One-Pot Cauliflower Rice With Shrimp

Dietary Preferences: Gluten-free, Pescatarian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

• 1 lb large shrimp, peeled

• 1 head of cauliflower, grated into rice-sized pieces

• 1 tablespoon olive oil

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 red bell pepper, diced

• 1 yellow bell pepper, diced

• 1 can (14 oz) diced tomatoes, drained

• 1 teaspoon smoked paprika

• 1 teaspoon ground cumin

• 1/2 teaspoon turmeric

• 1/2 teaspoon chili powder (adjust for spice level)

• Salt and pepper, to taste

• 2 cups low-sodium chicken or vegetable broth

• Fresh parsley, chopped

• Lemon wedges for serving

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft.

2. Add the diced bell peppers and cook for 3-4 minutes until tender.

3. Stir in the grated cauliflower and cook for another 3-4 minutes.

4. Mix in the diced tomatoes, smoked paprika, cumin, turmeric, chili powder, salt, and pepper.

5. Pour in the broth and bring to a simmer.

6. Add the shrimp to the skillet, cover, and let cook for 5-7 minutes until the shrimp are cooked through.

7. Garnish with fresh parsley and serve with lemon wedges on the side.

This one-pot meal is perfect for a quick, healthy dinner with easy cleanup, offering a combination of robust flavors and nutritional benefits.