Shrimp Scampi with Cauliflower Rice
User Reviews
5
-
Prep Time
5 mins
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Cook Time
12 mins
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Total Time
17 mins
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Servings
4
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Calories
296 kcal
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Course
Main Course
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Cuisine
Italian
Shrimp Scampi with Cauliflower Rice
Description
This recipe sautés peeled and deveined jumbo shrimp briefly with olive oil, seasoning half the salt and pepper first. After a quick cook, the shrimp are removed to prevent overcooking. The pan then absorbs minced garlic briefly before being deglazed with white wine, releasing browned bits for added flavor. Butter, lemon juice, and lemon zest are added forming a bright, tangy sauce.
Cauliflower rice is stirred into the pan with the sauce and the remaining salt and pepper, cooking briefly to warm. The shrimp and a portion of reserved sauce return to the pan to finish cooking gently, ensuring the shrimp stay tender. Fresh parsley and lemon slices garnish the plate for brightness and aroma.
This dish brings a balance of textures: the tender shrimp, the slightly firm cauliflower rice, and the silky lemon butter sauce. It works well as a light main course and can be served on its own or with extra vegetables or crusty bread to catch the sauce.
Ingredients
- 1 pound Shrimp peeled, deveined and tails off, raw, jumbo
- 12 ounces cauliflower rice thawed, frozen
- ½ cup white wine I use Pinot Grigio
- ⅓ cup butter unsalted
- ⅓ cup lemon juice fresh
- 3 cloves garlic minced
- lemon zest of 2 lemons
- 2 tablespoons parsley fresh
- 1 tablespoon olive oil
- 1 teaspoon salt divided
- ½ teaspoon black pepper divided, ground
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 5g | 2% |
| Protein | 30g | 60% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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