Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 cups cauliflower rice
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Step 1: In a large skillet, heat the olive oil over medium heat. Add the shrimp and season with chili powder, garlic powder, salt, and pepper. Cook for about 3-4 minutes until the shrimp are pink and cooked through.
- Step 2: Remove the cooked shrimp from the skillet and set aside. In the same skillet, add the cauliflower rice and sauté for about 5 minutes until tender.
- Step 3: Add the chopped spinach to the skillet with cauliflower rice and cook for another 2-3 minutes until wilted.
- Step 4: Pour in the heavy cream, stirring well to combine with the cauliflower rice and spinach mixture. Let it simmer for about 3 minutes until it thickens slightly.
- Step 5: Return the cooked shrimp to the skillet, mixing everything together gently. Cook for an additional minute to heat through before serving.
- Step 6: Serve hot as a delicious spicy shrimp dish over creamy spinach cauliflower rice. Enjoy!
Notes
- For optimal freshness, store any leftovers in an airtight container in the refrigerator for up to 3 days.
- When reheating, gently warm the dish on the stove over low heat, adding a splash of cream if it seems too thick.
- For a delightful presentation, serve the spicy shrimp over a bed of creamy spinach cauliflower rice and garnish with fresh herbs or a squeeze of lemon for added brightness.
- To enhance the flavor profile, consider marinating the shrimp in a mixture of olive oil, chili powder, and garlic for at least 15 minutes before cooking for an extra kick!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Trans Fat: 0g
- Protein: 4g