An amazing cauliflower rice dish that's healthy and full of flavor
- 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
- 1 cup mayo or light mayo
- 2-4 Tbsps Sriracha (depending on spice preference)
- 1 Tbsp lemon juice
- 3/4 Tbsp Old Bay Seasoning
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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.
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Mix all ingredients together in a bowl and serve with the Old Bay Shrimp Cauliflower Rice Bowls.