Rinse the rice well, and place it in a bowl. Cover with water and let it soak for about 15 to 20 minutes and drain well.
In a large deep pan, heat 3 tablespoons of extra virgin olive oil over medium heat.
Season with salt. Cook for about 3 minutes tossing regularly. Add coriander, pepper, cumin, and paprika.
Cook for another two to three minutes tossing occasionally until the vegetables have softened a bit.
Add the rice and season with a good pinch of salt. Add water. Bring to a boil until the liquid has reduced by about half.
Turn the heat to low and cover and let the rice cook for about 15 to 20 minutes or until fully cooked and not hard nor chewy.
While the rice is cooking, pat the shrimp dry and toss with a bit of salt. Uncover the pan and add the shrimp nestling it into the rice.
Cover and cook for about 3 to 5 minutes more or until the shrimp is pink and fully cooked. Garnish with fresh parsley and serve.