Low Carb Seafood Rice

Dive into the vibrant, nutrient-packed world of Low Carb Seafood Rice—a guilt-free, flavor-forward twist on a classic dish! This healthy recipe swaps traditional rice for low-carb cauliflower rice, creating a light yet satisfying base for tender shrimp and golden-seared sea scallops. Bursting with the natural sweetness of red and green bell peppers, aromatic garlic, and a zesty hint of lemon juice, this dish is elevated with umami-rich soy sauce or tamari for a perfectly balanced flavor profile. Ready in just 45 minutes, this quick and easy seafood dinner is ideal for anyone seeking a keto-friendly, gluten-free option that's as indulgent as it is wholesome. Perfect for weeknight meals or elegant low-carb entertaining, serve it hot and watch as your guests savor every bite!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 large head Cauliflower
• 2 tablespoons Olive oil
• 12 pieces Large shrimp, peeled and deveined
• 8 pieces Sea scallops
• 2 cloves Garlic, minced
• 1 medium Red bell pepper, diced
• 1 medium Green bell pepper, diced
• 4 stalks Green onions, sliced
• 2 tablespoons Soy sauce or tamari
• 1 tablespoon Lemon juice
• 2 tablespoons Fresh parsley, chopped
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Start by preparing the cauliflower rice. Remove the leaves and stem, then cut into florets. Use a food processor to pulse the florets in batches until they resemble rice grains.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

Step 3

Add the scallops to the same skillet. Cook for about 2 minutes on each side until they are golden brown and opaque in the center. Remove from skillet and set aside with the shrimp.

Step 4

In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic, and cook until aromatic, about 30 seconds.

Step 5

Add the diced red and green bell peppers to the skillet and sauté them for about 4-5 minutes until they are tender-crisp.

Step 6

Add the prepared cauliflower rice to the skillet with the bell peppers, stirring well to combine.

Step 7

Stir in the soy sauce or tamari and lemon juice, cooking for another 5 minutes until the cauliflower rice is tender.

Step 8

Return the shrimp and scallops to the skillet, mixing them into the rice and vegetable mixture.

Step 9

Add sliced green onions, fresh parsley, salt, and black pepper. Stir everything together and cook for an additional 2-3 minutes to heat through.

Step 10

Serve the low-carb seafood rice hot, garnished with extra parsley if desired.

Nutrition Facts

Serving size	(1615.2g)

Amount per serving	% Daily Value*
Calories	1020.7

Total Fat 33.8g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 2.9g
Cholesterol 438.6mg	0%
Sodium 6220.5mg	0%
Total Carbohydrate 77.6g	0%
Dietary Fiber 23.5g	0%
Total Sugars 25.5g
Protein 116.5g	0%

Vitamin D 0IU	0%
Calcium 440.2mg	0%
Iron 8.0mg	0%
Potassium 4679.5mg	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: 28.2%

Protein: 43.1%

Carbs: 28.7%