Cauliflower Rice with Grilled Shrimp and Spicy Drizzle
Prep time:
25 minutes
Cooking time:
10 minutes
Serves:
3-4
Ingredients:
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1 head cauliflower
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1 medium yellow onion
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2 cloves garlic
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1 large zucchini
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¾ lb large shrimp
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1 cup almonds
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½ cup water
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2 tbsps favorite hot sauce, or to taste
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2 tbsps olive oil
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Juice of 1 lemon
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Sea salt, to taste
Directions:
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Wash cauliflower and pat dry. Trim ends and transfer to food processor. Pulse until “rice” forms. Set aside in large bowl.
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Peel and dice onion and garlic and add to pan with olive oil on medium heat. Cook for five minutes or until caramelized.
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Wash, pat dry, and dice zucchini and add to pan. Cook for five more minutes.
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Transfer vegetable mixture to cauliflower and toss well. Add lemon juice and olive oil.
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Add salt and pepper to taste.
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Peel, devein, rinse,and pat shrimp dry.
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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.
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Add almonds, ½ cup water, 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.
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Serve shrimp over “rice” with spicy drizzle.
Used with permission from The Integrative Nutrition Cookbook, 2016