Place 1 cup quick-cooking rice in a fine-mesh sieve and rinse under cold running water until the water runs clear; drain thoroughly. Do not soak.

Heat a large pot or skillet over medium-high heat. Add 1 tbsp oil and swirl to coat.

Add 1/4 cup minced onion and sauté 2–3 minutes, until softened and lightly golden.

Add 2 cloves minced garlic, 1/2 tsp paprika, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Sauté about 30 seconds, until fragrant.

Add the drained rice and 1 3/4 cups water, stir to combine, and bring to a boil over high heat.

Once boiling, arrange 1 pound deveined, shell-off shrimp evenly over the rice (do not stir), reduce heat to low, cover with a tight-fitting lid, and cook 10–12 minutes until the rice has absorbed the water and the shrimp are opaque and pink. If, after 10 minutes, there is excess liquid, uncover and simmer briefly until it evaporates.

Remove from heat and let sit, covered, 1–2 minutes. Fluff the rice and shrimp with a fork. Stir in or sprinkle 1/4 cup grated Parmesan if desired, and serve.