Name: Curried Riced Cauliflower with Shrimp
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 bag Green Giant Riced Cauliflower (frozen); 1 Onion (chopped); 1/2 Red Pepper (chopped); 2 cloves Garlic (minced); 1 lb Uncooked Shrimp (peeled and deveined); 2 tablespoons Parsley (chopped); 3/4 cup Low Sodium Chicken Stock; 2 teaspoons Curry Powder; 1 teaspoon Cumin; 1 teaspoon Smoked Paprika; Juice from Half a Lime; 2 teaspoons Olive Oil (extra virgin ); Salt + Pepper (to taste)

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This post was sponsored by Green Giant as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

This delicious Curried Riced Cauliflower recipe with shrimp is low carb, paleo and keto friendly. Ready in 20 minutes for a quick weeknight dinner idea.

Low-Carb Curried Riced Cauliflower With Shrimp

Talk about an easy one pot meal! This delicious curried riced cauliflower is packed with huge flavor and none of those pesky carbs.

It is so good, that not even your kids will notice that you swapped the rice for cauliflower. The easiest way to “hide” veggies into the little one’s diet.

Want to know how my prep was so quick?

I used Green Giant Riced Cauliflower. It comes frozen in a bag. So convenient!

I just open it and add it directly to the skillet.

No cutting, processing, or steaming beforehand required. It’s genius!

And less clean up too!!

Green Giant Riced Veggies are 100% vegetables and are a gluten-free, low-carb alternative to rice, potatoes, and pasta.

Basically, it satisfies your starch cravings without weighing you down.

Save the calories for Sweet Potato and Pumpkin Pie 🙂

Click HERE to print your $1 off Green Giant veggies, so you can make this yummy Curried Riced Cauliflower With Shrimp at home.

‘Tis the time of year to start thinking about Thanksgiving cooking, Holiday shopping, and maybe making travel plans.

But those things happen in conjunction with our regular schedule.

Kids are still in school, homework needs to be done, and our jobs are equally stressful and demanding (at least mine is).

That means less time to plan dinner weekly menus.

Instead, we rely on leftovers and eating out. Which leads to cheating on our diet, and spending more money than we planned for.

I’m sure I’m not alone.

This is why I love making this one pot Curried Riced Cauliflower With Shrimp.

It’s quick to assemble, not a lot of prep required. It’s healthy, low-carb, low-fat, paleo, and ready in 20 minutes or less.

The secret to sticking to a healthy diet? —> Adding tons of flavor and spices to your dishes. No more boring chicken, and bland veggies.

Use those spice bottles you have lying around in the pantry and create unique combinations. For this dish, I used curry, cumin, and smoked paprika.

Next time I’ll try Turmeric and Za’atar. If you’re not a fan of shrimp, you can substitute for cubed chicken or beef.

The great thing about this recipe is that is super customizable.

I hope you can try this delicious Curried Riced Cauliflower with shrimp at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.

4.43 from 19 votes

Curried Riced Cauliflower with Shrimp

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

This delicious Curried Riced Cauliflower recipe with shrimp is low carb, paleo and keto friendly. Ready in 20 minutes for a quick weeknight dinner idea.

Course: Main Course

Servings: 4

Calories: 183 kcal

Ingredients

1 bag Green Giant Riced Cauliflower frozen
1 Onion chopped
1/2 Red Pepper chopped
2 cloves Garlic minced
1 lb Uncooked Shrimp peeled and deveined
2 tablespoons Parsley chopped
3/4 cup Low Sodium Chicken Stock
2 teaspoons Curry Powder
1 teaspoon Cumin
1 teaspoon Smoked Paprika
Juice from Half a Lime
2 teaspoons Olive Oil extra virgin
Salt + 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 Facts

Curried Riced Cauliflower with Shrimp

Amount Per Serving

Calories 183 Calories from Fat 36

% Daily Value*

Fat 4g6%

Cholesterol 285mg95%

Sodium 919mg40%

Potassium 247mg7%

Carbohydrates 8g3%

Fiber 3g13%

Sugar 3g3%

Protein 26g52%

Vitamin A 880IU18%

Vitamin C 43.2mg52%

Calcium 206mg21%

Iron 3.9mg22%

* Percent Daily Values are based on a 2000 calorie diet.