Shrimp & Vegetable Paella Casserole

Name: Shrimp & Vegetable Paella Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 450 g Shrimp; 200 g rice; 2 pcs bell peppers; 150 g peas; 1 pcs onion; 3 clove garlic; 400 ml coconut milk; 0.5 tsp saffron; 30 ml olive oil; 5 g paprika; 5 g salt; 2 g pepper

Seafood-infused paella casserole with shrimp, rice and colorful vegetables. Coconut milk adds creamy richness without dairy.

Total: 55 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 415
Protein: 28 g
Fat: 18 g
Carbs: 35 g

Ingredients

for 4 servings

Shrimp450 g
rice200 g
bell peppers2 pcs
peas150 g
onion1 pcs
garlic3 clove
coconut milk400 ml
saffron0.5 tsp
olive oil30 ml
paprika5 g
salt5 g
pepper2 g

Method

7 steps

Heat olive oil in a large oven-safe skillet over medium heat.
Sauté diced onion, garlic, and sliced bell peppers until softened.
Add shrimp to the skillet and cook until pink, then remove shrimp and set aside.
Stir in rice, coconut milk, saffron, paprika, salt, and pepper.
Simmer on the stovetop until the rice is cooked through and liquid is absorbed.
Fold in peas and the cooked shrimp.
Transfer to a preheated oven at 180C and bake for 10 minutes to set the casserole.