Description
A low-carb, flavorful dish featuring tender shrimp sautéed in garlic butter and served with perfectly cooked cauliflower for a light yet satisfying meal.
Ingredients
Units
Scale
- 1 pound shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1/4 teaspoon red pepper flakes (optional)
- 1 medium head cauliflower, cut into small florets
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- Lemon wedges for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add cauliflower florets and season with salt and pepper.
- Sauté cauliflower for 8–10 minutes, stirring occasionally, until tender and slightly golden. Transfer to a plate and set aside.
- In the same skillet, add butter and let it melt. Add garlic and red pepper flakes (if using), and sauté for 30 seconds until fragrant.
- Add shrimp to the skillet, season with salt and pepper, and cook for 2–3 minutes per side, or until pink and opaque.
- Return cauliflower to the skillet and toss everything together to coat in the garlic butter sauce.
- Sprinkle with chopped parsley and serve with lemon wedges.
Notes
- Use pre-riced cauliflower for a quicker version of this dish.
- For extra flavor, add a splash of white wine or chicken broth when cooking the shrimp.
- Can be served over zucchini noodles or mixed greens for a fuller meal.
Nutrition
- Serving Size: 1 plate
- Calories: 280
- Sugar: 2g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 175mg