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What’s on the menu for the weekend? This week I made Spicy Ginger Garlic Shrimp with Citrus Cauliflower Rice! Yes, Cauliflower rice. It tastes exactly like rice, but it's much healthier! I wanted to share if you’re looking for something delicious to cook up over this weekend because it is way too cold to be heading out to dinner!!

Let me know what you think 

Spicy Ginger Garlic Shrimp with Citrus Cauliflower Rice Serves 4-6

Ingredients:

1 head Cauliflower

juice of one lemon and 1 TB lemon zest

1/4 teaspoon crushed red pepper flakes

4 cloves garlic

2 tsp freshly grated ginger

1/4 tsp salt

1/4 tsp black pepper

3 TB fresh parsley leaves, finely chopped

2 TB extra virgin Olive Oil

4 TB Olive Oil

1 TB Coconut oil

1-2 lb fresh shrimp (or thawed frozen) peeled deveined with tails off

1/2 lb baby portabello mushrooms

1 lb asparagus spears cut into 2 inch pieces

1/4 c sliced red onion

Marinade the Shrimp

In a small bowl, squeeze the lemon to extract juice then add the red pepper flakes, 3 of the chopped garlic cloves, ginger, salt, pepper and 2 TB parsley Mix well then drizzle in Extra virgin olive oil.. cover tightly and refrigerate for 20 minutes

Making the veggies

Toss asparagus, mushrooms and onion with 1 TB olive oil and toss with salt and pepper heat a medium size skillet over Medium High heat and once oil is hot, cook veggies until softened, about 15 minutes.  Set aside

Making Cauliflower Rice

Break up florets of Cauliflower - removing stems.

Using a Vitamix or food processor pulse florets until the cauliflower looks like rice. You may need to do in batches to avoid overcrowding which leads to mush. 

Heat a Large skillet over medium-high heat.  Add 1 Tb coconut oil and allow to melt.  Toss in lemon zest and parsley and cook until fragrant, 1-2 minutes.  Toss in cauliflower and sauté until tender, about 5 minutes.  Add salt and pepper to taste. 

Once done, toss in cooked veggies to heat through.

Cooking Shrimp

in a large skillet, add 1 TB olive oil and 1 TB garlic and cook over medium heat until golden.

Add shrimp and cook, stirring until pink and cooked through - about 5 minutes depending on size of shrimp.

Season with salt and pepper.  Once cooked add to pan with cauliflower rice and veggies... stir together Serve in bowl.