Easy Shrimp Paella

A paella pan filled with a colorful shrimp paella garnished with parsely.
This recipe is sponsored by Slap Yo' Daddy

Paella is a popular Spanish dish that has a lot of history and flavor, this easy version uses shrimp and ground sausage only making it easily achievable by any enthusiastic outdoor cook.

Although the recipe uses a traditional paella pan it is just as good made in a skillet, frypan, or even a Dutch oven. The key is heat management and a good sealing lid to allow for the rice to be cooked correctly.

This is traditionally a one-pot meal with everything cooked in the paella dish, however, in this recipe, the shrimp may be cooked on a grill or sauteed to add additional flavors. Remember it is already cooked before adding it to the rice, so add them just before serving or they will be overcooked.

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Paella dish with cooked ground sausage topped with raw rice.
Once the ground sausage is almost cooked the rice is added to the paella.
Shrimp being cooked in a frypan.
If the shrimp is grilled or sauted before adding to the paella it provides a deeper flavor.
Ground sausage and rice in a paella pan with stock being poured in.
The rice is stirred into the sausage meat to get a light covering of oil before the chicken stock is added.
A paella pan filled with a colorful shrimp paella garnished with parsely.
Once cooked with the peas and shrimp added, the paella is garnished with fresh parsley and lemon.

Easy Shrimp Paella Recipe

This recipe is sponsored by Slap Yo’ Daddy.
A paella pan filled with a colorful shrimp paella garnished with parsely.
This popular Spanish one-pot meal makes a great outdoor cooking option.
Preparation 15 minutes
Cook 45 minutes
Ready in 1 hour
Servings 6
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  • paella pan or skillet


  • Sauté onions in olive oil in a Paella pan (or skillet) over moderate heat.
  • Stir in the sausage, garlic, and all-purpose rub. Break up the sausage while stirring to create small palatable pieces.
  • When the meat is almost cooked and the rice and stir until the rice becomes translucent.
  • Add chicken stock and saffron.
  • Cover the pan with a lid or foil then cook on the stove on low heat or in a camp oven preheated to 350 degrees F (175 degrees C).
    Tip: As the liquid evaporates, the rice will cook at the same time. Depending on the type of rice used, more liquid may need to be added. If so, add a half cup at a time.
  • Sauté or grill the large shrimp separately with a slight sprinkling of all-purpose rub and some olive oil.
    Tip: Alternately the shrimp can be added directly to the paella however grilling adds more flavor.
  • When the rice is almost cooked, remove the cover, spread out the peas, and arrange the shrimp onto the rice.
  • Once cooked, drizzle with lemon juice and garnish with chopped parsley and lemon wedges. Serve immediately.

Nutritional Information

Calories: 658kcalCarbohydrates: 64gProtein: 31gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 153mgSodium: 1088mgPotassium: 608mgFiber: 3gSugar: 4gVitamin A: 579IUVitamin C: 20mgCalcium: 149mgIron: 5mg

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