Cauliflower Rice with Shrimp


1/4 cup olive oil, divided

1/4 cup red onion, chopped

3 cups cauliflower, riced

1/4 cup lemon juice, divided

1/4 teaspoon sea salt

1/8 teaspoon pepper

zest of 1/2 lemon

2 cups spinach leaves (packed)

8 cherry tomatoes, halved

2 tablespoons parsley, chopped

1 clove garlic, thinly sliced

8 to 10 extra-large shrimp, peeled & deveined

1/2 teaspoon paprika

1/2 avocado, sliced

In a fry pan over medium heat, add 2 tablespoons oil.

When the oil shimmers, add onion and cook, stirring, for 2 minutes.

Add cauliflower rice and 1/4 cup water to the pan.

Cook, stirring often, for 5 minutes.

Stir in 2 tablespoons lemon juice, salt, pepper and zest.

Stir spinach into the cauliflower and cook for 3 minutes.

Remove from heat and set aside while you cook the shrimp.

Use a large fry pan, on medium heat cook garlic 30 seconds, or just until the garlic sizzles.

(Start by heating the garlic and oil at the same time in a cold pan to prevent the garlic from burning.)

Add the shrimp in one layer, then cook for 1 to 2 minutes on each side, or until the shrimp is opaque in the center.

(Exact cooking time depends on the size of the shrimp.)

Remove the pan from the heat and sprinkle with paprika.

Stir in the remaining 2 tablespoons of the lemon juice and the parsley.

Turn the shrimp to coat it well in the lemony, garlicky oil.

To serve, divide the cauliflower rice, then top each with half the shrimp and garnish with slices of avocado. Enjoy!
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