Shrimp Saute On Cauliflower Rice Food

SHRIMP AND CAULIFLOWER "GRITS"

Steps:

• Pulse about half of the cauliflower in a food processor until the florets break down into finer pieces about the size of grains of rice (it's totally fine if they clump; think of this step as cauliflower "rice" gone wrong). Transfer to a medium saucepan, pulse the remaining cauliflower and add that to the pan too. Add the milk, 1 tablespoon of the butter, 1/2 teaspoon salt and several grinds of pepper and bring to a simmer over medium-high heat. Simmer, stirring frequently, until the mixture is soft and smooth and looks like grits, about 10 minutes. Remove from the heat, stir in the Parmesan and adjust the seasoning with more salt and pepper if you'd like. Cover and keep warm.
• Season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne if using and cook, tossing, until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from the heat, add the parsley, lemon juice and 1 tablespoon water and stir to coat the shrimp with the sauce. Season with salt and pepper.
• Divide the cauliflower grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

CAULIFLOWER SHRIMP FRIED RICE RECIPE BY TASTY

Steps:

• Pulse cauliflower in a food processor until broken into rice-sized pieces.
• Heat the sesame oil in a large skillet or wok. Toss in the carrots and sauté until soft, about 5 minutes.
• Add in the garlic and shrimp and sautée until the shrimp begin to turn pink, about 2 minutes.
• Add the peas and cauliflower rice and mix until the cauliflower has warmed through.
• Move the contents of the pan to the side to create a well in the center. Pour in the eggs and slowly scraped the cooked bits off the bottom of the pan to scramble the eggs. Once the eggs are almost finished cooking, mix everything in the pan together.
• Season the cauliflower with white pepper and soy sauce, give one last good mix to combine and serve with a garnish of sliced green onion.
• Enjoy!

SHRIMP FRIED CAULIFLOWER RICE

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.

SHRIMP CAULIFLOWER FRIED RICE

Steps:

• Heat 2 teaspoons oil in a large flat-bottomed carbon-steel wok or large, heavy skillet over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into 1/2-inch pieces.
• Add 2 teaspoons oil to the pan; heat over high heat. Add cauliflower in an even layer; cook, undisturbed, until lightly browned, 3 to 4 minutes. Transfer to a plate.
• Add 2 teaspoons oil to the pan; heat over high heat. Add shrimp; cook, stirring often, until just opaque, about 3 minutes. Transfer to the plate with the cauliflower.
• Add the remaining 2 tablespoons oil to the pan; heat over high heat. Add broccoli, bell pepper and garlic; cook, stirring occasionally, until lightly charred, 4 to 5 minutes. Stir in soy sauce (or tamari), water, vinegar and pepper. Bring to a boil; boil for 30 seconds. Remove from the heat. Stir in the reserved eggs, cauliflower and shrimp.

CREAMY CAULIFLOWER RICE WITH SHRIMP

Steps:

• Heat 1 tablespoon oil in a large skillet over medium. Add shrimp and ¼ teaspoon salt; cook, stirring often, until firm and pink about 5 minutes. Transfer to a plate. Wipe skillet clean.
• Heat remaining 2 tablespoons oil in skillet over medium. Add leek; cook, stirring often, until tender, 3 to 4 minutes. Add wine; cook, stirring constantly, until wine is fully absorbed, 1 to 2 minutes. Stir in cauliflower and broth; cook, stirring often, until broth is fully absorbed, about 3 minutes. Stir in spinach, cream, and remaining ½ teaspoon salt; cook, stirring constantly, until spinach wilts, about 2 minutes. Add cheese; cook, stirring constantly, until melted, about 1 minute.
• Remove from heat and stir in cooked shrimp. Serve immediately with more cheese, if desired.

SHRIMP SAUTE ON CAULIFLOWER RICE

Steps:

• Put cauliflower into the bowl of a food processor and pulse until the consistency is like white rice. Transfer cauliflower to a skillet over medium-low heat. Add olive oil and 1/2 cup chicken stock. When cauliflower is warm, about 5 minutes, add cumin, salt, black pepper, and juice of 1/2 a lime. Cover and allow cauliflower rice to steam until tender but slightly firm while you prepare the shrimp saute.
• Heat coconut oil in a separate skillet over medium heat. Add mushrooms, Fresno peppers, onion, and tomato. Toss and season with salt and black pepper. Cook until vegetables are soft and mushrooms release moisture, 5 to 10 minutes. Add almond flour and stir to create a pasty roux; cook for 1 to 2 minutes. Pour in remaining chicken stock slowly until desired consistency.
• Bring sauce to a simmer, about 5 minutes. Add garlic powder, chili powder, oregano, and tarragon. Season with salt and black pepper to taste. Add remaining lime juice and stir to combine. Mix in spinach and cook just until wilted, about 1 minute. Stir in shrimp and immediately remove skillet from heat to avoid overcooking.
• Top cauliflower rice with shrimp saute.

