Paleo Cauliflower Rice Bowls with Shrimp
Ingredients
The main dish
-
½
cup
cauliflower, riced
-
6
cups
kale, chopped
-
4
cloves
garlic, minced
-
1
cup
cherry tomatoes, halved
-
3
tbsp
avocado oil, divided
-
1.5
lbs
shrimp, peeled and deveined
-
to taste
salt and pepper
-
optional
sesame seeds or Trader Joe's everything but the bagel seasoning
The sauce
-
¼
cup
mayo
-
2
tbsp
water
-
2
tsp
hot sauce
Instructions
- Prep the cauliflower, kale, garlic, tomatoes, and shrimp.
- In a large skillet, heat 2 tbsp of avocado oil over medium heat and add the cauliflower rice, kale, garlic, and tomatoes. Stir and cook for about 5-6 minutes until the kale is wilted.
- Season with salt and pepper as desired and keep warm on low heat.
- In a small bowl, whisk together the sauce ingredients and set aside.
- In another skillet, heat 1 tbsp of avocado oil over medium heat and cook the shrimp for a couple of minutes on each side until pink throughout.
- Season the shrimp with salt and pepper to taste.
- Serve the shrimp over the garlicky cauliflower rice, drizzle with sauce, and add optional sesame seeds if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
14g
Total carbohydrates
18g
Total protein
22g
Sodium
500mg
Cholesterol
150mg
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