For Cauliflower Rice – If not using premade cauliflower rice, see instructions in my riced veggies post, or in the notes section of this recipe card.

For Shrimp

1. Rinse peeled/deveined shrimp and place in a bowl with garlic powder; toss to coat.
2. Heat 1 tablespoon olive oil or butter in a large skillet over medium high heat. Add the shrimp and sauté for two minutes per side, flipping once. Transfer shrimp from pan to a cool plate or bowl; set aside.
3. Add 1 tablespoon of oil or butter to a pot over medium-high heat on the stove. Once melted, add the chopped shallot and cook, stirring occasionally, for 2-3 minutes, or until softened.
4. Add minced garlic, and sauté for an additional minute, then add riced cauliflower, and stir to combine.
5. Pour broth into the pan, stir, then place a lid on the pot, and let the cauliflower steam for 3 minutes.
6. Add coconut milk, parmesan cheese, and lemon, salt and pepper. Stir well to combine.
7. Add spinach in 2 batches, stirring and allowing spinach to wilt after each addition. Cover and cook 1 minute on medium to medium-high heat.
8. Finishing touches (2 options) below.
9. Stir in feta and shrimp. Place the skillet in a 400°F oven for 7 – 10 minutes. OR, alternatively, cover the pan again and cook for additional 4-5 minutes on medium heat, until shrimp are pink and spinach / cheese are softened.
10. Garnish with fresh basil; add salt and pepper to taste.
11. Store leftovers in a covered container in the fridge for up to 5 days, or freeze for 1 month.