Description
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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Place shrimp in a shallow baking dish.
- 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.
- 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.
- While shrimp is cooking
- place riced cauliflower in a large nonstick skillet. Cook over medium heat
- stirring occasionally
- until hot
- about 5 minutes.
- Serve shrimp over riced cauliflower. Garnish with chopped parsley and lemon wedges.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 4