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.