shrimp scampi with cauliflower rice

shrimp scampi with cauliflower rice
  • 1 head cauliflower, grated
  • 1/4 lemon, juiced
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons heavy whipping cream
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon ground black pepper
  • 1 packet zero-calorie sweetener
  • 3 ounces cooked jumbo shrimp
  • 1 tablespoon reduced-sodium soy sauce


  1. Wring out excess moisture from cauliflower using a cheesecloth or towel to make 'rice.'
  2. Combine lemon juice, olive oil, cream, parsley, salt, garlic powder, white pepper, black pepper, and sugar substitute in a small bowl.
  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.
  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.

06/12/2019
shrimp scampi with cauliflower rice, recipe PT15M PT1H 5 455 calories

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