Howdy fellow keto warriors, and happy Halloween! I have returned from the dead again with another quick-fix recipe. Okay, so I wasn’t dead, but I have been pretty busy being a new parent. If you recall from my last post, my wife and I welcomed our first child (a boy) this past summer and most if not all of my free time has been devoted to him since he arrived. Have no fear though – I continue to keto on and today I thought I would drop one of my favorite recipes that has been keeping warm during these colder autumn months. Let’s take a look at spicy shrimp over a bed of cauliflower mash:
One of my favorite keto discoveries has been cauliflower mash. I’m a starch fan true and true, but finding a suitable cauliflower mash recipe was great because I could finally give in to my mashed potato cravings without actually eating mashed potatoes. And while I typically pair my cauliflower mash with steak or chicken, I decided to get a little crazy and serve it with spicy shrimp this time around. Absolute success.
There are a variety of solid cauliflower mash recipes to pick from these days, but let me save you some time and provide you with my absolute favorite:
I can’t recommend it enough. Of all the mash recipes I’ve tried, this one comes the closest to looking, feeling, and tasting like mashed potatoes. Obviously, you’re still going to taste the cauliflower – but it really feels like eating mashed potatoes.
So, step one is to make the above recipe. You’ll need an entire head of cauliflower, some mayonnaise, a garlic glove, salt, pepper, lemon juice, and some chives. While you are preparing that recipe, get to work on your spicy shrimp. For that, you’ll need the following:
- One 16-oz bag of frozen shrimp – raw, not cooked – thawed
- 2 tbsp butter
- salt and pepper
- Sriracha Hot Chili Sauce
To prepare the spicy shrimp:
Step 1: Place a sauce pan over medium heat and melt the 2 tbsp of butter.
Step 2: Once the butter is melted, toss the entire 16-oz bag of raw shrimp into the pan. Make sure that the shrimp have been peeled and thawed.
Step 3: Sprinkle the shrimp with small dashes of salt and pepper. Continue to cook over medium heat, stirring occasionally, until the shrimp becomes pink, about 4-6 minutes.
Step 4: Squirt your desired amount of Sriracha sauce directly into the pan and over the shrimp. Start with a small amount, knowing that you can increase the amount for additional spice if needed. I went with about 2 tbsp of sauce.
Step 5: Toss and stir the shrimp and sauce for another 1-2 minutes before removing the pan from the heat.
When you are finished with the cauliflower mash, simply scoop the mash into a bowl and top with your spicy shrimp. Devour, and enjoy.