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!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

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