High Protein Shrimp Paella
This High Protein Shrimp Paella is a delightful twist on a classic Spanish dish, packed with bold flavors and wholesome ingredients to keep you energized. Juicy shrimp takes center stage, complemented by aromatic saffron, smoky paprika, and a medley of fresh vegetables including red bell peppers, peas, and chickpeas for an added protein punch. The short-grain rice is cooked to perfection in chicken broth, creating a beautifully textured base with crisp golden layers. Finished with a vibrant garnish of fresh parsley and zesty lemon wedges, this paella is a feast for both the eyes and the taste buds. Perfect for a nourishing midweek meal or a show-stopping dinner for guests, it’s a satisfying and flavorful way to enjoy a high-protein dish. Ready in under an hour, it’s the ultimate combination of health-conscious cooking and traditional comfort food.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 pound large shrimp, peeled and deveined
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 teaspoon smoked paprika
- 1 teaspoon saffron threads
- 1.5 cups short-grain rice (such as Bomba or Arborio)
- 4 cups chicken broth
- 1 can (15 ounces) cooked chickpeas, drained and rinsed
- 1 cup frozen peas, thawed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 lemon, cut into wedges
- 2 tablespoons fresh parsley, chopped
Instructions
Heat 2 tablespoons of olive oil in a large paella pan or wide, deep skillet over medium-high heat.
Add the shrimp and cook until they are pink and opaque, about 2-3 minutes per side. Remove the shrimp from the pan and set aside.
In the same pan, add the remaining tablespoon of olive oil. Add the onion and cook until they are soft and translucent, about 5 minutes.
Stir in the garlic and red bell pepper, cooking for an additional 2 minutes until the pepper is slightly softened.
Add the smoked paprika and saffron threads, stirring well to combine with the vegetables.
Add the rice, stirring to coat it with the oils and spices, and cook for 1-2 minutes until the rice is slightly toasted.
Pour in the chicken broth, bring to a boil, then reduce the heat to a low simmer.
Stir in the chickpeas, spreading them evenly across the pan. Season with salt and black pepper.
Cover and cook the rice mixture for 18-20 minutes, or until the rice is cooked through and most of the liquid is absorbed. Avoid stirring during this time to achieve a crispy bottom layer.
Gently fold in the shrimp, ensuring they are distributed throughout the dish, and cook for another 5 minutes to warm through.
Add the thawed peas on top and cover the pan. Let it sit off the heat for 5 minutes to warm the peas.
Garnish with fresh parsley and serve with lemon wedges. Enjoy your high protein shrimp paella!
Nutrition Facts
Calories |
2260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 5743 mg | 250% | |
| Total Carbohydrate | 262.4 g | 95% | |
| Dietary Fiber | 51.8 g | 185% | |
| Total Sugars | 44.9 g | ||
| Protein | 181.6 g | 363% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 772 mg | 59% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 4477 mg | 95% | |
*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.
