Garlic Butter Shrimp with Lemon Parmesan Cauliflower Rice

Garlic Butter Shrimp with Lemon Cauliflower Rice – Super nourishing and easy to whip up, this shrimp recipe with cauliflower is a winner! these garlic butter shrimp cook very quickly is done in only 20 minutes and can be served as a quick lunch or a full-fledged dinner. If you are trying to eat low carb or Keto, this simple shrimp recipe with cauliflower rice is the perfect addition to your meal rotation. Enjoy!

Photo credit: © Eatwell101.com

Ingredients list for the Garlic Butter Shrimp with Lemon Cauliflower Rice

• 1 1/2 lbs (700g) medium raw shrimp, peeled and deveined
• 1/4 cup unsalted butter, divided
• 1 teaspoon Italian seasoning
• 2 teaspoons onion powder
• Salt and fresh cracked pepper, to taste
• 1/4 cup (60ml) + 2 tablespoons vegetable stock
• 1 tablespoon Sriracha (or any hot sauce you like)
• 1 cauliflower head, riced
• 1/2 white onion, chopped
• 5 cloves garlic, minced
• 2 oz fresh Parmesan, finely grated
• Juice of one lemon (+ zest, if you like)
• 1 teaspoon Red chili pepper flakes, optional
• Fresh parsley, chopped

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Directions

1. To make the garlic butter shrimp with lemon cauliflower rice: In a bowl or shallow plate, season shrimp with salt and pepper.

2. Heat a large skillet over medium heat. Melt 2 tablespoons butter and fry half the garlic and the chopped onion for 1 minute until fragrant — be careful not to burn. Add the riced cauliflower to the skillet and stir to mix everything together well and coat in melted butter. Cook, stirring regularly for 1 minute.

3. Stir in the 2 tablespoons vegetable stock, about half the parsley, and lemon zest (if using). Cook for one minute to reduce juices then add the lemon juice and 2/3 of the parmesan cheese. Cook for another minute until cauliflower rice is crisp-tender. Remove to a shallow plate and set aside.

4.  In the same pan (clean the pan if cauliflower has burnt), melt 2 remaining tablespoons butter and add seasoned shrimp. Cook shrimp for 1-2 minutes on one side.

5. Add the remaining minced garlic, Italian seasoning, and onion powder to the shrimp. Stir to combine and flip the shrimp to cook on the opposite side. Cook shrimp for 1 minute then add 1/4 cup vegetable stock and Sriracha. Sprinkle shrimp with remaining parmesan, and allow the sauce to reduce for 1 minute, making sure not to overcook the shrimp.

6. Push shrimp to the side and add cauliflower rice back to the pan to reheat quickly. Adjust seasoning as needed with black pepper and red chili pepper flakes. Stir in the remaining parsley, add lemon slices and serve the garlic parmesan shrimp and cauliflower rice immediately. Enjoy!

Tips on How to Make Garlic Butter Shrimp

• You can use shrimp with tails on or off. 
• Buy shrimp (or prawns) already deveined, shelled and cleaned, your meal preparation will be much faster. 
• Frozen shrimp is okay for this recipe, but fresh wild-caught shrimp tend to have better flavor.
• For this garlic butter shrimp recipe, we typically use extra jumbo shrimp, which are 16-20 shrimps per pound.

More Great Shrimp Recipes

• Cajun Shrimp and Sausage Recipe in Creamy Pepper Sauce
• Baked Shrimp in Foil Packs Recipe with Garlic Lemon Butter Sauce
• Garlic Butter Shrimp Recipe with Asparagus – Best Shrimp Recipe.
• 10-Minute Creamy Garlic Spinach Shrimp Recipe
• 10-Minute Shrimp Zucchini Noodles Recipe – Best Shrimp Recipe 

Photo credit: © Eatwell101.com