Name: Boogaloo Summer Fusion: Spicy Keto Cauli Rice Paella with Grilled Shrimp & Avocado Salsa
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb large shrimp, peeled and deveined; 1 large head cauliflower (about 1.5 lb), riced; 2 tbsp olive oil, divided; 1 medium red bell pepper, diced; 1/2 medium red onion, diced; 2 cloves garlic, minced; 1/2 tsp smoked paprika; 1/2 tsp ground cumin; 1/4 tsp ground coriander; 1/2 tsp chili flakes (or to taste); 1/2 cup cherry tomatoes, halved; 1/2 cup green olives, sliced; 1/4 cup fresh cilantro, chopped, plus more for garnish; 1 large avocado, diced; 1 small lime, zested and juiced; Salt and pepper, to taste

Boogaloo Summer Fusion: Spicy Keto Cauli Rice Paella with Grilled Shrimp & Avocado Salsa

CrushedLemon1034

Channeling the spirit of 1960s counterculture and the fusion beat of the boogaloo, this dish is a riot of fresh produce, communal flavors, and radical creativity. Spicy, smoky grilled shrimp crown a bed of vibrant, veggie-packed cauliflower 'paella rice,' all brightened by a zesty avocado salsa. It’s a celebration of natural California bounty and the era’s embrace of boundary-breaking, nourishing food—perfect for a summer gathering, backyard potluck, or an impromptu dance party. Enjoy the freedom of flavor, with every bite a tribute to joy and togetherness!

Ingredients

Instructions

Pat shrimp dry and toss with 1 tbsp olive oil, smoked paprika, cumin, a pinch of salt, and chili flakes. Set aside to marinate for 10 minutes.
While shrimp marinates, rice the cauliflower using a food processor or box grater. Set aside.
Heat a large skillet or paella pan over medium-high heat. Add 1 tbsp olive oil. Sauté red onion and bell pepper for 3-4 minutes until softened.
Add garlic, stir 30 seconds, then add riced cauliflower. Season with a pinch of salt. Cook, stirring often, for 5-6 minutes until cauliflower is just tender but not mushy.
Add cherry tomatoes, olives, and ground coriander. Cook 2 more minutes. Taste and adjust salt, pepper, and chili flakes as desired. Remove from heat and stir in half the chopped cilantro.
While the cauli rice cooks, preheat a grill pan or outdoor grill over high heat. Grill shrimp 2-3 minutes per side until pink and just cooked through. Remove from grill.
In a small bowl, gently toss diced avocado with lime zest, juice, and remaining cilantro. Season with salt and pepper.
To serve, mound cauli rice paella on a platter, top with grilled shrimp, and spoon avocado salsa over. Garnish with extra cilantro.