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Photo of Cauliflower rice bowl with grilled shrimp and romesco by WW

Cauliflower rice bowl with grilled shrimp and romesco

4
Points® value
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
Almond butter powder stands in for whole almonds to make this lightened up take on romesco sauce that’s just as delicious as the classic version. It’s a perfect partner for pan-grilled shrimp and veggies like zucchini, red onion, and roasted red peppers that nestle into a cumin-spiked bed of cauliflower rice. For a delicious vegetarian variation on this dish, try swapping in cubed tofu for the shrimp.

Ingredients

Roasted red peppers (packed in water)

¾ cup(s), coarsely chopped

Garlic

1 clove(s), large

Unsweetened powdered almond butter

¼ cup(s)

Extra virgin olive oil

3 tbsp(s)

Red wine vinegar

1½ tsp(s)

Smoked paprika

¾ tsp(s)

Table salt

1 tsp(s)

Cooking spray

5 spray(s)

Zucchini

2 medium, diagonally sliced

Red onion

1 small, cut into 4 slices

Uncooked shrimp

1 pound(s), peeled and deveined (about 28 large shrimp)

Uncooked cauliflower rice

2 pound(s)

Ground cumin

1 tsp(s)

Instructions

  1. To make romesco sauce, combine bell peppers and garlic in a mini food processor and process until finely chopped. Add powdered almond butter, 1 Tbsp oil, vinegar, paprika, and 1/4 tsp salt and process until smooth. Set aside.
  2. Spray a large ridged grill pan with nonstick spray and set over medium-high heat.
  3. Toss zucchini with 1 1/2 tsp oil. Spray onion slices with cooking spray. Arrange zucchini and onion in grill pan (if all won't fit, arrange half of zucchini around onion slices and cook in batches). Cook onion until well marked and crisp-tender, about 6 minutes per side. Cook zucchini until well marked and crisp-tender, about 2 minutes per side. Remove vegetables from pan to a platter or sheet pan; sprinkle with 1/4 tsp salt.
  4. Toss shrimp with 1 1/2 tsp oil. Arrange in grill pan and cook until done, about 2 minutes per side. Add shrimp to vegetables and cover loosely to keep warm.
  5. Heat 1 Tbsp oil in a large nonstick skillet over medium-high heat. Add cauliflower rice, 1/2 tsp salt, and cumin. Cook until cauliflower reaches desired degree of tenderness, stirring occasionally, 3 to 5 minutes. Spoon 1 cup cauliflower rice into each of 4 bowls; top each bowl with about 4 ounces shrimp, 1/2 cup zucchini, 1 onion slice, and 3 Tbsp sauce.
  6. Serving size: 1 bowl

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