Buffalo Shrimp Over Mashed Vegetables and Garlic Spinach
Intentions: Ease, Time, Nutrition, Soul
This dish is one of my go to “template meals”. What’s a template meal, you ask? Basically, the main components of this meal always stay the same when I make it (shrimp, mashed cauliflower, greens), but the seasonings and flavor profiles change. Sometimes I go Cajun, sometimes Italian, and sometimes (like this time) I go super American buffalo style. This makes meal planning easy without getting boring!
Ingredients
1 lb shrimp
1.5 T olive oil
2 T buffalo sauce
1 10 oz pouch mashed cauliflower (I use Birds Eye)
2 baby red potatoes, chopped
2 T almond milk
5 oz spinach
2 t minced garlic
Salt and pepper, to taste
1 t Italian seasoning
Instructions
Bring a small saucepan full of salted water (about 4-6 cups) to boil.
Once boiling, add potatoes and continue to boil until tender. Then drain.
Heat 1 T olive oil in skillet. When hot, add shrimp, season with salt and pepper, and sear on one side about 3 minutes.
In the meantime, cook mashed cauliflower according to package directions.
Flip shrimp, and continue to cook until pink and opaque (about 4 minutes).
When shrimp are cooked, toss in bowl with buffalo sauce.
Mash potatoes in large bowl with almond milk. Add in cauliflower and continue to mash until combined. Season with salt, pepper, and Italian seasoning.
Add remaining olive oil to skillet, then add garlic. Saute until fragrant, about 1 minute.
Add spinach to the skillet and toss with olive oil; cook until wilted.
Serve and enjoy!
