Shrimp Paella with Cauliflower Rice
Summary
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.
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- Prep time
- 10 min
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- Cook time
- 20 min
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- Servings
- 6 Servings
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- Serving size
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1 cup
Ingredients
Ingredients
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Nonstick cooking spray
- 1
- 1
-
-
large onion (diced)
- 1
- 1
-
-
fully cooked adouille or chorizo chicken sausage (diced)
- 1 (3-oz) link
- 1 (3-oz) link
-
-
red bell pepper (seeded and diced)
- 1
- 1
-
-
garlic (minced)
- 2 clove
- 2 clove
-
-
turmeric
- 1/2 tsp
- 1/2 tsp
-
-
paprika
- 1/2 tsp
- 1/2 tsp
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low sodium chicken broth
- 3 cup
- 3 cup
-
-
salt
- 1/2 tsp
- 1/2 tsp
-
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fresh or frozen cauliflower rice
- 6 cup
- 6 cup
-
-
black pepper (ground )
- 1/2 tsp
- 1/2 tsp
-
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raw shrimp (peeled and deveined)
- 12 oz
- 340 g
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Directions
Directions
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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.
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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.
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Add the shrimp to the pan, then cover and cook until shrimp are just opaque in center, about 6 minutes.