Ingredients
- 1 lb large shrimp peeled and deveined-tails on
- 1 tbsp oil EVO, avocado, or coconut oil
- 1.5 tsp smoked paprika
- 2 cloves garlic minced
- 1 small Yellow onion diced
- Sea salt & freshly ground pepper
- 1 head Cauliflower riced
- 1/4 cup cilantro chopped
- 1 fresh lime wedges
Servings:
Units:
Instructions
- Cut cauliflower florets from core, discarding the core.
- In a food processor, pulse until the cauliflower has the texture of rice.
- Toss shrimp with smoked paprika, sea salt and pepper.
- Heat oil in a large skillet almost to the smoke point
- Cook shrimp on both side until just pink.
- Remove shrimp from skillet and reserve
- Saute the onion until clear.
- Add garlic briefly making sure it doesn't burn.
- Add the cauliflower rice to the skillet, sauteing until cooked.
- Add shrimp and cilantro to the rice.
- Once warm, serve with fresh lime wedges.
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