Rice is relatively cheap and goes with almost everything, but sometimes we need a different option. Enter riced cauliflower, the new “it” thing in the world of healthy eating. This isn’t a fancy name for a type of rice. You literally take a head of cauliflower and chop it into tiny rice-sized pieces. Pair it with meat and veggies to enjoy a tasty meal without the guilt.
With this quick and easy recipe, we’ll tell you how to make a riced cauliflower and shrimp dish that will have friends and family asking for seconds and maybe even thirds, but they better act fast, because it goes quick. Even better, you only need 25-30 minutes to make it.
Cauliflower: If you feel ambitious, purchase a head of cauliflower, grab the nearest chopping knife and dice that sucker. We prefer to cut down on the prep time with pre-chopped riced cauliflower from Trader Joes. One bag is enough to feed 2 and maybe 3 people, depending on their appetites.
Shrimp: We also pick up a bag of Argentinian red shrimp from Trader Joes, but any shrimp will do. The Argentinian shrimp comes and goes, so your local TJ might not have it in stock.
One Yellow Onion: This gives the cauliflower some much-needed flavor.
Parsley: Depending on where you live, it’s impossible to buy a small amount of fresh parsley, but at least it’s cheap.
And the rest…
- 1 lemon
- Kosher salt
- Olive oil
- Black pepper
- Let’s Make it
Dice the yellow onion (no tears) and set aside.
Chop the lemon in half and then squeeze all of the juice into a bowl. Set aside.
Parsley chopping time! A knife or scissor will do the job, albeit sloppily. We prefer to use an herb scissor (pictured above), specially designed to quickly mince leaves. This thing is awesome!
Defrost your shrimp and give these little guys a nice pat down with paper towel to absorb excess water.
Season the shrimp with a pinch of Kosher salt, black pepper and maybe even a little Old Bay if you have some handy.
Let's Make it
Drizzle some olive oil into a skillet, and then place the skillet over medium heat.
After roughly one minute, add the diced yellow onion to the skillet and stir every few seconds. Wait until the edges of the onion turns slightly brown. This will take 2-3 minutes.
When the diced onion browns, add the riced cauliflower. Drizzle some more olive oil and add 2-3 pinches of Kosher salt. Stir the mixture every 10-15 seconds.
Cook the riced cauliflower for 4-6 minutes. When it’s tender, immediately remove from the skillet and place the mixture into a bowl.
Now add the lemon juice and parsley. Mix and then cover.
Put the skillet back onto the stove, drizzle some more olive oil and cook over medium heat.
Add the shrimp. Cook for 2 minutes.
When cooked, remove the shrimp and then add it to the riced cauliflower mixture. Mix and then serve!
- Some people leave the shrimp tails on for flavor while cooking.
- Both the cauliflower and shrimp will continue to cook after you take the skillet off of the stove. Remove these ingredients promptly.
- Roll the lemon on the board before cutting. The lemon will be much easier to juice.
- Let the dish settle for a few hours (put into the fridge) or save it for tomorrow’s dinner. This will allow all of the ingredients to soak into the cauliflower. It’s even better the next day.
- Shrimp cook crazy fast. Two minutes and they’re done. It’s easy to overcook.
- You don’t have to cook the riced cauliflower and shrimp one after the other. Feel free to multi-task, but watch those cooking times.
- Depending on size and quantity, cut the shrimp in half to stretch the bag even further.
We hope you enjoy this riced cauliflower with shrimp dish. If you need new ways to cook this veggie, check out our recipe for cauliflower mash that is a great substitute for mashed potatoes.