Spicy Shrimp with Cauliflower Rice

• 份量: 4 servings
• 總時間: 20 minutes

食材

1 bunch scallions (green onions)

1 ½ pounds large peeled, deveined raw shrimp, tail-on (31-40 count)

2 tablespoons salt-free Cajun seasoning plus 1 teaspoon, divided

5 tablespoons unsalted butter, divided

¼ teaspoon salt

1 (16-ounce) package refrigerated riced cauliflower

步驟

Finely chop dark green scallion tops to yield 1/3 cup; transfer to a small bowl. Finely chop light green and white scallion bottoms to yield 1 1/2 cups; reserve 1/2 cup and transfer 1 cup to a large bowl.

Add shrimp and 2 tablespoons Cajun seasoning to the large bowl with the 1 cup chopped scallions; toss to coat.

Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add half of the seasoned shrimp; cook, undisturbed, until opaque around the edges and almost cooked through, 2 to 3 minutes. Reduce heat to medium; flip shrimp. Cook, undisturbed, until cooked through, about 1 minute. Transfer to a large bowl. Do not wipe the pan. Repeat with 1 tablespoon butter and the remaining shrimp. Sprinkle the shrimp with salt and toss to mix.

Melt the remaining 3 tablespoons butter in the pan over medium heat. Add the reserved 1/2 cup chopped scallion bottoms; cook, stirring occasionally, until fragrant, 1 to 2 minutes. Stir in riced cauliflower and the remaining 1 teaspoon Cajun seasoning. Cook, stirring often, until tender, about 8 minutes.

Stir the shrimp into the cauliflower; divide among 6 bowls. Sprinkle with the reserved chopped scallion tops before serving.

營養

• 卡路里: 286 kcal
• 總脂肪: 17 g
• 飽和脂肪: 9 g
• 不飽和脂肪: 5 g
• 反式脂肪: 1 g
• 膽固醇: 253 mg
• 鈉: 438 mg
• 總碳水化合物: 9 g
• 膳食纖維: 3 g
• 總糖: 3 g
• 蛋白質: 26 g