Description
A delightful low-carb dish featuring buttery shrimp paired with riced cauliflower, perfect for weeknight dinners or special occasions.
Ingredients
- 1.5 lbs raw shrimp (peeled and deveined)
- 1 head cauliflower florets (riced)
- 1/4 cup butter
- 1/3 cup chicken broth
- 1/2 onion (chopped)
- 4 cloves garlic (minced)
- 1 tsp Italian seasoning
- 2 tsp onion powder
- 1.5 tbsp sriracha
- 3 oz fresh grated Parmesan
- 1 oz lemon juice
- 1 tsp red pepper flakes
- Fresh parsley (chopped)
- Salt & pepper
Instructions
- Prepare the shrimp by seasoning it with salt and pepper, then set it aside.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add minced garlic and chopped onion, cooking for about a minute until fragrant.
- Stir the riced cauliflower into the pan, ensuring it’s fully coated with butter.
- Mix in the chicken broth and chopped parsley, allowing it to cook for about a minute before transferring the mixture to a separate dish.
- Incorporate the remaining 2 tablespoons of butter in the same pan. Add the shrimp, Italian seasoning, and onion powder. Sear the shrimp for 1-2 minutes per side until just opaque.
- Add sriracha, Parmesan, and chicken broth, allowing everything to blend together beautifully.
- Return the cauliflower rice to the pan, stirring it with the shrimp mixture until heated through.
- Finish the dish with lemon juice, red pepper flakes, and fresh parsley. Serve immediately and enjoy!
Notes
For the best flavor, use fresh garlic and freshly grated Parmesan. Adjust spice levels to personal preference.
