Riced Cauliflower Spinach Carrots Shrimp

Riced Cauliflower Spinach Carrots Shrimp
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 247.9
  • Total Fat: 15.1 g
  • Cholesterol: 147.3 mg
  • Sodium: 1,021.0 mg
  • Total Carbs: 11.3 g
  • Dietary Fiber: 3.9 g
  • Protein: 18.6 g

View full nutritional breakdown of Riced Cauliflower Spinach Carrots Shrimp calories by ingredient


Introduction

Riced Cauliflower stir fry Riced Cauliflower stir fry
Number of Servings: 6

Ingredients

    1.0 head, medium (5-6" dia) Cauliflower, raw
    12.0 oz Bolthouse Farms Matchstick Carrots
    1.0 cup Spinach, fresh
    4.0 tbsp Pompeian Gourmet Red Wine Vinegar 1tbsp
    6.0 tbsp Extra Virgin Olive Oil
    2.0 tbsp chopped Shallots
    2.0 tsp Salt
    1.0 tsp Pepper, black
    16.0 oz Shrimp, cooked

Directions

Grate or pulse Cauliflower until it resembles rice. Heat large non-stick skillet on medium heat. Add olive oil and riced cauliflower. Saute 3 minutes, then add matchstick carrots and red wine vinegar. Saute 3 minutes then make a well in center, exposing the skillet surface. Add minced shallot to well. Saute 1 minute. Combine contents of skillet and saute 3 minutes. Push all ingredients to one side of skillet, add a Tbsp of olive oil, then shrimp. Heat through. If using raw shrimp, saute until no longer translucent tossing evenly. When shrimp is cooked, combine all ingredients again, pile fresh spinach on top evenly. Cover and cook until spinach begins to wilt. About 3-5 minutes. Remove cover, stir, and enjoy.

Serving Size: Makes Divide into 6 equal portions

Number of Servings: 6.0

Recipe submitted by SparkPeople user FZYCHIKIN.