Go Back
+ servings
Spicy Shrimp and Rice with Charred Cauliflower_MidPage

Spicy Shrimp and Rice with Charred Cauliflower

This spicy shrimp and rice with charred cauliflower is my favorite weeknight dinner. It's easy to make and tastes fantastic with crisp microgreens.
5 from 1 vote
Print Pin
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 4
Calories: 292kcal


  • Baking sheet
  • Saucepan
  • Wide pot


  • 1 cup uncooked white rice
  • 2 teaspoons neutral cooking oil
  • 1 yellow onion peeled and diced
  • 5 cloves garlic peeled and minced
  • 2 tablespoons butter
  • 1 pint cherry tomatoes halved
  • 2 cups chicken stock
  • 2 teaspoons chili powder
  • 1 teaspoon cayenne powder more or less to taste
  • Salt and pepper to taste

Charred Cauliflower

  • 1 head cauliflower cut into florets
  • 2 tablespoons neutral cooking oil
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • Salt and pepper to taste

Spicy Shrimp

  • 1 pound shrimp peeled and deveined
  • Salt, pepper, cayenne powder, and adobo seasoning to taste

Microgreen Garnish

  • 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.

To Serve:

  • 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!


Calories: 292kcal | Carbohydrates: 22g | Protein: 31g | Fat: 10g | Sodium: 1179mg | Fiber: 5g | Sugar: 9g | Vitamin C: 105mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!