I love shrimp! This is probably not a surprise to any of you, since there are 12+ shrimp recipes already on the blog ;). My mom doesn’t eat shrimp at all – some nonsense about them being the scavengers of the ocean. Sometimes I wonder if she’s really my mother (just kidding haha)! I just don’t understand. Shrimp just taste so good – not to mention they are quick-cooking, low-fat, high protein, and so versatile! Hopefully you fall in the shrimp-lovers camp and we can still be friends =). If so, you are going to love this recipe! The shrimp part of this recipe is barely a recipe at all – olive oil, cajun seasoning, black pepper, and parsley. It’s the combination of the spicy shrimp with the roasted garlic mashed cauliflower that makes this recipe a winner!
Have you tried mashed cauliflower yet? I feel like cauliflower is taking over the world lately. It’s the low-carb alternative to everything – rice, potatoes, pizza crust, etc. I don’t eat low-carb per se, but I eat lots of veggies, so I can get on board with eating more cauliflower. I won’t say mashed cauliflower is a substitute for mashed potatoes, but it’s delicious in it’s own right. The roasted garlic adds a TON of flavor and somehow the end product tastes rich and creamy – even though it has no butter or heavy cream and only 2 tbsp of grated parmesan cheese. This is a healthy, low calorie, high protein dish that tastes like comfort food. I call that winning! Enjoy!
Cajun Shrimp with Roasted Garlic Mashed Cauliflower
1 large head cauliflower, cut into small florets
1/4 cup low-fat buttermilk (or milk of choice)
2 tbsp grated parmesan cheese
6 cloves roasted garlic, or more to taste (see note below)
salt
12 oz jumbo uncooked shrimp, tails removed
1/2 tbsp olive oil
1 tsp cajun seasoning (or more to taste)
freshly cracked black pepper
2 tbsp fresh parsley, chopped
1 lime, for serving
1. Bring a large pot of water to boil. Salt generously and add cauliflower florets. Boil until the cauliflower is very tender, 10-15 minutes.
2. Drain cauliflower. Add buttermilk, parmesan cheese, and roasted garlic. Season with salt. Puree with emersion blender (or food processor or regular blender). Adjust salt and additional milk, if necessary. Set aside.
3. In large nonstick skillet, heat olive oil over medium high heat. Add shrimp and season with cajun seasoning and freshly cracked black pepper. Saute until the shrimp are cooked, a couple minutes. Serve shrimp over mashed cauliflower. Top with parsley and a squeeze of fresh lime juice to brighten the flavor. Serves 3.
Note: To roast garlic, cut the top off an entire head of garlic. Drizzle with olive oil. Replace top and wrap tightly with aluminum foil. Bake at 400 degrees for 45 minutes.