PINEAPPLE CHIPOTLE SHRIMP CAULIFLOWER RICE BOWL

Steps:

• First, make the peppers. In a large skillet, heat 1 Tbsp ghee until hot. Add the chopped onion and 1 Tbsp garlic. Stir with a wooden spoon and sauté for about 5 minutes over medium heat, until the onions start to become translucent.
• Add the frozen peppers, and cook an additional 5 minutes, until they start to soften.
• Add the cauliflower rice and cook for another 5-7 minutes.
• Season the skillet with 1 tsp salt, chipotle powder, and you could even add in a little of your favorite taco seasoning if you like! (but remember, we still have the sauce!)
• While the skillet is cooking, make the chipotle-adobo sauce. Stir all the ingredients together and set aside until serving.
• Meanwhile, in a small skillet, heat another Tbsp of ghee. When it's hot, add the shrimp and cook for about 2-3 minutes a side (depending on the size of your shrimp), until cooked through.
• Assemble the bowls! Start with the cauliflower rice / peppers mixture on the bottom, top with sliced pineapple, mango, avocado, and a slice of lime, and add the shrimp on top. Drizzle with the chipotle-adobo sauce and eat up!

HEALTHY CAULIFLOWER RICE FRIED WITH SHRIMP AND VEGGIES, READY IN JUST 20 MINUTES!

Steps:

• Make cauliflower rice by placing the cauliflower florets into a food processor and pulse a few times until you have pea-sized pieces OR mince with a sharp knife if you don't have a food processor.
• Heat 1 teaspoon coconut oil in a large skillet over high heat.
• Sauté shrimp for 3 minutes or until pink. Remove from heat and set aside.
• Discard any liquid in pan, lower temperature to medium-high heat, and add remaining coconut oil.
• Add the cauliflower rice to the pan and sauté for about 5 minutes or until the cauliflower has cooked off most of its moisture.
• Add in the onions, broccoli, carrots, and snap peas, and cook for 2-3 minutes, or until the onions are translucent.
• Create a space in the middle of the pan, crack the eggs in the middle, and allow to cook for a minute. Start to scramble the egg into the "rice" mixture and allow eggs to cook through.
• Stir in the cooked shrimp and coconut aminos, and serve!

SHRIMP CAULIFLOWER RICE RECIPE

Steps:

• 1. Cut the cauliflower into small florets/Chunks. Working in batches, place the cauliflower in a food processor and pulse (in 1-2 second pulses) until the cauliflower has the texture of rice or couscous - don't over process or it will get mushy. Set aside. 2. In a large pan heat oil, and the shrimp, season with salt and pepper, cook in one layer for 2 minutes, flip, season the other side and cook minutes more. Remove from pan. 3. In the same pan, heat olive oil over medium heat. Add chopped onion, sauté until slightly golden. Add crushed garlic and diced carrots, cook for 4-5 minutes, stirring occasionally, until carrots are tender. 4. Add cauliflower "rice", season with salt and pepper. Add soy sauce, sesame oil and cook, stirring occasionally, for 3-5 minutes, until the cauliflower has softened. Don't overcook. Turn the heat off and add chopped parsley. 5. Serve warm. Enjoy!

CAULIFLOWER RICE BOWL WITH SHRIMP

Steps:

• Cut cauliflower into florets
• Add cauliflower in batches to food processor
• Pulse in food processor until small rice forms - about 5-10 seconds
• Heat large skillet with olive oil to medium high heat
• Add cauliflower rice and stir to coat with oil
• Add salt and pepper
• Cook for 5-7 minutes, stirring often
• While the cauliflower rice is cooking, saute shrimp according to directions on box
• Assemble bowls with cauliflower rice, shrimp, beans and corn
• Add other ingredients if you like

CAULIFLOWER SHRIMP FRIED RICE (LOW CARB, HIGH FIBER)

Steps:

