In your large skillet, heat the oil over medium heat.
Add the minced onion to the pan and sauté for about 2 minutes, or until it becomes translucent. Then, add the minced garlic and cook for another 30 seconds until fragrant.
Toss in the shrimp and season them with paprika, cumin, salt, and black pepper. Cook for about 2-3 minutes, stirring occasionally, until the shrimp turn pink and are cooked through.
Stir in the quick cooking rice until it’s well mixed with the shrimp and aromatics.
Add the water to the skillet and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the skillet with a lid.
Let the rice cook for about 5 minutes, or until all the water is absorbed and the rice is tender.
If you’re using parmesan, sprinkle it over the cooked rice and shrimp, and stir until melted and well combined.
Serve your delicious 15 Minute One Pan Shrimp and Rice warm, garnished with fresh herbs if desired.
