This Spicy Shrimp with Creamy Spinach Cauliflower Rice is a quick and delicious meal ready in just 10 minutes! Full of flavor, it’s Whole30-approved, paleo, gluten-free, and dairy-free.
INGREDIENTS
- 1 lb frozen shrimp, peeled, deveined, and thawed (I get mine from Trader Joe’s)
- 1 16 oz package frozen cauliflower rice
- 2 handfuls fresh spinach
- 1 tbsp Kite Hill Chive Almond Milk Cream Cheese
- 1 tbsp ghee
- 1 tsp olive oil
- 1 tsp paprika
- 1/2 tsp crushed red pepper flakes (reduce for less heat)
- 1 tsp garlic powder
- 1/2 tsp sea salt
- Pinch of black pepper
INSTRUCTIONS
- For the shrimp: Heat a large sauté pan over medium-high heat and melt the ghee. Add the shrimp, paprika, 1/2 tsp garlic powder, red pepper flakes, 1/4 tsp sea salt, and pepper. Cook the shrimp for 2 minutes on each side, until fully cooked and opaque.
- In a separate pan, heat olive oil over medium-high heat. Add the remaining 1/4 tsp salt, 1/2 tsp garlic powder, and a pinch of pepper. Stir in the spinach and cook for 1-2 minutes.
- Add the cream cheese and stir until melted and smooth.
- Serve the shrimp on top of the creamy spinach cauliflower rice mixture, and enjoy!
