This Shrimp and Quinoa Paella offers a lighter, modern take on a classic Spanish dish. Inspired by traditional paella flavors, this version swaps rice for protein-rich quinoa and adds extra vegetables for color, texture, and nutrients. The combination of saffron, smoked paprika, garlic, and lemon zest gives the dish its characteristic bright, savory profile while keeping calories and fat lower than many traditional preparations. Whether you’re cooking for a weeknight dinner or serving guests, this recipe is straightforward, satisfying, and adaptable to personal tastes.
Shrimp and Quinoa Paella Recipe
A traditional Spanish paella reimagined as a wholesome, lower-calorie meal. Quinoa provides extra protein and fiber while preserving the hearty, comforting flavor of paella.
Ingredients
- 1 lb uncooked shrimp
- 1 cup quinoa, rinsed
- 1 large yellow onion, finely chopped
- 2 medium-large zucchini, chopped
- 2 1/2 cups fat free chicken broth
- 1 cup peas, fresh or frozen
- 1 large bell pepper, cut into strips
- 1/2 cup sun-dried tomatoes (not packed in oil)
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Generous pinch of saffron threads
- 1 bay leaf
- 1 tsp crushed red pepper flakes
- Zest from 1 lemon
- Salt & pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and garlic and sauté until they begin to soften, about 2 minutes.
- Add the bell pepper strips and cook for an additional 3–4 minutes until they start to tenderize.
- Stir in the rinsed quinoa, chicken broth, saffron (rub the threads between your fingertips to release their aroma), bay leaf, smoked paprika, crushed red pepper flakes, lemon zest, and salt and pepper. Bring the mixture to a gentle boil.
- Reduce the heat to medium-low, cover the skillet, and simmer until most of the liquid has been absorbed and the quinoa is tender, about 12–15 minutes.
- Add the shrimp, peas, chopped zucchini, and sun-dried tomatoes to the pan. Cover and cook until the shrimp turn opaque and are cooked through, about 5–8 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
Preparation time: 15 minute(s)
Cooking time: 30 minute(s)
Diet type: Pescatarian
Diet tags: Low calorie, Reduced fat, High protein
Number of servings (yield): 6
Culinary tradition: Spanish
Calories: 275
Fat: 5g
Protein: 24g
The recipe yields approximately 6 servings. A typical serving is about 1 1/2 cups. Nutrition information per serving: 275 calories; 5g fat; 1g saturated fat; 35g carbohydrate; 5g sugar; 24g protein; 5g fiber. Each serving is approximately 7 SmartPoints/7 Points on Weight Watchers.
Serving suggestions and tips: Serve this paella with lemon wedges for an extra bright finish. Garnish with chopped fresh parsley or cilantro if desired. For a gluten-free and dairy-free meal, confirm that your chicken broth and sun-dried tomatoes meet those requirements. If you prefer more vegetables, add sliced mushrooms or artichoke hearts during the final simmer. To enhance saffron flavor, steep the threads in a small amount of warm broth for a few minutes before adding to the pan.
This version of paella is designed to be flexible: swap shrimp for other seafood, increase the vegetable ratio for a lighter dish, or use low-sodium broth to control sodium levels. The combination of quinoa and shrimp makes it a balanced, protein-forward meal that fits well into a lighter, health-conscious menu without sacrificing the traditional flavors that make paella so beloved.