Shrimp Scampi with Cauliflower Rice recipe

All Recipes Best Recipe Fruits and Vegetables Vegetables Cauliflower Rice

Ingredients

1 head cauliflower, grated
¼ lemon, juiced
2 ½ tablespoons extra-virgin olive oil
1 ½ tablespoons heavy whipping cream
1 tablespoon chopped fresh parsley
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground white pepper
¼ teaspoon ground black pepper
1 packet zero-calorie sweetener
3 ounces cooked jumbo shrimp
1 tablespoon reduced-sodium soy sauce

Nutrition Info

316.1 calories
carbohydrate: 18.5 g
cholesterol: 97.2 mg
fat: 21.8 g
fiber: 8.2 g
protein: 15.9 g
saturatedFat: 5.1 g
servingSize: -
sodium: 742.7 mg
sugar: 7.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Wring out excess moisture from cauliflower using a cheesecloth or towel to make 'rice.'

  2. Combine lemon juice, olive oil, cream, parsley, salt, garlic powder, white pepper, black pepper, and sugar substitute in a small bowl.

  3. Heat a large nonstick saucepan over medium heat. Add shrimp, cook for 1 minute. Add cream mixture, cook until shrimp are lightly browned, 3 to 4 minutes more. Transfer to a bowl.

  4. Combine cauliflower rice and soy sauce in the same saucepan over medium heat. Cook and stir until cauliflower is tender, 2 to 4 minutes. Serve shrimp on top of the cauliflower rice.

Recipe Yield

2 servings

Recipe Note

This is a delicious spin on the carb-rich dish we all love, shrimp and rice. It's a great combination and I'm here to share my healthy keto-friendly spin on this dish. (Tastes exactly like Chinese food.) Garnish with lemon wedge and extra parsley if desired.

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