Cauliflower Rice with Shrimp, Watercress and Feta
This quick and tasty recipe is perfect for a healthy weeknight meal!
Ingredients
- 5 Tablespoons olive oil divided
- ¾ Pound large raw shrimp
- 1 12 Ounce bag frozen cauliflower rice
- 2 Cloves garlic minced
- 2 Scallions white and green parts, thinly sliced and divided
- ½ Teaspoon dried oregano or Greek seasoning
- 1 Teaspoon lemon juice
- ½ Teaspoon lemon zest
- 2 Cups watercress
- Feta crumbled, to taste
- Salt and pepper to taste
Instructions
- Heat 3 tablespoons of olive oil in a large pan over medium heat. Add the shrimp and cook, flipping once, until cooked through or about 5 minutes. With a slotted spoon, remove the shrimp to a bowl and set aside.
- Add the remaining 2 tablespoons of oil, the garlic, and the white parts of the scallion to the pan and cook for 1 minute. Add the cauliflower rice and cook, breaking it up with the back of a wooden spoon, until heated through and just starting to brown; about 7 more minutes. Add the shrimp back to the pan along with the lemon juice and zest, oregano, feta, and salt and pepper. Cook for an additional 2 minutes, or until the feta has started to melt. Turn the heat off and stir in the watercress so that it wilts slightly.
- Divide between plates and top with the green parts of the scallion and more feta. Serve with lemon wedges.
- Enjoy!