Are you ready for a zesty Mexican-inspired dish that is super tasty & satisfying, ready in a flash, and CleanKeto to boot?

Awesome! Here it is! 😃 A 4-ingredient, delicious, healthy dinner that is on the table in less than 20 minutes.

Red Chile Enchilada Shrimp and Cauli Rice

Servings:

Calories: 417kcal

4 oz butter 1 stick and pastured; Ex. Kerrygold
12 oz cauliflower rice 2 organic frozen bags; Costco’s is my fave, for its large and evenly-sized “grains” of cauli rice, which have create a better texture than smaller or uneven ones, IMO.
1 packet of Frontera’s Red Chile Enchilada Sauce Note that this sauce does contain a bit of xanthan gum, so if you’re sensitive to that, you might want to skip this recipe or use a different sauce.
2 lb shrimp 1 bag, raw, wild caught and frozen with tails off; I like Costco’s.

Heat a large saucepan over medium heat for 1 minute.
Add the butter, stirring occasionally until it’s mostly melted.
Add the 2 bags of frozen cauli rice and cook over medium heat, stirring occasionally, until it is the desired consistency.
While the cauli rice cooks, pour the packet of red chile enchilada sauce into another large saucepan, and heat over medium heat until hot, about 2 minutes.
Lower heat to low, and add in bag of frozen shrimp, stir and cover.
Leave to simmer on low until shrimp is cooked through, about 10 minutes.
Scoop cauli rice into pasta bowls, spoon shrimp onto rice, and top with plenty of sauce.
Buen provecho!