Cheesy Cauliflower Rice Skillet
Cheesy Cauliflower Rice combines cauliflower rice, cheese and shrimp into one delicious, low carb dinner recipe. It's topped with breadcrumbs and ready in 30 minutes and a great way to switch up your normal dinner routine.
Servings: 2
Ingredients
- 10 oz. cauliflower rice*
- 1 lb. shrimp deveined and peeled
- 1 tablespoon olive oil
- 1 tablespoon buffalo sauce I used Frank's
- 3 garlic cloves minced
- ¼ cup yellow onion diced
- 1 cup milk of choice
- 2 tablespoon cornstarch or arrowroot
- 1 cup parmesan cheese shredded
- 1 cup cheddar cheese shredded
- 1 handful kale or spinach
- 2 tablespoon breadcrumbs**
- salt and pepper to taste
Instructions
- Preheat oven to 375°.
- Add olive oil, shrimp and buffalo sauce to a large oven-proof skillet. Cook the shrimp completely, then use a slotted spoon to remove shrimp; set aside. Meanwhile, cook the cauliflower rice according to the package instructions.
- In that same skillet, add onion and garlic (you may need to add a little extra oil, too) and sauté for 2-3 minutes. While those are cooking, whisk milk and cornstarch together in a bowl. Then, pour milk into the skillet and reduce heat to medium-low. Once milk starts bubbling, add the cheddar cheese and stir until the cheese is smooth, then add the parmesan cheese and stir until smooth.
- Add the spinach/kale and stir for 30 seconds. Remove skillet from the heat, then add the cauliflower rice and shrimp to the skillet and stir until everything is combined. Sprinkle breadcrumbs on top, then place the skillet into the oven and bake for 15 minutes or until cheese is bubbly.
- Top skillet with extra buffalo sauce or hot sauce and enjoy!
Notes
*Or 1 bag of cauliflower rice. You can use fresh cauliflower rice (found in the refrigerated section) or frozen, and most bags are between 10-12 oz.
**If you want to keep this dish gluten free, simply use gluten free breadcrumbs or omit