Sometimes I find myself with a large chunk of frozen meat and no inspiration. I get tired of cooking chicken. I know my family tires of eating it.

One day I opened the freezer to see a package of shrimp staring at me. Hmmm, shrimp thaws quickly. It’s a lean protein. Let’s do something with this.

[I need to take a quick time out and tell you what a win this is. My mother is the queen of creating delicious meals out of a hodgepodge of refrigerator leftovers. For years – YEARS – I’ve watched her in wonder. Anything I put on the table came from Pinterest or a cookbook. So yes, this is a personal win.]

Inspiration, simplified

This cauliflower rice recipe was inspired by one my friend sent me a few years ago. The recipe she sent contained several of the same ingredients. But as I pulled the splattered paper out and eyed the list more closely, it hit me: this is basically pico.

I’m lucky enough to live in a region where grocery stores sell prepackaged pico de gallo. When I moved to Texas from Oklahoma in 2004, it was one of the grocery perks. Between the tortilleria, the pico, and the in-store wine, it made carting an impatient baby to the store worthwhile.

This recipe is so simple it only has three main ingredients: shrimp, cauliflower, and pico (plus a couple spices).

Lean protein and low carb – but high flavor

I’m trying harder to get a little more protein in my diet. Shrimp is a nice option as it’s lean and high in protein. I like that it’s not a land-based mammal protein that consumes so much of our resources.

Yes, I know it’s a bottom feeder in the ocean. No, I don’t care.

I’m also lucky enough to have US Gulf shrimp available, as I know some are farm raised in poor conditions in other countries.

As always, adjust to your preferences

The recipe below may likely be more than your family needs. Adjust as necessary. Even though I use two pounds of shrimp, you could easily still use the entire bag of cauliflower and make it more plant-focused. In fact, I shot a text to my girlfriend, whose family is transitioning to a more vegan lifestyle.

“Super simple vegan recipe for you: cauliflower bits and pico. Season with chili powder, cumin, and salt. Sauté in EVOO. You could probably add some garbanzo beans for more protein. I made with shrimp and it was a hit all around. Obviously you’ll see this as a post eventually. 😉”

Shrimp cooks quickly. So does cauliflower. As long as your shrimp is not frozen, you can pull this together in about 15 minutes – in one skillet. Bonus!

Keep this one handy for a busy weeknight. It’s competing with my Chicken Verde recipe for the easiest dinner I prepare. Ideally, plan ahead and place frozen shrimp in the refrigerator to thaw the night before. You can also thaw by placing it in a colander and running cold water over it.

For whatever it’s worth, it received six thumbs up around the table. If that’s not a dinner win from my three people, I don’t know what is.

Click here for a printable version

Low-Carb Shrimp and Cauliflower

Ingredients

1 tbsp olive oil

2 packages of 16 oz thawed, raw, peeled and deveined shrimp

1-10 oz package caulibits/riced cauliflower (alternatively, finely chop from half a head of cauliflower)

1 cup pico de gallo (adjust to your preference)

1 tbsp chili powder

2 tsp ground cumin

Shredded Mexican blend cheese (optional)

Directions

Rinse and drain shrimp with cool water.

In a large skillet or on the sautee function of your instant pot, heat the oil. Add shrimp, cook 5-6 minutes or until mostly cooked through.  Add pico, cauliflower, and spices. Stir frequently until cauliflower is tender, about 5-8 minutes.

Serve immediately.