Soooo….I’ve resisted the cauliflower rice trend for a long time, but this week I cracked, and I’m glad I did! This Cajun Shrimp & Rice is super easy, meal prep and freezer friendly!
To make 6 servings ➡️ Toss a couple of largely diced green peppers, a couple of largely diced zucchinis and a largely chopped red onion in Cajun seasoning and roast in the oven on a parchment lined cookie sheet for 45 minutes (or until the veggies are as cooked as you like). Toss 2 lb shrimp in Cajun seasoning and put the shrimp on a second cookie sheet. During the last 10-15 minutes of cooking, add the sheet of shrimp to the oven.
Cook a batch of brown rice. In a separate pot I boiled two bags of frozen riced cauliflower for 3 minutes and then drained it and squeezed dry in a tea towel (be careful – the cauliflower will be hot).
To serve, mix the cauliflower and rice to form the base for this plate, then top with shrimp and veggies. Drizzle with olive oil. For some extra kick, drizzle with some siracha sauce. The cauliflower rice bulks this meal up in a super satisfying and healthy way!
