Hey friends, welcome to my new feature!
This recipe is one that I found on Pinterest and one that I make pretty often. It’s super simple and pretty healthy too! I love making it. Full recipe at the bottom.
I did change up the recipe just a little but not too much that it would become complicated.
Firstly, I don’t use fresh cauliflower rice. A couple months ago, I was doing the Paleo diet and my step mom bought some cauliflower rice. I love it. I think it’s a great alternative to rice and you sneak in some extra veggies. There was one time that we bought the fresh stuff and it didn’t taste as good and went bad really quickly. So I use frozen cauliflower rice from Trader Joe’s. I cooked a whole bag in a separate pot with about a tablespoon of butter.
Second, I don’t really measure seasonings. That’s really not a thing in my family. When I seasoned the shrimp I used salt, pepper, onion powder and sometimes I add thyme. Usually, I would also use garlic powder but the recipe calls for fresh garlic so I left it out.
Third, I love spinach. I either use baby spinach or a spinach/kale mix. I just like it better that way.
Also, I add crushed red peppers to my bowl right before I eat, but leave it out of the actual recipe because my stepmom does not do spicy.
- 1 lb. shrimp
- 1 Tbsp avocado oil, or olive oil + an extra tsp
- 1 head cauliflower, grated
- 4 cloves fresh garlic, minced
- sea salt and pepper to taste
- 1 tsp chilli flakes
- 3 cups fresh chopped kale
Heat 1 Tbsp of oil in a large skillet over medium-high heat.
Once hot, add the shrimp and cook for 1-2 minutes on each side until cooked through. Season with salt and pepper and set aside on a plate.
In the same skillet and a drizzle of olive oil, garlic, kale and sauté until softened. Add the cauliflower rice, chili flakes and season generously with salt and pepper.
Stir fry for about 5 minutes, then add the shrimp back to the pan and cook for about 1-2 minutes until reheated.