Italian Shrimp Over Cauliflower Rice with Garlic Spinach

This week I was craving a creamy, buttery, shrimp scampi style dish, so I decided to create a healthy meal with similar flavor profiles. This was so easy, especially because half the main ingredients are frozen (read: you can stock up on them when they’re on sale and they won’t go bad!). It also requires minimal prep work and only a few dishes, so clean up is nice and easy - a big win for me, especially during a busy week.

Ingredients

• 1 lb shrimp (peeled and deveined)

• 2 t minced garlic

• 1.5 T olive oil

• 1 shallot, diced

• 1 cup almond milk

• 1 t italian seasoning, dill, dry mustard

• 4 oz spinach

• 1/2 lemon

• Salt and pepper

• 12 oz frozen cauliflower rice

Instructions

1. Heat skillet over medium-high heat, add 1 T olive oil.

2. Add garlic and saute until fragrant, about 30 seconds.

3. Add shrimp, season with salt and pepper, and saute until pink and opaque.

4. Remove to bowl.

5. Add remaining .5 T olive oil, if needed, and shallot. Saute until soft.

6. Add almond milk, italian seasoning, dill, mustard, salt and pepper. Stir to combine, bring to boil and reduce heat to medium-low.

7. Add spinach and stir to toss in sauce.

8. Cook cauliflower rice according to package directions.

9. When spinach is wilted, squeeze the juice of 1/2 lemon over it, and stir to coat.

10. Serve spinach mixture over cauliflower rice, top with shrimp.