You can buy bags of cauliflower rice to save time. If you’re not going to eat this right away keep the shrimp and tomato sauce mixture separate from the cooked cauliflower rice. Reheat separately and serve together.

Equipment Needed

Measuring cups and spoons, box grater, thick bottomed pot, knife and a cutting board


Using a box grater, shred the cauliflower.

Place a large pot on the stove over high heat.

Add the garlic butter and allow it to melt, then add the riced cauliflower and sauté it on high for 5 to 10 minutes, or until it’s tender. Season with sea salt to taste and set aside.

Dice the carrots, celery, onion and bell pepper into 1/2” pieces.

Finely chop the garlic.

In the thick bottomed pot, over medium-high heat, add the butter and the olive oil.

Once hot, add the onion, celery, carrots and peppers.

Sauté for 5 to 7 minutes and add the chopped garlic and the creole seasoning. Mix in thoroughly and continue to sauté for an additional 5 minutes.


Add the chicken stock and simmer for 2 minutes, then add the tomato sauce and reduce the heat to medium-low.

Simmer until the sauce has reduced by 50 percent and the vegetables have become tender (approximately 15 minutes).


Add the shrimp and poach them in the sauce until they are thoroughly cooked (approximately 3 to 5 minutes).

When the shrimp is cooked, give the mixture a final stir. Ladle it over the cauliflower rice, serve and enjoy!

For more One Pot Meals from GoodLife Kitchen try: