Garlic Shrimp and Cauliflower Rice Bowl
Plump, juicy shrimp are sauteed in fragrant garlic and olive oil then served over a bed of seasoned cauliflower rice for a light yet filling Whole30 bowl. This recipe delivers all the satisfaction of a classic rice bowl without any grains or legumes.
A quick and flavorful Whole30 bowl featuring garlicky sauteed shrimp served over herbed cauliflower rice.
Nutrition per serving
Ingredients
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Herbs
Instructions
Cook the Cauliflower Rice
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cauliflower rice and spread it into an even layer. Cook without stirring for 2 minutes to allow it to develop a slight golden color, then stir and continue cooking for another 3 to 4 minutes until tender. Season with salt and pepper and transfer to serving bowls.
Saute the Garlic
In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant and just beginning to turn lightly golden. Be very careful not to let the garlic burn as it will turn bitter.
Cook the Shrimp
Increase the heat to medium-high and add the shrimp to the pan in a single layer. Season with sea salt and black pepper. Cook for 2 minutes on the first side until the shrimp turns pink on the bottom, then flip each shrimp and cook for another 1 to 2 minutes until completely pink and cooked through. Do not overcook the shrimp.
Finish and Assemble
Remove the pan from the heat and immediately squeeze the lemon juice over the shrimp and add the lemon zest. Toss to combine and coat the shrimp in the lemon and garlic sauce. Spoon the shrimp and all of the pan juices over the prepared cauliflower rice and garnish generously with fresh chopped parsley before serving.
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