Low Fat Shrimp Paella

Indulge in the vibrant flavors of the Mediterranean with this Low Fat Shrimp Paella—a lighter take on the classic Spanish dish that doesn’t skimp on flavor. Packed with succulent shrimp, fragrant saffron, and smoky paprika, this one-pan recipe is a feast for the senses, bringing together tender short-grain rice, colorful vegetables like red bell peppers and peas, and a tangy finish of fresh lemon and parsley. Perfect for weeknight dinners or relaxed weekend gatherings, this healthy paella recipe is made with just a touch of olive oil and low-sodium chicken broth, keeping it both heart-friendly and guilt-free. Ready in under an hour and serving up to four, it’s a delicious and wholesome way to savor the comfort of homemade Spanish cuisine while maintaining a balanced diet.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 tablespoon olive oil
• 1 piece medium onion, chopped
• 1 piece red bell pepper, thinly sliced
• 3 pieces garlic cloves, minced
• 1.5 cups short-grain rice (preferably Bomba or Arborio)
• 4 cups low-sodium chicken broth
• 0.5 teaspoon saffron threads
• 1 teaspoon smoked paprika
• 1 cup canned diced tomatoes
• 0.5 cup frozen peas
• 1 pound large shrimp, peeled and deveined
• 1 piece lemon, cut into wedges
• 0.25 cup fresh parsley, chopped
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Heat the olive oil in a large, deep skillet or paella pan over medium heat.

Step 2

Add the chopped onion and sliced red bell pepper to the pan, cooking until the vegetables are softened, about 5 minutes.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the rice, stirring to coat it with the oil and vegetables.

Step 5

Pour in the chicken broth and bring the mixture to a simmer.

Step 6

Stir in the saffron threads and smoked paprika, ensuring they are evenly distributed.

Step 7

Add the canned diced tomatoes and stir well. Reduce the heat to low and allow the mixture to simmer, uncovered, for about 20 minutes or until the rice is almost tender and most of the liquid is absorbed.

Step 8

Add the frozen peas and stir to combine.

Step 9

Nestle the shrimp into the rice, adding salt and pepper to taste.

Step 10

Cover the pan and cook for an additional 5-7 minutes or until the shrimp is opaque and cooked through.

Step 11

Remove the pan from heat and let it sit, covered, for 5 minutes.

Step 12

Garnish the paella with fresh parsley and serve with lemon wedges on the side.

Nutrition Facts

Serving size	(2391.5g)

Amount per serving	% Daily Value*
Calories	1333.4

Total Fat 27.3g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 3.4g
Cholesterol 862.1mg	0%
Sodium 3511.6mg	0%
Total Carbohydrate 138.3g	0%
Dietary Fiber 18.5g	0%
Total Sugars 28.1g
Protein 136.3g	0%

Vitamin D 0IU	0%
Calcium 637.9mg	0%
Iron 10.5mg	0%
Potassium 3118.2mg	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: 18.3%

Protein: 40.6%

Carbs: 41.2%