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
- 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.
- Prep the Shrimp:
- Ensure the shrimp are peeled and deveined. Pat them dry with a paper towel.
Cooking
- Heat the Oil:
- In a large skillet, heat the olive oil over medium heat.
- Sauté the Garlic:
- Add the minced garlic to the skillet and sauté until fragrant, about 1 minute.
- 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.
- 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.
- Combine Shrimp and Cauliflower:
- Once the cauliflower is cooked, mix it with the shrimp in the skillet.
- Add Cherry Tomatoes:
- Add the halved cherry tomatoes to the skillet and cook for an additional 2-3 minutes until they are slightly softened.
- Finish with Parsley:
- Stir in the fresh parsley and adjust the seasoning if needed.
Serving
- 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!