Place lemon juice, honey, parsley, salt, and shrimp into a large resealable plastic bag. Seal bag and toss to coat; set aside.
Recipe
Main Dish
Shrimp 'N' Cauliflower-Broccoli "Grits"
Primary Media
Description
This southern dish gets a healthy makeover with a unique take on "grits." We love how much nutrition is packed into this cheesy lunch or dinner.
Servings and Ingredients
Ingredients
Serves 3
Quantity | Ingredient | Add |
---|---|---|
¼ c. fresh lemon juice | ||
2 tbsp. Hy-Vee honey | ||
2 tbsp. fresh parsley, chopped, plus additional for garnish | ||
Hy-Vee salt | ||
1 lbs. (51-to-60 ct.) Hy-Vee Fish Market shrimp, tails removed | ||
2 c. Hy-Vee Short Cuts riced cauliflower and broccoli | ||
Hy-Vee ground black pepper | ||
1 c. Hy-Vee Italian cheese |
Things To Grab
- Large resealable plastic bag
- Large skillet
- Paper towels
- Meat thermometer
Directions
Add oil and riced cauliflower to a large skillet; season with salt and pepper. Sauté over medium heat until slightly softened, about 3 to 5 minutes. Remove from heat and stir in Italian cheese blend until melted. Remove cauliflower and broccoli grits from pan and keep warm. Wipe out skillet.
Drain marinade from shrimp; discard marinade. Heat shrimp over medium heat and cook until pink (145 degrees), about 5 minutes. Top cauliflower rice with shrimp and garnish with fresh parsley, if desired.
Nutrition facts
Servings
420 Calories per serving
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 320mg
- Sodium: 640mg
- Total Carbohydrates: 20g
- Protein: 38g
Daily Values
0%
Iron 35%
0%
Calcium 25%
0%
Vitamin D 0%
0%
Potassium 8%
Recipe Source:
Hy-Vee Test Kitchen