Keto Spanish Dinner: Spicy Tomato Garlic Shrimp with Cauliflower Rice & Zucchini Noodles

Allergens

Shellfish (shrimp)

Ingredients

• 16 oz large shrimp, peeled and deveined
• 2 cups cauliflower rice
• 2 zucchinis, spiralized into noodles
• 1 cup cherry tomatoes, halved
• 4 cloves garlic, minced
• 1 tbsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• 1/4 cup olive oil
• 1/4 cup fresh parsley, chopped
• Salt and black pepper, to taste

Instructions

1. In a large skillet, heat 2 tbsp of olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
2. Stir in the spicy tomato sauce, paprika, cayenne pepper (if using), salt, and black pepper. Simmer for 5 minutes to develop flavors.
3. Add shrimp to the skillet and cook until pink and cooked through, about 4 5 minutes. Remove from heat and set aside.
4. In another skillet or large pan, heat remaining olive oil over medium heat. Add cauliflower rice and sauté until golden brown and tender, about 8 10 minutes. Season with salt and black pepper to taste.
5. Cook zucchini noodles in a separate pan for 2 3 minutes, just until softened but still al dente. Season with salt and black pepper to taste.
6. To plate, start with a bed of cauliflower rice, followed by zucchini noodles. Top with the spicy shrimp mixture and garnish with fresh parsley. Serve immediately.

Chef’s Insight

To intensify flavors, allow the spicy tomato sauce to simmer for a longer time.

Notes

Adjust the spice level to your preference by adding or reducing cayenne pepper.