Red Shrimp + Garlicky Cauliflower Rice

Alright, friends - I've got a super simple dinner recipe for y'all today! All growing up we ate tostones (fried green plantains) with a sauce made of equal parts ketchup and mayonnaise. Sounds weird but I promise it is so good. Anytime I make this sauce for friends, they comment about how good it is! So it got me thinking if there were any other ways I could use this sauce in a meal, and I came up with this dish. 

Red Shrimp + Garlicky Cauliflower Rice // Natasha Red
Red Shrimp + Garlicky Cauliflower Rice // Natasha Red
Red Shrimp + Garlicky Cauliflower Rice // Natasha Red

If you think it might be weird to heat up mayo and ketchup, it's totally not! I was worried it would create a weird texture, but instead I was left with a creamy and delicious coating on already phenomenal shrimp. 

A bed of cauliflower rice is the perfect pairing, but you could serve this on toasted bread to make a po' boy of sorts, or even stuff them in lettuce wraps with some perfect for the warmer months!

Red Shrimp + Garlicky Cauliflower Rice // Natasha Red

And my favorite part about this recipe? It's kid approved! Reaghan and Everett both devoured it and honestly shocked me! Here's Rae's funny bunny smile showing off her plate ;) 

Red Shrimp + Garlicky Cauliflower Rice // Natasha Red


For the shrimp:

  • cooking spray
  • 1 pound shrimp, deveined and tails removed
  • salt and pepper to taste


  • 2 tablespoons ketchup
  • 2 tablespoons mayonnaise
  • 1 garlic clove, minced
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground pepper

Cauliflower rice:

  • 1 tablespoon olive oil
  • 12 ounces of riced cauliflower
  • salt and pepper to taste
  • 1/4 cup - 1/2 cup chicken broth
  • 2 cloves garlic, minced


  1. Coat a large pan in cooking spray and let it heat up. Make sure your shrimp are completely thawed and toss them into the pan with salt and pepper, until they are pink. Stir them around occasionally so they don't stick to the pan.
  2. While the shrimp is cooking, whisk all sauce ingredients together and set aside. 
  3. Remove the shrimp from the pan and set aside. 
  4. Add a little bit of olive oil to the pan along with the cauliflower. Season with salt and pepper and allow the cauliflower to get tender. 
  5. Add broth and turn up the heat, deglazing the pan. (this just means getting all the brown bits leftover from cooking the shrimp off the bottom of the pan with a wooden spoon.) The broth will soften the cauliflower and make it nice and tender, and also flavorful.
  6. Add garlic to the cauliflower and cook for about 10 more minutes until all of the broth is absorbed. 
  7. Remove cauliflower from the pan and serve on your plates. Place shrimp back in the pan along with your sauce and stir around for about 1 minute, just to coat all the shrimp and warm everything up again. Serve and enjoy!