Roasted Shrimp Veggie Cauliflower (Print Version)
# Ingredients:
→ Seafood and Protein
01 -
280 g large shrimp, peeled and deveined
→ Vegetables
02 -
100 g snap peas, trimmed
03 -
120 g red bell pepper, sliced
04 -
150 g zucchini, sliced
05 -
300 g cauliflower rice
→ Oils and Seasonings
06 -
30 mL olive oil
07 -
2 cloves garlic, minced
08 -
Salt, to taste
09 -
Freshly ground black pepper, to taste
10 -
15 mL fresh lemon juice
# Instructions:
01 -
Preheat oven to 220°C. Arrange shrimp, snap peas, bell pepper, and zucchini in a single layer on a large baking sheet.
02 -
Drizzle with olive oil and scatter minced garlic evenly. Season with salt and black pepper. Toss gently to coat all ingredients.
03 -
Roast in the oven for 10–12 minutes, until shrimp are opaque and pink, and vegetables remain tender-crisp.
04 -
Meanwhile, heat a skillet over medium heat with a drizzle of olive oil. Add cauliflower rice and a pinch of salt, stirring for 3–4 minutes until just tender.
05 -
Divide warm cauliflower rice between plates. Top with roasted shrimp and vegetables. Finish with a squeeze of fresh lemon juice before serving.
# Notes:
01 -
Enhance flavour and texture with chili crisp or a sprinkle of sesame seeds before serving.