Paleo Seafood Rice
Elevate your dinner table with this vibrant Paleo Seafood Rice recipe, a healthy and flavor-packed twist on a classic dish. Featuring cauliflower rice as a grain-free alternative, this dish is loaded with tender shrimp, succulent scallops, and a medley of fresh vegetables like bell peppers and cherry tomatoes, all seasoned to perfection with smoked paprika, garlic, and a splash of zesty lemon juice. Ready in just 40 minutes, this light yet satisfying meal is ideal for those following paleo or gluten-free diets, or anyone looking for a wholesome seafood dinner option. Garnished with fresh parsley, it’s a colorful and aromatic dish that hits all the right notes—serve it warm and watch it disappear off plates!
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Recipe Information
Ingredients
- 1 large head cauliflower
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 3 minced garlic cloves
- 1 large, diced bell pepper
- 0.5 pound shrimp, peeled and deveined
- 0.5 pound scallops
- 1 cup, halved cherry tomatoes
- 0.25 cup, chopped fresh parsley
- 2 tablespoons lemon juice
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
Instructions
Start by cutting the cauliflower into florets. Using a food processor, pulse the florets until they resemble rice grains. Be careful not to over-process.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and diced bell pepper to the skillet. Cook for another 2-3 minutes until the pepper starts to soften.
Increase the heat to medium-high and add the shrimp and scallops to the pan. Cook for about 3-4 minutes until the seafood turns opaque and is just cooked through. Remove the shrimp and scallops from the pan and set aside.
In the same skillet, add the cauliflower rice. Cook, stirring occasionally, until the cauliflower is tender yet still firm, approximately 5-7 minutes.
Stir in the sea salt, black pepper, and smoked paprika. Add the cherry tomatoes and continue to cook for an additional 2-3 minutes until they soften.
Return the cooked shrimp and scallops to the skillet, mixing well to combine. Drizzle with lemon juice and toss everything together.
Sprinkle the dish with fresh parsley, adjust seasoning if necessary, and serve hot.
Nutrition Facts
Calories |
1046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 511 mg | 170% | |
| Sodium | 4685 mg | 204% | |
| Total Carbohydrate | 88.3 g | 32% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 32.5 g | ||
| Protein | 111.3 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 407 mg | 31% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 4835 mg | 103% | |
*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.
