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Quick, delicious, and macro-friendly this baked feta cauliflower rice will fill you up and put a smile on your face. www.lillieeatsandtellscom.bigscoots-staging.com

Baked Feta Cauliflower Rice with Shrimp

A deliciously macro-friendly version of a popular dish, this Baked Feta Cauliflower Rice with Shrimp will become a staple at your house.
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Course Casserole, dinner, Low Carb, Lunch, Main Course, one dish meal, Seafood, Veggies
Cuisine California Fresh, Greek
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 servings
Calories 233 kcal

Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!

Ingredients

  • 4 oz block feta (113 g)*
  • 1/2 cup jarred, roasted red peppers (180 g)
  • 1 14.5 oz can diced canned tomatoes, drained (380 g)
  • 2 12 oz bags frozen cauliflower rice (680 g)**
  • 2 cubes frozen garlic, or minced cloves
  • kosher salt and pepper, to taste
  • 2 1/2 cups raw shrimp, tails removed (370 g)
  • 1 tsp dried oregano
  • 2 Tbsp fresh parsley, minced
  • 1/2 lemon, juiced
  • 2 cups arugula, roughly chopped (60 g)
  • 2 Tbsp fresh oregano or mint, chopped (optional)
  • Pinch of red pepper flakes

Instructions

  • Heat oven to 400°. Grab a large baking dish-- 9x13 will work but use a larger one if you have it! The cauliflower will roast better.
  • Place your feta in the middle of the baking dish, and surround it with the roasted red peppers, canned tomatoes, cauliflower rice, and garlic. Sprinkle everything with a good pinch of kosher salt and some cracked black pepper. Roast in preheated oven for 30-40 minutes.
  • Remove the dish from the oven and add raw shrimp right on top of the cauliflower rice. Spray with a light mist of olive oil spray, sprinkle dried oregano, fresh parsley and a little more kosher salt and pepper (just to make sure your shrimp are seasoned, too!) Squeeze with lemon and bake for an additional 15 minutes or until shrimp are opaque and done to your liking.
  • When the shrimp are cooked, remove dish from the oven and mix in chopped arugula, additional fresh herbs and a pinch of red pepper flakes for some heat. Enjoy!

Notes

NOTES:
*I use the Odyssey brand of chunk feta in the brine, which is labeled 4 fat per ounce.
** Of course you can use 680 grams of fresh cauliflower rice, I just love the ease of buying frozen. Then you don’t forget to use it before it goes bad.
MFP: Lillie Eats and Tells Baked Feta Cauliflower Rice with Shrimp

Nutrition

Serving: 419gCalories: 233kcalCarbohydrates: 18.4gProtein: 28.9gFat: 4.5gFiber: 5.1g
Keywords arugula, baked, baked casseroles, cauliflower rice, feta, shrimp

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