I was very skeptical to try this recipe but was pleasantly surprised with how it turned out! I wasn't a big fan of the paprika shrimp but my hubby loved it! For this recipe you will need to "rice" the cauliflower. You can do this by pulsing it in a food processor or by using a boxed cheese grater (use the large holes ). I used the grater method and it was fast and easy! I simply cut the core out of my cauliflower and then cut my cauliflower into quarters. Don't grate too much of the core parts, use more of the florets.
1 small-medium head of cauliflower, riced
1 pound of large cooked shrimp, peeled and tails removed
1/2 yellow onion, chopped
3 cloves of garlic, minced
1/2 cup chopped cilantro
3 tablespoons of lime juice
Salt and pepper to taste
For the shrimp:
1 teaspoon smoked paprika
1/2 teaspoon of garlic powder
1/4 teaspoon of salt
In a large zip lock bag or medium bowl combine the shrimp seasonings and then toss the shrimp to coat. Heat a small amount of olive oil in a large skillet over medium high heat. Add the shrimp and toss for 1-2 minutes to warm. Remove from pan. Add a little more olive oil and heat up again. Sauté onion until translucent. Add garlic and cook for 60 seconds. Add cauliflower and mix well. Cook the cauliflower for about 10 minutes over medium high heat, turning once or twice. Add cilantro, lime juice and season with salt and pepper. Toss the shrimp in and serve!
I added a few more squeezes of lime juice to my plate while the hubby opted to top his with Sriracha. This was a delicious, clean eating meal. Low on calories and low carb. Delicious!