Cilantro Lime Cauliflower Rice:
- Cook Cauliflower
- In a medium bowl, combine half chopped cilantro, lime juice, cauliflower rice and 2 teaspoons olive and toss until completely mixed.
- Season the shrimp with cumin, and salt and pepper to taste.
- Heat a large nonstick skillet over medium-high heat.
- Add 1 teaspoon of the oil to the pan, then add half of the shrimp. Cook them undisturbed for about 2 minutes. Turn the shrimp over and cook until opaque throughout, about 1 minute. Transfer to a plate.
- Add the remaining 1 teaspoon oil and the remaining shrimp to the pan and cook, undisturbed, for about 2 minutes. Turn the shrimp over, add the garlic, and cook until the shrimp is opaque throughout, about 1 minute.
- Return the first batch of shrimp to the skillet, mix well so that the garlic is evenly incorporated and remove the pan from the heat.
- Squeeze the lime juice over all the shrimp. Add remaining cilantro, toss well, and serve.
Serving Size: 2/3 cup (Shrimp), 3/4 cup (Rice)
Amount Per Serving: 160 calories, Total Fat: 6.5g Saturated Fat: 0.5g, Cholesterol: 144mg, Sodium: 420mg, Carbohydrates: 37.5g, Fiber: 0g, Sugar: 0g, Protein: 22g
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|Serving Size: 1 Serving (228g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 35 (76%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 32.5mg||1 %|
|Potassium 69.7mg||2 %|
|Total Carbohydrate 3.5g||1 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 2.6g|
|Protein 0.5g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 46
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