Description
Learn how to make a delicious and healthy Spicy Shrimp With Cauliflower Rice dish that’s packed with flavor and perfect for a quick weeknight meal.
Ingredients
- 1 bunch scallions (approximately 125 g)
- 680 g (1.5 lb) large peeled, deveined raw shrimp, tail-on (31-40 count)
- 30 ml (2 tbsp) salt-free Cajun seasoning plus 5 ml (1 tsp), divided
- 70 g (5 tbsp) unsalted butter, divided
- 25 ml (1/4 tsp) salt
- 1 (454 g) package refrigerated riced cauliflower
Instructions
- Finely dice the dark green parts of the scallions until you have 1/3 cup; place them in a small dish. Chop the light green and white parts of the scallions finely to get 1 1/2 cups; keep 1/2 cup aside and put 1 cup in a large mixing bowl.
- Combine the shrimp and 2 tablespoons of Cajun seasoning with the 1 cup of scallions in the large bowl; mix well to cover the shrimp.
- In a large nonstick frying pan, heat 1 tablespoon of butter over medium-high heat. Place half of the seasoned shrimp into the skillet; let them cook without stirring until the edges turn opaque and they are nearly done, about 2 to 3 minutes. Lower the heat to medium and turn the shrimp over. Let them cook without stirring until fully done, approximately 1 minute. Transfer to a large dish. Leave the skillet as is. Repeat the process with another tablespoon of butter and the rest of the shrimp. Sprinkle salt over the shrimp and toss to combine.
- Melt the remaining 3 tablespoons of butter in the skillet over medium heat. Add the reserved 1/2 cup of scallion bottoms; sauté, stirring occasionally, until aromatic, about 1 to 2 minutes. Mix in the riced cauliflower and the remaining 1 teaspoon of Cajun seasoning. Cook, stirring frequently, until the cauliflower is tender, roughly 8 minutes.
- Combine the shrimp with the cauliflower mixture; portion the dish into 6 bowls. Garnish with the reserved scallion tops before serving.
