Garlic Butter Shrimp with Lemon Parmesan Cauliflower Rice Recipe

This recipe combines succulent garlic butter shrimp with a tangy, cheesy bed of lemon parmesan cauliflower rice. It’s a delicious, low-carb, and nutrient-packed meal that’s quick to make and bursting with flavor. Whether you’re on a keto diet or just looking for a satisfying dinner, this dish is a winner.

Why You’ll Love This Recipe

• Quick and Easy: Ready in under 25 minutes, perfect for busy weeknights.
• Low-Carb Delight: Cauliflower rice is a fantastic alternative to traditional rice, keeping carbs in check.
• Packed with Flavor: Garlic butter shrimp and zesty lemon parmesan cauliflower rice create a delicious harmony.
• Customizable: Easy to adapt with additional vegetables or different proteins.

Step 1: Prep the Ingredients

1. Prepare the Shrimp: Peel and devein the shrimp if not already done. Pat them dry with a paper towel and season lightly with salt, pepper, and smoked paprika.
2. Rice the Cauliflower: If using a whole cauliflower, cut it into florets and pulse in a food processor until it resembles rice.

Step 2: Cook the Shrimp

1. Melt Butter: Heat 2 tablespoons of butter in a large skillet over medium heat until melted and slightly foamy.
2. Sauté Garlic: Add the minced garlic and cook for 30 seconds, stirring constantly to prevent burning.
3. Cook Shrimp: Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side or until pink and opaque. Remove shrimp from the skillet and set aside.

Step 3: Make the Lemon Parmesan Cauliflower Rice

1. Heat Olive Oil: In the same skillet, heat 2 tablespoons of olive oil over medium heat.
2. Sauté Garlic: Add the minced garlic and cook for 30 seconds until fragrant.
3. Add Cauliflower Rice: Stir in the cauliflower rice, spreading it evenly in the skillet. Cook for 5-7 minutes, stirring occasionally, until tender.
4. Add Flavorings: Mix in the lemon zest, lemon juice, and grated parmesan cheese. Season with salt and pepper to taste.

Step 4: Combine and Serve

1. Reheat Shrimp: Add the cooked shrimp back into the skillet with the cauliflower rice. Toss gently to combine.
2. Serve: Garnish with fresh parsley, additional parmesan cheese, and lemon slices. Serve hot.

Tips for Success

1. Use Fresh Ingredients: Fresh shrimp and freshly riced cauliflower yield the best flavor and texture.
2. Don’t Overcook the Shrimp: Shrimp cook quickly, so remove them as soon as they turn pink and opaque to avoid rubbery texture.
3. Adjust Lemon Flavor: Taste the cauliflower rice before serving and adjust the lemon juice/zest to your preference.

Variations

• Add Vegetables: Toss in spinach, cherry tomatoes, or bell peppers for extra color and nutrition.
• Switch the Protein: Replace shrimp with chicken, scallops, or tofu for a different twist.
• Herb Swap: Try basil, dill, or cilantro instead of parsley for a unique flavor profile.
• Spicy Kick: Add more red pepper flakes or a drizzle of sriracha to the shrimp.

Serving Suggestions

• With a Side Salad: Pair with a fresh green salad dressed with lemon vinaigrette.
• Over Zoodles: Serve the shrimp and cauliflower rice over zucchini noodles for an extra low-carb option.
• Crusty Bread: For those not avoiding carbs, serve with garlic bread to soak up the buttery sauce.

Make-Ahead and Storage

• Make-Ahead: Prep the cauliflower rice and clean the shrimp ahead of time for faster assembly.
• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently in a skillet over medium heat or in the microwave to avoid overcooking the shrimp.

Frequently Asked Questions

Q: Can I use frozen shrimp?
Yes, frozen shrimp works well. Just thaw them completely before cooking and pat dry to remove excess moisture.

Q: How do I keep the cauliflower rice from getting soggy?
Cook over medium heat and avoid covering the skillet. Stir occasionally to allow steam to escape.

Q: Can I double the recipe?
Absolutely! Use a larger skillet or cook in batches to ensure even cooking.

Q: Is this recipe gluten-free?
Yes, this dish is naturally gluten-free as long as you check that all packaged ingredients are certified gluten-free.

This Garlic Butter Shrimp with Lemon Parmesan Cauliflower Rice is a perfect balance of savory, zesty, and creamy flavors. Whether you’re preparing a weeknight meal or a dinner for guests, this dish delivers on all fronts. It’s quick, healthy, and oh-so-satisfying—try it today!

Yield: 4

Garlic Butter Shrimp with Lemon Parmesan Cauliflower Rice Recipe

Print

This recipe combines succulent garlic butter shrimp with a tangy, cheesy bed of lemon parmesan cauliflower rice. It’s a delicious, low-carb, and nutrient-packed meal that’s quick to make and bursting with flavor. Whether you’re on a keto diet or just looking for a satisfying dinner, this dish is a winner.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• For the Garlic Butter Shrimp
• 1 pound shrimp, peeled and deveined
• 3 tablespoons unsalted butter, divided
• 3 cloves garlic, minced
• 1/4 teaspoon paprika
• 1/4 teaspoon red pepper flakes (optional, for heat)
• Juice of 1 lemon
• Salt and black pepper, to taste
• 2 tablespoons chopped parsley, for garnish
• For the Lemon Parmesan Cauliflower Rice
• 1 medium head cauliflower, riced (about 4 cups)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/3 cup grated Parmesan cheese
• Juice and zest of 1 lemon
• Salt and black pepper, to taste
• 2 tablespoons chopped fresh parsley

Instructions

1. Prepare the Cauliflower Rice

1. Using a food processor, pulse the cauliflower florets until they resemble rice grains. Alternatively, use store-bought cauliflower rice for convenience.
2. Heat olive oil in a large skillet over medium heat.
3. Add garlic and sauté until fragrant, about 1 minute.
4. Add the cauliflower rice and cook for 5-6 minutes, stirring occasionally, until tender.
5. Stir in the Parmesan cheese, lemon juice, lemon zest, and parsley.
6. Season with salt and pepper to taste. Keep warm while preparing the shrimp.

2. Cook the Garlic Butter Shrimp

1. Pat the shrimp dry with paper towels and season lightly with salt, pepper, and paprika.
2. Heat 1 tablespoon butter in a large skillet over medium-high heat.
3. Add the shrimp in a single layer and cook for 2-3 minutes per side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
4. Reduce the heat to medium and add the remaining 2 tablespoons butter to the skillet.
5. Stir in the garlic and sauté until fragrant, about 30 seconds.
6. Add the lemon juice and red pepper flakes (if using), scraping any browned bits from the bottom of the pan.
7. Return the shrimp to the skillet, tossing them in the garlic butter sauce to coat. Cook for 1 minute to combine the flavors.

3. Assemble and Serve

• Divide the lemon Parmesan cauliflower rice among plates or bowls.
• Top with the garlic butter shrimp and drizzle any remaining sauce over the top.
• Garnish with freshly chopped parsley and an extra sprinkle of Parmesan cheese, if desired.

Notes

Add Veggies: Include sautéed spinach, cherry tomatoes, or asparagus to make the dish even more filling and colorful.

Swap Proteins: Replace shrimp with scallops or chicken for a different twist.

Make It Dairy-Free: Use a vegan butter substitute and nutritional yeast instead of Parmesan.

Add a Crunch: Sprinkle toasted almond slivers or pine nuts on top for texture.