Cauliflower Rice with Spicy Grilled Shrimp


Prep Time

25 minutes

Prep Notes

Feel free to make this dish vegan and ditch the shrimp.

Cooking Time

20 - 30 minutes

Yields

3-4 servings

Ingredients

VEGETABLES:

1 head cauliflower

1 medium yellow onion

1 large zucchini

1 large carrot grated

1/2 cup minced fresh parsley (mint or basil are good options here too)

2 cloves garlic minced

¾ pound large shrimp (For vegan or vegetarian option skip the shrimp)

SAUCE

1 cup almonds

1/2 cup water 

2 teaspoons minced ginger

2 teaspoons toasted sesame oil

1 tbsps liquid aminos  (natural alternative for soy sauce & taste great!)

2 tbsps favorite hot sauce, or to taste

2 tbsps olive oil

Sea salt to taste

Directions

  1. Wash cauliflower and pat dry. Trim ends and transfer to food processor. Pulse until “rice” forms. Set aside in large bowl.
  2. Peel and dice onion and garlic add to pan with olive oil on medium heat. Cook for five minutes or until caramelized.
  3. Wash, pat dry, and dice zucchini then add shredded carrot & zucchini to pan. Cook for five more minutes.
  4. Add cauliflower to vegetables and toss well, cook until cauliflower becomes softened and heated through.
  5. Add chopped parsley (or herb of choice), salt and pepper to taste.
  6. Peel, devein, rinse,and pat shrimp dry.
  7. Bring olive oil to medium-high heat in pan and cook shrimp for three minutes on each side until cooked through and opaque. Add salt and pepper to taste. Set aside. Wipe out pan and prepare to add sauce to heat.
  8. SAUCE: Add almonds, ½ cup water, toasted sesame oil, ginger, liquid amino, favorite hot sauce, sea salt, and pepper to blender or food processor and blend on high until creamy sauce forms. Add more water if needed. 
  9. Pour sauce into saute pan and add cooked shrimp, stir to heat.
  10. Serve shrimp over “rice” and enjoy!

Credit

This recipe is a combo of Michele's own creative flair and a recipe from The Integrative Nutrition Cookbook, 2016