Spicy Shrimp Over Creamy Spinach Cauliflower Rice
This Spicy Shrimp over Creamy Spinach Cauliflower Rice is a fast and easy meal that comes together in 10 minutes! It's packed with flavour, Whole30 friendly, paleo, gluten-free and dairy-free.
- 1 lb frozen-shrimp peeled and deveined, and thawed I get mine from Trader Joe's!
- 1 16 oz package frozen-cauliflower-rice
- 2 handfuls-fresh-spinach
- 1 tbsp Kite-Hill-Foods-Chive-Almond-Milk-Cream-Cheese
- 1 tbsp ghee
- 1 tsp olive-oil
- 1 tsp paprika
- 1/2 tsp crushed-red-pepper-flakes-reduce-for-less-heat!
- 1 tsp garlic-powder
- 1/2 tsp sea-salt
For the shrimp, heat a large saute pan & the ghee over medium-high heat. Add shrimp, paprika, half tsp garlic powder, red pepper flakes, 1/4 tsp sea salt, and pepper. Cook the shrimp for 2minutes each side, until cooked through and no more opaque.
Meanwhile, heat a different pan with the olive oil on medium-high heat. Add staying 1/4 tsp salt, half tsp garlic powder, and pinch of pepper. Add spinach and simmer for 1-2minutes . Stir in the cream cheese till melted. Serve shrimp on top of the cauterize/spinach mix, and enjoy!