Curried Riced Cauliflower with Shrimp
This curried riced cauliflower with shrimp is a quick, flavorful, low-carb dinner that’s keto-friendly and ready in just 20 minutes. Made in one pan with simple ingredients.
Servings 4
Calories 183kcal
Ingredients
- 1 bag riced cauliflower fresh or frozen
- 1 onion chopped
- 1/2 red bell pepper chopped
- 2 cloves garlic minced
- 1 lb 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 of 1/2 lime
- 2 teaspoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and red pepper. Season with salt and pepper and cook for 3–4 minutes until softened.
- Add garlic and cook for 1 minute.
- Stir in the riced cauliflower and mix well.
- Add curry powder, cumin, and smoked paprika. Stir to combine.
- Pour in the chicken stock and reduce heat to medium-low.
- Season shrimp with salt and pepper and nestle into the cauliflower mixture.
- Cover and cook for 2–3 minutes, or until shrimp are cooked through.
- Uncover, add parsley and lime juice, and stir gently.
- Adjust seasoning and serve immediately.
Notes
- Do not overcook the shrimp or they will become rubbery.
- Frozen riced cauliflower can be used directly without thawing.
- For extra heat, add a pinch of cayenne pepper.
- This recipe is naturally low-carb and keto-friendly.
Nutrition
Calories: 183kcal | Carbohydrates: 8g | Protein: 26g | Fat: 4g | Cholesterol: 285mg | Sodium: 919mg | Potassium: 247mg | Fiber: 3g | Sugar: 3g | Vitamin A: 880IU | Vitamin C: 43.2mg | Calcium: 206mg | Iron: 3.9mg
