Low Carb Arroz con Mariscos
Transform your favorite coastal classic into a guilt-free delight with this **Low Carb Arroz con Mariscos**, a vibrant and flavorful seafood dish made with cauliflower rice. Packed with tender shrimp, succulent mussels, and perfectly cooked squid rings, this recipe captures the essence of traditional **Arroz con Mariscos** while keeping it light and keto-friendly. The smoky warmth of paprika, the zest of fresh lime juice, and the aromatic touch of cumin create a rich and satisfying broth, perfectly absorbed by the cauliflower rice for a low-carb alternative that doesn't skimp on taste. Ready in under an hour, this easy one-pan dish is topped with a vibrant sprinkle of fresh cilantro, serving up restaurant-quality flavor right at your dinner table. Perfect for seafood lovers seeking a healthy twist, this dish is as nutritious as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups cauliflower rice
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 1 medium, chopped red bell pepper
- 3 cloves, minced garlic
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 8 ounces, peeled and deveined shrimp
- 8 ounces, cleaned mussels
- 4 ounces squid rings
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup chopped cilantro
- 1 for serving, optional lime wedges
Instructions
Heat the olive oil in a large sauté pan over medium heat.
Add the chopped onion and red bell pepper to the pan, cooking until the vegetables are soft, about 5 minutes.
Stir in the minced garlic and cook until fragrant, approximately 1 minute.
Add the tomato paste to the pan and stir it into the vegetables until evenly mixed.
Pour in the vegetable broth and bring the mixture to a simmer.
Add the shrimp, mussels, and squid rings to the pan. Cover and cook for 5-7 minutes, or until the shellfish have opened and the seafood is cooked through. Discard any mussels that do not open.
Remove the cooked seafood from the pan and set aside, leaving the broth mixture in the pan.
Stir in the cauliflower rice, lime juice, ground cumin, smoked paprika, salt, and black pepper into the pan. Cook the cauliflower rice until it is tender and has absorbed the flavors, about 5 minutes.
Return the seafood to the pan, stirring gently to combine all ingredients.
Sprinkle chopped cilantro over the dish and serve immediately, with optional lime wedges on the side.
Nutrition Facts
Calories |
1347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 661 mg | 220% | |
| Sodium | 5067 mg | 220% | |
| Total Carbohydrate | 105.5 g | 38% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 30.6 g | ||
| Protein | 110.9 g | 222% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 511 mg | 39% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 3928 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.
