Dirty Cauliflower Rice and BBQ Shrimp Fit Bowl

  • 4 Cups-Cauliflower-cut into florets, about one medium size head
  • 3 Tablespoons-Olive Oil
  • ¼ Cup-Red Bell Pepper-stem/seeds removed, fine dice
  • ¼ Cup-Green Bell Pepper-stem/seeds removed, fine dice
  • ¼ Cup-Celery-fine dice
  • To Taste-Kosher Salt/Black Pepper
  • 2 Each-Green Onion-sliced thin-plus extra to garnish
  • 1 Tablespoon-Lemon Juice-fresh squeeze
  • 3 Tablespoons-Fresh Parsley-Leaves only chopped fine
  • To Taste-Cajun Seasoning


  • 2 Tablespoons-Olive Oil
  • 16 Each-Shrimp-peeled and deveined
  • 1-2 Tablespoons-Cajun Seasoning
  • 1/3 Cup-Beer
  • 1 Tablespoon-Worcestershire
  • 4 Tablespoons-Unsalted Butter
  • 4 Each-Green Onion-sliced into thin long strips



  1. Place cauliflower in food processor and pulse until the size of rice, or grate on large holes of box grater.
  2. Warm olive oil in a large sauté pan over medium high heat.
  3. Add both peppers/celery, season with salt/pepper and cook to soften, 2-3 minutes.
  4. Add cauliflower “rice” and green onions, season with cajun seasoning.
  5. Lower heat to low and cover while cooking shrimp.
  6. Warm a separate pan over medium high heat.
  7. Toss shrimp with cajun seasoning
  8. Add oil, swirl to coat and in one layer add shrimp.
  9. Cook on once side to slightly char, 1-2 minutes.
  10. Flip shrimp and immediately add beer/worcestershire.
  11. Cook to reduce by half and add butter.
  12. Cook, stirring to melt butter into sauce and coat shrimp.
  13. When butter is almost melted remove from heat.
  14. Stir parsley into cauliflower “rice”.
  15. Place dirty cauliflower “rice” in four individual bowls on one side.
  16. Add 4 shrimp to the opposite side of bowl and equally distribute sauce over shrimp.
  17. Garnish with a dusting cajun seasoning and a small pile of green onions