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Cauliflower Rice and Beans with Shrimp

Fiber-packed cauliflower takes the place of white rice in this Tex-Mex dish that features two sources of lean protein.

Serves 4
Ready in 18 mins
Prep time 3 mins
Cooking time 15 mins
308 calories per serving


> 3 tbsp olive oil
> 1/2 cup diced onions
> 2 (12 oz) pkg Nature's Promise Organic Fresh Vegetables Cauliflower Rice
> 1 tsp cumin
> 1 (15 oz) can low-sodium black beans
> 1 tbsp minced garlic
> 1 lime
> 12 oz shrimp, peeled and deveined
> 1/4 cup fresh pico de gallo


In a large skillet, heat 2 tbsp oil on medium. Add the onions and cook 6 min., until golden, stirring often. Add the cauliflower rice and cumin and cook 5-7 min., until cauliflower is tender. Drain the black beans and add to skillet, along with the garlic. Season with salt and pepper. Cook 2 min., until beans are hot.
Meanwhile, zest the lime. In a medium bowl, toss the shrimp with zest, remaining 1 tbsp oil, and salt. Heat a large grill pan on medium-high. Add shrimp to pan and grill 2 min per side, until pink and opaque.
Divide cauliflower rice among 4 plates and top with shrimp and pico de gallo. Cut lime into wedges and serve with shrimp.

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