Ingredients
¼cupolive oil,divided
¼cupred onion,chopped
3cupscauliflower rice,frozen, store-bought or homemade
¼cuplemon juice,divided
¼tspsalt
⅛tspground black pepper
½lemon,finely zest, grated
2baby spinach leaves,handfuls about 2 cups, packed
8cherry tomatoes,halved, or quartered if large
2tbspparsley,chopped
1garlic clove,peeled and thinly sliced
10extra-large shrimp,peeled and deveined
½tsppaprika
½avocado,sliced for garnish
Preparation
In a large skillet over medium heat, add 2 tablespoons of the oil. When the oil shimmers, add the chopped onion and cook, stirring, for 1 to 2 minutes, or until the onion softens.
Add the cauliflower rice and ¼ cup of water to the skillet. Cook, stirring often for 5 minutes or until the cauliflower loses its raw taste. Stir in 2 tablespoons of lemon juice, salt, pepper, and lemon zest.
Stir the spinach into the cauliflower and cook for 3 minutes, or until the spinach barely wilts. Stir in the tomatoes. Taste and add more salt and pepper, if you like. Remove from the heat and set aside while you cook the shrimp.
In a nonstick skillet large enough to accommodate the shrimp in one layer, add the remaining 2 tablespoons of oil and the garlic. Set the skillet over medium heat and cook for about 30 seconds or just until the garlic sizzles.
Add the shrimp in one layer. Cook for 1 to 2 minutes on each side or until the shrimp is opaque in the center.
Remove the pan from the heat and sprinkle with the paprika. Stir in the remaining 2 tablespoons of the lemon juice and the parsley. Turn the shrimp to coat it well in the lemony, garlicky oil.
In two shallow bowls, divide the cauliflower rice. Top each with half the shrimp and garnish with slices of avocado. Serve warm or at room temperature.
