Lemony Shrimp with Greek Cauliflower Rice
Nutrition
Calories: 200 kcalProtein: 22 gFat: 10 gSaturated Fat: 3 gCholesterol: 145 mgSodium: 250 mgFiber: 3 gSugar: 3 g
Ingredients
- 1 lb. peeled and deveined large shrimp
- 1 1/2 tsp. lemon zest plus wedges for serving
- Salt and pepper
- 2 Tbsp. olive oil
- 1/2 cup chopped yellow onion
- 5 oz. chopped frozen spinach thawed and squeezed dry
- 12 oz. fresh or frozen and thawed riced cauliflower
- 1/3 cup crumbled feta cheese
- 1 Tbsp. chopped fresh dill or parsley for garnish
Instructions
- 1. In a medium bowl, combine shrimp and lemon zest; season with salt and pepper, toss until evenly coated, and set aside.
- 2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high until shimmering. Add onion and cook, stirring occasionally, until golden, 2 to 4 minutes. Add spinach and continue to cook, stirring to break up clumps, until moisture has evaporated, about 1 minute.
- 3. Stir in riced cauliflower and season with salt and pepper to taste. Continue to cook, stirring occasionally, until cauliflower is softened, about 5 minutes. Fold in 2 tablespoons feta, then transfer mixture to a platter and cover to keep warm; wipe out skillet.
- 4. Add remaining 1 tablespoon oil to skillet. Working in batches if necessary, add shrimp in a single layer and cook, flipping once, until golden and cooked through, 1 to 2 minutes per side.
- 5. Top cauliflower rice with cooked shrimp, then sprinkle with dill and remaining feta. Serve with lemon wedges.
- Source: Hannaford fresh Magazine, September 2020