Delicious Shrimp and Cauliflower Rice

By:Toya.L

This dish is a delectable fusion of succulent shrimp and tender cauliflower rice, with parmesan cheese, seasoned to perfection and brought together in a symphony of flavors that will tantalize your taste buds. Our recipe combines the natural sweetness of plump shrimp with the earthy, nutty notes of cauliflower rice. The result is a wholesome, low-carb, and keto-friendly meal that’s not only delicious but also incredibly satisfying.

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Is Shrimp and Cauliflower Rice low carb?

Yes, Shrimp and Cauliflower Rice are both low in carbohydrates. Shrimp is a lean source of protein that contains almost no carbohydrates, while cauliflower rice is a popular low-carb alternative to traditional rice. By combining these two ingredients, you can create a delicious, satisfying meal that’s suitable for low-carb diets.

❤️What is there to love about Shrimp and Cauliflower Rice ❤️

• Delicious Flavor: Shrimp brings a naturally sweet and savory flavor to the dish, while cauliflower rice provides a mild and slightly nutty taste. When seasoned and cooked together, they create a flavorful combination that satisfies the taste buds.
• Health Benefits: Both shrimp and cauliflower are nutritious ingredients. Shrimp is a good source of protein, low in calories, and rich in omega-3 fatty acids, which are beneficial for heart health. Cauliflower is low in carbohydrates and calories, high in fiber, and packed with vitamins and minerals such as vitamin C, vitamin K, and folate.
• Low in Carbs and Calories: Cauliflower rice is a low-carb alternative to traditional rice, making this dish lighter and lower in calories compared to traditional shrimp dishes served with rice or pasta.
• Quick and Easy to Prepare: This dish comes together quickly, making it perfect for busy weeknights or when you need a simple yet satisfying meal. Shrimp cook in just a few minutes, and cauliflower rice cooks much faster than traditional rice, cutting down on overall cooking time.

Shrimp & Cauliflower Rice Ingredients:

Shrimp & Cauliflower Rice Instructions:

• Season the Shrimp: Add the shrimp to a large bowl. Season the shrimp with the salt, pepper, thyme, oregano, garlic powder, and the smoked paprika. Make sure that the shrimp is evenly coated.
• Prepare a Skillet: Heat the olive oil in a large skillet over medium heat. Add in 2tbsp of the butter and allow it to melt. Add in the shrimp. Cook the shrimp for 4-6 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
• Cook the cauliflower rice: Add in another 1 tbsp of butter to the skillet and allow it to melt. Add in the minced garlic. Cook the garlic until softened and fragrant, about 2-3 minutes. Add the cauliflower rice to the skillet. Cook, stirring occasionally, for about 5-7 minutes or until the cauliflower is tender but still has a slight bite to it.
• Add the remaining ingredients: Add in the sundried tomatoes. Followed by the chicken broth, and the heavy cream. Stir everything together well and add in the parmesan cheese. Add in the chili flakes, return the cooked shrimp to the skillet. Stir everything together until well combined and heated through. Add in remaining oregano and salt. Simmer for 10-15 minutes until heated through.
• Serve& Enjoy: Serve the low-carb shrimp and cauliflower rice hot, garnished with fresh parsley or cilantro if desired.

Delicious Shrimp and Cauliflower Rice

This dish is a delectable fusion of succulent shrimp and tender cauliflower rice, with parmesan cheese, seasoned to perfection and brought together in a symphony of flavors that will tantalize your taste buds. Our recipe combines the natural sweetness of plump shrimp with the earthy, nutty notes of cauliflower rice. The result is a wholesome, low-carb, and keto-friendly meal that's not only delicious but also incredibly satisfying.

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 381 kcal

Equipment

• 1 Wok Stir-fry Pan
• 1 Garlic Press
• 1 Measuring Cup and Spoon Set
• 1 Wooden Spoon
• 1 Vegetable Knife
• 1 Large mixing bowl

Ingredients

  

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Shrimp

• 2 cups Shrimp
• 1 tsp Oregano
• 1 tsp Thyme
• 1 tsp Garlic powder
• 1 tsp Smoked paprika
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 2 tbsp Olive oil
• 2 tbsp Butter

Cauliflower Rice

• 2 tbsp Butter
• 5 cloves Garlic minced
• 2 cups Cauliflower Rice
• 1/2 cup Sundried tomatoes
• 1 cup Chicken broth
• 3/4 cup Heavy cream
• 1/2 cup Parmesan cheese
• 1 tsp Chili flakes
• 1/2 tbsp Oregano
• 1/4 tsp Salt

Instructions

 

• Season the Shrimp: Add the shrimp to a large bowl. Season the shrimp with the salt, pepper, thyme, oregano, garlic powder, and the smoked paprika. Make sure that the shrimp is evenly coated.
• Prepare a Skillet: Heat the olive oil in a large skillet over medium heat. Add in 2tbsp of the butter and allow it to melt. Add in the shrimp. Cook the shrimp for 4-6 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
• Cook the cauliflower rice: Add in another 1 tbsp of butter to the skillet and allow it to melt. Add in the minced garlic. Cook the garlic until softened and fragrant, about 2-3 minutes. Add the cauliflower rice to the skillet. Cook, stirring occasionally, for about 5-7 minutes or until the cauliflower is tender but still has a slight bite to it.
• Add the remaining ingredients: Add in the sundried tomatoes. Followed by the chicken broth, and the heavy cream. Stir everything together well and add in the parmesan cheese. Add in the chili flakes, return the cooked shrimp to the skillet. Stir everything together until well combined and heated through. Add in remaining oregano and salt. Simmer for 10-15 minutes until heated through.
• Serve & Enjoy: Serve the low-carb shrimp and cauliflower rice hot, garnished with fresh parsley or cilantro if desired.

