Description
This shrimp saute recipe is Whole30® compliant but can be tweaked to your preference of noodle, rice, etc. Eating it on the cauliflower rice is low in calories, low in carbs, and very filling.
Ingredients
- ½ head cauliflower
- 1 teaspoon olive oil, or as needed
- 1 cup chicken stock, divided
- 1 tablespoon ground cumin
- salt and ground black pepper to taste
- 1 lime, juiced, divided
- 2 tablespoons coconut oil, or as needed
- 20 baby bella mushrooms, diced
- 2 Fresno peppers, diced
- 1 onion, diced
- 1 large tomato, diced
- 3 tablespoons almond flour
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 1 tablespoon dried oregano
- ½ tablespoon dried tarragon
- 3 cups fresh spinach
- 1 pound large shrimp, peeled and deveined
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 4