Ingredients

  • 1 lb shrimp, peeled and deveined
  • 1 medium-sized cauliflower, riced
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Lemon wedges for serving

Instructions

Preparation

  1. Rice the Cauliflower:
  • Wash and dry the cauliflower. Cut it into florets and place them in a food processor. Pulse until the cauliflower resembles rice.
  1. Prep the Shrimp:
  • Ensure the shrimp are peeled and deveined. Pat them dry with a paper towel.

Cooking

  1. Heat the Oil:
  • In a large skillet, heat the olive oil over medium heat.
  1. Sauté the Garlic:
  • Add the minced garlic to the skillet and sauté until fragrant, about 1 minute.
  1. Cook the Shrimp:
  • Add the shrimp to the skillet and cook for 2-3 minutes per side, or until they turn pink and opaque. Season with paprika, salt, and pepper.
  1. Cook the Cauliflower:
  • Push the shrimp to one side of the skillet and add the riced cauliflower to the other side. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender.
  1. Combine Shrimp and Cauliflower:
  • Once the cauliflower is cooked, mix it with the shrimp in the skillet.
  1. Add Cherry Tomatoes:
  • Add the halved cherry tomatoes to the skillet and cook for an additional 2-3 minutes until they are slightly softened.
  1. Finish with Parsley:
  • Stir in the fresh parsley and adjust the seasoning if needed.

Serving

  1. Serve:
    • Serve the Keto Shrimp & Cauliflower Rice hot with lemon wedges on the side.

Notes

  • Storage:
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheating:
  • Reheat in a skillet over medium heat until warmed through.
  • Variations:
  • Add other vegetables like bell peppers or spinach for additional flavor and nutrients.

Enjoy your delicious and low-carb Keto Shrimp & Cauliflower Rice, a quick and easy meal that’s perfect for any day of the week!