Shrimp Cauliflower Salad Low Carb And Gluten Free Food

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.

KETO CAULIFLOWER GRITS AND SHRIMP

Steps:

• Place the cauliflower florets in a food processor. Pulse intermittently, scraping the sides as needed, until the texture is like a finer cauliflower rice, with some clumping.
• Drain most of the bacon grease from the skillet, leaving about 2 tablespoons of bacon grease in the skillet. Set aside.

CAULIFLOWER SHRIMP SALAD

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.