Cauliflower rice is soooooo good. If you blindfolded me, I might not be able to tell the difference between cauli rice and real rice.

Don’t get me wrong, I love a good bowl of steamy, buttery white rice (may or may not have drooled writing that). But when you’re trying to “be good” every now and then, cauliflower rice is the PERFECT alternative! And this recipe is great for any of you paleo or whole30-ers out there!

Most grocery stores sell it already “riced” too. Depending on the sales/prices for a head of cauliflower, I will sometimes opt for a bag from Trader Joe’s. They have fresh and frozen cauli rice and I think they are $3 or less!

Shout out to Sprouts in Raleigh for having their frozen cauliflower rice on sale this week for 2 for $4! Which is exactly what I used for this recipe :)

makes 4 servings

for the cauliflower rice:
12 oz frozen cauliflower rice (or totally make your own, it’s super easy!)
½ red fresno chile pepper, seeds removed & minced
½ white onion, chopped
1/3 cup chopped tomatillos (mine were totally from a jar!)
2 cloves garlic, minced
Salt & pepper
1/2 lime, juiced
2 teaspoons smoked paprika
1 teaspoon cumin
2 tablespoons EVOO
1 large tomato, diced
1 avocado, pitted & cut into large chunks

for the shrimp:
32 large raw shrimp, peeled, deveined and tails removed
¾ cup almond flour
Coconut oil
Salt & pepper

1. In a large skillet over medium heat add everything for the cauliflower rice EXCEPT the avocado. Cook for about 7-8 minutes or until cooked through. Cover and set aside.
2. Season shrimp with salt & pepper and then dredge in almond flour, shake off any excess flour. In a skillet over medium-high heat, add a couple spoonfuls of coconut oil and cook shrimp for about 2 minutes on each side or until crispy and shrimp is no longer pink. If your pan gets dry, add more coconut oil if needed!
3. Combine avocado with cauliflower rice when ready to plate. Top with shrimp over cauliflower rice & enjoy!