Keto Seafood Rice

Dive into a low-carb twist on a classic with this irresistible Keto Seafood Rice! This recipe swaps traditional rice for nutritious cauliflower rice, creating a flavorful, guilt-free dish that's perfect for keto and low-carb lifestyles. Packed with tender shrimp, succulent scallops, and flaky white fish, this protein-rich meal is bursting with the vibrant flavors of garlic, paprika, and a hint of cayenne. Fresh vegetables like red bell pepper and zucchini add a pop of color and texture, while a squeeze of lemon and fresh parsley provide a bright, zesty finish. Ready in under 45 minutes, this one-pan wonder is not only easy to make but also elegant enough for entertaining. Perfect as a light dinner or meal-prep option, this keto-friendly seafood rice is a delicious way to embrace bold, coastal flavors while staying on track with your health goals!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 medium head Cauliflower
• 2 tablespoons Olive oil
• 3 cloves Garlic
• 1 small Onion
• 1 medium Red bell pepper
• 1 small Zucchini
• 250 grams Raw shrimp (peeled and deveined)
• 250 grams Sea scallops
• 200 grams White fish fillet (such as cod or tilapia)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Paprika
• 0.25 teaspoon Cayenne pepper
• 2 tablespoons Fresh parsley
• 1 medium Lemon

Directions

Step 1

Cut the cauliflower into florets and pulse them in a food processor until they reach the size and texture of rice.

Step 2

Finely chop the garlic and onion. Dice the red bell pepper and zucchini.

Step 3

In a large pan, heat the olive oil over medium heat. Add the chopped garlic and onion, cooking until the onion is translucent.

Step 4

Add the red bell pepper and zucchini to the pan, sautéing for about 3-4 minutes until they start to soften.

Step 5

Increase the heat to medium-high and add the shrimp, scallops, and white fish pieces to the pan, cooking for about 5 minutes or until the seafood is opaque and cooked through.

Step 6

Remove the seafood mix from the pan and set aside.

Step 7

In the same pan, add the pulsed cauliflower rice and season it with salt, black pepper, paprika, and cayenne pepper.

Step 8

Cook the cauliflower rice for 5-7 minutes, stirring occasionally, until tender and slightly golden.

Step 9

Return the seafood mixture to the pan, combining it with the cauliflower rice. Heat through for another 2-3 minutes.

Step 10

Chop the fresh parsley and stir it into the rice along with the juice from half a lemon.

Step 11

Taste and adjust seasoning if needed. Serve hot with lemon wedges for garnish.

Nutrition Facts

Serving size	(1640.4g)

Amount per serving	% Daily Value*
Calories	1252.5

Total Fat 35.8g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat 3.0g
Cholesterol 675.0mg	0%
Sodium 6552.2mg	0%
Total Carbohydrate 76.6g	0%
Dietary Fiber 17.6g	0%
Total Sugars 30.5g
Protein 166.3g	0%

Vitamin D 400IU	0%
Calcium 455.4mg	0%
Iron 7.2mg	0%
Potassium 4454.5mg	0%

*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.

Source of Calories

Fat: 24.9%

Protein: 51.4%

Carbs: 23.7%