Low Sodium Shrimp Paella
Elevate your dinner game with this flavorful Low Sodium Shrimp Paella, a healthy twist on a classic Spanish dish that’s perfect for weeknights or special occasions. Packed with juicy shrimp, tender short-grain rice, and vibrant vegetables like green beans, red bell peppers, and peas, this one-pan recipe is brimming with bold, yet low-sodium flavors. The aromatic combination of saffron, paprika, and fresh garlic infuses the dish with rich, Mediterranean-inspired taste, while the use of low sodium chicken broth ensures a heart-healthy alternative without compromising on flavor. Ready in under an hour with minimal prep, this family-friendly meal is beautifully finished with fresh parsley and zesty lemon wedges for a burst of brightness. Whether you're hosting a dinner party or craving a wholesome meal at home, this quick and easy Shrimp Paella will transport your taste buds to the sunny shores of Spain!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 1 medium, diced Red bell pepper
- 3 cloves, minced Garlic
- 2 medium, chopped Tomatoes
- 1 teaspoon Paprika
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Saffron threads
- 1.5 cups Short-grain rice
- 3 cups Low sodium chicken broth
- 1 cup, cut into 1-inch pieces Green beans
- 0.5 cup Frozen peas
- 1 pound, peeled and deveined Raw shrimp
- 1 cut into wedges Lemon
- 2 tablespoons, chopped Fresh parsley
Instructions
Heat olive oil in a large pan over medium heat.
Add the diced onion and red bell pepper to the pan. Sauté until the onion becomes translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the chopped tomatoes, paprika, black pepper, and saffron threads. Cook, stirring occasionally, for 5 more minutes.
Add the rice to the pan and stir well, ensuring the grains are coated with the mixture.
Pour in the low sodium chicken broth and bring to a simmer. Reduce the heat to low and cover the pan.
Allow the rice to cook gently for 15 minutes.
Add the green beans and peas to the pan, cover again, and cook for an additional 10 minutes.
Arrange the shrimp on top of the rice and cover the pan. Cook for another 5 minutes, or until the shrimp are pink and opaque.
Remove the pan from heat and let the paella sit, covered, for 5 minutes.
Garnish with freshly chopped parsley and serve with lemon wedges.
Nutrition Facts
Calories |
1430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 2890 mg | 126% | |
| Total Carbohydrate | 148.4 g | 54% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 29.5 g | ||
| Protein | 139.5 g | 279% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 2452 mg | 52% | |
*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.
