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Za’atar Shrimp and Cauliflower Rice is a flavor combination of zesty herbs, lemon, and nuttiness. Za’atar is an amazing spice blend for low carb cooking.
We are working at cutting back on carbs and focusing our attention on whole foods but we don’t want to cut back on flavor. If you are doing the same thing this year, then Za’atar Shrimp and Cauliflower Rice is the perfect dish for you.
My daughter-in-law came up with the recipe and it turned out so good that it has now become a staple in our regular weekday meal rotation.
what is za’atar?
Za’atar is a Middle Eastern spice blend that is full of thyme, oregano, marjoram, and sumac. The blend is very aromatic and it has a lemony tangy flavor. I was surprised to find out it doesn’t contain lemon.
what does za’atar taste like?
I find the flavor to be a strong tangy lemon-like taste which I really like. Because it’s a spice blend of sesame seeds, thyme, oregano, sumac, cumin, coriander, and marjoram it also has a toasty, nutty, and herby flavor. Frankly, now that I have discovered this robust spice blend, I’m using it on everything. You might want to try my Za’atar Grilled Chicken and Pasta recipe.
other ways to use za’atar spice
- Sprinkle a teaspoon into store-bought hummus and serve it with pita bread and raw vegetables.
- Mix it with olive oil for a bread dipping sauce.
- Toss pasta with olive oil and a teaspoon or two of za’atar for a lighter, no-sauce pasta.
- Drizzle olive oil and za’atar on a baked sweet potato.
- Za’atar Grilled Chicken and Pasta.
ingredients in this recipe
While it may look like a long list, don’t shy away because once you make this recipe, you will make it again and again. And make sure you use the dates! They are a fantastic ingredient that goes so well with the cauliflower rice.
- Frozen cauliflower rice
- Medjool dates
- Za’atar seasoning
- Pine nuts
- Olive oil
- Fresh parsley
krazy kitchen mom tips
- Toast the pine nuts before you start making this dish. Add them to a dry stove-top skillet and turn the heat on medium-high. Stir them frequently and watch them carefully as they will burn quickly. Take them off the heat, just as they start to brown and transfer them to another plate to cool. I like to make toasted nuts and store them in a zip-top bag in my refrigerator so they are ready to use whenever I need them.
- If you are going for a nice presentation in any dish were you use shrimp, leave the tails on. If the tails bother you, go ahead and cut them off…it just won’t look as nice when you serve it.
- Serve warm pita or naan with this recipe. You can even eat it by using the pita as a small vessel to scoop up the cauliflower rice.
more easy and delicious recipes that you may like
- Crescent Roll Veggie Pizza
- Greek Chicken Salad
- Stuffed Spaghetti Squash
- Tortellini Spinach Pasta Salad
- Bourbon Glazed Salmon Cesar Salad
Za'atar Shrimp and Cauliflower Rice
- 1 lb. raw devained and shelled shrimp
- 1/2 small onion diced
- 1 garlic clove minced
- 2 TBS extra virgin olive oil
- Juice from 1 lemon - about 3-4 TBS.
- 3 TBS Za'atar seasoning mix
- 1 bag frozen cauliflower rice
- 6-8 majdool dates
- 2 ounce bag pine nuts
- Fresh parsley for garnish
For the Cauliflower Rice:
- Heat 1 TBS of olive oil in a large skillet.
- Add the onion and garlic and saute for about 2 minutes.
- Add the frozen cauliflower rice and stir.
- Cook cauliflower rice for 5 minutes.
- Add 2 TBS za'atar, dates, and 1/2 of the lemon juice.
- Cook for another 3-4 minutes.
For the Shrimp:
- Heat 1 TBS olive oil in a skillet on medium heat.
- Add the shrimp and 1 TBS za'atar and the remainder of the lemon juice.
- Cook for about 3-4 minutes on each side until shrimp is tanslucent.
- Place the prepared cauliflower rice in a serving dish.
- Top with toasted pine nuts.
- Add shrimp.
- Garnish with fresh parsley.
- Serve with pita bread or naan bread.