Description

This flavorful and healthy meal features juicy, spicy shrimp served over creamy cauliflower mash with a side of garlicky sautéed kale. It’s low-carb, gluten-free, and packed with nutrients—perfect for a weeknight dinner that feels a little fancy!

Ingredients

For the Spicy Shrimp:

1 lb large shrimp, peeled and deveined
1 tablespoon olive oil
2-3 garlic cloves, minced
1 teaspoon smoked paprika
1/2 teaspoon chili flakes (adjust to heat preference)
1/2 teaspoon salt
1/4 teaspoon black pepper
Juice of 1/2 lemon

For the Cauliflower Mash:

1 medium head cauliflower, cut into florets
1-2 garlic cloves
1-2 tablespoons olive oil or butter
Salt and pepper, to taste
Optional: 2 tablespoons plant-based milk or cream for creaminess

For the Garlicky Kale:

1 bunch kale, stemmed and chopped
1 tablespoon olive oil
2-3 garlic cloves, thinly sliced
Salt, to taste
Optional: squeeze of lemon

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Instructions

Make the cauliflower mash:
Steam cauliflower florets and garlic until very tender, about 10–12 minutes. Drain well, then blend or mash with olive oil or butter until smooth. Season with salt and pepper. Add a splash of milk or cream for extra creaminess if desired.
Cook the kale:
Heat olive oil in a skillet over medium heat. Add garlic slices and sauté until fragrant, about 30 seconds. Add kale and a pinch of salt. Sauté until wilted and tender, about 5–6 minutes. Finish with a squeeze of lemon.
Prepare the shrimp:
In a bowl, toss shrimp with olive oil, garlic, paprika, chili flakes, salt, and pepper. Heat a skillet over medium-high heat and cook shrimp 2–3 minutes per side, or until pink and cooked through. Finish with a squeeze of lemon juice.

Assemble:
Spoon cauliflower mash onto plates, top with spicy shrimp, and serve garlicky kale on the side. Drizzle with any leftover pan juices for extra flavor.

Notes

Use frozen shrimp (thawed) for convenience.
Cauliflower mash can be made ahead and reheated.
You can substitute spinach or chard for kale if needed.

Add a pinch of cayenne for even more spice.