Baked Feta Cauliflower Rice with Shrimp

Quick, delicious, and macro-friendly this baked feta cauliflower rice will fill you up and put a smile on your face. www.lillieeatsandtellscom.bigscoots-staging.com

4.94 from 16 votes

Baked Feta Cauliflower Rice with Shrimp

A deliciously macro-friendly version of a popular dish, this Baked Feta Cauliflower Rice with Shrimp will become a staple at your house.

Prep Time5

Cook Time45

Total Time50

Course: Casserole, dinner, Low Carb, Lunch, Main Course, one dish meal, Seafood, Veggies

Cuisine: California Fresh, Greek

Keyword: arugula, baked, baked casseroles, cauliflower rice, feta, shrimp

Servings: servings

Calories: 233kcal

Ingredients

4 oz (113 g) block feta
1/2 cup (180 g) jarred, roasted red peppers
14.5 oz can (380 g) diced canned tomatoes, drained
24 oz (680 g) frozen cauliflower rice
2 cubes frozen garlic, or minced cloves
kosher salt and pepper, to taste
2 1/2 cups (370 g) raw shrimp, tails removed
1 tsp dried oregano
2 Tbsp fresh parsley, minced
1/2 lemon, juiced
2 cups (60 g) arugula, roughly chopped
2 Tbsp fresh oregano or mint, chopped (optional)
Pinch of red pepper flakes

Instructions

Heat oven to 400°. Grab a large baking dish-- 9x13 will work but use a larger one if you have it! The cauliflower will roast better.
Place your feta in the middle of the baking dish, and surround it with the roasted red peppers, canned tomatoes, cauliflower rice, and garlic. Sprinkle everything with a good pinch of kosher salt and some cracked black pepper. Roast in preheated oven for 30-40 minutes.
Remove the dish from the oven and add raw shrimp right on top of the cauliflower rice. Spray with a light mist of olive oil spray, sprinkle dried oregano, fresh parsley and a little more kosher salt and pepper (just to make sure your shrimp are seasoned, too!) Squeeze with lemon and bake for an additional 15 minutes or until shrimp are opaque and done to your liking.
When the shrimp are cooked, remove dish from the oven and mix in chopped arugula, additional fresh herbs and a pinch of red pepper flakes for some heat. Enjoy!

Notes

NOTES:

*I use the Odyssey brand of chunk feta in the brine, which is labeled 4 fat per ounce.

** Of course you can use 680 grams of fresh cauliflower rice, I just love the ease of buying frozen. Then you don’t forget to use it before it goes bad.

MFP: Lillie Eats and Tells Baked Feta Cauliflower Rice with Shrimp

Nutrition