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Shrimp Paella with Cauliflower Rice and Green Peas

average rating is 3 out of 5, based on 150 votes

Experience the flavors of Spain with a healthier twist in our Shrimp Paella with Cauliflower Rice and Green Peas. This dish features juicy shrimp, tender peas, and vibrant spices, all beautifully blended with cauliflower "rice" for a low-carb, high-protein meal that's as delicious as it is nutritious.

Serving Suggestion:

This Shrimp Paella with Cauliflower Rice and Green Peas is a complete and satisfying meal on its own. For additional greenery, consider serving it alongside a crisp salad or steamed vegetables.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Low-Carb High-Protein Gluten-Free Grain-Free Dairy-Free Nut-Free Pescatarian Sugar-Free Paleo-Friendly Keto-Friendly

Ingredients

1 lb shrimp, peeled and deveined

1 head cauliflower

1 cup green peas

1 red bell pepper, diced

1 yellow onion, diced

2 cloves garlic, minced

1/4 cup fresh parsley, chopped

1 teaspoon paprika

1/2 teaspoon turmeric

1/4 teaspoon saffron threads (optional)

2 tablespoons olive oil

Salt and pepper to taste

Lemon wedges for serving

Directions

Rinse the cauliflower and cut it into florets. Place the florets in a food processor and pulse until they resemble rice grains. Set aside.
In a large pan, heat the olive oil over medium heat. Add the onion, bell pepper, and garlic, sautéing until the onion becomes translucent.
Stir in the paprika, turmeric, and saffron (if using), then add the cauliflower "rice" and peas to the pan. Cook for about 5 minutes, or until the cauliflower is tender.
Push the vegetables to the side of the pan to create space for the shrimp. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side.
Mix everything together and season with salt and pepper to taste. Garnish with chopped parsley.
Serve your paella hot, with lemon wedges on the side for squeezing over the top.