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Spicy Shrimp with Cauliflower Rice

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

This shrimp gets its kick from Cajun seasoning—a zesty blend of paprika, cayenne pepper and garlic powder. Refrigerated cauliflower rice helps cut down on prep time, but if you can spare a few extra minutes, it's easy to make your own. Pulse 1 pound fresh cauliflower florets in a food processor until chopped into rice-size pieces.

Ingredients:
  • 1 bunch scallions
  • 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
Directions:
  1. 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.
  2. Add shrimp and 2 tablespoons Cajun seasoning to the large bowl with the 1 cup chopped scallions; toss to coat.
  3. 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.
  4. 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.
  5. Stir the shrimp into the cauliflower; divide among 6 bowls. Sprinkle with the reserved chopped scallion tops before serving.
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