cups vegetable or chicken broth
- 1 cup coconut milk
- 1 14-oz can canned diced tomatoes
- 1 tsp paprika
- 0.5 tsp ground turmeric
- 0.5 tsp ground cumin
- 1 cup frozen peas
- 1 large lime, sliced into wedges
- 0.25 cup fresh cilantro, chopped
- 1 tsp sea salt
- 0.5 tsp black pepper
Instructions
Heat 2 tablespoons of olive oil in a large skillet or paella pan over medium heat.
Add the shrimp to the pan and cook for 2-3 minutes on each side or until pink and opaque. Remove shrimp and set aside.
Add the remaining 1 tablespoon of olive oil to the pan, followed by the chopped onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant.
Stir in the diced bell pepper and pineapple chunks, cooking for another 3 minutes.
Add the Arborio rice to the pan, stirring to coat in the oil and vegetables for 1-2 minutes.
Pour in the broth, coconut milk, and diced tomatoes (with their juices). Stir to combine.
Season the mixture with paprika, turmeric, cumin, salt, and pepper. Bring to a simmer and reduce the heat to low.
Cook the rice uncovered for about 20 minutes, stirring occasionally, until most of the liquid is absorbed and the rice is tender.
Add the frozen peas and cooked shrimp back into the pan. Gently fold them into the rice and cook for an additional 3-5 minutes until heated through.
Remove from heat and sprinkle the dish with chopped cilantro.
Serve garnished with lime wedges for squeezing over the top and enjoy this tropical twist on paella!
Nutrition Facts
Calories |
639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 1405 mg | 61% | |
| Total Carbohydrate | 91.9 g | 33% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 18.8 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1059 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
