Blackened Shrimp & Beans over Whipped Cauliflower

Karie Houghton


This dinner was so easy I could make it on a week night – and that is saying a lot! Almost a one pot wonder, if you are looking for high protein and low carb meal, this does the trick and you won’t miss the lack of bread on the plate. Liam loved the shrimp and Cole liked the beans, but we giggled at the fact they thought they were eating mashed potatoes! Make sure to adjust the Blackening seasoning level to you or your kids liking.


★★★★★ 1 vote

5 Min
15 Min


  • 1 Tbsp
    vegetable oil
  • 1 lb
    jumbo shrimp, peeled and deveined
  • 2 Tbsp
    blackening seasoning (depends on your heat tolerance or kids at the table)
  • 2 can(s)
    black beans (drained and rinsed)
  • 6 oz
    baby spinach
  • 4 Tbsp
  • 1
    large cauliflower, roughly chopped into large florets and stems
  • 1 c
    chicken broth
  • 2 Tbsp
    cream cheese
  • 1/2 tsp
    garlic powder

How to Make Blackened Shrimp & Beans over Whipped Cauliflower


  1. Heat a skillet to medium-high heat. Add oil to the pan. Add shrimp and half seasoning to the pan and sauté for about 3 minutes, turning often.
  2. Turn heat to low. Add beans, spinach, margarine and remaining seasoning. Cover and let cook for about 8 minutes mixing halfway. Once spinach is wilted and beans are warm it is done.
  3. In a medium saucepan, steam cauliflower in chicken broth over high for about 10 minutes or until tender. Drain and place in a blender. Add cream cheese and garlic powder. Blend well for about 2 minutes.
  4. Serve shrimp and beans over creamy blended cauliflower.

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