Keto Seafood Rice
Transform your weeknight dinners with this vibrant Keto Seafood Rice, a low-carb twist on a classic seafood dish that's bursting with flavor! Made with cauliflower rice, this healthy alternative is packed with succulent shrimp, tender scallops, and flaky white fish, all sautéed with fresh vegetables like bell peppers and zucchini for a colorful and nutrient-rich base. Seasoned with paprika, cayenne, and a hint of lemon, every bite delivers a perfect balance of zest and spice while keeping it keto-friendly. Quick to prepare in just 45 minutes, this gluten-free and dairy-free recipe is perfect for a wholesome meal that doesn't skimp on taste. Garnish with fresh parsley and serve with lemon wedges for a deliciously tangy finish that will leave everyone asking for seconds!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 1 small Onion
- 1 medium Red bell pepper
- 1 small Zucchini
- 250 grams Raw shrimp (peeled and deveined)
- 250 grams Sea scallops
- 200 grams White fish fillet (such as cod or tilapia)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.25 teaspoon Cayenne pepper
- 2 tablespoons Fresh parsley
- 1 medium Lemon
Instructions
Cut the cauliflower into florets and pulse them in a food processor until they reach the size and texture of rice.
Finely chop the garlic and onion. Dice the red bell pepper and zucchini.
In a large pan, heat the olive oil over medium heat. Add the chopped garlic and onion, cooking until the onion is translucent.
Add the red bell pepper and zucchini to the pan, sautéing for about 3-4 minutes until they start to soften.
Increase the heat to medium-high and add the shrimp, scallops, and white fish pieces to the pan, cooking for about 5 minutes or until the seafood is opaque and cooked through.
Remove the seafood mix from the pan and set aside.
In the same pan, add the pulsed cauliflower rice and season it with salt, black pepper, paprika, and cayenne pepper.
Cook the cauliflower rice for 5-7 minutes, stirring occasionally, until tender and slightly golden.
Return the seafood mixture to the pan, combining it with the cauliflower rice. Heat through for another 2-3 minutes.
Chop the fresh parsley and stir it into the rice along with the juice from half a lemon.
Taste and adjust seasoning if needed. Serve hot with lemon wedges for garnish.
Nutrition Facts
Calories |
329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1424 mg | 62% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 7.7 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 142 mg | 11% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1451 mg | 31% | |
*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.
