Dirty "Rice" with Spicy Shrimp

Yeah, we're not making rice. Too many carbs. ;-) But at least it isn't quinoa this time for those of you who are sick of hearing about that. It's my other favorite food crush: cauliflower! (To be clear, quinoa and cauliflower are some of my food crushes mainly because they are just so helpful in keeping me happy without so many carbs in my life. If you wanna talk true love, we'll have to discuss chocolate and bacon and things like that, but that will be a discussion for a different day. :-D)

Anyway--riced cauliflower. Have you ever tried this? You should. I submit that not only is it a much healthier option than white (or even brown) rice, it honestly tastes better than rice to me if prepared correctly. And I would never lie to you about something like this. Ever.

Ok. Dirty Riced Cauliflower with Spicy Shrimp. Y'all hungry? Let's do this.


1 medium head cauliflower, riced (just do a rough chop and process in a food processor)

coconut oil for coating pan

1 chicken bouillon cube

dash cayenne pepper

1/2 teaspoon paprika

1/2 teaspoon thyme

1 teaspoon garlic paste

splash of Sriracha (optional)

1 onion, diced

1 green bell pepper, diced

1 clove garlic, minced

1 pound lean ground beef

Tony Chachere's seasoning to taste

1 pound shrimp, peeled and deveined

chopped green onions for garnish


1. Warm just enough coconut oil to coat the bottom of a pan over medium heat. Add bouillon cube and stir until melted. Add riced cauliflower, cayenne pepper, paprika and thyme, and stir until cauliflower begins to soften.

2. Meanwhile in separate (larger) pan over medium heat, saute onion, garlic, green pepper and celery in just enough coconut oil to coat bottom of pan.  Once vegetables have softened, stir in ground beef and cook until fully browned. Drain and return to pan.

3. Stir garlic paste, Tony Chachere's and Sriracha (if desired) into cauliflower mixture and stir until garlic paste has completely melted into the mixture.

4. Dump cauliflower mixture into ground beef mixture and toss together until well-combined. Turn heat to low and keep warm.

5. In the same pan that you used to cook the cauliflower mixture (you might just want to give it a quick wipe with a paper towel if needed), warm just enough coconut oil to coat bottom of pan and add shrimp. Cook until pink and firm, tossing a few times to make sure all sides are cooked. Season to taste with Tony Chachere's seasoning and a Sriracha (if desired).

6. To serve, pour entire cauliflower/beef mixture onto a platter and layer shrimp over the top. Garnish with chopped green onions