Spicy Shrimp and Chicken Gumbo with Cauliflower Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Shrimp and Chicken Gumbo with Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Spicy Shrimp and Chicken Gumbo with Cauliflower Rice

Enjoy a vibrant and aromatic gumbo that melds lean chicken and succulent shrimp with a medley of bell pepper, onion, celery, and tomatoes, served over a bed of low-carb cauliflower rice. This dish bursts with the deep flavors of spicy paprika and cayenne, bringing a comforting warmth with every bite.

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NUTRITION

350kcal
Protein
49.1g
Fat
9.4g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

3 oz Shrimp

1 cup Cauliflower Rice

1/2 medium Bell Pepper

1 stalk Celery

1/4 medium Onion

1/2 cup Diced Tomatoes

1 tsp Olive Oil

Spices (Paprika, Cayenne Pepper, Black Pepper, Salt)

1 cup Chicken Broth

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PREPARATION

  • 1

    Heat a teaspoon of olive oil in a medium saucepan over medium heat.

  • 2

    Add chopped onion, celery, and bell pepper. Sauté until they soften, about 3-4 minutes.

  • 3

    Stir in diced tomatoes, a pinch of paprika, cayenne pepper, black pepper, and salt. Cook for another 2 minutes.

  • 4

    Add 1 cup chicken broth and bring the mixture to a simmer.

  • 5

    Dice the chicken breast into bite-sized pieces and add to the pot. Allow to cook for about 5 minutes.

  • 6

    Add the shrimp and simmer until the shrimp turn pink and are cooked through, approximately 3-4 minutes.

  • 7

    In a separate pan, lightly warm the cauliflower rice until tender, about 2 minutes.

  • 8

    Serve the spicy shrimp and chicken gumbo over a bed of cauliflower rice, and enjoy hot.

Spicy Shrimp and Chicken Gumbo with Cauliflower Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Shrimp and Chicken Gumbo with Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Spicy Shrimp and Chicken Gumbo with Cauliflower Rice

Enjoy a vibrant and aromatic gumbo that melds lean chicken and succulent shrimp with a medley of bell pepper, onion, celery, and tomatoes, served over a bed of low-carb cauliflower rice. This dish bursts with the deep flavors of spicy paprika and cayenne, bringing a comforting warmth with every bite.

NUTRITION

350kcal
Protein
49.1g
Fat
9.4g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

3 oz Shrimp

1 cup Cauliflower Rice

1/2 medium Bell Pepper

1 stalk Celery

1/4 medium Onion

1/2 cup Diced Tomatoes

1 tsp Olive Oil

Spices (Paprika, Cayenne Pepper, Black Pepper, Salt)

1 cup Chicken Broth

PREPARATION

  • 1

    Heat a teaspoon of olive oil in a medium saucepan over medium heat.

  • 2

    Add chopped onion, celery, and bell pepper. Sauté until they soften, about 3-4 minutes.

  • 3

    Stir in diced tomatoes, a pinch of paprika, cayenne pepper, black pepper, and salt. Cook for another 2 minutes.

  • 4

    Add 1 cup chicken broth and bring the mixture to a simmer.

  • 5

    Dice the chicken breast into bite-sized pieces and add to the pot. Allow to cook for about 5 minutes.

  • 6

    Add the shrimp and simmer until the shrimp turn pink and are cooked through, approximately 3-4 minutes.

  • 7

    In a separate pan, lightly warm the cauliflower rice until tender, about 2 minutes.

  • 8

    Serve the spicy shrimp and chicken gumbo over a bed of cauliflower rice, and enjoy hot.