Recipe Image

Shrimp and Cauliflower Bake

  • 15 m
  • 55 m
Diabetic Living Magazine
“This quick and easy seafood casserole gets bright flavor from fresh dill and feta cheese.”


    • 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)


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/15/2019