Looking for a macro-friendly dish that is easy to make and still delivers proteins, fats and carbohydrates? Little Biesinger of Lillie Eats & Tells offers a delicious option with her Shrimp in Red Pepper Cauliflower Cream Sauce recipe. The end game serves up a one-dish meal that provides a great source of lean protein thanks to its shrimp-centered combination. This go-to recipe includes cauliflower, roasted red peppers and low-fat cottage cheese and cream cheese and is perfect for families as it makes six servings. As Lilli puts it, this recipe is “A total win. This macro shrimp dish is so light while still being cozy and delicious. A killer combo.”
By The Numbers
- Prep Time: 30 minutes
- Servings: 6
- Calories: 277 Carbohydrates:8.7g Protein: 30.3g Fat 9.7g Fiber 2g
Ingredients
- 12 oz fresh or frozen cauliflower florets or rice (340g)
- ¼ cup heaping jarred roasted red peppers (90g)
- 1 ¼ cup chicken broth (300g)
- ½ cup low-fat cottage cheese (120g); or sub dairy-free yogurt or sour cream
- ¼ cup reduced-fat cream cheese (60g)
- 4 tsp of kosher salt, divided
- 1 tsp garlic powder
- 2 lbs shrimp raw (908g; shells and tails removed)
- 2 tbsp olive oil divided (15g)
- 1 tbsp dried oregano or Italian seasoning
- ½ tsp black pepper
- 2 cups cherry tomatoes halved (275g)
- 3 tbsp white cooking wine (45g)
- 5 frozen garlic cubes or minced cloves
- ¼ tsp crushed red pepper flakes
- 3 cups fresh spinach chopped (200g; or use frozen spinach by weight)
- ½ cup fresh basil chopped (15g)
- 1 oz fresh grated parmesan (28g; or sub dairy-free)
- Optional additional parmesan and basil for topping
Instructions
- Steam the cauliflower, using frozen steamable bags if preferred. Blend the steamed cauliflower with roasted red peppers, broth, cottage cheese, cream cheese, 2 tsp. of salt, and garlic powder until smooth. Set the mixture aside.
- Heat a Dutch oven or heavy-bottomed skillet over medium-high heat with a tablespoon of olive oil. Once the pan is hot, add the shrimp in a single layer (you may need to do this in two batches). Season with remaining 2 tsp. of salt, oregano, and pepper. Cook the shrimp for 1–2 minutes until they turn pink and opaque. Remove from the pan.
- In the same pan, add another tablespoon of olive oil (or you can use butter!), cherry tomatoes and an extra pinch of salt, along with the white wine. Allow the wine to sizzle and deglaze the pan, scraping up any browned bits. Cover the pan and let the tomatoes cook for a minute. Add the garlic and red pepper flakes and cook for an additional minute, stirring to prevent burning.
- Pour the cauliflower cream sauce from the blender into the pan and mix well with the tomatoes and garlic. Stir in the spinach and basil, letting them wilt down for a minute. Return the cooked shrimp to the pan and turn off the heat. Top with shaved parmesan and additional fresh basil.
- Serve the shrimp and cauliflower sauce over your choice of pasta, rice, spaghetti squash, or zoodles!
Notes
It is best to use a large, heavy-bottom pan for the stove if possible. A blender is also essential. Lillie admits this recipe as developed can be a little thick for some tastes. For those preferring a thinner consistency, simply whisk in more broth until it reaches the desired thickness. It is also optional to add a little more fat either by incorporating extra parmesan or more olive oil.
About Lillie Biesinger
Lillie Biesinger is a married mother of four and started counting macros on November 1, 2016. In her own words: “And very quickly, I was obsessed! It was right after this trip to Italy, which I’m sure played into my extra burst of motivation to do something new. Two weeks of pasta can take a toll. But it’s been a game-changer. It’s just made me look at food so differently. It feels like such a sustainable way to hit and maintain my fitness goals. And that feeling of sustainability is EVERYTHING. Do you know how much more productive I am when I’m not thinking or stressing about what and how much and when I should eat?!
That’s misleading because I’ll always think about the next time I eat and what it’s going to be, let’s be real…. But now I have this perfect formula for my day so the STRESS and emotion is taken out. Legwork yes. But stress no. A totally worthy trade.”
To learn more about Lillie, her approach to food and her amazing range of macro-centric recipes, please visit Lille Eats & Tells.
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