Cooking
(stovetop): Cook Cauliflower Rice, as directed. Thaw shrimp completely in fridge. Heat olive oil mixture in a frypan over medium heat. Pour off & discard excess liquid from shrimp. Saute shrimp about 4 min, just until shrimp turn pink. Ladle over cauliflower rice. Sprinkle with parmesan (included) & freshly ground black pepper. Suggested Sides: A crisp green salad.
Ingredients
Shrimp, olive oil, lemon juice, parmesan cheese, fresh rosemary, garlic, oregano, crushed red pepper, salt, pepper, cauliflower
Nutrition Facts
6 Servings Per Main Dish
| Amount Per Serving | ||
|---|---|---|
| Calories | 179 | |
| Total Fat | 6g | |
| Saturated Fat | 1g | |
| Cholesterol | 174mg | |
| Sodium | 219mg | |
| Total Carbohydrate | 6g | |
| Fiber | 2g | |
| Sugar | 4g | |
| Protein | 25g | |
