Paleo Seafood Rice

Experience the vibrant flavors of the sea with this Paleo Seafood Rice, a healthy twist on a classic dish that's brimming with freshness and nutrition! Instead of traditional grains, this recipe features cauliflower rice—a low-carb and gluten-free alternative that perfectly absorbs the robust flavors of sautéed garlic, onion, and smoked paprika. Tender shrimp and scallops take center stage, complemented by the sweetness of cherry tomatoes and a zesty splash of lemon juice. Ready in just 40 minutes, this one-pan dish is perfect for busy weeknights or a wholesome, paleo-friendly indulgence. Garnished with fresh parsley, it’s a versatile, crowd-pleasing recipe that satisfies cravings without compromising your clean-eating goals.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 large head cauliflower
• 2 tablespoons olive oil
• 1 medium, chopped onion
• 3 minced garlic cloves
• 1 large, diced bell pepper
• 0.5 pound shrimp, peeled and deveined
• 0.5 pound scallops
• 1 cup, halved cherry tomatoes
• 0.25 cup, chopped fresh parsley
• 2 tablespoons lemon juice
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon smoked paprika

Directions

Step 1

Start by cutting the cauliflower into florets. Using a food processor, pulse the florets until they resemble rice grains. Be careful not to over-process.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

Step 3

Add the minced garlic and diced bell pepper to the skillet. Cook for another 2-3 minutes until the pepper starts to soften.

Step 4

Increase the heat to medium-high and add the shrimp and scallops to the pan. Cook for about 3-4 minutes until the seafood turns opaque and is just cooked through. Remove the shrimp and scallops from the pan and set aside.

Step 5

In the same skillet, add the cauliflower rice. Cook, stirring occasionally, until the cauliflower is tender yet still firm, approximately 5-7 minutes.

Step 6

Stir in the sea salt, black pepper, and smoked paprika. Add the cherry tomatoes and continue to cook for an additional 2-3 minutes until they soften.

Step 7

Return the cooked shrimp and scallops to the skillet, mixing well to combine. Drizzle with lemon juice and toss everything together.

Step 8

Sprinkle the dish with fresh parsley, adjust seasoning if necessary, and serve hot.

Nutrition Facts

Serving size	(1821.9g)

Amount per serving	% Daily Value*
Calories	1046.2

Total Fat 35.4g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 3.4g
Cholesterol 511.0mg	0%
Sodium 4684.8mg	0%
Total Carbohydrate 88.3g	0%
Dietary Fiber 25.5g	0%
Total Sugars 32.5g
Protein 111.3g	0%

Vitamin D 0IU	0%
Calcium 406.7mg	0%
Iron 8.6mg	0%
Potassium 4834.8mg	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: 28.5%

Protein: 39.9%

Carbs: 31.6%