Sweet and Spicy Shrimp on Cauliflower Rice is a really tasty dish. I’ve made this dish completely vegetarian at times and have just used all vegetables and nuts. Feel free to add other veggies like mushrooms, asparagus and/or squash to the mix too. It is a very flexible recipe and always tastes good. If I’m in a rush, I will buy the cauliflower rice pre-made in the produce department. But you can easily chop fresh cauliflower into florets and add them to a blender or food processor and chop until the size of rice. I have tried frozen cauliflower and must say, I’m not a fan. It has a weird taste and looses its texture and becomes “mushy” which just doesn’t work for me. If I’m substituting a veggie for rice, I want it to have that same firm texture that rice gives you…so go fresh!
This recipe comes together fast, so have all your veggies prepped. I like to cut off the ends of the snap peas and blanch my carrots. Slice your red onion into half moons. If chopping your own cauliflower, do that and/or measure out the cauliflower so you have two cups. Have your chives chopped and your nuts measured.
Then, mix all the ingredients for the sauce and put to the side. Rinse and dry your shrimp with paper towels, and get two large skillets ready to go. Spray one with cooking spray and add water to the other. You are now ready to make the dish.
In the skillet with water, add the sliced onions and heat until the onions are soft and the water is steaming, about 2 minutes. Add the cauliflower “rice” or finely chopped cauliflower and salt and pepper. Stir.
In the second pan sprayed with cooking spray, cook the shrimp for about 2 minutes and add the sauce and stir until all shrimp are coated. Add the shrimp and sauce to the skillet with the cauliflower. Add the snap peas, blanched carrots, cashews and the garlic powder, onion powder, and salt and pepper to taste. Stir everything to combine.
Garnish with the chopped chives and serve. You can serve this right in the skillet family style and let everyone help themselves. Or, you can plate this in shallow bowls. If you have anyone that loves the spice, serve extra sriracha on the side.
If you like this light and healthy meal, and enjoy shrimp, be sure to try some of my other favorites:
Mediterranean Shrimp and Tzatziki Pitas
Zucchini Zoodles with Shrimp Scampi
Shrimp & Veggies with Ranchero Sauce
Shrimp Tacos with Healthy Chipotle Cream & Taco Slaw
Sweet & Spicy Shrimp On Cauliflower Rice
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Lb. Medium shrimp, peeled and deveined
- ½ Cup Cashews salted or unsalted is fine
- 1 Cup of semi cooked sliced carrots
- 1 Cup Snap Peas
- ¼ Cup Sliced red onion
- 2 Cups of finely chopped cauliflower
- ½ Tsp. Granulated garlic powder
- ½ Tsp. Granulated onion powder
- Salt & Pepper to taste
- 1 Tbsp. Chopped fresh chives
- Cooking Spray
SAUCE
- 2 Tbsp. Honey
- 1 Tbsp. Hoisin sauce
- 1 Tsp. Sriracha
- ½ Tsp. Ground garlic powder
- 1 Tbsp. Soy sauce
Instructions
- Mix all the ingredients for the sauce in a small bowl and put to the side.
- Put your sliced carrots into boiling water and cook for about 2-3 minutes to soften slightly.
- Meanwhile, add two tablespoons of water and the sliced onions into a large skillet. Heat until the onions are soft and the water is steaming, about 2 minutes. Add the cauliflower “rice” or finely chopped cauliflower and salt and pepper. Stir.
- In a separate large skillet sprayed with cooking spray, cook the shrimp for 2 minutes then add the sauce and stir until all shrimp are coated. Add the shrimp and sauce to the skillet with the cauliflower. Add the snap peas, the drained carrots and cashews. Stir everything together. Add the garlic powder, onion powder, and salt and pepper to taste. Stir everything to combine.
- Garnish with the chopped chives and serve.
