Dinner Tonight: Spicy Garlic Shrimp with Cauliflower Rice

Love the simplicity of this dish not to mention the taste!! It’s on my table tonight for dinner.

Yep, Cauliflower rice is the “new” rice.  No need to add a cheesy sauce to cauliflower any longer, just substitute it in for rice in your favorite dishes.

Spicy-Shrimp-Cauliflower-Rice-CleanFoodCrush

Spicy Garlic Shrimp with Cauliflower Rice:

recipe by: cleanfoodcrush.com modified by eatlivefit.net

Ingredients:
Makes about 3 servings

  • 1 lb. shrimp
  • 1 Tbsp. avocado oil, or olive oil + an extra tsp.
  • 1 head cauliflower, grated (can buy this already prepped for you in most stores now)
  • 4 cloves fresh garlic, minced
  • sea salt and pepper to taste
  • 1 tsp chili flakes
  • 3 cups fresh chopped kale

Directions:

  1. Heat 1 Tbsp. of oil in a large skillet over medium-high heat.
  2. Once hot, add the shrimp and cook for 1-2 minutes on each side until cooked through. Season with salt and pepper and set aside on a plate.
  3. In the same skillet and a drizzle of olive oil, garlic, kale and sauté until softened. Add the cauliflower rice, chili flakes and season generously with salt and pepper.
  4. Stir fry for about 5 minutes, then add the shrimp back to the pan and cook for about 1-2 minutes until reheated.
    heart emoji❤Rachel

Spicy Pineapple Salsa

Dinner at my house tonight, just add grilled chicken, and “lickety split”, a main dish is ready.

Spicy Pineapple Salsa

recipe by thatsugarfilm modified by eatlivefit.net

pineapple-salsa

INGREDIENTS

  • 1 – medium pineapple, skin removed and cut into thick slices
  • 1 – red onion, quartered
  • 1 cup – coriander leaves
  • 1 – red bullet chili
  • 1 tbsp – black sesame seeds
  • 1 tbsp – olive oil

METHOD

1. Brush the pineapple with a little olive oil, pop on a baking tray and grill under a broiler until it starts to blacken and caramelize in spots. This took us 5-10 minutes. Alternatively you
could do this on a BBQ or stove-top griddle pan.
2. Roughly chop the pineapple, removing any hard core and set aside to cool.
3. In a food processor, put the onion, coriander, red bullet chili and cooled pineapple.
4. Pulse until the salsa is fine. You could also make a chunkier salsa by chopping everything by hand.
5. Stir in the sesame seeds and olive oil and season to taste.

Cauliflower “Steaks”

I have to be honest here, I am not a huge fan of cauliflower.  I grew up eating it raw on the veggie tray smothered in ranch dressing or cooked and covered in gooey cheese sauce.  Sound familiar?

Because I know the value of adding a variety of vegetables to your palate, I am always looking for ways to cook cauliflower that my family will enjoy without the calorie dense sauces.  Here is a recipe that accomplishes just that!  It even has a fancy name to impress your friends.  Give it a go.

Grilled Cauliflower Steaks with Lemon-lime Feta Gremolata

recipe by The Food Network modified by eatlivefit.net

prep/cook time: 30 minutes         serves 6

Ingredients

2 small heads of cauliflower

1 clove garlic

1 lime

2 lemons

1 cup fresh cilantro leaves

2 Tbs feta cheese crumbled

Pinch of sea salt and pepper

1 Tbs Olive Oil (or grapeseed oil)

 

Directions

Heat the grill to medium high heat.

Trim off and discard the cauliflower leaves.  Flip each head over so the stem side is facing up.  Trim about 1/4 inch from the bottom of the stem, then cut each head into 3 thick slabs.  Reserve side florets that fall away when trimmed for later use.

In a medium bowl, grate the garlic clove.  Grate the zest of the lime and 1 lemon, the juice the lime and 1/2 the lemon into the same bowl.  Finely chop the cilantro and reserved cauliflower bits.  Add the feta cheese to the bowl and stir to mix.  Season with pinch of salt and pepper.

In separate small bowl, whisk together remaining juice from other 1/2 of lemon and oil.  Brush one side of each cauliflower slice with this mixture, then place on preheated grill, oiled side down.  Cook for 4 minutes, brush with oil/lemon mixture on the top and flip to cook for an additional 4-5 minutes on the other side.  Continue to cook until slightly charred and tender (approx. 3 minutes depending on thickness of slices).

Slice remaining lemon into wedges.  Spoon the cooked slices of cauliflower, “steaks”, with a Tbs of garlic, feta, cilantro mix and serve with lemon wedge on side.

Enjoy!