Low Carb Shrimp Paella

Dive into a flavorful, guilt-free twist on a Spanish classic with this Low Carb Shrimp Paella! This vibrant dish swaps traditional rice for nutrient-packed cauliflower rice, creating a lighter, keto-friendly version of the beloved paella. Infused with the smoky warmth of paprika and the golden allure of saffron, each bite bursts with Mediterranean-inspired flavors. Juicy shrimp, sweet bell peppers, and tender peas bring texture and freshness, while a zesty squeeze of lemon elevates the dish to perfection. Ready in just 45 minutes, this one-pan wonder is a healthy, satisfying meal your whole family will love. Perfect for weeknight dinners or impressing guests, this low-carb shrimp paella is a delicious way to embrace wholesome, flavorful eating!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Extra virgin olive oil
• 1 medium Onion, finely chopped
• 1 medium Red bell pepper, chopped
• 3 cloves Garlic, minced
• 4 cups Cauliflower rice
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Turmeric powder
• 0.25 teaspoon Saffron threads
• 1.5 cups Chicken stock
• 1 pound Raw shrimp, peeled and deveined
• 0.5 cup Frozen peas
• 1 cup Cherry tomatoes, halved
• 1 medium Lemon, juiced
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.

Step 2

Stir in the chopped red bell pepper and minced garlic, and cook for another 2 minutes until the pepper softens slightly.

Step 3

Add the cauliflower rice to the skillet, and cook for 5-7 minutes, stirring occasionally, until it begins to soften.

Step 4

Sprinkle in the smoked paprika, turmeric powder, and saffron threads. Stir well to coat the cauliflower rice evenly with the spices.

Step 5

Pour in the chicken stock and bring the mixture to a simmer. Allow to cook for about 8-10 minutes, letting the flavors meld together.

Step 6

In another pan, heat the remaining tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and are cooked through. Remove from heat and set aside.

Step 7

Stir the shrimp, frozen peas, and cherry tomatoes into the cauliflower paella. Season with salt and black pepper to taste.

Step 8

Cover the skillet and cook for an additional 3-4 minutes until the peas are heated through.

Step 9

Remove from heat, and stir in the lemon juice. Let the paella sit for a minute to absorb the flavors.

Step 10

Garnish with chopped fresh parsley before serving. Enjoy your low-carb shrimp paella!

Nutrition Facts

Serving size	(2004.5g)

Amount per serving	% Daily Value*
Calories	1170.6

Total Fat 37.0g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat g
Cholesterol 889.2mg	0%
Sodium 2052.4mg	0%
Total Carbohydrate 74.4g	0%
Dietary Fiber 22.8g	0%
Total Sugars 32.9g
Protein 148.4g	0%

Vitamin D 0IU	0%
Calcium 584.7mg	0%
Iron 10.0mg	0%
Potassium 3357.4mg	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: 27.2%

Protein: 48.5%

Carbs: 24.3%