Shrimp and Cauliflower 'Rice' with Avocado
Nutritional Information
A quick keto stir combining shrimp and grated cauliflower 'rice' with diced avocado for creaminess. No oils — fat comes from avocado and shrimp; seasoned with lime and cilantro.
This recipe is originally for 1 servings. How many are you cooking for today?
- 6 ozs fresh shrimp, peeled and deveined
- 2 cups cauliflower, grated into 'rice'
- 1 medium ripe avocado, diced
- 1 tablespoon fresh cilantro, chopped
- 1 piece lime, juiced
- 1 pinch sea salt
Lightly pat shrimp dry. In a hot skillet, add shrimp and sear quickly on each side (about 1–2 minutes per side) until opaque. Remove shrimp and set aside (no added oil).
In the same hot skillet add cauliflower rice and toss over medium-high heat 3–5 minutes until tender-crisp, scraping to pick up any fond from shrimp.
Return shrimp to the pan to warm through, remove from heat. Toss in diced avocado, cilantro, and lime juice. Season with salt and serve immediately.
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