Herb-Simmered Shrimp with Riced Cauliflower

Tender peeled shrimp simmered in crushed tomatoes and Italian herbs over tender cauliflower rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 3
• Cuisine: Italian
• Difficulty: Easy
• Cost: $5.58/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Calorie
• Low-Carb
• Low-Fat
• Low-Saturated-Fat
• Low-Sugar

Tags

• one-pot
• quick
• healthy

Ingredients

• 1 pound raw shrimp (peeled, deveined, tails removed)
• 1 tablespoon avocado oil
• 1 can canned diced tomatoes (no-salt-added)
• 1 teaspoon dried oregano
• 0.5 teaspoon dried basil
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper (ground)
• 1 package riced cauliflower (steamed)

Instructions

1. Heat the avocado oil in a large skillet over medium heat.
2. Pour the canned diced tomatoes into the skillet and stir in the dried oregano, dried basil, salt, and black pepper. Bring to a gentle simmer for 5 minutes.
3. Add the raw shrimp in a single layer into the simmering tomato sauce. Cook for 4 to 5 minutes, turning once, until pink, opaque throughout, and cooked to an internal temperature of 145 degrees.
4. Warm the riced cauliflower in a separate pot or microwave according to package directions, then divide onto plates and spoon the shrimp and herb tomato sauce over top.

Notes

Leftovers reheat nicely in a covered skillet over medium-low heat for 3-4 minutes.

Nutrition (per serving)

• Calories: 216
• Protein: 24.2 g
• Carbohydrates: 13.7 g
• Fat: 6.1 g
• Fiber: 4.4 g
• Sodium: 1097 mg
• Saturated Fat: 0.7 g
• Sugar: 6.5 g
• Cholesterol: 193 mg