Easy Shrimp Paella (The Oven Baked Version Anyone Can Make)

This Shrimp Paella gives you all the bold Spanish flavor in a quick, sheet-pan meal that’s simple enough for any busy weeknight.

For more sheet pan dinners, check out our Greek lemon chicken and potatoes, baked cod, easy chicken shawarma, and Mediterranean chicken.

Finished paella close up showing tender rice and shrimp in a vibrant bowl.

Big Flavor with Almost No Effort

If you’ve ever wished paella could be an easy weeknight dinner 🙌, this Shrimp Paella is your new go-to. Louise and I wanted all the cozy Valencia flavors without the time-consuming steps, so we turned it into a simple sheet pan paella you can make any night.

You just mix, bake, add the shrimp, and broil. That’s it. No special pan, no stirring, and no stress — just a protein-rich, Mediterranean-style meal that tastes like it took hours.

It’s budget friendly, family friendly, and perfect for anyone craving big Spanish flavors with minimal cleanup 🧼.

The result? Tender rice, juicy shrimp, and bold color — all from one pan and a few simple steps. A total weeknight win ✌.

Nico Pallotta

Ingredients

For quantities, see recipe card at the bottom of the page.

Risotto rice: Arborio or carnaroli give that classic paella-style texture and work perfectly in the oven. Traditional paella uses bomba rice, but we recommend sticking with risotto rice for this version because it's similar, easy to find, and cooks reliably in this one pan method. We don’t recommend swapping rice, since each type needs a different amount of broth and can change the final texture.
Shrimp or prawns: Adds a protein-rich finish and cooks fast under the broiler.
Chicken broth or fish stock: These add the deepest flavor and help the rice cook evenly. Substitute vegetable broth for a lighter taste or seafood broth for an extra boost of coastal flavor. Swap shredded rotisserie chicken.
Saffron or turmeric: Saffron gives color and aroma. Turmeric is a great budget option.
Red bell pepper: Sweet and bright. Substitute yellow pepper or roasted red peppers.
Artichoke hearts: Frozen gives the best texture. Substitute canned artichokes, green beans, or mushrooms.
Zucchini: Softens in the oven and adds freshness. Substitute yellow squash or diced fennel.
Peas: Frozen peas add sweetness. Substitute snap peas or edamame.
Extra virgin olive oil: Rich and fruity. Substitute avocado oil.
Onion: Any color works. Substitute shallots or leeks.
Garlic: Fresh is best. Substitute garlic paste.
Smoked paprika: Adds Spanish depth. Substitute sweet paprika with a pinch of chili powder.
Tomato puree: Helps build a saucy base. Substitute crushed tomatoes.
Salt: Adjust to taste.
Lemon: Brightens everything. Substitute lime for a citrus twist.
Fresh parsley: Adds freshness. Substitute cilantro or basil for a different spin on one pan seafood recipes or quick oven baked dinners.
Feta: Optional, but we love adding a little at the end. It melts into the warm rice, pairs beautifully with shrimp, and makes the whole dish feel extra special.

Finished paella top down view of easy oven baked shrimp paella.

How to Make the Easiest Shrimp Paella

Step 1: Prep the Sheet Pan

Heat the oven to 450°F (230°C). Warm the chicken broth or fish stock, then stir in the saffron (or turmeric). On a large sheet pan, add the risotto rice, bell pepper, artichoke hearts, zucchini, peas, onion, and garlic. Drizzle with olive oil, paprika, salt, and a pinch of red pepper flakes. Toss everything well and spread it out in a single layer so it cooks evenly.

Step one mixing rice vegetables and spices on a sheet pan.

Step 2: Add the Broth

Pour the warm saffron broth over the rice and vegetables. Stir in the tomato puree, then gently shake the pan to settle everything into place. This helps the rice cook evenly and keeps the texture just right for this easy weeknight dinner.

Make sure all the rice is submerged in the broth so it cooks evenly and doesn’t stay crunchy.

Step two pouring warm saffron broth over rice and vegetables.

Step 3: Bake Until Tender

Bake for 25 to 30 minutes, or until the rice is al dente and most of the liquid has been absorbed. You’re building the base for a cozy one pan seafood recipe.

Step three baking the paella until rice is tender and liquid absorbed.

Step 4: Add the Shrimp

Lay the shrimp on top on a single layer and sprinkle with feta if using.

Step 4 Arranging large shrimp and crumbled feta on the baking pan on a single layer.

Step 5: Broil

Broil on the top rack for 5 to 7 minutes, or until the shrimp are pink and cooked through. Rest for 5 minutes, then finish with lemon and fresh parsley before serving.

Step 5 Baked shrimp paella after broiling the shrimp on the pan and served with parsley.

Tips

Use a large sheet pan so the rice cooks in a thin, even layer. This helps you get that classic paella texture without stirring.
Warm the broth first. Hot broth jumpstarts the cooking and gives you tender rice every time.
Ensure the rice is fully covered by the broth so it cooks evenly and stays tender.
Don’t swap the rice. Risotto rice absorbs liquid at the right pace for this oven method and keeps the dish tender but not mushy.
Spread everything out. Crowding the pan can lead to uneven cooking, especially with the veggies.
Add the shrimp at the end. They cook fast under the broiler and stay juicy.
Check your oven early. Every oven runs differently, so peek at the rice at the 25-minute mark.
Finish with fresh lemon and herbs. It brightens the entire dish and makes this quick Mediterranean dinner idea taste restaurant-worthy.
Serve with a simple salad. It turns your paella into a complete, healthyish comfort food weeknight meal.
Great for meal prep. Leftovers warm up beautifully, making it a perfect budget friendly family meal.