Whole30 Shrimp Paella
If you're craving the vibrant flavors of Spanish cuisine but want to stick to your Whole30 goals, this Whole30 Shrimp Paella is the perfect solution! Packed with tender shrimp, cauliflower rice, and a rich medley of vegetables—including sautéed onion, red bell pepper, and frozen peas—this gluten-free, grain-free dish is brimming with nutrients and bold flavors. Smoked paprika and a pinch of saffron threads bring authenticity and depth, while fresh parsley and lemon wedges add a bright, zesty finish. Ready in just 45 minutes, this one-pan meal is an easy weeknight dinner that doesn’t skimp on flavor. Healthy, aromatic, and utterly satisfying, this Whole30 Shrimp Paella will quickly become a household favorite!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium red bell pepper, diced
- 3 cloves garlic cloves, minced
- 14.5 ounces canned diced tomatoes, drained
- 1 cup chicken stock
- 4 cups cauliflower rice
- 1 teaspoon smoked paprika
- 1 pinch saffron threads
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup frozen peas
- 1 medium lemon, cut into wedges
- 2 tablespoons fresh parsley, chopped
Instructions
In a large skillet or paella pan, heat the olive oil over medium heat. Add the chopped onion and diced red bell pepper, sautéing until the onion becomes translucent, about 5 minutes.
Add the minced garlic to the pan and cook for another 1-2 minutes, until fragrant.
Stir in the drained diced tomatoes and cook for an additional 2 minutes.
Pour in the chicken stock and bring the mixture to a simmer. Stir in the cauliflower rice, smoked paprika, and saffron threads. Season with salt and black pepper.
Reduce heat to medium-low and let the mixture cook uncovered for about 10 minutes, or until the cauliflower rice is tender.
Scatter the shrimp over the cauliflower rice, gently pressing them into the mixture. Cover the pan and cook for about 5 minutes, until the shrimp are pink and opaque.
Add the frozen peas on top of the shrimp and cook for another 2 minutes until the peas are heated through.
Remove the pan from heat and let it sit, covered, for 3-5 minutes to allow the flavors to meld.
Garnish with chopped fresh parsley and serve with lemon wedges on the side. Enjoy your Whole30 Shrimp Paella!
Nutrition Facts
Calories |
1174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 879 mg | 293% | |
| Sodium | 3908 mg | 170% | |
| Total Carbohydrate | 81.5 g | 30% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 38.8 g | ||
| Protein | 144.1 g | 288% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 616 mg | 47% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3710 mg | 79% | |
*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.
