Shrimp scampi is a classic, but decadent dish typically made with lots of butter and served over high-carb pasta or white rice. This version lightens things up a bit and is quick and easy enough for a weeknight meal.
Ingredients
16 large shrimp, peeled and deveined 1 tablespoon butter 2 tablespoons minced garlic 1 tablespoon minced shallot 1 teaspoon olive oil ¼ cup chicken stock 2 tablespoons freshly squeezed lemon juice ¼ teaspoon red pepper flakes ⅛ teaspoon ground paprika salt and ground black pepper to taste ¼ cup crushed garlic croutons 3 cups frozen riced cauliflower (such as Green Giant®) 3 tablespoons chopped fresh parsley 4 lemon wedges
Directions
Step 1- Preheat the oven to 350 degrees F (175 degrees C). Place shrimp in a shallow baking dish
Step 2 – Melt butter in a small saucepan over medium heat. Add garlic, shallot, and olive oil and cook until fragrant, about 1 minute. Stir in chicken stock, lemon juice, red pepper flakes, paprika, salt, and pepper. Pour this mixture over shrimp and sprinkle with crushed croutons
Step 3 – Bake in the preheated oven until shrimp are bright pink on the outside and the meat is opaque, 9 to 11 minutes; do not overcook
Step 4 – While shrimp is cooking, place riced cauliflower in a large nonstick skillet. Cook over medium heat, stirring occasionally, until hot, about 5 minutes
Step 5 – Serve shrimp over riced cauliflower. Garnish with chopped parsley and lemon wedges
Per Serving:233 calories; protein 25.4g; carbohydrates 26.8g; fat 7g; cholesterol 180.3mg; sodium 416.4mg.
