Mouthwatering Gluten-Free Portuguese Brunch – Piri-Piri Shrimp & Cauliflower Rice Bowl

Allergens

Shellfish (shrimp)

Ingredients

• 16 large shrimp, peeled and deveined
• 2 cups cauliflower rice
• 2 tbsp olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 2 tbsp Piri
• Piri sauce (store
• bought or homemade)
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

Instructions

1. In a large skillet, heat olive oil over medium heat. Add onion and bell pepper, sautéing until softened, about 5 minutes.
2. Add garlic and cook for another minute, until fragrant.
3. Stir in the cauliflower rice and cook for 7 8 minutes, or until slightly tender and golden brown. Season with salt and pepper to taste.
4. In a separate skillet, heat 1 tbsp of olive oil over medium high heat. Sauté shrimp with Piri Piri sauce, cooking until pink and cooked through, about 3 4 minutes on each side. Season with salt and pepper to taste.
5. To assemble the bowls, divide cauliflower rice among four plates, then top with sautéed vegetables and shrimp. Drizzle any remaining sauce from the shrimp pan over the bowls. Garnish with fresh parsley and serve with lemon wedges on the side.

Chef’s Insight

The key to a perfect cauliflower rice is ensuring it cooks long enough to become tender yet not mushy. Don't be afraid to season each component of this dish for maximum flavor.

Notes

Serve this dish with a refreshing tropical fruit salad to round out the meal.