Curried Riced Cauliflower with Shrimp
User Reviews
4.2
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
183 kcal
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Course
Main Course
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Cuisine
American
Curried Riced Cauliflower with Shrimp
Description
Curried Riced Cauliflower with Shrimp is made by cooking chopped onions and red pepper in olive oil until softened, then adding minced garlic for aroma. Frozen riced cauliflower is stirred in with a seasoning blend of curry powder, cumin, and smoked paprika, along with chicken stock to moisten and infuse flavor. Raw shrimp, seasoned simply with salt and pepper, are nestled into the cauliflower and cooked briefly until just done.
The dish delivers a mixture of textures from tender shrimp and soft riced cauliflower, accented by the warmth and earthiness of the curry and spices. The lime juice and chopped parsley added at the end brighten the flavors, balancing the spices with fresh, citrusy notes. The cooking method gently steams the shrimp within the cauliflower base, preserving their juiciness.
This dish can be enjoyed as a light dinner or lunch, offering a flavorful low-carb alternative to rice-based dishes. It is suitable on its own or accompanied by additional vegetables or a side salad.
Ingredients
- 1 bag cauliflower frozen, riced, Green Giant brand
- 1 onion chopped
- 1/2 red pepper chopped
- 2 cloves garlic minced
- 1 lb Shrimp peeled and deveined, uncooked
- 2 tablespoons parsley chopped
- 3/4 cup chicken stock low sodium
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- lime juice from half lime
- 2 teaspoons olive oil extra virgin
- salt to taste
- black pepper to taste
Instructions
- Heat the olive oil in a skillet over medium heat
- Add the onions and pepper. Season with salt and pepper and cook for 3-4 minutes or until they soften. Add the garlic and cook for 1 more minute
- Pour the entire bag of Green Giant Riced Cauliflower into the skillet. Mix with a wooden spoon
- Add the cumin, curry, and smoked paprika. Stir
- When everything is combined add the chicken stock. Lower the heat to medium-low
- Season the shrimp with salt and pepper. Nestle them into the cauliflower rice
- Cover and cook for 2-3 minutes. Do not overcook the shrimp
- Uncover, add the parsley and squeeze the lime juice on top. Stir, and check for seasoning
- Remove from heat and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 8g | 3% |
| Protein | 26g | 52% |
| Fat | 4g | 6% |
| Cholesterol | 285mg | 95% |
| Sodium | 919mg | 38% |
| Potassium | 247mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 880IU | 18% |
| Vitamin C | 43.2mg | 48% |
| Calcium | 206mg | 21% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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