Shrimp “Paella”

5 Mar

Lately I have been following the “Paleo” or Caveman diet. Although it may be a bit of a fad, a lot of the trainers at Crossfit follow it and I have experienced some of the benefits of higher levels of energy, no afternoon slump, and no more tummy aches after eating. I’m finally getting comfortable with cooking within the guidelines so I thought I’d start posting here. Last night was a Shrimp and Cauliflower “rice.”



  • Head of cauliflower
  • 1/2 lb shrimp
  • Italian Seasoning Mix
  • Handful of Spinach
  • 3 garlic cloves
  • 2 tbl spoons of lemon juice
  • 1 tbl olive oil
  • salt & pepper

Prepare the cauliflower rice:

  1. Chop the cauliflower into florets. Place in food processor and process until the size of rice. Short pulses are a good method to check on it every once in a while.
  2. Place in a microwave safe bowl and microwave for one minute on high.

Put together

  1.  Coat bottom of pan with olive oil. When warm, add the minced garlic cloves and stir until brown and fragrant.
  2. Add the shrimp for four minutes, until brown on one side. Flip and move to one side of pan. Add seasoning and lemon juice to pan.
  3. Add cauliflower to other side of pan. Let cook for four minutes.
  4. Add spinach to pan, mix all together. Continue cooking 2-3 minutes until spinach is wilted.
  5. Season with salt and pepper.

Place in bowl and serve!


I added tomatoes to mine. There are endless variations of vegetables and seasonings to this dish. I thought this was a pretty good go to for a quick weeknight!


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