Garlic Shrimp over Cauliflower Rice
Nutritional Information
Quick, aromatic keto dish: garlicky shrimp served on freshly grated cauliflower 'rice'. Whole ingredients with a single teaspoon of olive oil for cooking.
This recipe is originally for 1 servings. How many are you cooking for today?
- 6 ozs raw shrimp, peeled and deveined
- 10 5/8 ozs cauliflower florets, grated into rice
- 2 cloves garlic, thinly sliced
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon fresh lemon juice
- 1 pinch red pepper flakes (optional)
- 1 pinch sea salt and black pepper
Pulse cauliflower florets in a food processor or grate to make rice-sized pieces; set aside.
Heat 1 tsp olive oil in a skillet over medium-high. Add garlic and cook until fragrant, about 30 seconds.
Add shrimp, season with salt and pepper, and cook 2 minutes per side until pink and opaque. Remove shrimp and set aside.
In same pan, add cauliflower rice and a splash of water if needed; sauté 3–4 minutes until just tender. Stir in lemon juice and red pepper flakes.
Serve shrimp over cauliflower rice and finish with a squeeze of lemon.
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