Shrimp Paella with Cauliflower Rice

Shrimp Paella with Cauliflower Rice
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Mittera.

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.

  • Prep time
    10 min
  • Cook time
    20 min
  • Servings
    6 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 130

  • Total Fat 2g
    • Saturated Fat 0.5g
    • Trans Fat 0g
  • Cholesterol 80mg
  • Sodium 410mg
  • Total Carbohydrate 13g
    • Dietary Fiber 4g
    • Total Sugars 6g
  • Protein 16g
  • Potassium 740mg
  • Phosphorus 230mg

Choices/Exchanges: 2 Nonstarchy vegetable, 2 Lean protein



  • Nonstick cooking spray
  • large onion (diced)
  • fully cooked adouille or chorizo chicken sausage (diced)
    1 (3-oz) link
  • red bell pepper (seeded and diced)
  • 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


  1. 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.

  2. 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.

  3. Add the shrimp to the pan, then cover and cook until shrimp are just opaque in center, about 6 minutes.