Heat olive oil in a large skillet over medium heat.
Add diced onion and red bell pepper to the skillet and cook for 4-5 minutes until softened.
Stir in minced garlic and cook for 1 minute until fragrant.
Add rice to the skillet and stir to coat with the oil and vegetables.
Pour in chicken broth and add smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
After 15 minutes, uncover and gently stir the rice.
Place the shrimp evenly over the rice, cover again, and cook for an additional 5-7 minutes until the shrimp are pink and cooked through and the rice is tender.
Remove skillet from heat and stir in thawed peas and chopped fresh parsley.
Let the skillet rest covered for 2 minutes before serving.