- 2 lbs. raw shrimp, peeled and deveined (I used tail-on)
- 4 cups cauliflower, cut into florets and riced*
- 1 red bell pepper, seeded and chopped
- 1 yellow onion, peeled and chopped
- 2 tsp salt
- 2 tsp pepper
- 3 garlic cloves, minced
- 3 tbsp olive oil, divided
- 1 cup mint chimichurri sauce, plus more for serving alongside shrimp and rice
- Toss shrimp with 1 tsp salt and 1 tsp pepper and set aside.
- Heat 1 tbsp olive oil in a medium skillet over medium high heat. Add shrimp and cook for 3 minutes. Turn the shrimp over and cook for another 3 minutes, until shrimp is opaque and cooked thoroughly. Remove from heat and toss with 1/2 of the chimichurri sauce and set aside.
- Return skillet to medium high heat. Add remaining olive oil to the pan. Add onion and peppers and cook until softened about 2-3 minutes. Add 1 tsp salt, pepper,and garlic and stir. Add in cauliflower rice, stir to combine all ingredient. Continue cooking for 5-7 minutes, until cauliflower is tender but firm. Remove from heat. Add remaining chimichurri sauce.
- Plate with cauliflower rice at the bottom, divide shrimp among 4 bowls/plates. Garnish with additional chimichurri sauce if desired. Serve warm.
!*TO RICE CAULIFLOWER: Cut 1 head of cauliflower into florets, removing all tough stems. Add in single layer batches (do not overcrowd) to food processor bowl. Pulse 3-4 times for 5 seconds each to break the florets down into desired texture. I like mine to be on the coarser side. Repeat until all the florets are “riced”. You can also grate the cauliflower on the coarse side of a box grater. 1 large head usually yields about 6-7 cups of cauliflower.