This low carb shrimp recipe is an easy to make dish that can be on the table in less than 30 minutes. That makes for a 30 minute low carb meal!
Preparation:
Cook:
Level: Easy
Ingredients
- 1 head Cauliflower, riced (or 2 frozen bags)
- 2 books Thawed Frozen Raw Large Shrimp, Peeled and Deveined
- ½ cups Salted Butter, Melted
- 1 tbsp minced garlic
- 2 teaspoons Dried parsley (chopped)
- ¼ teaspoons Freshly ground black pepper
Preparation
Preheat the oven to 400ºF.
Cut the florets off the cauliflower stalk and discard the stalk. Add the florets to a food processor and process until they resemble the texture of rice. Alternatively, you can buy cauliflower already cut into rice in the fresh or frozen section of the supermarket. If your “rice” is frozen and chunky, place it in a microwave-safe container and microwave it every 30 seconds until the lumps can break apart.
In a large bowl, add the thawed and cleaned shrimp, butter, garlic, parsley and black pepper. Stir to combine Add cauliflower rice to bowl and stir to combine.
Ladle the shrimp and cauliflower mixture onto a baking sheet, making sure the shrimp are in a single layer. Bake for 15 minutes.
Note: If using cauliflower already cut into rice from the freezer, you will need 2 bags.
Per serving: 423 calories, 24g fat, 8g carbs, 3.5g fibre.