• Rinse and chop the green onions, white onion and garlic cloves. Measure out frozen peas, carrots and edamame. Set aside.Next, grate cauliflower into "rice" using a box (cheese) grater. (We used the side with the larger holes.) OR you can cut cauliflower into florets, put in a food processor and pulse to make the "rice". (If you purchased the pre-made cauliflower rice, you get to skip this step!)Heat 1 tablespoon of sesame oil over high heat in a large non-stick skillet. Add cauliflower, green onions, peas, carrots and edamame and stir-fry until cauliflower starts to get tender, around 5-6 minutes. Add minced garlic and chopped white onion, season with black pepper, and continue to stir-fry another 30-60 seconds.Whisk 2 eggs in a small bowl with 1 teaspoon of sesame oil. Make a circle in the middle of the cauliflower-veggie mixture in your skillet, and pour the eggs inside. Let them cook for a minute, then scramble and stir to combine.Add soy sauce and mix in until combined.In another large skillet, add 1/2-1 tbsp of extra virgin olive oil over medium-high heat and add the shrimp. Season with black pepper and garlic powder, and a small splash of soy sauce. Sauté for a few minutes until heated through and slightly browned on both sides.Add a few pieces of shrimp to your cauliflower fried rice serving and enjoy! Rinse and chop the green onions, white onion and garlic cloves. Measure out frozen peas, carrots and edamame. Set aside. Next, grate cauliflower into "rice" using a box (cheese) grater. (We used the side with the larger holes.) OR you can cut cauliflower into florets, put in a food processor and pulse to make the "rice". (If you purchased the pre-made cauliflower rice, you get to skip this step!) Heat 1 tablespoon of sesame oil over high heat in a large non-stick skillet. Add cauliflower, green onions, peas, carrots and edamame and stir-fry until cauliflower starts to get tender, around 5-6 minutes. Add minced garlic and chopped white onion, season with black pepper, and continue to stir-fry another 30-60 seconds. Whisk 2 eggs in a small bowl with 1 teaspoon of sesame oil. Make a circle in the middle of the cauliflower-veggie mixture in your skillet, and pour the eggs inside. Let them cook for a minute, then scramble and stir to combine. Add soy sauce and mix in until combined. In another large skillet, add 1/2-1 tbsp of extra virgin olive oil over medium-high heat and add the shrimp. Season with black pepper and garlic powder, and a small splash of soy sauce. Sauté for a few minutes until heated through and slightly browned on both sides. Add a few pieces of shrimp to your cauliflower fried rice serving and enjoy!
• Rinse and chop the green onions, white onion and garlic cloves. Measure out frozen peas, carrots and edamame. Set aside. Next, grate cauliflower into "rice" using a box (cheese) grater. (We used the side with the larger holes.) OR you can cut cauliflower into florets, put in a food processor and pulse to make the "rice". (If you purchased the pre-made cauliflower rice, you get to skip this step!) Heat 1 tablespoon of sesame oil over high heat in a large non-stick skillet. Add cauliflower, green onions, peas, carrots and edamame and stir-fry until cauliflower starts to get tender, around 5-6 minutes. Add minced garlic and chopped white onion, season with black pepper, and continue to stir-fry another 30-60 seconds. Whisk 2 eggs in a small bowl with 1 teaspoon of sesame oil. Make a circle in the middle of the cauliflower-veggie mixture in your skillet, and pour the eggs inside. Let them cook for a minute, then scramble and stir to combine. Add soy sauce and mix in until combined. In another large skillet, add 1/2-1 tbsp of extra virgin olive oil over medium-high heat and add the shrimp. Season with black pepper and garlic powder, and a small splash of soy sauce. Sauté for a few minutes until heated through and slightly browned on both sides. Add a few pieces of shrimp to your cauliflower fried rice serving and enjoy!

