Cauliflower Rice Paella With Shrimp

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings

Cauliflower rice paella with Shrimp is a fantastic way to upgrade what can be a blah side into a tasty crowd pleasing a weeknight meal. Low in carbs and calories, and high in protein,...


    3 tablespoons olive oil, divided

    1 cup chopped onion

    2 cups chopped fresh tomatoes

    1 cup chopped red pepper

    2 cup finely chopped kale

    1 pinch saffron (See Ann’s Tips)

    1 tablespoon sweet smoked paprika

    4 cups cauliflower rice

    1 pound shrimp, peeled and deveined

    ¼ cup chopped parsley

    Salt and pepper to taste

Nutrition Facts


251 cals


12 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

8 g


18 g


8 g


6 g


20 g


923 mg


  1. Preheat oven to 300 F degrees.
  2. In a large oven-proof sauté pan over medium heat add 2 tablespoons olive oil. Add onions, tomatoes, peppers and kale. Season with salt and pepper and sauté for about 15 minutes, until the vegetables are soft. Add saffron and smoked paprika and stir to combine.
  3. Add cauliflower rice and about ¼ cup water. Season with salt and pepper and cook for 15 minutes, until cauliflower is tender.
  4. Smooth the top of the cauliflower and vegetables into an even layer. Place the shrimp on top of the rice and drizzle with remaining olive oil.
  5. Transfer pan to oven and cook for about 10 minutes, or until the shrimp are pink and fully cooked. Garnish with the parsley and serve.

Chef Tips

Try to use saffron if you can. It’s sweet mellow flavor works beautifully with the smoked paprika. If you can’t, instead use 1/2 teaspoon of turmeric in step 2. It will give your cauliflower rice paella its beautiful classic yellow color.

In the winter, when tomatoes aren’t that good, use 2 cups of canned diced tomatoes instead of fresh and if you use a 28oz can, freeze the leftovers for another meal.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.

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