Steph’s note: This Lemon Garlic Shrimp with Cauliflower Rice Recipe comes to you courtesy of Charlotte from Confessions of a Clean Foodie. I first came across Charlotte on Instagram where she posts daily inspo about yummy gluten-free meals. She’s an absolute joy, and I’m so happy to share her recipe with you today. Take it away, Charlotte!
Hey y’all! My name is Charlotte, founder of Confessions of a Clean Foodie. I am so very excited to be here with all of you! I have always been a huge fan of Steph.
This woman is so badass (thanks Charlotte!), and I can’t thank her enough for allowing me to share this recipe with all of you.
The biggest challenge a lot of us face when it comes to eating healthy is keeping our meals exciting. Everyone always tells me “My meals are so repetitive and boring!”
Well, I’m sure as you guys know, with all the deliciousness Steph provides, it’s easy and affordable to create a variety of meals that are healthy and delicious.
I’ve always been a fan of anything rice or pasta (which explains my freshman fifteen…but I digress). So, I am always looking for ways to still enjoy my favorite recipes while living a healthier lifestyle.
My Cauliflower Fried Rice with Lemon Garlic Shrimp is the perfect way to satisfy all your carb cravings.
Steph’s note: We’ve split the recipe card in half here, so you could definitely make the shrimp or the cauliflower rice as separate recipes. The lemon garlic shrimp would be awesome on a chilled summer salad, and the savory and spiced cauliflower rice sounds like it’d be totally awesome with sliced chicken or steak on top.
Try these proteins if shrimp isn’t your jam:
Lemon Garlic Shrimp Recipe
- 8 oz raw shrimp, peeled and deveined, tail left on
- 1 tsp seafood seasoning
- 2 tbsp avocado oil
- 2 garlic cloves, finely chopped
- 1 tbsp lemon juice
- 1 tbsp chopped fresh parsley
In a small bowl, toss shrimp with seafood seasoning and set aside
Heat avocado oil in a large skillet over medium high heat. Add garlic and sauté until fragrant.
Add the shrimp and cook until pink, stirring frequently, about 5 minutes.
Add lemon juice and fresh parsley and toss to combine.
Remove shrimp from pan and set aside.
For the cauliflower rice, see the recipe below.
Cauliflower Rice Recipe
Add avocado oil to the same skillet you used for the shrimp, and turn the heat up a bit.
Add the garlic, ginger and green onions to oil. Sauté, stirring frequently, for 1 minute.
Add bell pepper, cauliflower, kale, coconut aminos, salt and pepper flakes.
Stir-fry until veggies are tender, about 5 to 7 minutes
Serve with shrimp, hot sauce and extra coconut aminos if desired.
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