SIMPLE SAUTéED CAULIFLOWER "RICE"

Steps:

• Remove leaves from cauliflower and cut up into large chunks (some of the stem is fine).
• Place in food processor (do this in batches if necessary - don't overfill the food processor) and lightly pulse until broken down into rice size pieces. Better to have it a little chunky than soggy. If it's too soggy, it won't brown.
• Bring a large pan to medium high heat and enough oil to lightly coat the bottom of the pan.
• When hot, add onions. Cook ~ 3-4 minutes, stirring occasionally, until onions are translucent. Add garlic and cook ~ 1 minute or until fragrant. Remove onions & garlic from pan.
• Add cauliflower, salt, and pepper and cook uncovered ` 6-8 minutes without disturbing. Add a touch of oil if it's starting to dry out. Adjust heat accordingly - look for a brownish crust before stirring.
• Stir and cook an additional 6-8 minutes uncovered or until desired tenderness. Mix in cooked onions and garlic.
• Add salt and crushed red pepper to taste. Garnish with parmesan cheese if desired. Happy Eating! Beckie

CILANTRO LIME SHRIMP AND CAULIFLOWER RICE (KETO + LOW CARB)

Steps:

• Heat the olive oil in a large pan, saute the minced garlic, red onion and jalapeño 1-2 minutes over medium heat, stirring occasionally.
• Add the frozen cauliflower rice (tap the bag on the counter top a few times before opening to help break up any clumps)
• Saute the cauliflower rice 6-8 minutes, stirring occasionally. The rice will produce a lot of steam as it cooks, it is almost done when the steam has dissipated.
• Turn the heat up slightly (this helps to remove any additional moisture) stir in the zest, lime juice, cilantro and add salt and pepper to taste.
• Heat the 1 tablespoon of butter and olive oil in a large skillet over medium heat. Saute the garlic about 30 seconds.
• Add the shelled shrimp, chili powder, cumin, salt and pepper, stir to coat.
• Sauté the shrimp 2-3 minutes until they have turned pink.
• Stir in the zest, juice, and remaining three tablespoons of butter and cilantro. Cook an additional 1-2 minutes until the butter has melted completely and the butter garlic sauce has begun to thicken.
• Serve immediately over the cilantro lime cauliflower rice above.

LIGHT SHRIMP CURRY WITH SPINACH OVER CAULIFLOWER RICE

Steps:

• Add 1 tablespoon of olive oil to a medium sized pan over medium high heat.
• Next add onion and saute' for 2 minutes until tender.
• Add minced garlic and cook for only 30 seconds.
• Add spinach and shrimp and season with salt and pepper to taste. Cook shrimp until pink.
• Pour in light coconut milk and fish sauce.
• Whisk in curry powder, tumeric and ground ginger.
• Next add tomatoes and turn heat down to medium low and saute.
• Simmer over heat for 15-20 minutes or until sauce has thickened and flavors have come together.
• While sauce simmers, add cauliflower to food processor and pulse until cauliflower breaks into tiny pieces that resemble rice.
• Remove "rice" from food processor and add to a microwave safe bowl.
• Toss rice with olive oil and heat in microwave for 4-6 minutes until completely tender and steamed through.
• Once curry sauce is thickened turn off. Serve shrimp curry over cauliflower rice and garnish with cilantro. Enjoy.

SHRIMP AND CAULIFLOWER RICE CASSEROLE

Steps:

• Cook the cauliflower rice. We use the bagged microwavable version and pat dry with a paper towel to remove excess moisture.
• In a large saucepan, sauté the onions, peppers.
• Add the shrimp. If using uncooked shrimp, add them and sautee until all pink. Do not overcook.
• Add cream, chicken stock, butter and cream cheese, and stir over low heat until just mixed.
• In a 13x9 casserole dish, spread the cauliflower, spread the shrimp mixture and top with the shredded cheese.
• Cook at 350 degrees for 20 minutes.

THAI CURRY SHRIMP ON CAULIFLOWER RICE

Steps:

• Prep the Cauliflower Rice. Wash and thoroughly dry cauliflower, then remove all greens.
• If using a food processor, cut cauliflower into small pieces and use the grater attachment to grate the cauliflower into "rice." If using a box grater, cut the cauliflower into large chunks and use the side with the larger holes, to grate into "rice."
• Transfer grated cauliflower to a clean towel or paper towel and press to remove any excess moisture - this will prevent your rice from getting soggy. Set aside.
• Start the Thai Shrimp Curry. Heat a large deep-sided non-stick pan over medium-high heat. Once hot, add ½ tbsp olive oil, onion, red pepper, and tomatoes. Sauté the vegetables for 5 minutes until softened.
• Stir in the garlic and curry paste and cook for 30 seconds until fragrant.
• Add the vegetable broth and fish sauce. Let it come to a boil and cook for 2-3 minutes. Then reduce the heat on the curry to medium and stir in the coconut milk. Add the shrimp and simmer for 5 minutes, until the shrimp are cooked through - they should be pink and firm.
• Meanwhile, sauté the cauliflower rice. When you add vegetable broth and fish sauce to the curry, heat a second large non-stick skillet over medium heat. Add 1 tbsp oil and add cauliflower rice. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes.
• Finish and serve. Remove curry from heat, add lime juice, salt, pepper, half the cilantro and half the basil. Portion the cauliflower rice into bowls, ladle Thai Shrimp Curry over top and finish with green onions, remaining basil and cilantro, and cashews.

