Shrimp in Red Pepper Cauliflower Cream Sauce

This macro-friendly Shrimp in Red Pepper Cauliflower Cream Sauce is another super easy, one-dish meal to add to your weekly rotation. Shrimp is a great go-to source of lean protein for when you want to mix things up. This meal is so light while still being cozy and delicious. A killer combo. 

And it makes 6 servings, so it’s enough to feed your whole family or you can use it as meal prep and have enough leftovers for lunch the next day. A total win.

So here’s what you’ll need to make this yummy one-dish meal…

What You’ll Need for Shrimp in Red Pepper Cauliflower Cream Sauce: 

• Fresh or frozen cauliflower florets or rice
• Jarred roasted red peppers 
• Chicken broth 
• Low-fat cottage cheese 
• Reduced-fat cream cheese 
• Kosher salt, divided
• Garlic powder
• Shrimp, raw (shells and tails removed)
• Olive Oil
• Dried oregano or Italian seasoning
• Black pepper
• Cherry tomatoes, halved 
• White cooking wine 
• Frozen garlic cubes (or minced cloves)
• Crushed red pepper flakes
• Fresh spinach, chopped (use frozen spinach by weight)
• Fresh basil, chopped 
• Fresh grated parmesan (or sub dairy-free)
• Optional additional parmesan and basil for topping

To make this recipe, it’ll be best if you have a large, heavy-bottomed pan for the stove. If you don’t have one that you love already, I prefer to use this one here. You’ll also need a blender or an immersion blender for this recipe. You can find my favorite blenders here.

Also as a quick note, this recipe can be a little thick, which I love, but I know it’s not everyone’s preference. If you prefer a thinner consistency, simply whisk in more broth until it reaches your desired thickness. 

And if you want to add a little more fat, you can incorporate extra parmesan or more olive oil. Either way, it’ll be delicious! 

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How to Make Shrimp in Red Pepper Cauliflower Cream Sauce

To make this meal, you need to first steam the cauliflower, using frozen steamable bags if preferred. Blend the steamed cauliflower with roasted red peppers, broth, cottage cheese, cream cheese, 2 tsp. of the salt, and garlic powder until smooth. Set the mixture aside.

Then, heat a Dutch oven or heavy-bottomed skillet over medium-high heat with a tablespoon of olive oil. Once the pan is hot, add the shrimp in a single layer (you may need to do this in two batches). Season with remaining 2 tsp. of salt, oregano, and pepper. Cook the shrimp for 1–2 minutes until they turn pink and opaque. Remove from the pan.

In the same pan, add another tablespoon of olive oil (or you can use butter!), cherry tomatoes, and an extra pinch of salt, along with the white wine. Allow the wine to sizzle and deglaze the pan, scraping up any browned bits. Cover the pan and let the tomatoes cook for a minute. Add the garlic and red pepper flakes and cook for an additional minute, stirring to prevent burning.

Finally, pour the cauliflower cream sauce from the blender into the pan and mix well with the tomatoes and garlic. Stir in the spinach and basil, letting them wilt down for a minute. Return the cooked shrimp to the pan and turn off the heat. Top with shaved parmesan and additional fresh basil.

Serving Suggestions: 

You can serve this yummy mixture over your favorite carb of choice. My family likes this shrimp and cauliflower sauce over pasta, rice, spaghetti squash, or zoodles! 

Is this Shrimp in Red Pepper Cauliflower Cream Sauce GF/DF? 

This dish is gluten-free. To keep it dairy-free, you have a few options. You can either skip the cottage, cream, and parmesan cheeses, or you can use dairy-free sour cream as a replacement for cottage cheese. Then, choose a dairy-free cream and parmesan cheese that you like. With these swaps, the macros should only change by about 50 calories. No big deal. 

If you’re not sure what dairy-free cheeses to use, you can find my favorites here.  

Similar Recipes You’ll Love: 

Baked Feta Cauliflower Rice with Shrimp

Macro-Friendly Beef and Kale Soup

Cold Shrimp Salad 

Cauliflower Rice Enchilada Skillet 

Chicken Minestrone Soup 

Skillet Zucchini Lasagna 

Spicy Shrimp Taco Bowl 

Macro-friendly Shrimp in Red Pepper Cauliflower Cream Sauce

This Shrimp in Red Pepper Cauliflower Cream sauce is sure to be a hit. It tastes delicious and is so easy to fit without having to give up your nightly giant chocolate shake (IYKYK). 

