Shrimp and Cauliflower Rice (#20)

Name: Shrimp and Cauliflower Rice (#20)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 8 ounces shrimp, peeled and deveined; 2 cups cauliflower, riced (or pre-riced); 1 tablespoon olive oil; 1 teaspoon garlic, minced; 1/4 teaspoon salt; 1/4 teaspoon black pepper

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Servings2
Prep time15 min
Cook time10 min
Total time25 min

Diet tags

gluten-free high-protein keto low-carb omnivore paleo pescatarian whole30

Ingredients

8 ounces shrimp, peeled and deveined
2 cups cauliflower, riced (or pre-riced)
1 tablespoon olive oil
1 teaspoon garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions

In a medium skillet over medium heat, heat olive oil.
Add shrimp, garlic, salt, and pepper, cooking until pink, about 2-3 minutes per side (internal temperature 145°F), then remove to a plate.
In the same skillet, add cauliflower rice and sauté until tender, about 5-7 minutes.
Divide cauliflower rice into two bowls, top each with half the shrimp, and serve hot.

Recipe notes

Shrimp and Cauliflower Rice (#20)

Basic Information

Servings: 2
Serving Size: 1 cup
Difficulty: 2
Budget: 3
Prep Time: 15
Cook Time: 10
Total Time: 25
Meal Type: Main Dish

Diet Types

Omnivore
Low-Carb
High-Protein
Paleo
Whole30
Keto
Gluten-Free
Pescatarian

Equipment

Medium skillet
Food processor (optional)
Measuring spoons

Ingredients

8 ounces shrimp, peeled and deveined
2 cups cauliflower, riced (or pre-riced)
1 tablespoon olive oil
1 teaspoon garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions

In a medium skillet over medium heat, heat olive oil.
Add shrimp, garlic, salt, and pepper, cooking until pink, about 2-3 minutes per side (internal temperature 145°F), then remove to a plate.
In the same skillet, add cauliflower rice and sauté until tender, about 5-7 minutes.
Divide cauliflower rice into two bowls, top each with half the shrimp, and serve hot.