This delicious low carb recipe is SO simple, and so tasty, that it’s become one of my go-to meals lately. 🙂
It all started when my favorite little local grocery store (FINALLY) started carrying Riced Cauliflower and I decided to try it for the very first time.
I quickly discovered just how fast you can whip up a healthy meal – without having to be stuck in the kitchen for hours!
The Riced Cauliflower is a frozen food, by the way. And I used frozen shrimp & frozen veggies to make the rest of the dish – including the crisped roasted vegetables that make an EASY low carb side dish.
Here’s a recent low carb grocery haul so you can see my usual staples, what I keep on hand in the freezer. Because I don’t usually cook right away, and I like having things in the freezer I can grab to throw together a QUICK & healthy low carb meal. 😉
(click on the image below to see it full size)
You walk in the door after a full day and still have things to do, but know you have to throw something on for dinner – right?
This is when I like to toss a pan of veggies in the oven!
You can dump a whole bag of whatever frozen vegetables you prefer onto a baking sheet, lined with foil for easy clean-up later.
I dash some olive oil on the foil, then dash olive oil and garlic powder over the veggies – and throw it in the oven at 350, then go about my chores!
Note: the grape tomatoes were fresh, and higher in carbs than I realized! But not so bad spread across the whole recipe.
You can cook it as long as you please – to desired roastedness. 🙂 I like my veggies CRISPED, but you might want to cook yours less time. Just check on them now and then and take them out when they look good to YOU.
When my veggies are getting close to done, I start the cauliflower rice…
Cauliflower has basically no flavor, so I add lots of butter & salt. I just put it in a non stick skillet with butter and cover it. It only takes 5 or 10 minutes.
And my preference: add Spicy Chili Pili Nuts to it in the last 2-3 minutes! 🙂
(Learn more about Pili Nuts – and use our code LOWCARBTRAVELER for a discount there!)
The frozen shrimp I use still has the tails on, otherwise it’s cooked already so pretty simple. Refer back to the grocery pic above. 😉
I dump the frozen shrimp into a big bowl before starting the cauliflower rice, and cover the shrimp with water. They thaw super fast – then I pluck the tails off, rinse them, and dump them onto a paper towel to get the excess water off.
Then just toss them into a skillet with butter (or olive oil or coconut oil) and your favorite spices – and sear them real quick on medium heat. I used the Oh My Spice: Sweet & Savory on the shrimp for this dish, which is delicious on seafood!!
Last time I made this dish I used that same seasoning, and also used the Primal Foods Chipotle Lime Mayo to make a cream sauce with the shrimp. Just a couple TBSP of that mayo makes a delicious cream sauce when you add it into the skillet!
As you can see, the simple dish turned out beautifully delicious. 🙂
Here’s the whole plate – and no, I couldn’t finish it all. 🙂
I told you I like my veggies CRISPED.;)
If you leave out the shrimp, it’s a complete and very hearty low carb vegetarian meal. With the shrimp, it’s a great pescatarian meal! 🙂
Either way, it’s a great meal ANYONE would love…
The roasted vegetables are super simple to make. It’s best if you have time to mince a fresh garlic clove and roast that in with your veggies, but if you’re in a hurry or just want a no-fuss healthy side dish – garlic powder works just fine.
I usually just toss broccoli, cauliflower & asparagus straight onto the pan (yes, still frozen) then straight into the oven. Quick & easy!
You can use fresh vegetables if you prefer of course, and add more color – like green & red peppers for example.
The addition of Pili Nuts adds a beautiful nutrient-dense buttery crunch to the cauliflower rice! 🙂
I prefer the Spicy Chili flavor to add some kick to the dish, but the Coconut Oil & Himalayan Salt Pili Nuts are great to cook with as well.
Speaking of, they just came out with two new flavors:
I can’t wait to try the NEW Turmeric & Black Pepper and Raw Cacao Pili Nuts. 🙂
I just got those in! If you aren’t familiar with Pili Nuts, you really MUST read the story here. And if you decide to order some, use our special code for a discount: LOWCARBTRAVELER (all caps)
They are still being wild harvested from volcanic soil in the Phillipines at the moment, so they are PACKED with nutrients. Plus they are the biggest, softest, most buttery nut you’ll ever put in your mouth!
They’re so unique and totally addictive. Everyone I’ve shared them with falls in LOVE with them!! 🙂
Another way I like to cook with Pili Nuts is to just saute them in real butter with broccoli slaw – or any other veggies really. So if you don’t have cauliflower rice, or you’re just not a fan, here’s a great alternative:
* note: you can usually find “broccoli slaw” in the produce section near or with the bagged salads at larger grocery stores like Wal-Mart or Kroger. It’s very low carb and delicious – cooked or raw!
I hope you enjoyed this quick & easy low carb recipe, and ideas for a simple low carb dinner or fast side dish.
I love anything EASY, but this dish looks & tastes like you slaved in the kitchen – when really, you just threw everything together from the freezer to the table. 🙂 haha
This is one of those recipes you can whip up when you have a variety of people to please: gluten free, diabetic, vegetarian (without the shrimp), pescatarian (with salmon or shrimp), calorie counters (!!), and of course it’s low carb – and with the butter & olive oil & pili nuts it has great LCHF macros.
Have you tried the frozen Cauliflower Rice yet, or tried cooking with Pili Nuts?
You could add other types of nuts too, I haven’t tried that myself, but I’m sure it would turn out just as great. I’m loving the frozen riced cauliflower. What a great low carb time saver, and versatile side dish! I would love to find more ways to use the cauliflower rice, so leave a comment and share some creative ideas with us. 😉
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