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Cauliflower Tabouli with Mediterranean Shrimp

Yields4 ServingsPrep Time30 minsCook Time8 minsTotal Time38 mins

Cauliflower Tabbouli
 1 bag (about 16 oz) riced cauliflower
 1 pint cherry tomatoes, sliced
 ½ large cucumber, diced
 2 large celery stalks, diced
 ½ red onion, minced
 ½ cup Kalamata olives, pitted & chopped
 ¼ cup extra virgin olive oil
  cup lemon juice
 zest of 1 large lemon
  cup fresh parsley, minced
 ¼ cup fresh mint, minced
 2 cloves of garlic, minced
 ½ tsp red pepper flakes (optional; more or less to taste)
 salt & pepper to taste
Mediterranean Shrimp
 1 lb shrimp, peeled & devained (tails left on)
 ¼ cup avocado oil (can sub olive oil)
 ¼ cup lemon juice (1 large lemon)
 1 tsp paprika
 1 tsp dried oregano
 1 tsp garlic powder
 salt & pepper to taste

Preheat oven to 400 degrees.


In a large bowl, make the marinade for the shrimp.

Combine avocado oil, lemon juice, paprika, oregano, garlic powder, salt and pepper.


Toss the shrimp in the marinade to coat completely. Cover and place in the fridge for 30 minutes.


In another large bowl, add cauliflower rice, tomatoes, celery, cucumber, red onions and olives.


For the dressing, combine olive oil, lemon juice, lemon zest, parsley, mint, garlic, red pepper flakes, salt and pepper. Whisk together.


Pour dressing over the vegetables, and mix to combine well. Set aside or store in the fridge.


Place shrimp on a metal baking sheet and roast in the oven for 6-8 minutes, depending on the size of the shrimp.


Serve tabbouli and shrimp together. Enjoy!

Nutrition Facts

Servings 4