Cauliflower rice bowls are a filling, low-carb, vegetable-and protein-packed weeknight dinner for two.

The cauliflower is mild, so it doesnt compete with the garlicky shrimp in this dish.

You cant argue with that!

Vertical photo of two table settings of garlic shrimp cauliflower rice bowls. Avocado slices and herbs are in the bowls as well. A fork, knife and napkin are at each place setting.

Sally Vargas | Art Banner Credit: Elena Resko

A tasty, low-carb meal has got to be on the top of your list for weeknight suppers.

The emphasis here is ontasty.

Topped off with garlicky shrimp, this weeknight dinner has a huge yum factor.

A horizontal poto of cauliflower rice and shrimp. A green napkin is to the left and a water glass to the right. Above the glass is a second bowl in partial view.

Sally Vargas | Art Banner Credit: Elena Resko

you’re able to either buy it already riced in the frozen foods section or make it yourself.

That shrimp in the seafood case at the supermarket?

It is simply frozen shrimp that has been defrosted.

Shrimp and cauliflower rice in a white bowl with herbs and avocado sices. A second bowl identical bowl is in the background.

Sally Vargas | Art Banner Credit: Elena Resko

Just plunk it in a bowl of cold water for 15 minutes and it will be ready to cook.

Add the cauliflower rice and 1/4 cup water to the skillet.

Cook, stirring often, for 5 minutes, or until the cauliflower loses its raw taste.

A shallow bowl of garlic shrimp cauliflower rice with a napkin and fork to the left. Sauteed shrimp and herbs are visible in the bowl.

Sally Vargas | Art Banner Credit: Elena Resko

Stir in 2 tablespoons of the lemon juice, salt, pepper, and lemon zest.

Stir the spinach into the cauliflower and cook for 3 minutes, or until the spinach barely wilts.

Stir in the tomatoes.

Cauliflower rice, spinach, basil and tomatoes in a high sided wok.

Sally Vargas | Art Banner Credit: Elena Resko

Taste and add more salt and pepper, if you like.

Remove from the heat and set aside while you cook the shrimp.

Set the skillet over medium heat and cook for about 30 seconds, or just until the garlic sizzles.

Large shrimp cooking in a non-stick skillet and covered with herbs.

Sally Vargas | Art Banner Credit: Elena Resko

Add the shrimp in one layer.

Cook for 1 to 2 minutes on each side, or until the shrimp is opaque in the center.

(Exact cooking time depends on the size of the shrimp.)

Remove the pan from the heat and sprinkle with the paprika.

Stir in the remaining 2 tablespoons of the lemon juice and the parsley.

Turn the shrimp to coat it well in the lemony, garlicky oil.

In two shallow bowls, divide the cauliflower rice.

Top each with half the shrimp and garnish with slices of avocado.

Serve warm or at room temperature.