Old Bay Shrimp Cauliflower Rice Bowls
My baby girl is home from college for spring break and we made a healthy recipe for Old Bay Shrimp Cauliflower Rice Bowls!!!!
It’s hard having her away at college, but of course I am super proud of her.
Her big plans for the week include resting, spending time with family, and catching up on laundry and school projects.
Adulting is hard!
She did take a break to make lunch with her old mama bear.
How to make Old Bay Shrimp Cauliflower Rice Bowls
We started with a pound of shrimp.
Simply seasoned with Old Bay and into a skillet over medium high heat with some olive oil.
Literally they only take about 2 minutes per side to cook.
At the last few seconds squeeze some lemon juice and toss it around.
Remove the shrimp and set aside.
Then into the same skillet, turn the heat down to medium and add some sliced red peppers, onions, and mushrooms.
Since the name of the dish has “Old Bay” in the title, we decided to season it with some more Old Bay.
This cooks about 7-8 minutes. Return the shrimp to the pan to warm it back up.
While the shrimp and veggies cooked, my daughter was in charge of microwaving the cauliflower rice bags.
She did a great job dividing them up between our two bowls and two meal prep containers.
Place the veggies and shrimp right over top of the cauliflower rice.
She picked a beautiful yellow bowl because her favorite color is yellow 🙂
Sprinkle some green onions over top and a lemon wedge to squeeze over top as well.
Along with some Spicy Old Bay Mayo.
The sauce is a combo of mayo, Sriracha, Old Bay, and lemon juice.
We drizzled lots of LOTS of this yummy sauce on our Old Bay Shrimp Cauliflower Rice Bowls 🙂
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Meal Prep Idea
We meal prepped two for lunch the next day as well. Just put the sauce on the side.
Oops, forgot the lemon in this photo.
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Old Bay Shrimp Cauliflower Rice Bowls
An amazing cauliflower rice dish that's healthy and full of flavor
Ingredients
Old Bay Shrimp Cauliflower Rice Bowls
- 1 pound jumbo shrimp peeled and deveined
- 2 Tbsps olive oil
- 2 Tbsps Old Bay seasoning
- 1 lemon cut into wedges
- 1 onion cut into thin 1 inch strips
- 1 red pepper cut into thin 1 inch strips
- 8 oz baby portobello mushrooms sliced
- 2 12 oz bags frozen cauliflower rice
- Optional: green onions for garnish
Spicy Old Bay Mayo
- 1 cup mayo or light mayo
- 2-4 Tbsps Sriracha (depending on spice preference)
- 1 Tbsp lemon juice
- 3/4 Tbsp Old Bay Seasoning
Instructions
Old Bay Shrimp Cauliflower Rice Bowls
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Pat the shrimp dry with paper towels. Sprinkle both sides with 1 Tbsp of the Old Bay seasoning.
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In a skillet over medium high heat add 1 Tbsp of the olive oil. Place the shrimp in a single layer. Let them cook for 2 minutes, flip and cook an additional 2 minutes. Squeeze 1 of the lemon wedges over top, stir until evenly mixed, remove and set aside.
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In the same skillet lower the heat to medium, add the remaining 1 Tbsp olive oil and the onion, peppers, and mushrooms. Add the remaining 1 Tbsp Old Bay seasoning. Cook 7-8 minutes, stirring occasionally. Add the shrimp during the last minute.
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Cook the cauliflower rice according to package directions while the veggies cook. Divide evenly between 4 bowls (or containers if meal prepping). Top the cauliflower rice with the veggies and shrimp. Serve with a lemon wedge to squeeze over top, green onions if desired, and the Old Bay Spicy Mayo.
Spicy Old Bay Mayo
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Mix all ingredients together in a bowl and serve with the Old Bay Shrimp Cauliflower Rice Bowls.
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