Cauliflower With Shrimps Recipes

SHRIMP AND CAULIFLOWER BAKE

Shrimp and Cauliflower Bake image

This quick and easy seafood casserole gets bright flavor from fresh dill and feta cheese.

Provided by EatingWell Test Kitchen

Categories Healthy Fish & Seafood Casserole Recipes

Time 55m

Number Of Ingredients 12

Ingredients

4 cups small cauliflower florets (1 medium head)
½ cup chopped onion
2 tablespoons olive oil
½ teaspoon crushed red pepper
¼ teaspoon salt
1 pound fresh or frozen (thawed) peeled and deveined medium shrimp
2 (14.5 ounce) cans no-salt-added diced tomatoes, drained
2 cloves garlic, minced
1 teaspoon lemon zest
½ cup crumbled reduced-fat feta cheese
1 tablespoon snipped fresh dill
4 Lemon wedges

Steps:

Preheat oven to 425 degrees F. In a large bowl toss together cauliflower, onion, oil, crushed red pepper and salt. Spread the mixture in a shallow metal roasting pan. Bake 25 minutes or just until the cauliflower is tender.
Meanwhile, rinse shrimp; pat dry. In a medium bowl combine shrimp, tomatoes, garlic and lemon zest. Pour shrimp mixture over cauliflower mixture. Bake 15 minutes more or until shrimp are opaque.
Combine cheese and dill; sprinkle over shrimp mixture. If desired, serve with lemon wedges.

Nutrition Facts : Calories 268.8 calories, Carbohydrate 18 g, Cholesterol 192.6 mg, Fat 10.6 g, Fiber 6.1 g, Protein 29.2 g, SaturatedFat 2.9 g, Sodium 561 mg, Sugar 9.5 g

CAULIFLOWER SHRIMP FRIED RICE RECIPE BY TASTY

Cauliflower Shrimp Fried Rice Recipe by Tasty image

Here's what you need: cauliflower florets, sesame oil, carrots, garlic, large shrimp, frozen peas, eggs, low sodium soy sauce, white pepper, green onion

Provided by Joey Firoben

Categories Lunch

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 cups cauliflower florets
1 teaspoon sesame oil
3 carrots, diced
3 cloves garlic, minced
1 lb large shrimp, peeled and deveined
1 cup frozen peas, thawed
2 eggs, beaten
3 tablespoons low sodium soy sauce
½ teaspoon white pepper
green onion, for garnish

Steps:

Pulse cauliflower in a food processor until broken into rice-sized pieces.
Heat the sesame oil in a large skillet or wok. Toss in the carrots and sauté until soft, about 5 minutes.
Add in the garlic and shrimp and sautée until the shrimp begin to turn pink, about 2 minutes.
Add the peas and cauliflower rice and mix until the cauliflower has warmed through.
Move the contents of the pan to the side to create a well in the center. Pour in the eggs and slowly scraped the cooked bits off the bottom of the pan to scramble the eggs. Once the eggs are almost finished cooking, mix everything in the pan together.
Season the cauliflower with white pepper and soy sauce, give one last good mix to combine and serve with a garnish of sliced green onion.
Enjoy!

Nutrition Facts : Calories 251 calories, Carbohydrate 16 grams, Fat 6 grams, Fiber 5 grams, Protein 32 grams, Sugar 5 grams

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