Spanish chicken and shrimp

This article has not been rated yet.


5 min


2 to 3 servings

* PLUS Cooking time: 6 minutes


  • 1/2 340-g pkg frozen shrimp , peeled, preferably uncooked
  • 1 skinless, boneless chicken breast
  • 1 large tomato
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp dried oregano leaves
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • olive oil
  • 4 garlic cloves , minced, or 2 1/2 tsp bottled minced garlic


  • Place frozen shrimp in a sieve and rinse under cold running water to remove any ice crystals. Pat dry with paper towels. Slice chicken into thin bite-size strips. Coarsely chop tomato. Measure paprika, garlic powder, oregano, salt and cayenne into a small bowl.
  • Lightly coat a large, wide frying pan with oil, then set over medium-high heat. When hot, add chicken to pan. Stir constantly until chicken is light golden, about 2 minutes. Add shrimp. Sprinkle with seasonings. Stir-fry 1 minute for cooked shrimp or 2 minutes for uncooked shrimp, until they turn pink. Add tomato and garlic. Stir gently until tomato is hot but still holds its shape, 2 to 3 minutes. Spoon over rice or noodles and garnish with fresh sprigs of basil or coriander.

Nutrition (per serving)

  • Calories
  • 134,
  • Protein
  • 22.7 g,
  • Carbohydrates
  • 5.8 g,
  • Fat
  • 2 g,
  • Fibre
  • 1.2 g,

Undertones of smoky paprika and garlic give this speedy dish full-bodied flavour. Have your rice or pasta almost ready before starting to cook.

Tomorrow’s lunch

Stir leftover shrimp-and-chicken mixture into a pasta salad, or coarsely chop and stir with mayonnaise and green onions for a sandwich or wrap. If already mixed with pasta or rice, add a little olive oil for a cold salad.