Shrimp Scampi with Cauliflower Rice

Name: Shrimp Scampi with Cauliflower Rice
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4 serving
Ingredients: 1 pound raw jumbo shrimp; 12 ounces frozen cauliflower rice; ½ cup white wine; ⅓ cup unsalted butter; ⅓ cup fresh lemon juice; 3 cloves garlic; zest of 2 lemons; 2 tablespoons fresh parsley; 1 tablespoon olive oil; 1 teaspoon salt; ½ teaspoon ground black pepper

User Reviews

5.0

129 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
17 mins
Servings
4
Calories
296 kcal
Course
Main Course
Cuisine
Italian

Shrimp Scampi with Cauliflower Rice

Iris Warren

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This Shrimp Scampi with Cauliflower Rice is made with tender shrimp sautéed in a classic lemony, garlic, butter and white wine sauce.

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Ingredients

Servings

1 pound raw jumbo shrimp peeled, deveined and tails off
12 ounces frozen cauliflower rice thawed
½ cup white wine I use Pinot Grigio
⅓ cup unsalted butter
⅓ cup fresh lemon juice
3 cloves garlic minced
zest of 2 lemons
2 tablespoons fresh parsley
1 tablespoon olive oil
1 teaspoon salt divided
½ teaspoon ground black pepper divided

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Instructions

Heat a large skillet to medium and add in the olive oil. Add in the shrimp, half the salt and pepper. Sauté for 2 minutes on each side, then remove and set aside. They should be just about cooked through, but not fully.
Add in the garlic and sauté for about 15 seconds, then add in the white wine to deglaze the pan, scraping up any brown bits of flavor.
Add in the butter, and once melted, the lemon juice and zest. Stir to combine, then remove about 3 tablespoons of the sauce and set it aside.
Pour the cauliflower rice into the skillet and toss in the sauce. Add in the remaining salt and pepper, then allow to cook for 2 minutes.
Then add the shrimp back in, along with the reserved sauce and continue cooking until they are cooked through. Garnish with the fresh chopped parsley and some lemon slices, then serve.