Cauliflower & Shrimp Mediterranean 'Paella' (No Oil)
Nutritional Information
A light, low-carb take on paella using grated cauliflower as rice and whole shrimp, bell pepper and tomatoes for flavor — cooked without added oils.
This recipe is originally for 2 servings. How many are you cooking for today?
- 10 5/8 ozs cauliflower, grated into rice
- 7 ozs raw shrimp, peeled and deveined
- 1 cup diced tomato (seeded)
- 1 cup diced red bell pepper
- 1 clove garlic, minced
- 1 teaspoon smoked paprika
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- 1 pinch sea salt
- 1 pinch black pepper
Heat a wide skillet over medium heat. Add the minced garlic and a splash of water to prevent sticking.
Add diced pepper and tomato, sauté with a little water until softened (3–4 minutes).
Stir in grated cauliflower and smoked paprika; cook for 5–6 minutes until cauliflower is tender-crisp, adding small splashes of water as needed.
Push cauliflower mixture to the side and add shrimp directly to the pan; sear for 1–2 minutes per side until pink and cooked through.
Combine everything, finish with lemon juice and parsley, season to taste, and serve hot.
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