Cauliflower Rice with Grilled Shrimp and Spicy Drizzle
Cauliflower Rice with Grilled Shrimp and Spicy Drizzle
If you're looking for a healthy and delicious meal, try this recipe for cauliflower rice with grilled shrimp and spicy drizzle. This dish is perfect for those who are trying to cut down on carbs or follow a low-carb diet.
To make the cauliflower rice, simply pulse cauliflower florets in a food processor until they are the size of rice grains. Heat some oil in a large skillet over medium-high heat, add the cauliflower rice and cook for 5-7 minutes until tender and lightly browned.
For the grilled shrimp, toss them in some olive oil and season with salt and pepper. Grill them for 2-3 minutes per side until they turn pink and slightly charred.
To make the spicy drizzle, whisk together some hot sauce, honey, lime juice, and a pinch of salt.
To serve, divide the cauliflower rice between bowls, top with grilled shrimp, and drizzle with the spicy sauce. Garnish with some chopped cilantro and lime wedges.
This dish is not only healthy and delicious but also very easy to make. It's perfect for a quick lunch or dinner and can be customized to suit your taste preferences. Give it a try and enjoy!
Prep Time:
25 minutes
Cooking Time:
10 minutes
Serves:
3-4 servings
Ingredients:
1 head cauliflower
1 medium yellow onion
2 cloves garlic
1 large zucchini
¾ lb large shrimp
1 cup almonds (optional)
½ cup water (optional - dependent on if you use almonds in the recipe)
2 tbsps favourite hot sauce, or to taste
2 tbsps olive oil
Juice of 1 lemon or lime
Honey to taste
Sea salt, to taste
Method:
Begin by washing the cauliflower and patting it dry. Trim the ends and transfer it to a food processor. Pulse until the cauliflower has a rice-like texture and set it aside in a large bowl.
Peel and dice the onion and garlic. Add them to a pan with olive oil on medium heat. Cook for five minutes or until caramelized.
Wash and dice the zucchini and add it to the pan. Cook for an additional five minutes.
Transfer the vegetable mixture to the cauliflower and toss well. Add lemon juice and olive oil, and season with salt and pepper to taste.
Peel, devein, rinse, and pat the shrimp dry.
In a pan, heat olive oil to medium-high heat and cook the shrimp for three minutes on each side until they are cooked through and opaque. Add salt and pepper to taste, then set aside.
Add almonds, ½ cup water, your favourite hot sauce, sea salt, and pepper to a blender or food processor and blend on high until a creamy sauce forms. Add more water if needed.
To serve, place the shrimp over the cauliflower "rice" and drizzle the spicy sauce over the top. Enjoy!
Additional Notes:
This dish is also delicious with chicken over the top. Serve with a crisp green salad for a simple lunch time dish.
Equipment Used:
Measuring Cups
Food Processor
Pan
Knife
Spoon
Bowls
Chopping Board
Recipe Credit: Emma Alexander-Cook, Holistic Health Coach
