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Cauliflower Rice Bowl with Garlic Shrimp
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
"Garlicky shrimp cauliflower rice bowls: a delicious, low-carb, protein-rich dinner for two with a mild cauliflower base."
Ingredients:
  • 1/4 cup olive oil, divided
  • 1/4 cup chopped red onion
  • 3 cups frozen cauliflower rice, store-bought or homemade
  • 1/4 cup lemon juice, divided
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • Finely grated zest of 1/2 lemon
  • 2 handfuls baby spinach leaves (about 2 cups, packed)
  • 8 cherry tomatoes, halved, or quartered if large
  • 2 tablespoons chopped parsley
  • 1 clove garlic, peeled and thinly sliced
  • 8 to 10 extra-large shrimp, peeled and deveined
  • 1/2 teaspoon paprika
  • 1/2 avocado, sliced (for garnish)
Instructions:
  • Saute the onion and cauliflower rice: Heat 2 tablespoons of oil in a large skillet over medium heat until shimmering. Cook the chopped onion, stirring occasionally, for 1 to 2 minutes until softened. Add cauliflower rice and 1/4 cup water to the skillet. Cook for 5 minutes, stirring occasionally, until the cauliflower is no longer raw. Mix in 2 tablespoons of lemon juice, salt, pepper, and lemon zest.
  • Combine the spinach and cherry tomatoes: Mix the spinach into the cauliflower and cook for 3 minutes, until the spinach just starts to wilt. Gently fold in the cherry tomatoes. Adjust seasoning with salt and pepper to taste. Set aside off the heat as you prepare the shrimp.
  • Heat 2 tablespoons of oil in a nonstick skillet, then add garlic and cook for 30 seconds until sizzling. Add shrimp in one layer and cook for 1-2 minutes on each side until opaque. Remove from heat and sprinkle with paprika, lemon juice, and parsley, stirring to coat the shrimp well in the flavorful mixture.
  • Prepare the bowls by distributing the cauliflower rice evenly in two shallow bowls. Top each portion with half of the shrimp and sliced avocado for garnish. Enjoy warm or at room temperature.

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