Start by rinsing the rice under cold water until the water runs clear.

In a large skillet, heat the olive oil over medium heat.

Add the diced onion, green bell pepper, and celery, cooking until they are soft, about 5 minutes.

Stir in the minced garlic, paprika, cayenne, and thyme, and cook for about 1 minute.

Add the shrimp to the skillet, seasoning with salt and pepper, and cook for 3-4 minutes until the shrimp turn pink.

Add the rinsed rice to the skillet and stir to combine.

Pour in the chicken broth and bring the mixture to a boil, ensuring everything is well mixed.

Once boiling, reduce the heat to low and cover the skillet, allowing it to simmer for about 20 minutes.

Remove from heat but keep covered for an additional 5 minutes.

Fluff the rice with a fork, taste for seasoning, and serve warm, garnished with green onions.