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Creamy Garlic Cauliflower Rice With Shrimp

Cauliflower rice topped with a tasty creamy garlic sauce and shrimp.
Prep Time5 minutes
Cook Time15 minutes
Course: Side Dish
Cuisine: American
Keyword: Cauliflower Rice and Shrimp
Servings: 4
Calories: 180kcal

Ingredients

  • 1 16 oz. Small raw shrimp that is peeled, deveined, and with tails off.
  • 1 10 oz. Riced Veggies Cauliflower
  • 1 Can Coconut Milk
  • 4 Tablespoons Oil
  • 3 Tablespoons Minced Garlic
  • 1/4 cup Red Peppers
  • 1 Small Onion
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Curry Powder

Instructions

  • Cut up red pepper and onion into small pieces.
  • In a bowl add the coconut milk, salt, and curry powder. Stir around well. Set aside to use later.
  • Heat a large frying pan or wok with a small amount of oil.
  • Add shrimp to the pan, stir around and cook for 2-3 minutes.
  • When shrimp is done cooking remove from pan and place in a bowl to use later.
  • Reheat the same pan with oil. When heated then you will add the red peppers, onion, and minced garlic. Stir around and cook for 2-3 minutes.
  • Next, add the cauliflower rice and mix around. You may need to break apart chunks of the rice if frozen. Cook for 3-5 minutes or until heated.
  • Add the sauce and stir around.
  • Add shrimp and stir around to mix everything together. Cook for 2-3 minutes or until sauce is heated.
  • Enjoy!

Notes

How To Store
Store in the refrigerator for 2-3 days.
Tips
  • To defrost the shrimp quickly run under cold water.
  • Don’t overcook the shrimp.
  • Add additional salt if needed.
  • You can substitute the minced garlic for whole garlic. Cut the garlic into small pieces.
  • If you want to make it spicy add jalapenos or red pepper flakes.