Low Carb Seafood Rice
Dive into a flavorful and nutritious meal with this Low Carb Seafood Rice recipe, a perfect choice for anyone seeking a light yet satisfying dish that's both keto-friendly and packed with ocean-inspired goodness. Instead of traditional rice, this recipe uses cauliflower rice as a wholesome base, keeping carbs in check without sacrificing taste. Succulent shrimp and seared scallops shine as the star ingredients, while vibrant bell peppers, green onions, and aromatic garlic elevate every bite. A splash of soy sauce, zesty lemon juice, and fresh parsley tie the flavors together in this quick and easy skillet meal. Ready in under 45 minutes, this savory one-pan recipe is ideal for busy weeknight dinners or impressive weekend entertaining. Enjoy the perfect combination of healthy, low-carb, and delicious with this protein-packed seafood sensation!
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 2 tablespoons Olive oil
- 12 pieces Large shrimp, peeled and deveined
- 8 pieces Sea scallops
- 2 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 4 stalks Green onions, sliced
- 2 tablespoons Soy sauce or tamari
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Start by preparing the cauliflower rice. Remove the leaves and stem, then cut into florets. Use a food processor to pulse the florets in batches until they resemble rice grains.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Add the scallops to the same skillet. Cook for about 2 minutes on each side until they are golden brown and opaque in the center. Remove from skillet and set aside with the shrimp.
In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic, and cook until aromatic, about 30 seconds.
Add the diced red and green bell peppers to the skillet and sauté them for about 4-5 minutes until they are tender-crisp.
Add the prepared cauliflower rice to the skillet with the bell peppers, stirring well to combine.
Stir in the soy sauce or tamari and lemon juice, cooking for another 5 minutes until the cauliflower rice is tender.
Return the shrimp and scallops to the skillet, mixing them into the rice and vegetable mixture.
Add sliced green onions, fresh parsley, salt, and black pepper. Stir everything together and cook for an additional 2-3 minutes to heat through.
Serve the low-carb seafood rice hot, garnished with extra parsley if desired.
Nutrition Facts
Calories |
1021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 6220 mg | 270% | |
| Total Carbohydrate | 77.6 g | 28% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 25.5 g | ||
| Protein | 116.5 g | 233% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 440 mg | 34% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 4680 mg | 100% | |
*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.
