Spicy Shrimp with Cauliflower Kale (Print Version)
# Ingredients:
→ Spicy Shrimp
01 -
1 lb raw shrimp, peeled and deveined
02 -
1 tablespoon olive oil
03 -
1 teaspoon smoked paprika
04 -
1/2 teaspoon ground cumin
05 -
1/2 teaspoon garlic powder
06 -
1/4 teaspoon cayenne pepper
07 -
Salt, to taste
08 -
Pepper, to taste
09 -
Juice of 1/2 lime
→ Cauliflower Mash
10 -
1 medium head cauliflower, cut into florets
11 -
2 tablespoons cream cheese or Greek yogurt
12 -
1 tablespoon butter or olive oil
13 -
Salt, to taste
14 -
Pepper, to taste
15 -
Splash of milk or broth (optional)
→ Garlic Kale
16 -
1 bunch kale, stems removed and leaves chopped
17 -
1 tablespoon olive oil
18 -
2 cloves garlic, minced
19 -
Salt, to taste
20 -
Pepper, to taste
21 -
Pinch of red pepper flakes (optional)
# Instructions:
01 -
Bring a large pot of water to a boil and cook cauliflower florets until very tender, about 10–12 minutes. Drain and let steam dry. Transfer to a food processor and blend with cream cheese (or yogurt), butter, salt, and pepper until smooth. Add a splash of milk or broth if needed. Set aside and keep warm.
02 -
Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds. Add kale, season with salt, pepper, and red pepper flakes, and cook until wilted, about 5 minutes. Remove from the pan and set aside.
03 -
In a bowl, toss shrimp with olive oil, paprika, cumin, garlic powder, cayenne, salt, and pepper. In the same skillet over medium-high heat, cook shrimp for 2–3 minutes per side until opaque and cooked through. Squeeze lime juice over the shrimp.
04 -
Divide cauliflower mash among plates. Top with garlic kale and spicy shrimp. Serve immediately.
# Notes:
01 -
To make it dairy-free, use olive oil and dairy-free yogurt or omit cream cheese.
02 -
Add a fried egg on top for an extra boost of protein.
03 -
Works well with frozen shrimp—just thaw and pat dry first.