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!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Heat 2 tablespoons of olive oil in a large skillet or paella pan over medium heat.

Step 2

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.

Step 3

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.

Step 4

Stir in the diced bell pepper and pineapple chunks, cooking for another 3 minutes.

Step 5

Add the Arborio rice to the pan, stirring to coat in the oil and vegetables for 1-2 minutes.

Step 6

Pour in the broth, coconut milk, and diced tomatoes (with their juices). Stir to combine.

Step 7

Season the mixture with paprika, turmeric, cumin, salt, and pepper. Bring to a simmer and reduce the heat to low.

Step 8

Cook the rice uncovered for about 20 minutes, stirring occasionally, until most of the liquid is absorbed and the rice is tender.

Step 9

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.

Step 10

Remove from heat and sprinkle the dish with chopped cilantro.

Step 11

Serve garnished with lime wedges for squeezing over the top and enjoy this tropical twist on paella!

Nutrition Facts

Serving size	2884.7 grams (2884.7g)

Amount per serving	% Daily Value*
Calories	2214

Total Fat 19.80g	25%
Saturated Fat 4.40g	22%
Polyunsaturated Fat 3.40g
Cholesterol 865mg	288%
Sodium 6018mg	262%
Total Carbohydrate 362.80g	132%
Dietary Fiber 32.40g	116%
Total Sugars 74.00g
Protein 151.60g	303%

Vitamin D 0IU	0%
Calcium 700mg	54%
Iron 13mg	71%
Potassium 3974mg	85%

*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.

Source of Calories

Fat: 8.0%

Protein: 27.1%

Carbs: 64.9%