1/4 of Recipe
SERVINGS PER RECIPE
*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used
1 1/4 lb. raw shrimp (tails removed)
1 small yellow onion (sliced)
1/8 tsp. black pepper
16 oz. riced cauliflower
1/4 tsp. garlic powder
1/4 tsp. ground cumin
1/4 cup organic ranch sauce
2 tbsp. avocado oil
3 small bell peppers (sliced)
1/2 tsp. chili powder
1/2 tsp. smoked paprika
Preheat oven to 400ºF.
Line a large rimmed baking sheet with parchment paper.
Mix seasonings (chili powder through black pepper) in a small bowl.
Place sliced peppers and onions onto one end of the baking sheet.
Add and toss 1 tbsp. avocado oil plus seasonings on the peppers and onions.
On the other end of the pan, add riced cauliflower.
Add and toss cauliflower with remaining 1 tbsp. of avocado oil.
Place baking sheet in preheated oven and bake for 15 minutes, stirring halfway through but not mixing together.
After 15 minutes, remove baking sheet from oven.
Arrange shrimp in the center of the pan in a somewhat single layer to promote more even cooking of the shrimp.
Add and toss shrimp with left over ½ tsp. of seasoning.
Return pan to the oven and bake an additional 10 minutes while stirring the shrimp if needed to ensure they’re all cooked through.
Remove pan from the oven.
Evenly separate shrimp, cauliflower, and vegetables into 4 servings. Top each serving with some organic ranch sauce.