Grilled Chorizo and Shrimp Paella
Total Time
Prep: 25 min. Grill: 10 min.
Yield
8 servings
This shrimp paella recipe is not only healthy but satisfying, too! It has vitamin C from the sweet red pepper, fiber from the rice, and lean protein from the chicken sausage. — Daniel Bartholomay, Fargo, North Dakota
Ingredients
- 1 medium sweet red pepper, chopped
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 4 cups instant brown rice
- 4 garlic cloves, minced
- 1 chipotle pepper in adobo sauce, chopped
- 6 cups reduced-sodium chicken broth
- 1 can (14-1/2 ounces) no-salt-added diced tomatoes
- 1 teaspoon saffron threads or 4 teaspoons ground turmeric
- 1 pound uncooked medium shrimp, peeled and deveined
- 1 package (12 ounces) fully cooked chorizo chicken sausage or flavor of your choice, cut into 1/4-inch slices
- 1 medium mango, coarsely chopped
- 2 tablespoons lime juice
- 1/4 teaspoon cayenne pepper
- 1 medium lime, cut into wedges
- 2 tablespoons minced fresh cilantro
Directions
- In a Dutch oven, saute red pepper and onion in oil until tender. Add the rice, garlic and chipotle pepper; saute 2 minutes longer. Add the broth, tomatoes and saffron. Bring to a boil. Reduce heat; cover and simmer until liquid is absorbed, about 5 minutes. Let stand for 5 minutes.
- Meanwhile, in a large bowl, combine the shrimp, chicken sausage and mango; sprinkle with lime juice and cayenne. Transfer to a grill wok or basket. Grill, covered, over medium heat until shrimp turn pink, 5-8 minutes, stirring occasionally.
- Add shrimp mixture to Dutch oven; toss to combine. Garnish with lime wedges and cilantro.
Nutrition Facts
1-1/2 cups: 388 calories, 9g fat (2g saturated fat), 101mg cholesterol, 787mg sodium, 55g carbohydrate (11g sugars, 4g fiber), 24g protein.
This shrimp paella recipe is not only healthy but satisfying, too! It has vitamin C from the sweet red pepper, fiber from the rice, and lean protein from the chicken sausage. — Daniel Bartholomay, Fargo, North Dakota
Recipe Creator
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