KETO FRIED RICE WITH SHRIMP (USING CAULIFLOWER RICE)

Steps:

• Add oil to a large saute pan and then add in the green onion whites, garlic and ginger. Saute for 1 minute.
• Add in the cauliflower rice with 2 tablespoons of water. Cover and cook for 5 minutes.
• While the cauliflower rice is cooking, scramble an egg and pour into a small skillet. Let it cook and then chop it up and set aside.
• Once the cauilflower rice is done, add everything else including the green onion greens scrambled egggs, etc. Mix everything together and cook for 2-3 minutes.
• Serve immediately.

CAJUN SHRIMP AND MASHED CAULIFLOWER

Steps:

• In a medium pot, bring a plenty of water to a boil. Add 1 tsp of salt and cauliflower florets, and boil until the cauliflower becomes very soft.
• Drain water. Add milk, Parmesan cheese (if using), and salt and mush the cauliflower. Adjust the amount of milk and salt. Set aside.
• In a sauté pan, heat olive oil and sauté onion for a few minutes. Add garlic and sauté until the garlic is fragrant.
• Add shrimp, sprinkle cajun seasoning and salt and sauté until the shrimp is cooked.
• Turn off the heat and add parsley.
• On two plates, place mashed cauliflower and add sautéed shrimp on top.
• Sprinkle some black pepper, infuse love and serve!

SOUTHWESTERN CAULIFLOWER RICE BOWLS WITH SHRIMP & AVOCADO CREMA

Steps:

• Stir shrimp, chipotle and 1 tablespoon oil together in a medium bowl. Set aside.
• Place avocado, 1/2 cup cilantro, yogurt, lime juice and 1/8 teaspoon salt in a mini food processor. Process until mostly smooth.
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring once or twice, until just cooked through, about 4 minutes. Transfer to a bowl and cover to keep warm. Add the remaining 1 tablespoon oil, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder and 1/4 teaspoon salt. Stir to combine. Add cauliflower rice, scallions and water. Cook, stirring, until tender, about 5 minutes.
• Combine beans with the remaining 1/4 teaspoon cumin, 1/4 teaspoon garlic powder and 1/8 teaspoon salt in a small bowl. Combine corn and the remaining 2 tablespoons cilantro in another small bowl.
• To serve, divide the cauliflower mixture among 4 bowls. Top with the shrimp, beans, corn and avocado crema.

CAJUN SHRIMP AND CAULIFLOWER RICE

Steps:

• Cook the bacon strips until crispy, then set aside to cool. Reserve all of the bacon grease for the rest of this recipe.
• Preheat a saucepan over medium-high heat. Add the bacon fat reserved for the grits into the pan. Sauté the onion for a few minutes, or until it starts to soften and turn translucent.
• Add the rice cauliflower then stir for a few minutes and cook until it starts to soften.
• Pour in the chicken broth and turn up the heat to bring it to a boil.
• Turn the heat back down then add the almond flour, garlic powder, salt, and pepper. Cover the pan with a lid and simmer for 15 minutes. Stir it occasionally. If you need to thicken the grits then add more almond flour, but if they are too thick then thin it out with a bit more broth.
• Rinse the shrimp with water, then pat them all dry.
• Mix together the salt, garlic powder, onion powder, paprika, cayenne, dried oregano, dried thyme, and red pepper flakes. Toss the shrimp with this seasoning mix, making sure that the shrimp is evenly coated.
• Preheat a large skillet over medium heat. Add the bacon fat reserved for the shrimp, then allow it to head up and coat the inside of the pan. Add the shrimp, onion, and garlic. Sauté the shrimp for a few minutes until it's all cooked through, then remove from the heat and drizzle the lemon juice over the top.
• Scoop the grits into a bowl, then add a serving of the cooked shrimp on top. Chop up the cooled bacon then use to garnish along with some chopped parsley. Add a dash of hot sauce if you'd like.

