Keto Spanish Lunch: Deliciously Crispy Garlic Prawns with Spicy Paprika Cauliflower Rice

Allergens

Shellfish (shrimp)

Ingredients

• 16 large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1/2 cup almond flour
• 1 head of cauliflower, grated or riced
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper (optional)
• 1/4 cup olive oil
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. In a shallow dish, mix almond flour with smoked paprika, salt, and pepper.
2. Dredge shrimp in the seasoned almond flour mixture, patting gently to adhere.
3. Heat 2 tablespoons olive oil in a skillet over medium high heat. Add shrimp and cook until golden brown and crispy, about 2 minutes per side. Remove from skillet and set aside.
4. In the same skillet, add remaining olive oil. Sauté minced garlic until fragrant, about 30 seconds.
5. Add grated cauliflower to the skillet with the garlic and cook for 5 7 minutes, or until tender and slightly crispy. Season with smoked paprika, cayenne pepper (optional), salt, and pepper.
6. To plate, place a bed of spicy paprika cauliflower rice on a dish, top with crispy garlic shrimp, and garnish with chopped fresh parsley.

Chef’s Insight

This dish is a perfect blend of flavors and textures, taking you on a journey through Spanish cuisine while adhering to the keto diet.

Notes

Be sure to use fresh, high-quality ingredients for the best results.