Whole30 Seafood Rice

Dive into the vibrant flavors of this Whole30 Seafood Rice, a healthy and satisfying twist on a classic dish that’s perfect for clean eating. This low-carb recipe swaps traditional rice for nutrient-packed cauliflower rice, creating a light yet hearty base for an array of fresh seafood, including shrimp, scallops, and sweet crab meat. Bursting with colorful ingredients like red bell pepper, cherry tomatoes, and peas, this dish is as visually stunning as it is delicious. Infused with garlic, onions, and fresh parsley, and finished with a bright squeeze of lemon, it’s a quick and wholesome meal that comes together in just 45 minutes. Whether you’re following a Whole30 plan or simply seeking a flavorful one-pan dinner, this seafood-packed recipe is sure to delight your taste buds and your guests alike!

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
• 1 medium onion
• 3 cloves garlic
• 1 medium red bell pepper
• 12 large shrimp
• 8 large sea scallops
• 1 cup cooked crab meat
• 1 cup cherry tomatoes
• 1 cup frozen peas
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh parsley
• 1 small lemon

Directions

Step 1

Begin by preparing the cauliflower rice. Remove the outer leaves and cut the cauliflower into florets. Place the florets in a food processor in batches and pulse until they reach a rice-like consistency. Set aside.

Step 2

Chop the onion and mince the garlic cloves. Dice the red bell pepper and halve the cherry tomatoes.

Step 3

Pat the shrimp and scallops dry with paper towels to remove any excess moisture.

Step 4

In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 3-4 minutes.

Step 5

Add the red bell pepper and continue to cook for another 2 minutes.

Step 6

Increase the heat to medium-high and add the prepared cauliflower rice to the skillet. Stir well and cook for 5 minutes, until the cauliflower begins to soften.

Step 7

Add the shrimp and scallops to the skillet, spreading them out evenly. Cook for 4-5 minutes, turning halfway through, until they are opaque and cooked through.

Step 8

Stir in the cooked crab meat, cherry tomatoes, and frozen peas. Season with salt and black pepper to taste.

Step 9

Cook for another 3-4 minutes, until the tomatoes soften and the peas are heated through.

Step 10

Finish by sprinkling with chopped fresh parsley and squeezing the juice of one lemon over the dish.

Step 11

Serve the Whole30 Seafood Rice hot, garnished with a little more fresh parsley and lemon wedges if desired.

Nutrition Facts

Serving size	(2323.3g)

Amount per serving	% Daily Value*
Calories	1817.3

Total Fat 62.5g	0%
Saturated Fat 11.2g	0%
Polyunsaturated Fat 11.5g
Cholesterol 749.6mg	0%
Sodium 8998.3mg	0%
Total Carbohydrate 131.9g	0%
Dietary Fiber 34.5g	0%
Total Sugars 41.9g
Protein 192.9g	0%

Vitamin D 14.4IU	0%
Calcium 852.0mg	0%
Iron 14.0mg	0%
Potassium 5939.6mg	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: 30.2%

Protein: 41.4%

Carbs: 28.3%