Shrimp and Cauliflower Bake

Shrimp and Cauliflower Bake

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From: Diabetic Living Magazine

This quick and easy seafood casserole gets bright flavor from fresh dill and feta cheese.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 cups small cauliflower florets (1 medium head)
  • ½ cup chopped onion
  • 2 tablespoons olive oil
  • ½ teaspoon crushed red pepper
  • ¼ teaspoon salt
  • 1 pound fresh or frozen (thawed) peeled and deveined medium shrimp
  • 2 (14.5 ounce) cans no-salt-added diced tomatoes, drained
  • 2 cloves garlic, minced
  • 1 teaspoon lemon zest
  • ½ cup crumbled reduced-fat feta cheese
  • 1 tablespoon snipped fresh dill
  • Lemon wedges (optional)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F. In a large bowl toss together cauliflower, onion, oil, crushed red pepper and salt. Spread the mixture in a shallow metal roasting pan. Bake 25 minutes or just until the cauliflower is tender.
  2. Meanwhile, rinse shrimp; pat dry. In a medium bowl combine shrimp, tomatoes, garlic and 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 information

  • Serving size: 1¾ cups
  • Per serving: 269 calories; 11 g fat(3 g sat); 6 g fiber; 18 g carbohydrates; 29 g protein; 61 mcg folate; 193 mg cholesterol; 10 g sugars; 1,005 IU vitamin A; 66 mg vitamin C; 167 mg calcium; 2 mg iron; 561 mg sodium; 636 mg potassium
  • Nutrition Bonus: Vitamin C (110% daily value), Vitamin A (20% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 3 vegetable, 3 lean meat, 1½ fat

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