Curried Riced Cauliflower with Shrimp
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.
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
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Heat the olive oil in a skillet over medium heat
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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
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Pour the entire bag of Green Giant Riced Cauliflower into the skillet. Mix with a wooden spoon
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Add the cumin, curry, and smoked paprika. Stir
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When everything is combined add the chicken stock. Lower the heat to medium-low
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Season the shrimp with salt and pepper. Nestle them into the cauliflower rice
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Cover and cook for 2-3 minutes. Do not overcook the shrimp
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Uncover, add the parsley and squeeze the lime juice on top. Stir, and check for seasoning
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Remove from heat and enjoy!