Low Fat Shrimp Paella
Indulge in the vibrant flavors of Spain with this low-fat shrimp paella, a lighter twist on the classic dish that doesn't skimp on taste. Packed with juicy shrimp, tender short-grain rice, and a medley of colorful vegetables like red bell peppers and peas, this wholesome recipe is infused with fragrant saffron threads and smoky paprika, delivering a burst of bold, authentic flavor in every bite. Simmered in low-sodium chicken broth and finished with a bright garnish of fresh parsley and zesty lemon wedges, this dish is as nutritious as it is delicious. Ready in under an hour, this easy shrimp paella makes an impressive yet healthy meal that’s perfect for weeknight dinners or entertaining guests. Keywords: healthy shrimp paella recipe, low-fat paella, Spanish rice dish, easy Mediterranean recipes.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 piece medium onion, chopped
- 1 piece red bell pepper, thinly sliced
- 3 pieces garlic cloves, minced
- 1.5 cups short-grain rice (preferably Bomba or Arborio)
- 4 cups low-sodium chicken broth
- 0.5 teaspoon saffron threads
- 1 teaspoon smoked paprika
- 1 cup canned diced tomatoes
- 0.5 cup frozen peas
- 1 pound large shrimp, peeled and deveined
- 1 piece lemon, cut into wedges
- 0.25 cup fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Heat the olive oil in a large, deep skillet or paella pan over medium heat.
Add the chopped onion and sliced red bell pepper to the pan, cooking until the vegetables are softened, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the rice, stirring to coat it with the oil and vegetables.
Pour in the chicken broth and bring the mixture to a simmer.
Stir in the saffron threads and smoked paprika, ensuring they are evenly distributed.
Add the canned diced tomatoes and stir well. Reduce the heat to low and allow the mixture to simmer, uncovered, for about 20 minutes or until the rice is almost tender and most of the liquid is absorbed.
Add the frozen peas and stir to combine.
Nestle the shrimp into the rice, adding salt and pepper to taste.
Cover the pan and cook for an additional 5-7 minutes or until the shrimp is opaque and cooked through.
Remove the pan from heat and let it sit, covered, for 5 minutes.
Garnish the paella with fresh parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
1333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 862 mg | 287% | |
| Sodium | 3512 mg | 153% | |
| Total Carbohydrate | 138.3 g | 50% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 28.1 g | ||
| Protein | 136.3 g | 273% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 638 mg | 49% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 3118 mg | 66% | |
*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.
