Shrimp Saute On Cauliflower Rice Recipe

Name: Shrimp Saute On Cauliflower Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 head cauliflower; 1 teaspoon olive oil, or as needed; 1 cup chicken stock, divided; 1 tablespoon ground cumin; salt and ground black pepper to taste; 1 lime, juiced, divided; 2 tablespoons coconut oil, or as needed; 20 baby bella mushrooms, diced; 2 Fresno peppers, diced; 1 onion, diced; 1 large tomato, diced; 3 tablespoons almond flour; 1 tablespoon garlic powder; 1 tablespoon chili powder; 1 tablespoon dried oregano; 1/2 tablespoon dried tarragon; 3 cups fresh spinach; 1 pound large shrimp, peeled and deveined

Servings: persons

1/2 head cauliflower
1 teaspoon olive oil, or as needed
1 cup chicken stock, divided
1 tablespoon ground cumin
salt and ground black pepper to taste
1 lime, juiced, divided
2 tablespoons coconut oil, or as needed
20 baby bella mushrooms, diced
2 Fresno peppers, diced
1 onion, diced
1 large tomato, diced
3 tablespoons almond flour
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon dried oregano
1/2 tablespoon dried tarragon
3 cups fresh spinach
1 pound large shrimp, peeled and deveined

1
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.
2
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.
3
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.
4
Top cauliflower rice with shrimp saute.

559

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 head cauliflower, 1 teaspoon olive oil, or as needed, 1 cup chicken stock, divided, 1 tablespoon ground cumin, and more.

Yes, Shrimp Saute On Cauliflower Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp Saute On Cauliflower Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions