Cilantro-Lime Cauliflower Rice with Paprika Shrimp

Cilantro-Lime Cauliflower Rice + Paprika Shrimp

Have you jumped on the cauliflower rice bandwagon yet, or are you feeling a little shy about it? Well, let me tell you, you need to give it a try! This Cilantro-Lime Cauliflower Rice + Paprika Shrimp recipe is going to knock your socks off – in the best way possible.

Picture this: perfectly seasoned, juicy shrimp paired with fluffy, flavorful cauliflower rice. The combination of the smoky paprika, bright cilantro, and zesty lime is like a fiesta for your taste buds. And don’t worry, if seafood isn’t your thing, the cauliflower rice is just as delicious on its own.

So here’s the scoop:
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 1 Tbsp oil of your choice
– 1.5 tsp smoked paprika
– 2 cloves garlic, minced
– 1 small yellow onion, diced
– Sea salt & pepper
– 1 large head cauliflower, riced
– 1/4 cup fresh cilantro
– 1 lime, cut into wedges

To “rice” the cauliflower, simply chop up the florets in a food processor or with a knife until they resemble grains of rice.

Cook the shrimp with the paprika, salt, and pepper until pink, then set aside. Saute the onion and garlic in the same skillet, then add in the cauliflower rice and cook until golden and crunchy. Toss in the cilantro and shrimp, warm it all up, and serve with a squeeze of lime.

Voila! A meal that’s light, flavorful, and oh-so-tasty. This dish is perfect for a quick weeknight dinner or a fancy weekend feast. Either way, you won’t be disappointed.

Now, go ahead and give this recipe a try. Trust me, your taste buds will thank you later. And who knows, maybe cauliflower rice will become your new favorite go-to dish.

You need to!
Make it with or without the shrimp! Sooo delicious!

Serves: 4-6

Ingredients:
1 lb large shrimp, peeled and deveined-tails on
1 Tbsp extra virgin olive, avocado, or coconut oil
1.5 tsp smoked paprika
2 cloves garlic, minced
1 small yellow onion, diced
Sea salt & freshly ground pepper
1 large head fresh cauliflower (riced)
1/4 cup fresh chopped cilantro leaves
1 fresh lime, chopped into wedges, for garnish

Instructions to “rice” cauliflower:
Cut cauliflower florets from core until you are left with just the core.
Discard core and break up the florets into evenly sized pieces.
Place florets in bowl of food processor in batches. Process until evenly chopped but not completely pulverized. Or chop by hand with a sharp knife.
Meal Instructions:
Toss shrimp with smoked paprika, sea salt and pepper.
Heat oil in a large skillet.
When oil is very hot add shrimp and cook for two minutes on each side, until pink.
Remove shrimp from skillet and set aside for a minute.
Add diced onion to skillet and saute until onion is translucent.
Add garlic for another minute.
Place cauliflower rice in the hot skillet with onion and garlic & toss while sauteing for another 6-7 minutes or so.
I like the cauliflower rice still firm, golden, and crunchy from the saute pan.
Add cilantro leaves, and cooked shrimp.
Toss just to warm. Serve with fresh lime wedges.