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–+ servings

Shrimp Perloo, Cauliflower Rice

A one-pot Lowcountry shrimp and rice dish, simmered in a smoky tomato broth and built here with cauliflower rice.
Print Recipe
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 350kcal

Ingredients

  • 1 lb shrimp peeled and deveined
  • 8 oz smoked sausage sliced
  • 2 tbsp avocado oil
  • 1 onion diced
  • 1 green bell pepper diced
  • 2 cloves garlic minced
  • 1 can (14 oz) diced tomatoes
  • 1 cup chicken broth
  • 1 tsp smoked paprika
  • 1 medium head cauliflower riced
  • Salt and black pepper to taste
  • Chopped parsley, for garnish

Instructions

  • Heat avocado oil in a large skillet over medium-high heat. Brown sausage, about 4–5 minutes, then remove and set aside.
  • Add onion and bell pepper to the skillet, cooking 5 minutes until softened. Add garlic and cook 1 minute more.
  • Stir in tomatoes, broth, and smoked paprika. Simmer 10 minutes.
  • Return sausage to the skillet and add shrimp, cooking 4–5 minutes until shrimp is just pink.
  • Stir in cauliflower rice and cook 2–3 minutes, just until warmed through and tender.
  • Season with salt and pepper, garnish with parsley, and serve.

Nutrition

Serving: 1serving | Calories: 350kcal | Protein: 28g | Fat: 20g | Fiber: 4g
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