Video

Nutrition

Serving: 4gCalories: 381kcalCarbohydrates: 10.3gProtein: 18.8gFat: 30.9gSaturated Fat: 15.4gCholesterol: 135mgSodium: 10741mgPotassium: 446mgFiber: 2.7gSugar: 3.9gCalcium: 225mgIron: 4mg

Keyword Broccoli and Cauliflower Rice Casserole, Cauliflower and Shrimp Rice, Delicious marry me shrimp

Tried this recipe?Let us know how it was!

*NUTRITION DISCLAIMER

Tips for Shrimp & Cauliflower Rice:

• Seasoning: Don’t be afraid to experiment with different seasonings and spices to add flavor to your dish. Consider using Cajun seasoning, Old Bay seasoning, garlic powder, onion powder, or smoked paprika for added depth of flavor.
• Protein Variation: While shrimp is a fantastic choice for this dish, you can also substitute it with other proteins like chicken, tofu, or even scrambled eggs for a vegetarian option.
• Texture: To achieve a better texture with your cauliflower rice, make sure not to overcrowd the skillet when cooking. This allows the cauliflower to brown slightly and develop a more rice-like texture.
• Frozen Ingredients: Both shrimp and cauliflower rice are readily available frozen, making them convenient options for quick meals. Just make sure to thaw the shrimp thoroughly before cooking and drain any excess moisture from the cauliflower rice to prevent it from becoming mushy.
• Garnishes: Fresh herbs like parsley, cilantro, or green onions add a burst of freshness and color to your dish. You can also top your shrimp and cauliflower rice with a squeeze of lemon or lime juice for a citrusy kick.
• Meal Prep: This dish is perfect for meal prep. Cook a large batch and divide it into individual portions for easy lunches or dinners throughout the week. It reheats well and can be customized with different toppings and sauces each day.

Flavor Variations:

• Lemon Garlic Shrimp: Sauté the shrimp with minced garlic and a squeeze of fresh lemon juice. Add lemon zest for an extra burst of flavor. Finish the dish with chopped parsley and a lemon wedge on the side.
• Coconut Curry Shrimp: Cook the shrimp with curry powder, minced ginger, and a can of coconut milk. Serve over cauliflower rice and garnish with chopped cilantro and a sprinkle of toasted coconut flakes.
• Spicy Shrimp with Chipotle: Marinate the shrimp in a mixture of chipotle chili powder, lime juice, and honey (or a low-carb sweetener). Cook with diced tomatoes, onions, and bell peppers for a smoky and spicy flavor. Serve with sliced avocado and a dollop of sour cream.
• Teriyaki Shrimp: Make a homemade teriyaki sauce using soy sauce (or tamari for gluten-free), garlic, ginger, and a low-carb sweetener like erythritol or stevia. Cook the shrimp with the teriyaki sauce and serve over cauliflower rice with steamed broccoli and sesame seeds.
• Mediterranean Shrimp: Season the shrimp with dried oregano, thyme, and a pinch of crushed red pepper flakes. Cook with chopped tomatoes, Kalamata olives, and artichoke hearts. Finish with crumbled feta cheese and a drizzle of extra virgin olive oil.
• Cajun Shrimp: Toss the shrimp with Cajun seasoning, smoked paprika, and a bit of cayenne pepper for heat. Cook with diced onions, celery, and bell peppers for a classic Cajun flavor profile. Serve with a side of homemade remoulade sauce.
• Thai Basil Shrimp: Stir-fry the shrimp with Thai basil leaves, minced garlic, and sliced Thai bird chilies for a spicy and aromatic dish. Add fish sauce and a splash of soy sauce for umami flavor. Serve over cauliflower rice with lime wedges and chopped peanuts.
• Garlic Butter Shrimp: Cook the shrimp with plenty of minced garlic and a generous knob of butter. Finish with a squeeze of fresh lemon juice and chopped parsley. Serve over cauliflower rice with steamed green beans or asparagus.

Storing, freezing, thawing, and reheating instructions:

Storing:

• Allow the cooked shrimp and cauliflower rice to cool completely before storing.
• Transfer the dish to an airtight container or divide it into individual meal prep containers.
• Store in the refrigerator for up to 3-4 days.

Freezing:

• If you want to freeze the dish, portion it into freezer-safe containers or resealable freezer bags.
• Make sure to leave some space at the top of the container or bag to allow for expansion.
• Label the containers or bags with the date and contents.
• Freeze for up to 2-3 months for best quality.

Thawing:

• To thaw the frozen shrimp and cauliflower rice, transfer the container or bag from the freezer to the refrigerator.
• Let it thaw overnight or for several hours until completely thawed.
• Alternatively, you can thaw it more quickly by placing the sealed container or bag in a bowl of cold water. Change the water every 30 minutes until thawed.

Reheating:

• Once thawed, you can reheat the shrimp and cauliflower rice in a skillet on the stove over medium heat.
• Add a splash of water or broth to prevent the cauliflower rice from drying out.
• Stir occasionally until heated through, about 5-7 minutes.
• Alternatively, you can reheat it in the microwave. Transfer the shrimp and cauliflower rice to a microwave-safe dish and cover with a damp paper towel to retain moisture. Heat on high in 1-minute intervals, stirring in between, until heated through.