- Yield: 4 Servings
- Preparation Time: 5 Minutes
- Cooking Time: 15 Minutes
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1½ lb (675 g) raw medium shrimp, peeled and deveined
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 1 tbsp dried parsley
- 1 tsp red pepper flakes (optional)
- 4 tbsp butter
- 1 large lemon juice
- 4 cups baby spinach
- 4 cups Cauliflower Rice
- ½ cup Quick Pesto
How to Make It
- In a large frying pan, heat olive oil over high heat. Add the garlic and cook, stirring occasionally, for 1 minute. Add the shrimp and cook until pink, about 2 minutes, turning with a spatula to coat the shrimp with garlic.
- Reduce the heat to low and add salt, pepper, dried parsley, and red pepper flakes (if using). Stir to coat the shrimp with spices. Add butter and half of the lemon juice, and stir until butter has melted, forming a sauce.
- Using tongs, transfer the cooked shrimp to a bowl, leaving the juices in the pan. To the same pan, add the spinach and cook, turning with a spatula until spinach has wilted, about 2 minutes. Add the remaining lemon juice and stir.
- To assemble the meals, place 1 cup cauliflower rice into each of 4 containers. Top the cauliflower rice with 2 tbsp pesto. Divide the shrimp and spinach evenly among the containers and spoon any remaining juices over top. Cauliflower Rice
- This easy recipe transforms cauliflower into a satisfying low-carb substitute for cooked rice or pasta.
Prepartion time: 10 minutes,
Cook time: 10 minutes,
Makes: 4 cups,
Serving size: 1 cup
- 1 head cauliflower, cored and cut into small florets, about 1¾ lb (800 g) in total
- ½ medium yellow onion, finely diced
- 2 tbsp olive oil
- Salt and freshly ground black pepper
- Place cauliflower in a food processor and pulse into rice-sized pieces. (You may need to work in batches, depending on the size of your food processor.)
- In a large non-stick pan, heat olive oil over medium-high heat. Add the onion and sauté for 2 to 3 minutes.
- Add the cauliflower and cook for 5 to 6 minutes, stirring occasionally. Season with salt and freshly ground pepper.
- Remove from heat and allow to cool before transferring to an airtight container or using for meal prep.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.