Cajun Shrimp & Veggie Skillet

• 1 tbsp. oat milk butter
• 1/2 tbsp. avocado oil
• 1 tsp. chopped garlic
• 1 lb. raw wild caught shrimp, thawed, deveined & tails removed
• 1 & 1/4 tsp. Cajun seasoning
• 1/2 cup chopped green bell pepper
• 1/2 cup sliced zucchini
• 1/2 cup canned Italian diced tomatoes
• 1 & 1/2 cups frozen cauliflower rice

Heat a skillet over medium heat and add the butter and oil until melted.  Add the garlic and cook for 1 minute, stirring continuously.  

Add the bell peppers and zucchini and cook until starting to soften, about 4 minutes. Add the shrimp and sprinkle the cajun seasoning over everything, cooking for about 3-4 minutes, stirring occasionally, until shrimp are pink.  

Meanwhile, cook the cauliflower rice according to package directions and measure out 1 1/2 cups.

Add diced tomatoes and cooked cauliflower rice to the skillet and cook about 4 minutes, until warmed through, stirring occasionally.

Divide the skillet between two bowls.  Enjoy!