SHRIMP & CAULIFLOWER SALAD - LOW CARB AND GLUTEN FREE
Steps:
- Peel & clean your shrimp, removing the tails also.
- Place the shrimp on a cookie sheet and drizzle with 1 Tbsp of olive oil and season lightly with salt and pepper. Roast in a 350 degree oven for 8 - 10 minutes or until opaque. Don't over cook them or they will be rubbery.
- Meanwhile, cut all of the florets off of the cauliflower - discarding the tough bottom stalk. Chop the cauliflower into small pieces. Add the cauliflower (and nothing else) to a microwave safe, shallow bowl or pan, and microwave for about 5 minutes. You want it to be softened but not mushy - you might have to do it in two batches to make sure it cooks evenly.
- While your shrimp and cauliflower are cooling, peel, seed and chop your cucumbers into about 1/2 inch pieces.
- When your shrimp are cool enough to handle, slice into halves or thirds lengthwise to make it pretty, or just chop them roughly if you want to save time.
- Combine your shrimp, cauliflower, and cucumber in a medium bowl. Then add your lemon zest and chopped dill. Pour in your olive oil and lemon juice and toss to coat.
- Taste and then season with salt and pepper as desired.
Nutrition Facts : ServingSize 1 cup, Calories 214 calories, Fat 13g, Carbohydrate 5g net, Protein 17g
CREAMY SHRIMP AND CAULIFLOWER SALAD - LOW CARB
This addicting keto friendly salad features cauliflower, shrimp, and black olives in a creamy tangy dressing. Low carb, gluten free, nut free, dairy free, Paleo and Atkins Diet friendly.
Provided by Mellissa Sevigny
Categories Low Carb Salad
Number Of Ingredients 12
Steps:
- Combine the salad ingredients in a large bowl and toss gently.
- Combine the dressing ingredients in a small bowl and whisk together until smooth.
- Pour the dressing over the salad and stir gently until well coated.
- Chill for half an hour if possible to let the flavors meld.
- Serve cold.
CAULIFLOWER SHRIMP SALAD
Thinly sliced, raw cauliflower and cooked shrimp, marinated in a creamy dressing, are the main ingredients in this unusual salad. This has always been a hit at potlucks and family get-togethers. It tastes best if you make it a day before you plan to serve it.
Provided by Amy Brolsma
Categories Salad Vegetable Salad Recipes Cauliflower
Time 40m
Yield 10
Number Of Ingredients 8
Steps:
- Place eggs in a small saucepan, and add water to cover. Cover the pan, and bring to a boil over high heat. Remove from heat and let stand covered for 12 minutes. Cool, peel, and chop the hard boiled eggs.
- Mix mayonnaise and salad dressing together in a small bowl.
- To a large bowl, add cauliflower, shrimp, green onions, chopped eggs, olives, and pimientos. Toss to combine. Stir in dressing mixture, and toss to coat. Refrigerate. Serve chilled.
Nutrition Facts : Calories 331.4 calories, Carbohydrate 6.6 g, Cholesterol 156 mg, Fat 27.8 g, Fiber 2.1 g, Protein 14.9 g, SaturatedFat 4.2 g, Sodium 542 mg, Sugar 3.2 g
CAULIFLOWER AND SHRIMP SALAD
Make and share this Cauliflower and Shrimp Salad recipe from Food.com.
Provided by Auntie Jan
Categories White Rice
Time 20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients and chill.
- Best served within a day, or two at the most- rice starts to dry out and other ingredients begin to get watery.
- Sometimes you can add more mayo and that will make it last a bit longer.
Nutrition Facts : Calories 298, Fat 12.5, SaturatedFat 1.9, Cholesterol 97.6, Sodium 370, Carbohydrate 33.8, Fiber 1.8, Sugar 4.1, Protein 12.9
SHRIMP FRIED CAULIFLOWER RICE
Provided by Sara Lynn Cauchon
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a large wok or nonstick frying pan over medium-high heat. Add the onion and cook, stirring often, until it becomes soft and translucent, 3 to 4 minutes. Add the frozen vegetables and shrimp and cook, continuing to stir, until the shrimp begins to turn pink and opaque, or another 3 minutes. Add the garlic and cook, stirring, for another 30 seconds.
- Use a wooden spoon or rubber spatula to move the vegetable mixture to one side of the pan. On the other side of the pan, add the beaten eggs and cook them, stirring constantly, until they are scrambled, about 2 minutes. Once the eggs are scrambled, mix them with the vegetables and then add the cauliflower rice, soy sauce and sriracha. Cook, stirring constantly, until the cauliflower rice softens, 3 to 4 minutes. Turn off the heat and stir in the green onions.
- This dish can be served immediately or refrigerated, covered, for 3 to 4 days. It can be enjoyed either hot or cold.
Nutrition Facts : Calories 229, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 275 milligrams, Sodium 839 milligrams, Carbohydrate 11 grams, Fiber 4 grams, Protein 31 grams, Sugar 6 grams
ARTICHOKE, CAULIFLOWER & SHRIMP ENSALATA
This serves 2 as the main meal or 4 as a side salad.Lovely combination of flavors. Do not over cook the cauliflower and make sure it is cool before tossing with other ingredients
Provided by Bergy
Categories Cauliflower
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Steam the cauliflower for 5 minutes so they are still crisp, cool.
- Mix all the vinaigrette ingredients except oil.
- In a blender slowly add the oil in a steady stream while the blender is on.
- Gently toss the cailiflower, artichokes, olives and shrimp, season.
- Arrange cauliflower etc.
- on individual plates on a lettuce leaf, chill.
- To Serve pour dressing over, or serve on the side, garnish each plate with a piece of lemon peel.
Nutrition Facts : Calories 546.8, Fat 40.1, SaturatedFat 5.7, Cholesterol 172.4, Sodium 405.1, Carbohydrate 21.9, Fiber 8.3, Sugar 9.7, Protein 29.3
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