Cauliflower Rice Paella With Shrimp | Recipes | Cook For Your Life

Home › Recipes › Mains › Cauliflower Rice Paella With Shrimp

Cauliflower Rice Paella With Shrimp

4.4

4.4 out of 5 stars (based on 26 reviews)

20 min prep

50 min total

4 servings

Carrot Icon for Number of Ingredients Size

11 ingredients

Paella is a fantastic way to upgrade what can be a blah side into a tasty, crowd-pleasing, weeknight meal. Thanks to cauliflower, a member of the brassica family, this dish is low in carbs and...

3 tablespoons olive oil, divided
1 cup chopped onion
2 cups chopped fresh tomatoes
1 cup chopped red pepper
2 cups finely chopped kale
1 pinch saffron (see Chef Tips)
1 tablespoon smoked paprika
4 cups cauliflower rice
1 pound shrimp, peeled and deveined
¼ cup chopped parsley
Salt and pepper to taste

Missing an Ingredient?

Visit our ingredient substitution guide ›

Nutrition Facts

Calories

267 cals

Fat

12 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

8 g

Carbohydrates

17 g

Sugar

8 g

Fiber

6 g

Protein

27 g

Sodium

923 mg

Directions

Preheat oven to 300 F degrees.
In a large oven-proof sauté pan over medium heat add 2 tablespoons olive oil. Add onions, tomatoes, peppers and kale. Season with salt and pepper and sauté for about 15 minutes, until the vegetables are soft. Add saffron and smoked paprika and stir to combine.
Add cauliflower rice and about ¼ cup water. Season with salt and pepper and cook for 15 minutes, until cauliflower is tender.
Smooth the top of the cauliflower and vegetables into an even layer. Place the shrimp on top of the rice and drizzle with remaining olive oil.
Transfer pan to oven and cook for about 10 minutes, or until the shrimp are pink and fully cooked. Garnish with the parsley and serve.

Chef Tips

Try to use saffron if you can. Its sweet mellow flavor works beautifully with the smoked paprika. If you can’t, instead use ½ teaspoon of turmeric in step 2. It will give your cauliflower rice paella its beautiful classic yellow color.

In the winter, when tomatoes aren’t in season, use 2 cups of canned diced tomatoes instead of fresh, and if you use a 28-ounce can, freeze the leftovers for another meal.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Cauliflower Rice Paella With Shrimp