Description
A flavorful and healthy Spicy Shrimp and Cauliflower Rice Bowl featuring Cajun-seasoned shrimp pan-seared to perfection and served over a bed of sautéed cauliflower rice with vibrant bell peppers and green onions. This low-carb, gluten-free, and dairy-free dish is quick to prepare and bursting with bold spices and fresh lime zest, perfect for a nutritious dinner or lunch.
Ingredients
Scale
Shrimp and Marinade
- 1 pound large shrimp (peeled and deveined)
- 1 tablespoon olive oil
- 2 teaspoons Cajun seasoning or chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional, for extra heat)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon lime juice
Cauliflower Rice and Vegetables
- 1 medium head cauliflower (riced, about 4 cups)
- 1 garlic clove (minced)
- ½ cup diced red bell pepper
- ½ cup diced green onions
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoons soy sauce or coconut aminos
Garnish
- Fresh cilantro or parsley (for garnish)
- Additional lime juice (optional, for serving)
Instructions
- Marinate the Shrimp: Pat the shrimp dry and place them in a bowl. Toss with 1 tablespoon olive oil, Cajun seasoning, smoked paprika, cayenne pepper (if using), salt, black pepper, and lime juice. Allow to marinate for 10 to 15 minutes to let the flavors penetrate the shrimp.
- Cook the Shrimp: Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 to 3 minutes on each side until they turn pink and develop a slight char. Remove the cooked shrimp from the skillet and set aside.
- Sauté Garlic and Vegetables: In the same skillet, add butter and minced garlic. Cook for about 30 seconds until fragrant, taking care not to burn the garlic. Add the riced cauliflower and diced red bell pepper, then stir in soy sauce or coconut aminos. Continue cooking for 5 to 6 minutes, stirring frequently, until the cauliflower is tender but still slightly firm.
- Add Green Onions: Stir in the diced green onions and toss everything well to combine and heat through.
- Assemble the Bowl: Divide the cauliflower rice mixture evenly among four bowls. Top each bowl with the cooked spicy shrimp. Garnish with freshly chopped cilantro or parsley and an extra squeeze of lime juice, if desired, before serving.
Notes
- For a low-sodium option, substitute soy sauce with coconut aminos.
- For a heartier bowl, add sliced avocado or drizzle with spicy mayo.
- The shrimp can be grilled instead of pan-seared for a smokier flavor profile.
