WeMet Martin

Fitness & Nutrition Coach Virtual Assistant

I just made the “Fresh Farro & Quinoa Salad” and had a bunch left over for the week. I decided to sauté some shrimp and roast some cauliflower to add to the salad. It was SO good!



1 lb Extra Large Shrimp (26/30), Peeled & Deveined
1 Tbsp EVOO (1/2 Tbsp for marinade, 1/2 Tbsp to sauté)
1 Tsp Old Bay Seasoning
1 Tsp Garlic Salt*


1 Head of Cauliflower
2 Tbsp EVOO
2 Tsp Garlic Salt*
1 Tsp Ground Pepper

Let’s Make it!

Cauliflower– Preheat the oven to 400oF. Cut the florets off of the head of cauliflower and put in a mixing bowl. Add the EVOO, garlic salt, ground pepper and toss well. Spread the cauliflower evenly on a cookie sheet and roast for 25 mins or until browned. Make sure to mix around the cauliflower on the cookie sheet occasionally to cook evenly.

Shrimp– Put the shrimp in a bowl and add EVOO, Old Bay Seasoning, and garlic salt. Let it marinate for at least an hour or I like to marinate it overnight. Heat a pan over medium-high heat with EVOO. Add the shrimp and sauté for about 6-10 minutes, until golden brown. Remove from pan and set aside.

Grain Salad**- See my Fresh Farro & Quinoa Salad Recipe.

Prepare Each Serving

Scoop 1 cup of the grain salad onto a plate. Add 1/2 cup of roughly chopped roasted cauliflower. Top with 6 Shrimp (or as many as you like).


*Garlic Salt– My favorite seasonings right now are by Kinders. Their garlic salt is amazing!
**Grain Salad– If you don’t have time or the ingredients to make the Fresh Farro Quinoa Salad, you can always just make a simple quinoa and/or farro mix with some fresh herbs – so Delicious! Or add your own carb!!

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