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Shrimp Paella

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Make Mom or the moms in your life happy with something homemade like this Shrimp Paella for Mother’s Day. Just think, you won’t have to deal with the long wait at restaurants, the reservations made months in advance, or the crowds, bad service, traffic and parking. No need to subject Mom or any mother for that matter to the unpleasant. Instead, let her enjoy a good meal in the comfort of her home.This  Shrimp Paella is cooked like the Filipino paella or what’s called bringhe (say “bring-he”). In addition to tomato sauce, add curry, fish sauce or patis, coconut milk and give it a whole, new perspective.

What makes this dish even easier to do is that you can use cooked rice. The shortcut does not affect the great results once the dish is done. You’ll be treating Mom to the exciting aroma of curry and sweet coconut mixed in with the flavors of peppers and Spanish chorizos. Put it all together and the colorful palette of ingredients will be so inviting.We never celebrated Mother’s Day in the Philippines because it’s an American holiday. It’s only recently that the Philippine retail and restaurant industry has latched on to its commercial value. But we don’t need a holiday to show affection to anyone in our family. I only wish my mom and my mother-in-law were still around. I would have cooked this Shrimp Paella for them on Mother’s Day or any family meal. It would have made them both feel special. Especially because I cooked it with love.

Shrimp Paella

This Shrimp Paella dish is cooked Filipino-style like the popular bringhe which has coconut milk and yellow curry. I took a shortcut and used cooked white rice for this dish. It doesn't affect the outcome and in fact, the results were a scrumptious, vividly colorful rice entree with robust, earthy flavors and aromas from the curry and coconut combined. Make this for Mother's Day or any special family event and place it at the center of the table for a lively feast. This is an Asian in America recipe. Serves 4.
Cook Time40 minutes
Total Time40 minutes
Course: Dinner, Lunch
Cuisine: Asian, Filipino
Keyword: Shrimp Paella
Servings: 4 people
Calories: 274kcal
Author: Asian in America - Elizabeth Ann Quirino


  • Large skillet - 12 to 14 inches diameter
  • Paellera


  • 1 pound fresh large shrimps peeled, heads and tails removed
  • 1 can (12 fl. oz.) ginger ale or 7-Up
  • 1 Tablespoon calamansi or lemon juice
  • 1 whole (6 oz.) Spanish chorizo, sliced
  • 2 Tablespoons extra virgin olive oil
  • 4 cloves garlic peeled, minced garlic
  • 1 whole onion chopped
  • 1 whole red or green bell pepper sliced, seeded
  • 1 can (6 oz.) tomato sauce
  • 1 Tablespoon patis Filipino fish sauce
  • 2 teaspoons yellow curry powder
  • 1 cup vegetable or chicken broth
  • 1 cup sliced green beans, in 2-inch pieces
  • 3/4 cup frozen green peas
  • 1 can ( 15 oz./425 g) 1coconut milk
  • 4 to 5 cups cooked white rice must be refrigerated at least a day
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper powder
  • 1 whole hard-boiled egg peeled, sliced, for garnish
  • 2 Tablespoons chopped fresh parsley for garnish
  • 1 whole lemon sliced, for garnish


  • Boil the shrimps in a medium stock pot with the ginger ale and calamansi (or lemon juice). This should take about 5 minutes. Do not overcook or shrimps will get too soft to handle.
  • In a large skillet or a paellera, over medium heat, add the extra virgin olive oil. Pan sear quickly the chorizo slices for 2 to 3 minutes till they brown and flavor the oil. Remove the chorizos and drain on paper towels. Set aside.
  • In the same skillet, using the olive oil saute the garlic, onion, peppers. Add the fish sauce, curry and tomato sauce. Add the broth and blend well.
  • Add the green beans and peas. Cook till the vegetables are soft, for about 5 minutes.
  • Add the coconut milk, shrimps and chorizos. Blend well. Simmer for a few minutes, but lower heat so that the milk does not curdle. Stir every now and then so coconut milk does not stick to bottom of skillet.
  • Add the cooked rice. Season with salt and pepper. Mix all the ingredients well.
  • Garnish with hard boiled egg, chopped parsley and lemon slices. Serve immediately.
  • Clpyright Notice:
    Hello, Friends! All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW y
    ou are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and  recipe content I wrote, on your website,books, films, television shows or videos  without my permission. If you want to republish this recipe or content on another website, video, news article,or media outlets mentioned above please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]


Serving: 1g | Calories: 274kcal | Carbohydrates: 46g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 939mg | Potassium: 82mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

Notes on Nutrition: The nutrition information provided  in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog,  my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

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