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: 4
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!


Calories: 417kcal | Carbohydrates: 4g | Protein: 47g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 426mg | Sodium: 478mg | Potassium: 860mg | Fiber: 2g | Sugar: 2g | Vitamin A: 708IU | Vitamin C: 41mg | Calcium: 171mg | Iron: 2mg