LEMONY SHRIMP AND SPINACH SAUTE OVER CAULIFLOWER RICE

Steps:

• Cook cauliflower rice according to package instructions and set aside in serving bowl.
• Heat olive oil over medium heat in a skillet and add garlic. Heat until fragrant.
• Add shrimp and cook until just pink - about 3 - 4 minutes.
• Add spices and continue cooking until shrimp is more fully pink - another 4 minutes or so.
• Throw in cup of spinach and toss until spinach is just wilted. Squeeze lemon juice over and give it a final toss.
• Serve in bowl over cauliflower rice garnished with fresh lemon slices.

CAULIFLOWER SHRIMP 'FRIED RICE'

Steps:

• Make cauliflower rice by placing the cauliflower florets into a food processor and pulse a few times until you have pea-sized pieces OR mince with a sharp knife if you don't have a food processor.
• Heat 1 teaspoon coconut oil in a large skillet over high heat.
• Saute shrimp for 3 minutes or until pink. Remove from heat and set aside.
• Discard any liquid in pan, lower temperature to medium-high heat, and add remaining coconut oil.
• Add the cauliflower rice to the pan and saute for about 5 minutes or until the cauliflower has cooked off most of its moisture.
• Add in the onions, broccoli, carrots, and snap peas, and cook for 2-3 minutes, or until the onions are translucent.
• Create a space in the middle of the pan, crack the eggs in the middle, and allow to cook for a minute. Start to scramble the egg into the "rice" mixture and allow eggs to cook through.
• Stir in the cooked shrimp and coconut aminos, and serve!

SAUTEED SHRIMP WITH MANGO SALSA & COCONUT CAULIFLOWER RICE

Steps:

• Combine mango, avocado, bell pepper, jalapeno, scallion, cilantro, 1 tablespoon oil, lime juice and 1/4 teaspoon salt in a medium bowl.
• Place cauliflower in a food processor. Pulse until chopped into rice-size pieces.
• Heat 1 tablespoon oil, coconut milk and the remaining 1/4 teaspoon salt in a large nonstick skillet over medium-high heat. Add the cauliflower and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a large bowl and stir in coconut flakes. Wipe out the pan.
• Toss shrimp with chili powder and cumin. Add the remaining 1 tablespoon oil and the shrimp to the pan. Cook over medium heat, stirring occasionally, until just cooked through, 3 to 4 minutes. Serve the shrimp and cauliflower rice with the salsa. Source: EatingWell.com, November 2017 https://www.eatingwell.com/recipe/261687/sauteed-shrimp-with-mango-salsa-coconut-cauliflower-rice/

CRISPY CHILI LIME SHRIMP WITH CAULIFLOWER RICE

Steps:

• In a Ziploc bag, combine shrimp, lime juice and zest, crushed garlic, red pepper flakes and 1 tsp salt. Let marinade in the fridge for 10-15 minutes.In a food processor, pulse the cauliflower florets until you achieve a rice like consistency.In a large frying pan, heat 2 Tbsp of oil over medium-high heat (Any oil with a high smoke point like Safflower or Grapeseed oil). Add the onions and peppers and sauté until the onions are soft. Add the cauliflower and chicken broth/water. Bring to a simmer then turn the heat down to medium low and cover. Cook for about 10-15 minutes or until cauliflower is soft but not mushy and liquid has been absorbed.While the cauliflower is cooking, heat half of the remaining oil. Add the bread crumbs, season with salt and pepper and toast until lightly browned. Put aside.In the same frying pan used for the breadcrumbs, add the remaining oil and the contents of the Ziploc bag, including the liquid. Cook until shrimp is pink and no longer translucent, about 3-5 minutes.Scoop cauliflower into a bowl and top with the shrimp mixture. Garnish with chopped cilantro, panko bread crumbs, Sriracha and a fresh squeeze of lime juice.

RICE EAT CLEAN, KEEP IT SIMPLE WITH THIS SPICY GARLIC SHRIMP CAULIFLOWER RICE

Steps:

• Heat 1 Tbsp of oil in a large skillet over medium-high heat.
• Once hot, add the shrimp and cook for 1-2 minutes oneach side until cooked through. Season with salt and pepper and set aside on a plate.
• In the same skillet and a drizzle of olive oil, garlic, kale and sauté until softened. Add the cauliflower rice, chili flakes and season generously with salt and pepper.
• Stir fry for about 5 minutes, then add the shrimp back to the pan andcook for about 1-2 minutes until reheated.