Enjoy the same great, garlicky taste of shrimp scampi in a healthier baked version, with way less butter and low-carb cauliflower rice instead of pasta.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
233 Calories
Recipe Instructions
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.
Ingredients
1 tablespoon butter
salt and ground black pepper to taste
3 tablespoons chopped fresh parsley
2 tablespoons minced garlic
1 teaspoon olive oil
16 large shrimp, peeled and deveined
1 tablespoon minced shallot
2 tablespoons freshly squeezed lemon juice
4 lemon wedges
3 cups frozen riced cauliflower (such as Green Giant®)
