Heart-Healthy Shrimp Paella
Elevate your dinner table with this vibrant and nutritious Heart-Healthy Shrimp Paella, a Mediterranean-inspired dish that combines bold flavors with wholesome ingredients. Made with heart-smart swaps like extra virgin olive oil, whole grain brown rice, and low-sodium broth, this recipe delivers all the classic comforts of traditional paella while being kinder to your health. Saffron and turmeric lend their golden hues and aromatic flair, while sweet peas, succulent shrimp, and juicy diced tomatoes add rich layers of flavor and texture. Ready in just an hour, this one-pan meal is perfect for sharing, and the fresh parsley garnish and zesty lemon wedges complete the dish beautifully. Whether you’re looking for a nutritious weeknight dinner or an impressive crowd-pleaser, this shrimp paella is both wholesome and delicious!
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Recipe Information
Ingredients
- 2 tablespoons Extra virgin olive oil
- 1 diced Medium onion
- 1 diced Red bell pepper
- 3 cloves, minced Garlic
- 1.5 cups Whole grain brown rice
- 4 cups Low-sodium chicken or vegetable broth
- 1 can (14.5 oz) Diced tomatoes, no salt added
- 1 pinch Saffron threads
- 1 teaspoon Paprika
- 0.5 teaspoon Turmeric
- 0.5 cup, chopped Fresh parsley
- 1 pound Shrimp, peeled and deveined
- 1 cup Frozen peas
- 1 cut into wedges Lemon
- 0.5 teaspoon Black pepper
Instructions
Heat the olive oil in a large, deep skillet or paella pan over medium heat.
Add the diced onion and red bell pepper, and cook for about 5 minutes, until the onion becomes translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the whole grain brown rice, stirring to coat it with the oil and vegetables.
Pour in the low-sodium chicken or vegetable broth, then add the can of diced tomatoes along with their juices.
Sprinkle in the saffron threads, paprika, and turmeric, stirring well to combine.
Increase the heat and bring the mixture to a boil, then reduce to a simmer.
Let the rice cook uncovered for about 30 minutes, stirring occasionally, until the rice is tender and most of the liquid has been absorbed.
Add the shrimp and frozen peas to the pan, gently stirring them into the rice.
Continue to cook for another 5-7 minutes, until the shrimp are opaque and cooked through.
Remove from heat and sprinkle the fresh parsley and black pepper over the top.
Let the paella rest for 5 minutes before serving.
Garnish with lemon wedges on the side, and serve warm.
Nutrition Facts
Calories |
2124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 1526 mg | 66% | |
| Total Carbohydrate | 297.8 g | 108% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 30.7 g | ||
| Protein | 149.0 g | 298% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 424 mg | 33% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3941 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
