Paleo Shrimp Paella

Dive into the vibrant flavors of this Paleo Shrimp Paella, a healthy and grain-free twist on the Spanish classic! Featuring succulent shrimp, tender bell peppers, and nutrient-packed cauliflower rice, this recipe delivers bold Mediterranean flavors in every bite. A fragrant blend of saffron, smoked paprika, and cayenne pepper infuses the dish with a smoky warmth, while a dash of fresh parsley and a squeeze of zesty lemon bring a bright, fresh finish. Quick to prep and ready in just 40 minutes, this one-pan meal is perfect for busy weeknights or casual entertaining. Enjoy a wholesome, paleo-friendly feast that's as nourishing as it is delicious!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 large red bell pepper, diced
• 1 large yellow bell pepper, diced
• 4 cups cauliflower rice
• 1 cup chicken broth
• 2 tablespoons tomato paste
• 0.5 teaspoon saffron threads
• 1 teaspoon smoked paprika
• 0.25 teaspoon ground cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup frozen peas
• 2 tablespoons fresh parsley, chopped
• 1 lemon, cut into wedges

Directions

Step 1

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Step 2

Add the shrimp and cook for 2-3 minutes on each side, until just cooked through. Remove the shrimp from the skillet and set aside.

Step 3

In the same skillet, add the remaining tablespoon of olive oil and reduce the heat to medium.

Step 4

Add the diced onion and garlic to the skillet, sautéing for 2-3 minutes until the onion is translucent.

Step 5

Stir in the diced red and yellow bell peppers, cooking for an additional 3-4 minutes until they start to soften.

Step 6

Add the cauliflower rice to the skillet, stirring well to combine with the vegetables.

Step 7

In a small bowl, whisk together the chicken broth, tomato paste, saffron threads, smoked paprika, cayenne pepper, salt, and black pepper.

Step 8

Pour the broth mixture over the cauliflower rice and vegetables in the skillet. Stir to combine.

Step 9

Increase the heat to medium-high and bring the mixture to a simmer. Cover the skillet and cook for about 5 minutes, stirring occasionally.

Step 10

Uncover the skillet, add the cooked shrimp and frozen peas, and stir to combine.

Step 11

Continue to cook for an additional 3-5 minutes until the peas are tender and everything is heated through.

Step 12

Remove the skillet from the heat, sprinkle the chopped parsley over the paella, and serve with lemon wedges on the side.

Nutrition Facts

Serving size	(1819.4g)

Amount per serving	% Daily Value*
Calories	1249.4

Total Fat 46.1g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 4.0g
Cholesterol 857.3mg	0%
Sodium 3617.5mg	0%
Total Carbohydrate 86.1g	0%
Dietary Fiber 25.4g	0%
Total Sugars 40.5g
Protein 134.7g	0%

Vitamin D 0IU	0%
Calcium 586.4mg	0%
Iron 10.0mg	0%
Potassium 4005.5mg	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: 32.0%

Protein: 41.5%

Carbs: 26.5%