This little diddy is in my top 5 favorite low-carb meals of all-time. I’ve probably cooked it more than 100 times in the past year or two – it’s that good!
It’s one of those healthy recipes that’s so delicious you barely notice that it’s diet food. Those are the best kind of meals!
If you asked me, cauliflower mash is one of the all time greatest “healthy swaps”. It’s delicious as well as low-carb/low-calorie, so you can eat a lot of it without feeling guilty. Since starting to eat it I can honestly say I don’t miss mashed potatoes at all! It pairs perfectly with the shrimp in this recipe.
Speaking of the shrimp…I sauteed them in a pan with grass fed butter, garlic, and red pepper flakes. The squeeze of lime juice at the end really brings it all together and makes the flavor “pop”.
You can use olive or some other oil if you don’t want to use butter. The red pepper flakes can easily be left out, but I think the very slight heat they add is a nice touch.
I cook the spinach in the leftover butter/lemon juice mixture after removing the shrimp from the pan which gives it an excellent flavor. Be sure not to overcook it, especially if reheating. It is best to err on the side of under cooked. You can also leave them out, or substitute roasted vegetables if you prefer.
PrintShrimp, Cauliflower Mash, & Spinach Meal Prep Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
2lbs Shrimp
1/8 Tsp Salt
2 Tbsp Butter
3-4 Garlic Cloves, minced
1-2 Tsp Red Pepper Flakes
Juice of 1/2 Lemon
20 oz Spinach
Instructions
Make the cauliflower mash first and set aside to cool.
Add butter to skillet over medium-high heat. Once butter is melted, add shrimp and season with salt and red pepper flakes. Pour the lemon juice over the top and add the garlic. Saute 5-8 minutes, until shrimp is pink and cooked through. Remove shrimp from pan, leaving the lemon butter.
Add the spinach to the pan and saute 2-4 minutes, until it is wilted.
Take four meal prep containers and fill them evenly with the cauliflower mash, shrimp, and spinach. Seal once everything has cooled completely and store in the refrigerator until ready to eat.