High Protein Shrimp Paella

Dive into the vibrant flavors of our High Protein Shrimp Paella, a satisfying twist on the Spanish classic. This protein-packed dish brings together succulent shrimp, hearty chickpeas, and fragrant saffron-infused rice for a meal that's both nourishing and irresistible. Smoky paprika and colorful vegetables like red bell peppers and peas add layers of flavor and texture, while the crispy, golden socarrat at the bottom of the pan delivers the perfect finishing touch. Ready in under an hour, this one-pan recipe is ideal for weeknight dinners or special gatherings. Serve with a sprinkle of fresh parsley and a squeeze of lemon for a zesty, flavorful experience your taste buds will savor.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 3 tablespoons olive oil
• 1 pound large shrimp, peeled and deveined
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 medium red bell pepper, diced
• 1 teaspoon smoked paprika
• 1 teaspoon saffron threads
• 1.5 cups short-grain rice (such as Bomba or Arborio)
• 4 cups chicken broth
• 1 can (15 ounces) cooked chickpeas, drained and rinsed
• 1 cup frozen peas, thawed
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 lemon, cut into wedges
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Heat 2 tablespoons of olive oil in a large paella pan or wide, deep skillet over medium-high heat.

Step 2

Add the shrimp and cook until they are pink and opaque, about 2-3 minutes per side. Remove the shrimp from the pan and set aside.

Step 3

In the same pan, add the remaining tablespoon of olive oil. Add the onion and cook until they are soft and translucent, about 5 minutes.

Step 4

Stir in the garlic and red bell pepper, cooking for an additional 2 minutes until the pepper is slightly softened.

Step 5

Add the smoked paprika and saffron threads, stirring well to combine with the vegetables.

Step 6

Add the rice, stirring to coat it with the oils and spices, and cook for 1-2 minutes until the rice is slightly toasted.

Step 7

Pour in the chicken broth, bring to a boil, then reduce the heat to a low simmer.

Step 8

Stir in the chickpeas, spreading them evenly across the pan. Season with salt and black pepper.

Step 9

Cover and cook the rice mixture for 18-20 minutes, or until the rice is cooked through and most of the liquid is absorbed. Avoid stirring during this time to achieve a crispy bottom layer.

Step 10

Gently fold in the shrimp, ensuring they are distributed throughout the dish, and cook for another 5 minutes to warm through.

Step 11

Add the thawed peas on top and cover the pan. Let it sit off the heat for 5 minutes to warm the peas.

Step 12

Garnish with fresh parsley and serve with lemon wedges. Enjoy your high protein shrimp paella!

Nutrition Facts

Serving size	2666.3 grams (2666.3g)

Amount per serving	% Daily Value*
Calories	2260

Total Fat 57.00g	73%
Saturated Fat 8.60g	43%
Polyunsaturated Fat 4.00g
Cholesterol 857mg	286%
Sodium 5743mg	250%
Total Carbohydrate 262.40g	95%
Dietary Fiber 51.80g	185%
Total Sugars 44.90g
Protein 181.60g	363%

Vitamin D 0IU	0%
Calcium 772mg	59%
Iron 22mg	124%
Potassium 4477mg	95%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.4%

Protein: 31.7%

Carbs: 45.9%