Cilantro Lime Shrimp and Cauliflower Rice

Fresh and delicious cilantro lime shrimp on top of a bed of healthy cauliflower rice!

When I started Whole 30, my biggest worry was not being able to eat grains. It wasn’t just bread and pasta, but quinoa, rice, and couscous too. I thought it was impossible! Little did I know, this journey is actually not that hard, especially because I found different ways to cook food to make up for the foods I couldn’t have. This cilantro lime shrimp and cauliflower rice is one of those alternatives and even though I’m finished with Whole 30, I still much prefer it to regular rice!

When someone tells me they don’t like seafood, I can’t even believe it. I would eat fish, shrimp, crab, scallops, and lobster every single day if my budget allowed and I lived in an area with more of a fresh availability. I do buy shrimp every once in a while and these cilantro lime shrimp are super easy, tasty, fresh, and healthy!

The directions for this recipe say to cook the shrimp in a skillet, but with summer approaching, grilling is also an option! It’s just important that the shrimp marinates for at least 20 minutes, if not longer, to soak up all the yummy flavors.

The cauliflower rice just adds to the freshness and deliciousness of the dish! When I first made cauliflower rice, it was a little bit of a disaster. I used my mini food processor so I had to make the rice in a few rounds and I ended up with little bits of cauliflower all over my kitchen.

Now that I’ve tried cauliflower rice, I really don’t think I’ll be eating regular rice very often. This is such a healthy alternative—a way to eat your veggies without really even realizing it! It may seem a little odd, and it obviously doesn’t taste exactly like rice, but I absolutely love it and I promise you won’t regret it if you give it a try!

Cilantro Lime Shrimp and Cauliflower Rice

From The Small Town Foodie at https://www.thesmalltownfoodie.com/cilantro-lime-shrimp/

https://www.thesmalltownfoodie.com/wp-content/uploads/2016/04/Cilantro-Lime-Shrimp4SMALL.png

Prep: 20m

Cook: 10m

Total: 0h 30m

You'll Need...

• For the shrimp:
• 20-25 large or jumbo raw shrimp, peeled and deveined
• 1 tablespoon fresh cilantro, chopped
• Juice of two limes
• 1 clove of garlic
• Salt and pepper to taste
• 2 tablespoons olive oil
• For the rice:
• 2 cups cauliflower (about half a head), cut into small florets
• 2 tablespoons olive oil
• Salt and pepper to taste

Directions

1. Add shrimp to a bowl along with cilantro, juice of one and a half limes, garlic, salt, and pepper, and mix well.
2. Allow the shrimp to marinate in the fridge for at least 20 minutes.
3. While your shrimp is marinating, start to prepare your cauliflower rice. Add florets to a food processor and pulse until it resembles the texture of rice. Do not pulse too much or you can turn the cauliflower mushy.
4. Add 2 tablespoons olive oil to a large skillet on medium heat and once hot, add the rice and stir, evenly covering the rice in oil. Saute for 10-12 minutes until the rice is heated through and starts to brown. Add salt and pepper to taste.
5. While your rice is cooking, add olive oil to a large skillet over medium-high heat. Once oil is hot, add shrimp in an even layer and cook for about 5 minutes or until they start to turn pink.
6. Flip each shrimp and cook for another 3-5 minutes until fully cooked.
7. Serve shrimp on top of rice, squeeze juice from leftover half of a lime on shrimp, and enjoy!

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