Garlic Cauliflower Rice and Shrimp

Delectable shrimp on a bed of veggie packed cauliflower rice. Great taste, low carb, high praise when it comes to the table! Can't beat that! Perfect for Seafood Sundays!

Ingredients:

 

Marinade:

1 tbsp minced garlic

1 tsp smoked paprika

1/2 tsp dry oregano

salt and pepper to taste

1 tbsp lemon juice

1 tbsp olive oil

 

8 oz frozen cauliflower rice

2 tsps butter

2-3 tsps minced garlic 

salt and pepper to taste

1 tsp chili powder

1 tsp dry minced onion

1/4 tsp turmeric

1 tsp fresh lemon juice

12 oz frozen mixed vegetables

8 oz shrimp (I used 56/65 size)

1 cup chopped and packed spinach

1-2 tbsp olive oil for frying

 

Combine the first 6 marinade ingredients. Pat the shrimp dry with a paper towel then spread the marinade over the shrimp to coat. Refrigerate for 2-3 hours.

When ready to cook heat 2 tsps butter in a large frying pan. Add the garlic and cook 1 minute on medium. Then add the cauliflower, salt, pepper, chili powder, dry minced onion, turmeric, frozen vegetables and spinach to the pan. Toss together and cook about 5-6 minutes or until the frozen veggies are hot. I used this Asian blend with small vegetables but you might need a little more cooking time if you choose larger ones.

While the veggies cook, start the shrimp. Heat olive oil in a fry pan to medium high. Cook the shrimp 1-2 minutes per side until pink then toss with lemon juice.

Serve a plate of vegetable cauliflower rice topped with the succulent shrimp and garnished with sliced green onion tops and a wedge of lemon.

Serves 2

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