Cajun Shrimp with Cauliflower Rice
Cajun Shrimp with Cauliflower Rice is the perfect one post meal. This (less than) 30 minute meal is full of spicy succulent shrimp and tender crisp vegetables.
Cajun shrimp and rice is such a classic Cajun recipe. It’s the new year and we wanted to put a healthier spin on this classic recipe by using cauliflower rice in leu of the usual white rice. Not to say that white rice is unhealthy, but adding a little extra vegetables to our diet never hurts. In this recipe, we have to admit, it adds an extra special flavor compliment as well as that healthy punch of vitamin C. The sweet tender cauliflower rice perfectly cools the palate from the warm spices on the sautéed shrimp. Perfect, right?! Not only is this dish packed with flavor, it is packed with nutrition too. Here at Sizzlefish, our Colossal Gulf Shrimp are wild-caught in the Gulf of California. Each shrimp has been peeled, deveined, and frozen at the peak of freshness for your convenience. These succulent beauties are packed with protein, too. Adding in the vitamin C and iron from the rest of the vegetables makes this dish, not only incredibly healthful, but also Whole 30 approved and Paleo friendly. Don’t let the healthy part scare you though…this dish is also incredibly delicious!
16 Sizzlefish Wild Caught Colossal Shrimp
½ tsp Paprika
½ tsp Onion Powder
½ tsp Garlic Powder
½ tsp Dried Oregano
1/4 tsp Crushed Red Pepper Flakes
2 TBSP Olive Oil, divided
1 Green Pepper, cut into 1 inch cubes
1/2 Large Red Onion, cut into 1 inch cubes
4 Garlic Cloves, minced
12 oz Frozen Cauliflower Rice, defrosted
Salt, to taste
Black Pepper, to taste
1 TBSP Tomato Paste
¼-1/2 cup Water, if needed
In a small bowl, combine the paprika, onion powder, garlic powder, dried oregano and crushed red pepper flakes. Stir well to combine.
Place the shrimp in a medium bowl. Add the Cajun seasonings to the shrimp and stir well to evenly coat the shrimp.
Heat 1 tablespoon olive oil in a large skillet on medium heat. Add the shrimp and cook for 3-4 minutes on each side. Once the shrimp are pink, remove them from the pan.
Next add the other tablespoon olive oil to the pan. Once heated, add the chopped green peppers and onions. Cook around 3-4 minutes or until the onions are translucent and the peppers are tender, but still slightly crisp. Next add the garlic and sauté for one minute.
Once the vegetables are cooked, add the defrosted cauliflower rice, salt, pepper and tomato paste to the pan. Add about ¼ cup water if needed to bring all the seasonings and vegetables together.
Cook for 5 minutes or until the cauliflower rice is heated through. Next add the chopped kale and shrimp to the pan and cook until just heated through.