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Saffron Cauliflower Rice Paella with Shrimp

Updated: May 20, 2021

A classic paella with a twist! Using cauliflower rice as the base, this low-carb recipe carries a beautiful blend of aromatic spices. Great for weeknights, serving dinner in under 30 minutes!

Saffron Cauliflower Rice Paella with Shrimp

Prep Time: 10 min

Cook Time: 15 min

Total Time: 25 min

Yield: 3-4 servings


  • 1 lb medium shrimp, shell on

  • 4 cups riced cauliflower

  • ½ bell pepper, diced

  • 2 cup peas

  • ½ onion, diced

  • 7 cloves garlic, minced

  • ¼ cup tomato paste

  • ¼ tsp saffron

  • 1 tsp paprika

  • 1 tbsp red pepper

  • 2 bay leaves

  • 1 tbsp onion powder

  • 1 tbsp garlic powder

  • 2 tsp dried parsley leaves

  • 1 tsp sea salt

  • ½ tsp black pepper

  • 1 cup broth of choice

  • 2 tbsp cooking oil of choice


  1. Heat oil in a skillet over high heat. Add in onions and bell peppers and cook until soft (2-3 minutes).

  2. Turn heat down to medium and add in garlic, tomato paste, saffron, paprika, red pepper, bay leaves, onion powder, garlic powder, parsley, salt, and pepper. Stir to combine.

  3. Stir in cauliflower rice and broth. Add the shrimp and peas. Bring to a boil, reduce to a simmer, cover, and cook for 5-7 minutes or until shrimp has cooked through.

  4. Turn off heat and let stand still covered for 4-5 minutes before serving. Remove bay leaves, garnish with more parsley, and enjoy!


Tried this recipe? Tag me on social media @athleticrecipes and #athleticrecipes to share your photos!

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