Garlic Shrimp, White Bean & Cauliflower Rice Bowls
Garlicky lemon shrimp with zucchini, tomatoes and white beans over cauliflower rice. Light, filling and on the table in 20 minutes. Gluten-free and dairy-free.
Ingredients
- 1 1/4 lb Raw shrimp, peeled
- 2 bags (12 oz) Riced cauliflower
- 1 can (15 oz) Cannellini beans, rinsed
- 2 Zucchini, diced
- 1 cup Cherry tomatoes, halved
- 2 tbsp Extra-virgin olive oil
- 4 cloves Garlic, sliced
- pinch Red pepper flakes
- 1 Lemon
- 2 tbsp Fresh parsley, chopped
Directions
- Cook cauliflower rice in a large skillet with half the oil 5 to 6 minutes; season and divide into bowls.
- Add the rest of the oil, garlic and pepper flakes, then zucchini for 3 minutes.
- Add shrimp, beans and tomatoes and cook 3 to 4 minutes until the shrimp are pink.
- Finish with lemon and parsley and spoon over the cauliflower rice. To pack: cool, divide into 4 microwave-safe containers and refrigerate up to 4 days. At work, microwave covered 2 to 3 minutes, stirring halfway, until steaming hot.
Calorie breakdown
Shrimp 120 · beans 83 · olive oil 60 · cauliflower rice 43 · zucchini 17 · tomatoes 8 · lemon + garlic + parsley 4
💡 Lighter tip: Reheat shrimp just until hot so it stays tender.
Helpful for this recipe
Large stainless skilletShop on Amazon →Glass meal prep containersShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →