Sauteed Shrimp and Spinach Bowl with Cauliflower Rice

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Lolita
Hi! I created Ketology after struggling for years with hormonal changes and weight gain. As I got older, I found managing my weight and moods became more and more of a struggle. Within 3 months of switching to a ketogenic lifestyle tailored for my age, I not only shed 30 pounds of stubborn fat, but my mood improved, my focus sharpened and I have had nothing but positive effects! Learn more about my journey here.

I have been on a shrimp kick lately – I’ve been making all sorts of keto shrimp recipes like these keto shrimp burritos, and also throw them in my lunch bowls often. This keto shrimp recipe with sautéed spinach over riced cauliflower is DELICIOUS.

Cauliflower is hailed as the carb-killer – and it’s definitely a fantastic substitute for some starches. I’m not on board with the cauliflower pizza crust train yet – but I’ll keep experimenting until I get a homemade cauliflower crust that works.

However, I love riced cauliflower in “rice” bowls for lunch because they’re delicious and easy to prep ahead of time. This sautéed shrimp and spinach is something I used to make all the time with rice for meal prep even before going keto – the seasoning can be switched up to have more of a Thai or Indian flair…both the spinach and shrimp take on flavors well, as does the cauliflower!

I usually pick up frozen, riced cauliflower at Trader Joe’s or Whole Foods, however you can easily make your own by putting cauliflower florets in a food processor and chopping it up. Either way, you’ll get the same, delicious result! What are your favorite keto shrimp recipes? Share them in the comments below!

keto shrimp recipes

Lemony Shrimp and Spinach Saute over Cauliflower Rice

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Course: dinner, lunch
Servings: 1
Calories: 299kcal

Ingredients

  • 4 oz large shrimp, deveined and peeled
  • 1 cup baby spinach
  • 2/3 cup riced cauliflower frozen
  • 1 tbsp extra virgin olive oil
  • 1/2 lemon juiced
  • 2 cloves garlic, minced
  • 1/4 tsp crushed red pepper flakes optional
  • 1/4 tsp sea salt
  • 1/4 tsp dried oregano
  • 1/4 tsp ground black pepper

Instructions

  • Cook cauliflower rice according to package instructions and set aside in serving bowl.
  • Heat olive oil over medium heat in a skillet and add garlic. Heat until fragrant.
  • Add shrimp and cook until just pink - about 3 - 4 minutes. 
  • Add spices and continue cooking until shrimp is more fully pink - another 4 minutes or so. 
  • Throw in cup of spinach and toss until spinach is just wilted. Squeeze lemon juice over and give it a final toss. 
  • Serve in bowl over cauliflower rice garnished with fresh lemon slices. 

Nutrition

Calories: 299kcal | Carbohydrates: 9g | Protein: 27g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 286mg | Sodium: 1529mg | Potassium: 652mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2961IU | Vitamin C: 95mg | Calcium: 243mg | Iron: 4mg

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