Shrimp & Rice Bowl
Samantha Walker, NASM-CPT
Samantha Walker, NASM-CPT
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473 Calories
31 g Carbs
49 g Protein
17 g Fat
Total Time
3 servings

Move over chicken and rice, we got a new sheriff in town - Shrimp & rice! With the combo of tomatoes. Scallions, and parsley, you won’t want to miss out on this!


  • 1 tbsp butter, salted
  • 3 tsp cajun seasoning
  • 1½ cup white Rice
  • 4 tbsp parsley leaves, loosely packed
  • 2 cup cauliflower rice
  • 3 tbsp green onion, chopped
  • 5 small whole (2-2/5" dia) tomatoes
  • 2½ tbsp extra virgin olive oil
  • 23 oz shrimp
  • 3 clove garlic, chopped

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  1. Heat butter, olive oil and crushed garlic in a large skillet over medium-high heat until fragrant, about 1 minute.
  2. Add cajun seasoning and shrimp. Cook, stirring until the shrimp begin to curl, about 1 minute. Season with salt and pepper.
  3. Add diced tomatoes and roughly chopped scallions to the skillet and cook, stirring, for about 1 minute.
  4. Add the cooked rice and cauliflower rice, next add 1/4 to 1/2 cup of water. Continue to cook until the rice is hot throughout and the shrimp are cooked about 3 more minutes.
  5. Stir in the parsley and serve.

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