Low Carb Shrimp Paella
Transform your dinner table with this vibrant and flavorful Low Carb Shrimp Paella! Packed with succulent shrimp, tender cauliflower rice, colorful veggies, and aromatic spices like saffron and smoked paprika, this dish delivers all the classic Spanish charm without the heavy carbs. A simple one-skillet wonder, this recipe comes together in just 45 minutes, perfect for a healthy weeknight meal or a showstopping dinner party centerpiece. Infused with lemon juice and garnished with fresh parsley, every bite bursts with zesty, savory goodness. This low-carb alternative to traditional paella is gluten-free, packed with protein, and ideal for seafood lovers and health-conscious eaters alike.
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Recipe Information
Ingredients
- 2 tablespoons Extra virgin olive oil
- 1 medium Onion, finely chopped
- 1 medium Red bell pepper, chopped
- 3 cloves Garlic, minced
- 4 cups Cauliflower rice
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Saffron threads
- 1.5 cups Chicken stock
- 1 pound Raw shrimp, peeled and deveined
- 0.5 cup Frozen peas
- 1 cup Cherry tomatoes, halved
- 1 medium Lemon, juiced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
Stir in the chopped red bell pepper and minced garlic, and cook for another 2 minutes until the pepper softens slightly.
Add the cauliflower rice to the skillet, and cook for 5-7 minutes, stirring occasionally, until it begins to soften.
Sprinkle in the smoked paprika, turmeric powder, and saffron threads. Stir well to coat the cauliflower rice evenly with the spices.
Pour in the chicken stock and bring the mixture to a simmer. Allow to cook for about 8-10 minutes, letting the flavors meld together.
In another pan, heat the remaining tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and are cooked through. Remove from heat and set aside.
Stir the shrimp, frozen peas, and cherry tomatoes into the cauliflower paella. Season with salt and black pepper to taste.
Cover the skillet and cook for an additional 3-4 minutes until the peas are heated through.
Remove from heat, and stir in the lemon juice. Let the paella sit for a minute to absorb the flavors.
Garnish with chopped fresh parsley before serving. Enjoy your low-carb shrimp paella!
Nutrition Facts
Calories |
1171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2052 mg | 89% | |
| Total Carbohydrate | 74.4 g | 27% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 32.9 g | ||
| Protein | 148.4 g | 297% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 585 mg | 45% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3357 mg | 71% | |
*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.
