Shrimp-Chorizo Cauliflower “Paella”

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Fort of San Juan de Ulúa

📍 Where this dish comes from: Veracruz · Fort of San Juan de Ulúa
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Shrimp-Chorizo Cauliflower “Paella”, plated and ready to serve

Ingredients for Shrimp-Chorizo Cauliflower “Paella”

Shrimp-Chorizo Cauliflower “Paella”

Picture paella night without the carb hangover: riced cauliflower soaks up saffron-tinted broth, while spicy chorizo releases brick-red seasoned oil that perfumes every grain, all topped with plump shrimp.
Print Recipe
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 320kcal

Ingredients

  • 4 oz Spanish-style chorizo cured or fresh, diced; sub: andouille, spicy Italian sausage, or soy chorizo
  • 1 lb shrimp peeled & deveined, medium-large; sub: bay scallops or diced chicken thigh
  • 4 cups riced cauliflower fresh or frozen; sub: broccoli rice
  • 1 tbsp olive oil sub: avocado oil or ghee
  • 1/2 medium onion finely diced; sub: shallot
  • 3 cloves garlic minced; sub: 1/2 tsp garlic powder
  • 1 tsp smoked paprika sub: regular paprika + pinch liquid smoke
  • 1/4 tsp saffron threads crumbled; sub: 1/2 tsp turmeric for color
  • 3/4 cup chicken or seafood stock no-sugar; sub: dry white wine or bone broth
  • 1/2 cup diced tomato no-sugar; sub: roasted red pepper strips
  • Sea salt & black pepper to taste
  • Fresh parsley & lemon wedges to serve; sub: cilantro & lime

Instructions

  • Render the chorizo: Heat a 12-inch skillet over medium. Add chorizo; cook 3 min until fat renders and edges crisp. Transfer to a bowl, leaving drippings behind.
  • Sauté aromatics: Add olive oil and onion to drippings; cook 2 min until translucent. Stir in garlic, smoked paprika, and saffron; bloom 30 sec.
  • Add cauliflower rice: Toss in riced cauliflower and diced tomato; stir to coat in the spiced oil. Pour in stock, season with salt & pepper, and spread mixture flat. Cover and cook 5 min.
  • Finish with shrimp: Uncover, nestle shrimp on top, sprinkle reserved chorizo over everything. Cover again; steam 3 min until shrimp are opaque.
  • Serve: Fluff “rice,” garnish with parsley, and squeeze lemon over the pan.

Nutrition

Serving: 1serving | Calories: 320kcal | Protein: 25g | Fat: 22g | Fiber: 3g
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Cooking Shrimp-Chorizo Cauliflower “Paella” in the kitchen

About This Dish

Picture paella night without the carb hangover: riced cauliflower soaks up saffron-tinted broth, while spicy chorizo releases brick-red seasoned oil that perfumes every grain, all topped with plump shrimp.

Health Benefits

  • Riced cauliflower replaces the rice traditionally used in paella, keeping this low-carb.
  • Shrimp and chorizo provide the protein and fat that make this dish filling.

Pairs Well With

  • Steak & Roasted Poblano Salad
  • Spicy Cabbage Slaw with Lime Crema
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