Shrimp Cauliflower Mash Bowl

This Shrimp Cauliflower Mash Bowl is a great meal for those who are on the low-carb diet. Also it's ready in less than 30 minutes, easy and quick to make and very flavourful!

Course Main Course

Cuisine American

Keyword dinner, gluten-free, healthy, low-carb

Prep Time 5

Cook Time 20

Total Time 25

Servings people

Calories 326kcal

Author Olivia Ribas

Ingredients

For the Cauliflower

1 large head cauliflower cut up into florets
4 teaspoons unsalted butter
2 cloves crushed garlic
1/4 cup fat free milk
kosher salt and pepper to taste

For the Shrimp

1 tablespoon olive oil
1 lb. shrimp enough for 2 people
1 cup homemade tomato sauce

US Customary - Metric

Instructions

For the cauliflower:

In a big pot, bring water to a boil and add cauliflower and salt.
Cook until it's tender.
Drain in a colander.
In a blender or food processor, add the cauliflower, butter, garlic, milk, salt and pepper and puree.

For the shrimp:

In a skillet, add olive oil over medium heat. Add shrimp and sauté for about 3 minutes. Then add homemade tomato sauce or any other tomato sauce of your preference. Stir well and cook for 3 minutes.
Serve the shrimp over the cauliflower mash!

Notes

You can buy shrimp with tails removed, deveined, and peeled to save time.
You can use frozen shrimp for this shrimp and mash bowl but you need to fully thaw them before using.
Careful not to overcook the shrimp as it'll become rubbery.
To store: Store leftover shrimp cauliflower mash bowls in the fridge in an airtight container for up to 4 days.
To reheat: You can reheat this recipe in the microwave.

Nutrition