15-Minute Meal: One-Pan Low Carb Shrimp Paella

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During my Fat Loss Lifestyle School journey, I have learned some really fantastic fat loss related lifehack tips. One of my favorite tips I learned during quarantine when foods were scarce and hard to find in the grocery stores was to stock up on frozen proteins, such as seafood.

That tip was such an A-HA moment of me and has been a lifesaver when I need protein in a pinch or my kids want eat mac and cheese for dinner and I need a little more subsistence. That frozen seafood tip will be one that I will carry on long after Covid!

With that frozen seafood tip, I went one step further and started buying frozen vegetables to have on hand. Since my family does not always like the same vegetables I do, I could heat up some broccoli or rice cauliflower and toss it into my meal whenever I needed some extra greens.

Next to riced cauliflower, my latest new favorite frozen vegetables to have on hand is a bag of frozen peas. Just like the frozen seafood, I have a watery, starchy carbs high in fiber in a pinch to add to any meal.

Recently, in my craving for seafood and one of my favorite Spanish dishes, I decided to try to whip up some paella.

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One-Pan Low Carb Shrimp Paella

Shrimp Paella

In addition to the shrimp, I will add different proteins. To replicate a healthier paella, my favorite protein to add is one chopped link of Italian chicken sausage, which I also keep in my freezer. Sometimes, I will chop up a leftover chicken breast or chicken thigh and toss it into the mix.

Since I’m the only one in my house who will eat this dish, this paella is a serving for one, but you can easily double or triple the ingredients to make it for your family.

One-Pan Low Carb Shrimp Paella

A simple and quick low carb shrimp paella that can be thrown together with ingredients in your freezer and pantry.
Prep Time3 mins
Cook Time15 mins
Course: Main Course
Cuisine: Spanish
Keyword: 15-minute meal, low carb, shrimp paella
Servings: 1
Author: Run DMT

Ingredients

  • 1 Tbsp avocado oil
  • 1 Tbsp garlic, minced
  • ½ tsp salt
  • ¼ tsp black ground pepper
  • 1 tsp turmeric
  • ½ yellow onion, diced
  • 2 cups frozen raw, deveined tail-off shrimp
  • 1 cup frozen riced cauliflower
  • ¼ cup frozen peas
  • 1 link Italian Chicken sausage, sliced

Instructions

  • Defrost shrimp under cool water. Do not microwave to defrost.
  • Heat avocado oil on a medium heat. Add ½ onion and sauté until translucent
  • While the onion sautés, microwave riced cauliflower for 1 minute on full power to defrost it but not cook it.  
  • Add garlic and sauté until fragrant, about one minute.
  • When garlic is golden brown, add shrimp cook until pink.
  • While sautéing the shrimp, heat the peas in the microwave on full power for 30 seconds.
  • When the shrimp is pink, mix in riced cauliflower and turmeric. Add sliced Italian sausage; warm through.
  • Add peas and fold into dish; salt and pepper to taste.
  • Once everything is well combined, removed from heat and serve.
  • Top with hot sauce for added heat.
One-Pan 15-Minute Low Carb Shrimp Paella

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