Yesterday was a slushy Sunday…

with lots to do, including a big Target run.  So I slipped on my Hunter boots and hopped in the car.  The Billy Squier Christmas song was playing on the radio…nothing like an ’80s rocker to get you in the holiday spirit!

I got everything done and had time to make a quick dinner of shrimp scampi served over cauliflower rice, with a side of broccoli.

shrimp-scampi

Here’s what I grabbed (in addition to contact solution, cute dog toys, and all kinds of other crap):  a pound of frozen peeled and deveined shrimp, a bag of cauliflower crumbles, and a bag of broccoli florets.

shrimp-scampi-ingredients
Actually two bags of broccoli…one for later!

And here’s what I had in the pantry:  Primal Kitchen Avocado Oil, organic dried garlic with a grater, and of course the basics, pink Himalayan salt and organic pepper.

Shrimp is an excellent source of protein.  It is especially high in the amino acid tryptophan, which helps maintain moods and sleep patterns.  Shrimp also contains omega 3 fatty acids, vitamin B12 and selenium.

Your best bet with shrimp, and most seafood, is to go with wild caught.  And it’s not too hard to find at better grocery stores.  In this case, Target didn’t have any available.  But I grabbed shrimp anyway, since I didn’t have any other ideas for dinner. 😞

Avocado oil is one of my favorite fats both for flavor and nutrition.  It has a great buttery taste, it’s rich in antioxidants, vitamins and minerals.  And it improves the absorption of nutrients in the foods you are eating it with.  In other words, it’s perfect!

I love the avocado oil from Primal Kitchenthe flavor is amazing!  I use their regular avocado oil for cooking.  They also offer an extra virgin variety that is pricier, but great for drizzling on foods for flavor after they are cooked.

Cauliflower, like all cruciferous veggies, is loaded with phytonutrients.  It is also surprisingly high in vitamin C.

I used the cauliflower crumbles to make “rice.”  Cauli rice tastes better than regular rice in my opinion!  It’s also super versatile.  You can add cumin and chipotle powder to give it a Southwest vibe, or add some ginger, garlic and sesame oil for an Asian flavor.  I kept it simple this time so the flavor of the shrimp would shine through.

For more about the benefits and versatility of cauliflower, read this post:  Like a great pair of skinny jeans…

And why did I include broccoli, since I already had the cauliflower and the benefits are very similar?  To me, they taste different.  And I try to have something green with every meal.

Even the seasonings added something beneficial.  Garlic provides anti-inflammatory benefits.  Numerous studies have been done showing how garlic supports cardiovascular health.  Fresh would probably be best, but I don’t use a lot of garlic, and happened to see this dried organic garlic when I was grocery shopping one day.  It has a built in grinder which is pretty cool.

The Himalayan salt is loaded with minerals, and freshly ground pepper is a great source of antioxidants and is helpful with digestion, since it stimulates the production of hydrochloric acid in the stomach.

shrimp-plate

So, if you are looking for an actual recipe, here you go:

happy, healthy and hot shrimp scampi with cauli rice and broccoli

one pound frozen peeled and deveined shrimp, thawed and drained

two tablespoons Primal Kitchen Avocado Oil, plus extra for drizzling

16 ounce bag cauliflower crumbles

12 ounce bag washed broccoli florets 

pink Himalayan salt, organic black pepper, and dried garlic to taste

Heat a large skillet on medium, add one tablespoon of avocado oil, and pour in the cauliflower crumbles.  Season with Himalayan salt and freshly cracked pepper.  Stir from time to time.  Cauliflower will begin to look translucent when it is done.  This could take ten minutes or longer, depending on how fine the crumbles are.

Dump the broccoli in a large saucepan and add an inch or so of water.  Sprinkle with Himalayan salt, cover the pot, and turn heat to high.  When water begins to boil, turn it down to a simmer.  Check the broccoli after a few minutes…it doesn’t take long depending on how “cooked” you like your veggies.  I like my broccoli bright green and still pretty firm.

Once you have the veggies going, heat another large skillet on medium, add one tablespoon of avocado oil, then add the shrimp.  Be careful…the oil might spatter a bit!  Cook for a few minutes, stirring occasionally, until they are pink and cooked through.

While you are stirring, sprinkle with Himalayan salt, freshly ground pepper and some dried garlic to taste.  I go light on the garlic, because no matter how healthy it may be, I don’t feel hot if I smell garlicky!

Serve the shrimp on top of the rice.  Drizzle the broccoli with a little bit of the avocado oil.

And there you have it…an easy meal for a slushy Sunday (or any day.)

Can this quick shrimp scampi help you feel happy, healthy and hot?  Hell yeah!

You’ll be happy eating a delicious meal that came together quickly.  This meal is healthy for just about anyone…whether you are Paleo, Primal, grain free, dairy free, or doing a Whole30 this meal will be a fit.  Eating meals like this that are lower in carbs with plenty of veggies, protein and healthy fats can help with weight loss.  The avocado oil is awesome for your skin and hair.  You’ll be in great shape, with glowing skin and shiny hair…very hot!

SHOP THE POST:

Primal Kitchen Foods

Thrive Market membership club with nice discounts on the Primal Kitchen Avocado Oil and many other happy, healthy and hot essentials

Pink Himalayan Salt

Organic Pepper Grinder

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2 thoughts on “Yesterday was a slushy Sunday…

  1. Yum, yum, yum, I absolutely love prawns (shrimp) and any seafood really! So quick and easy to cook. I really haven’t got the hang of cauliflower rice, but I do often make cauliflower mash with kerrygold butter. I have some avocado oil that I really need to use more often.

    Liked by 1 person

  2. Oh Tanya, I love cauliflower mash just as much! Especially with Kerrygold…that makes everything better. Another thing that I love about doing the mash is that it works well with frozen cauliflower…great to have on hand.

    Like

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