Shrimp Scampi over Cauliflower Rice - Keto and Low Carb
Fresh shrimp sautéed in a lemon garlic butter wine sauce, served over cauliflower rice!
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
- 24 ounce of raw large or jumbo shrimp peeled/deveined tails on
- 4 cups cauliflower rice
- 2 cloves garlic minced
- juice and zest of 2 lemons
- 2 tablespoons fresh parsley
- 1/3 cup white wine I use Pinot Grigio
- 1/4 cup grass-fed butter
- 1 tablespoon olive oil
Cut each shrimp partially down the middle, careful not to cut all the way through, leaving the tails on. In a large skillet over medium heat, add in the butter and olive oil. Once the butter is melted, add in the garlic and lemon zest.
Add in the shrimp on top, then sprinkle half of the parsley, pour in the white wine and lemon juice. Cover and sauté the shrimp for just a few minutes, until they turn pink. Once cooked, remove the shrimp, leaving behind all the juices. Keep the shrimp warm while you cook the cauliflower rice.
Add in the cauliflower rice, remaining parsley, salt and pepper and cook (stirring often) for another 5-7 minutes, or until it reaches your desired texture. I like mine a little on the al dente side. Serve the shrimp over a bed of cauliflower rice, with a squeeze of lemon and a garnish of fresh parsley.
Calories: 270kcal | Carbohydrates: 9g | Protein: 29g | Fat: 13g | Saturated Fat: 5g | Fiber: 3g | Sugar: 1g