Spanish Cauliflower Rice with Shrimp

4.41 from 10 votes

This Spanish cauliflower rice is a tasty Mexican inspired meal that is so easy to make and ready in less than 30 minutes. It's also Whole30, paleo and low carb.

Prep Time5

Cook Time25

Total Time30

Course: Main Course, Side Dish

Cuisine: American, Mexican

Diet: Diabetic, Gluten Free, Low Lactose

Servings:

Calories: 273kcal

Author: Dr. Erin Carter

Equipment

Skillet or pan

Ingredients

Spanish Cauliflower Rice Ingredients

2 tablespoon coconut oil or avocado oil
1/2 white onion, chopped
2 cans diced or chopped tomatoes (796 mL)
2 tablespoon tomato paste
2 tablespoon dried oregano
2 tablespoon ground cumin
1 teaspoon sea salt (or more to taste)
1 teaspoon ground black pepper
2 cloves garlic, crushed
1000 grams riced cauliflower
454 grams cooked and peeled wild shrimp (I used frozen and thawed it before hand)

Instructions

Place a large pan or pot on the stove on medium heat and add the oil. Once the oil is melted add the chopped onion and cook for 3-5 minutes, until the onion is translucent.
Add the diced tomatoes, tomato paste, garlic, and spices to the pan and let cook for another 3-5 minutes.
Add the cauliflower rice and stir well to combine. Cook for an additional 5 minutes or so.
Then add the shrimp to the pot and stir everything well to combine.
Cook until the rice is warmed and the caulirice has the texture you prefer (this usually takes about 5 more minutes).

Notes

This cauliflower rice makes great leftovers and keeps well in the fridge for 3 days.
You can use either fresh or frozen riced cauliflower to make this recipe.
Nutritional values are an estimate and will vary depending on the exact ingredients used.

Nutrition