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Quick and Easy Cauliflower and Green Beans with Shrimp

average rating is 3 out of 5, based on 150 votes

Looking for a quick and flavorful meal? Try our Quick and Easy Cauliflower and Green Beans with Shrimp recipe! With tender shrimp, vibrant cauliflower, and crispy green beans, this dish is bursting with fresh flavors. The zesty lemon juice and Paul Prudhomme's Sweet & Spicy spice mix add a delightful kick. In just a few simple steps, you'll have a satisfying and nutritious meal that's sure to impress!

Serving Suggestions/Tips:

Serve the dish hot for the best flavors and textures.

Garnish with fresh herbs like parsley or cilantro for an added pop of color.

Pair it with steamed rice or quinoa for a complete meal.

Customize the spice level by adjusting the amount of Paul Prudhomme's Sweet & Spicy spice mix used.

Experiment with different seasoning blends or spices to personalize the dish to your taste.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Shrimp Lunch Dinner Main meal Moderate Seafood Dairy-Free quick easy shrimp cauliflower green beans lemon spice mix salt-free low-sodium seafood gluten-free dairy-free low-calorie low-carb healthy nutritious high-protein vitamin C fiber-rich low-fat weight loss diabetic-friendly keto-friendly paleo-friendly clean eating no added sugar diabetic-friendly grain-free

Ingredients

½ lb fresh or frozen medium to large shrimp, peeled
2 cups frozen cauliflower
2 cups frozen green beans
juice of 2 lemons
Paul Prudhomme's Sweet & Spicy salt-free spice mix
sea salt, to taste
olive oil cooking spray
Bragg's Nutritional Yeast, to taste (optional)

Directions

Thaw the shrimp if using frozen shrimp. If using fresh shrimp, make sure they are peeled and deveined.
In a bowl, toss the thawed shrimp with the juice of 1 lemon and a sprinkle of Paul Prudhomme's Sweet & Spicy spice mix. Set aside to marinate for a few minutes.
In a large non-stick skillet or frying pan, spray olive oil cooking spray and heat over medium heat.
Add the frozen cauliflower and green beans to the skillet. Cook for about 5-7 minutes, stirring occasionally, until they are heated through and slightly tender.
Push the vegetables to one side of the skillet and add the marinated shrimp to the other side. Cook the shrimp for 2-3 minutes on each side until they turn pink and opaque.
Season the vegetables and shrimp with sea salt and additional Paul Prudhomme's Sweet & Spicy spice mix to taste. Toss everything together to combine.
Squeeze the juice of the remaining lemon over the cauliflower, green beans, and shrimp. Stir to coat evenly.
If desired, sprinkle Bragg's Nutritional Yeast over the mixture for added flavor (optional).
Remove from heat and transfer the contents of the skillet to a plate.
Serve the Quick and Easy Cauliflower and Green Beans with Shrimp immediately as a delicious and nutritious meal.