I love one-dish meals like this one. And even though I can’t promise you’ll only dirty one dish while making this (because blending, stirring, etc), you will be able to serve your entire family out of one single dish. No more making extra separate meals for the entire family. 

This meal is macro-balanced and delicious enough that the whole family will love it! If you like recipes like this one, you can find more in my cookbook ONE and One More Time (a sequel to ONE). 

Shop my cookbooks here.

You can also always see what I’m cooking on Instagram. I love to share what I’m making and some simple macro-tips that help me stay on track. If you would find that helpful, you can find some macro-friendly pizza tips here!

Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, I may earn a small commission. Read the full privacy policy here.

Shrimp in Red Pepper Cauliflower Cream Sauce

A delicious, macro-friendly one-dish meal

Print Pin Rate

5 from 3 votes

Course dinner, Seafood

Total Time 30 minutes minutes

Servings 6

Calories 277 kcal

Ingredients

• 12 oz. fresh or frozen cauliflower florets or rice 340g
• ¼ cup heaping jarred roasted red peppers (90g)
• 1 ¼ cup chicken broth 300g
• ½ cup low-fat cottage cheese 120g; or sub dairy-free yogurt or sour cream
• ¼ cup reduced-fat cream cheese 60g
• 4 tsp. kosher salt divided
• 1 tsp. garlic powder
• 2 lb. shrimp raw (908g; shells and tails removed)
• 2 Tbsp. olive oil divided (15g)
• 1 Tbsp. dried oregano or Italian seasoning
• ½ tsp. black pepper
• 2 cups cherry tomatoes halved (275g)
• 3 Tbsp. white cooking wine 45g
• 5 frozen garlic cubes or minced cloves
• ¼ tsp. crushed red pepper flakes
• 3 cups fresh spinach chopped (200g; or use frozen spinach by weight)
• ½ cup fresh basil chopped (15g)
• 1 oz. fresh grated parmesan 28g; or sub dairy-free
• Optional additional parmesan and basil for topping

Instructions

• Steam the cauliflower, using frozen steamable bags if preferred. Blend the steamed cauliflower with roasted red peppers, broth, cottage cheese, cream cheese, 2 tsp. of the salt, and garlic powder until smooth. Set the mixture aside.
• Heat a Dutch oven or heavy-bottomed skillet over medium-high heat with a tablespoon of olive oil. Once the pan is hot, add the shrimp in a single layer (you may need to do this in two batches). Season with remaining 2 tsp. of salt, oregano, and pepper. Cook the shrimp for 1–2 minutes until they turn pink and opaque. Remove from the pan.
• In the same pan, add another tablespoon of olive oil (or you can use butter!), cherry tomatoes and an extra pinch of salt, along with the white wine. Allow the wine to sizzle and deglaze the pan, scraping up any browned bits. Cover the pan and let the tomatoes cook for a minute. Add the garlic and red pepper flakes and cook for an additional minute, stirring to prevent burning.
• Pour the cauliflower cream sauce from the blender into the pan and mix well with the tomatoes and garlic. Stir in the spinach and basil, letting them wilt down for a minute. Return the cooked shrimp to the pan and turn off the heat. Top with shaved parmesan and additional fresh basil.
• Serve the shrimp and cauliflower sauce over your choice of pasta, rice, spaghetti squash, or zoodles!

Notes

GF/DF: This dish is gluten-free; to keep it dairy-free, you have a few options. You can either skip the cottage, cream, and parmesan cheeses, or you can use dairy-free sour cream as a replacement for the cottage cheese, and choose a dairy-free cream cheese and parmesan cheese. With these swaps, the macros should only change by about 50 calories.

If you prefer a thinner consistency, simply whisk in more broth until it reaches your desired thickness. Room for more fats? Incorporate extra parmesan, or, of course, add more olive oil.

Nutrition

Serving: 268gCalories: 277kcalCarbohydrates: 8.7gProtein: 30.3gFat: 9.7gFiber: 2g

Keywords cauliflower, seafood, shrimp, Shrimp in Red Pepper Cauliflower Cream Sauce

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