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Lemon and Chili Powder Roasted Shrimp and Cauliflower
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Servings
4
people
Ingredients
1x
2x
3x
2
tablespoons
coconut oil
1
large head
cauliflower
cut into florets
1
medium
onion
chopped
1
clove
garlic
minced
2
teaspoons
grated lemon zest
2
tablespoons
coconut aminos
1
pound
shrimp
medium, peeled and deveined
2
teaspoons
chili powder
Instructions
Preheat oven to 375 degrees.
Place all ingredients in a large baking dish; blend well.
Bake for 20 minutes or until shrimp are pink and opaque and cauliflower is tender. Serve warm.
Notes
SERVING SUGGESTION:
A big spinach salad tossed with Leanne’s Basic Vinaigrette.
NUTRITION:
202 Calories; 9g Fat (40.6% calories from fat); 24g Protein; 6g Carbohydrate; 2g Dietary Fiber; 173mg Cholesterol; 195mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.
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