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Smokey Shrimp Paella

  • Author: Shannon Doleac
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 6 1x


  • 3 tbsp. coconut oil, or grass-fed butter
  • 1 med. onion, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 5 garlic cloves, minced
  • 2 bay leaves
  • 2 tsp. dried thyme
  • 7 oz. natural dried chorizo, diced
  • 5 cups diced fresh tomatoes (~8 med.)
  • 1 1/2 cup chicken broth (or bone broth)
  • 2 lbs. wild shrimp (peeled and deveined)
  • 1 head cauliflower florets (or 2 cups cooked white rice)
  • 16 oz. frozen petite peas
  • Sea salt and pepper to taste
  • Lemon wedges to serve


  1. Run cauliflower florets (if using) through a food processor with the shredder blade to “rice.” Set “riced” cauliflower aside.
  2. In a large skillet, heat oil over medium heat. Add onion and peppers and sauté until onions start to become translucent (3 minutes).
  3. Add garlic, bay leaves, thyme and a dash of salt and pepper. Sauté 1 minute.
  4. Add tomatoes and chorizo and cook for 1 – 2 more minutes.
  5. Stir in chicken broth and bring to a low boil. Decrease heat to medium-low and simmer for 5 minutes.
  6. Place shrimp in pan and cook until they turn pink (a few minutes).
  7. Add riced cauliflower and peas, allowing to warm, but not turn mushy (~3 minutes).
  8. Add salt and pepper to taste and serve with a lemon wedge.