Paleo Shrimp Paella
Transport your taste buds to the vibrant shores of Spain with this Paleo Shrimp Paella, a grain-free twist on the classic dish that's bursting with flavor and packed with wholesome, nutrient-rich ingredients. Tender jumbo shrimp are paired with colorful bell peppers, aromatic garlic, and onions, all nestled atop cauliflower rice infused with smoky paprika, golden saffron, and a touch of heat from cayenne pepper. Enhanced by the richness of chicken broth and tomato paste, this low-carb paella delivers bold, satisfying flavors in under 40 minutes, from prep to plate. Finished with fresh parsley and zesty lemon wedges, this paleo-friendly recipe is a delightful, gluten-free meal that effortlessly combines health-conscious eating with gourmet flair—perfect for weeknight dinners or entertaining guests.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 large red bell pepper, diced
- 1 large yellow bell pepper, diced
- 4 cups cauliflower rice
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 0.5 teaspoon saffron threads
- 1 teaspoon smoked paprika
- 0.25 teaspoon ground cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- 1 lemon, cut into wedges
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the shrimp and cook for 2-3 minutes on each side, until just cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and reduce the heat to medium.
Add the diced onion and garlic to the skillet, sautéing for 2-3 minutes until the onion is translucent.
Stir in the diced red and yellow bell peppers, cooking for an additional 3-4 minutes until they start to soften.
Add the cauliflower rice to the skillet, stirring well to combine with the vegetables.
In a small bowl, whisk together the chicken broth, tomato paste, saffron threads, smoked paprika, cayenne pepper, salt, and black pepper.
Pour the broth mixture over the cauliflower rice and vegetables in the skillet. Stir to combine.
Increase the heat to medium-high and bring the mixture to a simmer. Cover the skillet and cook for about 5 minutes, stirring occasionally.
Uncover the skillet, add the cooked shrimp and frozen peas, and stir to combine.
Continue to cook for an additional 3-5 minutes until the peas are tender and everything is heated through.
Remove the skillet from the heat, sprinkle the chopped parsley over the paella, and serve with lemon wedges on the side.
Nutrition Facts
Calories |
1249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 3618 mg | 157% | |
| Total Carbohydrate | 86.1 g | 31% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 40.5 g | ||
| Protein | 134.7 g | 269% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 586 mg | 45% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 4006 mg | 85% | |
*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.
