Spicy Cajun Shrimp, Kale + Cauliflower Rice

Skillet of Spicy Cajun Shrimp, Kale, and Cauliflower Rice

4.84 from 18 votes

Spicy Cajun Shrimp, Kale + Cauliflower Rice

This Spicy Cajun Shrimp, Kale + Cauliflower Rice recipe is the perfect one-pot meal for the entire family. Completely packed with bold, spicy cajun flavor, this recipe includes a tender "rice-like" cauliflower base and comes topped with colossal well-seasoned shrimp and tender tomatoes, that will leave you having more than just a few bites! Completely Gluten-free + Dairy-free option.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Keyword: cajun, cauliflower, dinner, easy, family-friendly, food, grain free, healthy, kale, kid-friendly, lunch, one pot, seafood, shrimp, spicy

Servings: servings

Calories: 322kcal

Author: Shanika

Ingredients

CAULIFLOWER RICE:

2 head of Cauliflower, chopped in medium chunks + rinsed
4 garlic cloves, minced
½ cup veggie stock
1 tablespoon hot sauce
2-3 Tbsps cajun seasoning, homemade or store-bought
1 teaspoon freshly-squeezed lemon juice

SHRIMP + OTHERS:

2 lbs. wild-caught Colossal shrimp
1-2 Tbsps cajun seasoning, homemade or store-bought (See Notes)
1 tablespoon dried parsley
2 cups kale, de-stemmed + chopped
2 Tbsps unsalted butter, for cooking
2 cups cherry tomatoes, whole or halved
1 tablespoon Extra virgin olive oil, for drizzle

US Customary - Metric

Instructions

TO MAKE CAULIFLOWER RICE:

Once you've broken cauliflower head into florets and rinsed and patted them dry, add florets to a food processor. Pulse a few times until cauliflower is broken down/minced into a "rice-like" consistency. Set aside.

SAUTEE THE SHRIMP:

In a medium 10-inch skillet over medium-high heat, add 2 Tbsps of butter until melted. Add in the minced garlic to sauté frequently about 1-2 minutes until fragrant. Next, add in the shrimp (seasoned w/ cajun seasoning + parsley) and cook on both sides (about 3-4 minutes), until pink and cook through. Remove shrimp from the skillet unto a plate and set aside.

ASSEMBLY:

Preheat your oven to 400 degrees Fahrenheit.
In the same skillet (with juices from shrimp + all), add riced cauliflower and mix everything together. Next, add seasonings, lemon juice, and hot sauce and stir again. Cook for 2-3 minutes until cauliflower rice has fully soaked in everything is becomes tender. Add in the kale, tomatoes, and shrimp ensuring that they are spread out evenly.
Drizzle everything lightly with Extra Virgin Olive Oil and place skillet directly in oven to bake for 8-10 minutes, until the kale has wilted and the tomatoes have become slightly tender.
Remove from oven and serve immediately. Garnish with dried parsley and extra hot sauce, if desired.
Bon Appetit!

Notes

STORAGE: Leftovers can be kept in an air-tight container in the refrigerator for 3-4 days. Re-heat when ready to serve.
SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.

Nutrition