Shrimp Scampi with Cauliflower Rice

This is a delicious spin on the carb-rich dish we all love, shrimp and rice. It's a great combination and I'm here to share my healthy keto-friendly spin on this dish. (Tastes exactly like Chinese food.) Garnish with lemon wedge and extra parsley if desired.

• Preparation Time: 20 mins
• Cooking Time: 8 mins
• Total Time: 28 mins
• Calories: 316 Calories

Ingredients

• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon ground white pepper
• ¼ teaspoon garlic powder
• 1 tablespoon chopped fresh parsley
• 1 ½ tablespoons heavy whipping cream
• 1 tablespoon reduced-sodium soy sauce
• 1 head cauliflower, grated
• ¼ lemon, juiced
• 2 ½ tablespoons extra-virgin olive oil
• 1 packet zero-calorie sweetener
• 3 ounces cooked jumbo shrimp

Recipe Instructions

Step 1

Wring out excess moisture from cauliflower using a cheesecloth or towel to make 'rice.'

Step 2

Combine lemon juice, olive oil, cream, parsley, salt, garlic powder, white pepper, black pepper, and sugar substitute in a small bowl.

Step 3

Heat a large nonstick saucepan over medium heat. Add shrimp; cook for 1 minute. Add cream mixture; cook until shrimp are lightly browned, 3 to 4 minutes more. Transfer to a bowl.

Step 4

Combine cauliflower rice and soy sauce in the same saucepan over medium heat. Cook and stir until cauliflower is tender, 2 to 4 minutes. Serve shrimp on top of the cauliflower rice.