Nordic Shrimp and Cauliflower Rice Salad Bowl – Keto-Friendly & Delicious!

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb fresh or frozen shrimp, peeled and deveined 2 cups cauliflower rice 1 cup cherry tomatoes, halved 1/2 cup red onion, thinly sliced 1/4 cup capers 1/4 cup fresh parsley, chopped 3 tbsp olive oil 2 tbsp lemon juice 1 tsp salt 1/2 tsp black pepper 1/2 tsp garlic powder

Instructions

1. Prepare the cauliflower rice by pulsing a head of cauliflower in a food processor until it resembles rice grains. Set aside.
2. In a large skillet, heat olive oil over medium heat. Add shrimp and cook until pink and cooked through, about 3 4 minutes per side. Remove from skillet and set aside.
3. In the same skillet, add cauliflower rice and cook for 5 7 minutes, stirring occasionally, until slightly golden and tender.
4. In a large bowl, combine cooked cauliflower rice, shrimp, cherry tomatoes, red onion, capers, parsley, lemon juice, salt, black pepper, and garlic powder. Toss gently to combine.
5. Divide the salad among 6 bowls and serve immediately.

Chef’s Insight

The balance of flavors and textures in this dish makes it perfect for a satisfying yet keto-friendly meal.

Notes

Feel free to adjust the seasoning according to your taste preferences.