Easy Cauliflower Rice “Risotto” and Shrimp
Serves: 1
Ingredients
6-7 large shrimp, wild caught - shell removed
1/3 bag of frozen riced cauliflower
Onion salt or fresh onions/scallions
Garlic powder or fresh garlic
Sea salt
Pepper
Olive oil
Parmesan cheese
Mozzarella cheese
Season shrimp with salt and pepper.
In a pan heat olive oil on medium heat with garlic powder and onion salt. Once hot, add about 1/3 of bag of frozen riced cauliflower to pan. Cook until tender and try to get a few pieces a little brown (I feel this makes it as close to rice as possible).
Quickly sprinkle Parmesan across pan, handful of mozzarella and add shrimp to cauliflower rice. Set a timer for 30 seconds then stir and flip shrimp. Set another timer for 30 seconds and flip shrimp and stir. Shrimp should be pink and cooked, if not cook for 30 more seconds. Shrimp typically cook in a total of 60-90 seconds). Immediately remove and serve.
Ingredients
6-7 large shrimp, wild caught - shell removed
1/3 bag of frozen riced cauliflower
Onion salt or fresh onions/scallions
Garlic powder or fresh garlic
Sea salt
Pepper
Olive oil
Parmesan cheese
Mozzarella cheese
Season shrimp with salt and pepper.
In a pan heat olive oil on medium heat with garlic powder and onion salt. Once hot, add about 1/3 of bag of frozen riced cauliflower to pan. Cook until tender and try to get a few pieces a little brown (I feel this makes it as close to rice as possible).
Quickly sprinkle Parmesan across pan, handful of mozzarella and add shrimp to cauliflower rice. Set a timer for 30 seconds then stir and flip shrimp. Set another timer for 30 seconds and flip shrimp and stir. Shrimp should be pink and cooked, if not cook for 30 more seconds. Shrimp typically cook in a total of 60-90 seconds). Immediately remove and serve.
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