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Shrimp Paella with Cauliflower Rice
10 min prep time
20 min cook time
6servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Mittera
How to Make Shrimp Paella with Cauliflower Rice
This shrimp paella is full of flavor from sausage, bell peppers, turmeric and paprika. Using riced cauliflower makes this a lower carb alternative to a traditional Spanish paella.
10 min prep time
20 min cook time
6servings
1 cup
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Step-By-Step Instructions:
- Add cooking spray to a large skillet over medium-high heat. Add sausage, onion, bell pepper and garlic. Sauté until onions are starting to caramelize, about 8 minutes.
- Stir in turmeric and paprika. Add the broth, cauliflower rice, salt and pepper. Bring to boil then reduce heat to low, cover and simmer about 5 minutes.
- Add the shrimp to the pan, then cover and cook until shrimp are just opaque in center, about 6 minutes.
Nutrition facts
6 Servings
-
Serving Size
1 cup
- Amount per serving Calories 130
-
Total Fat
2g
- Saturated Fat 0.6g
- Trans Fats 0g
- Cholesterol 80mg
- Sodium 410mg
-
Total Carbohydrate
13g
- Dietary Fiber 4g
- Total Sugars 6g
- Added Sugars 0g
- Protein 16g
- Potassium 740mg
- Phosphorous 225mg
Ingredients
Nonstick cooking spray
1
large onion (diced)
1
red bell pepper (seeded and diced)
1
fully cooked adouille or chorizo chicken sausage (diced)
1 (3-oz) link
garlic (minced)
2 clove
turmeric
1/2 tsp
paprika
1/2 tsp
low sodium chicken broth
3 cup
salt
1/2 tsp
fresh or frozen cauliflower rice
6 cup
black pepper (ground )
1/2 tsp
raw shrimp (peeled and deveined)
12 oz
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