This spicy shrimp and rice with charred cauliflower is my favorite weeknight dinner. It’s easy to make and tastes fantastic with crisp microgreens.
You can cook the rice right in the broth with tomatoes, but I preferred to cook it separately and just stir it in at the end. I was worried it would become too mushy or too unwieldy as I cooked everything else.
The best part of this recipe is the spicy shrimp. For the shrimp, I used the cooking oil for the cauliflower – which had tons of spices like cayenne, paprika, and chili powder – tossed the shrimp in it on the sheet-pan and popped both the cauliflower and the shrimp under the broiler for a few minutes to char up the cauliflower and cook the shrimp at the same time.
Finally, I created a crisp microgreen garnish with sunflower microgreens, thinly sliced radish, sweet lime juice, salt and pepper. You can also add diced avocado to this garnish if you feel like being extra extra!
All in all, we loved this spicy shrimp and rice dish – it was spicy, not too decadent, and the microgreens added just a nice hint of brightness.
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Spicy Shrimp and Rice with Charred Cauliflower
- Baking sheet
- 1 pound shrimp peeled and deveined
- Salt, pepper, cayenne powder, and adobo seasoning to taste
- 2 radishes thinly sliced
- 1 cup sunflower microgreens
- 1 teaspoon extra virgin olive oil
- Juice of 1 sweet lime (or regular lime)
- Salt and pepper to taste
- Start the Cauliflower:
- Preheat the oven to 400ºF.
- Add the cauliflower and oil to a baking sheet and toss with all of the spices. Transfer to the oven for 20 minutes until softened and beginning to darken around the edges.
Cook the Rice:
- Combine the rice with 2 cups of water, salt (and a pat or two of butter, if you like). Bring to a boil, stir once and reduce heat to a simmer. Cover and cook for 15 minutes. Turn off the heat and allow the rice to rest for 5-10 minutes.
Prepare the Sauce:
- In a wide pot, heat neutral cooking oil over medium heat until hot. Add the onion and cook, stirring occasionally, for 5 minutes or until it begins to soften slightly.
- Add the garlic and cook until fragrant for 45 seconds.
- Add the halved cherry tomatoes along with the butter and season everything with salt and pepper. Cook until the butter is melted and frothy and the tomatoes have begun to soften, about 5 minutes more.
- Pour the chicken stock into the pan and scrape up anything stuck to the bottom of the pan. Bring to a boil and then season with chili powder and cayenne powder to taste. Reduce heat to medium-low and cook over a low, but steady, boil for 15 minutes.
Cook the Shrimp:
- Remove the pan of cauliflower from the oven and turn the broiler on.
- Using a wooden spoon, push the cauliflower to one side of the sheet pan.
- Pat the shrimp dry and season all over with salt, pepper, cayenne powder, and adobo seasoning. I used few generous shakes each of the cayenne powder and adobo seasoning, but use as much of the spices as you like to your preference.
- Carefully transfer the shrimp, in an even layer, to the empty side of the sheet pan. Flip them so both sides pick up a bit of the spiced oil from the cauliflower.
- Transfer the sheet pan to the broiler for 3-4 minutes or until the shrimp are opaque and the cauliflower has charred a bit on the top. Remove from the broiler and set aside.
Prepare the Microgreen Garnish:
- In a small bowl, combine all the ingredients for the microgreens and toss to combine.
- Right before serving, add the cooked rice to the pot of tomatoes and broth and toss to combine. Turn off the heat.
- Divide the spicy rice between plates and arrange the cauliflower and shrimp on top. Finally, add a serving of the microgreen garnish on top. Enjoy!