Keto Shrimp Paella
Dive into bold, Spanish-inspired flavors with this Keto Shrimp Paella, a low-carb twist on a classic favorite! This dish combines tender, succulent shrimp with vibrant vegetables like red bell peppers, onions, and peas, all simmered in a saffron-infused broth for an irresistible depth of flavor. Instead of traditional rice, cauliflower rice keeps it keto-friendly, soaking up every drop of the rich, smoky, and savory tomato broth. This one-pan meal is both quick and satisfying, coming together in just 45 minutes, making it perfect for weeknight dinners or a dinner party centerpiece. Garnish with fresh parsley and a squeeze of lemon for a bright finish that ties the dish together. Packed with protein, wholesome ingredients, and authentic paella flavor without the carbs, this Keto Shrimp Paella is sure to impress your family and friends!
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Recipe Information
Ingredients
- 500 grams large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 0.25 teaspoon saffron threads
- 500 milliliters chicken broth
- 2 tablespoons tomato paste
- 100 grams frozen peas
- 400 grams cauliflower rice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large lemon, cut into wedges
- 2 tablespoons fresh parsley, chopped
Instructions
Heat 2 tablespoons of olive oil in a large skillet or paella pan over medium heat. Add the onions and red bell pepper, and sauté until the onions are translucent and the peppers are soft, about 5-7 minutes.
Add the minced garlic, smoked paprika, and saffron threads to the pan. Stir well for about 1 minute until fragrant.
Pour in the chicken broth and tomato paste, stirring to combine. Bring the mixture to a simmer.
Once simmering, add the cauliflower rice to the pan, spreading it evenly over the bottom. Season with salt and black pepper, then cover the pan and let cook for 10 minutes.
Meanwhile, in another pan, heat the remaining tablespoon of olive oil over medium-high heat. Add the shrimp and cook for about 2 minutes on each side, until they turn pink and opaque.
Add the shrimp to the paella pan along with the frozen peas. Stir gently to mix the ingredients.
Cover the pan again, and let cook for an additional 5 minutes, allowing the flavors to meld and the peas to heat through.
Remove the lid, and sprinkle the chopped parsley over the top of the paella. Serve with lemon wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
1247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 4272 mg | 186% | |
| Total Carbohydrate | 71.5 g | 26% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 31.3 g | ||
| Protein | 147.1 g | 294% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 605 mg | 47% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3800 mg | 81% | |
*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.
