Garlic Cauliflower Rice and Shrimp

Name: Garlic Cauliflower Rice and Shrimp
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
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

4 steps

Prep:2hCook:10min

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!

Updated at: Sun, 26 May 2024 19:18:36 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories368.1 kcal (18%)

Total Fat16.1 g (23%)

Carbs38.8 g (15%)

Sugars9.9 g (11%)

Protein18.5 g (37%)

Sodium749.7 mg (37%)

Fiber12.5 g (45%)

% Daily Values based on a 2,000 calorie diet

Instructions

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