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.
Jump to RecipeOne-Pan Low Carb 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
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.
