Garlic Grilled Shrimp Skewers with Cauliflower Rice
Juicy shrimp skewers brushed with garlic olive oil and lime, served over skillet-sautéed riced cauliflower with green onions.
Fresh raw shrimp (unprocessed) is naturally lean. Cauliflower rice provides a low-carbohydrate, low-potassium vegetable base that absorbs flavors beautifully.
Ingredients
Check items as you prep your kitchen:
Cooking Instructions
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If using wooden skewers, soak them in water for 20 minutes before grilling.
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Thread raw shrimp onto skewers. Brush with 1 tablespoon of olive oil, lime juice, and minced garlic. Season with black pepper.
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Heat a grill pan or skillet over medium-high heat. Cook shrimp skewers for 2 to 3 minutes per side until pink and opaque.
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In a separate skillet, heat remaining 1 tablespoon of olive oil over medium heat. Add riced cauliflower and sliced green onions. Sauté for 5 to 6 minutes until tender.
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Divide cauliflower rice into three bowls and top each with shrimp skewers.
Kidney Nutrition & Mineral Prep Tips
Dietitian Tip: Crucial kidney warning for shrimp: always inspect frozen shrimp ingredient labels. Avoid any package listing 'sodium tripolyphosphate' (STPP), an additive that injects huge amounts of inorganic phosphorus and sodium into seafood.
Stage Adaptation: Safe for Stages 1 through 4.