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Shrimp and Cauliflower Bake

Shrimp and Cauliflower Bake

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  • Makes: 4 servings
  • Prep 15 mins
  • Bake 40 mins
  • Serving Size: 1 3/4cups each
  • Carb Grams Per Serving: 18

Ingredients

  • 4 cups small cauliflower florets (1 medium head)
  • 1/2 cup chopped onion
  • 2 tablespoons olive oil
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1 pound fresh or frozen peeled and deveined medium shrimp, thawed
  • 2 14 1/2 - ounce cans no-salt-added diced tomatoes, drained
  • 2 cloves garlic, minced
  • 1 teaspoon lemon zest
  • 1/2 cup crumbled reduced-fat feta cheese
  • 1 tablespoon snipped fresh dill
  • Lemon wedges (optional)

Directions

  1. Preheat oven to 425 degrees F. In a large bowl toss together the first five ingredients (through salt). Spread mixture in a shallow baking pan. Bake 25 minutes or just until cauliflower is tender.
  2. Meanwhile, rinse shrimp; pat dry. In a medium bowl combine shrimp and the next three ingredients (through lemon zest). Pour shrimp mixture over cauliflower mixture. Bake 15 minutes more or until shrimp are opaque.
  3. Combine cheese and dill; sprinkle over shrimp mixture. If desired, serve with lemon wedges.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 269 cal., 11 g total fat (3 g sat. fat), 193 mg chol., 561 mg sodium, 18 g carb. (6 g fiber, 10 g sugars), 29 g pro.

Diabetic Exchanges

Vegetables (d.e): 3; Fat (d.e): 1.5; Lean Meat (d.e): 3