A low-carb, high-protein skillet meal bursting with buttery garlic shrimp, lemon, and herbed cauliflower rice. It’s light, satisfying, and comes together in just 25 minutes. Perfect for weeknight dinners or meal prep.

🛒 المكونات

For the Garlic Butter Shrimp:

🍤 1 lb large shrimp (peeled & deveined)
🧄 4 فصوص ثوم مفرومة
🧈 2 tbsp dairy-free butter (or regular)
🍋 عصير نصف ليمون
🌿 1 tbsp parsley, chopped
🧂 ملح وفلفل أسود حسب الرغبة
🌶️ ¼ tsp chili flakes (optional)

For the Cauliflower Rice:

🥦 4 cups riced cauliflower (fresh or frozen)
🧈 1 tbsp olive oil or butter
🧄 2 فص ثوم مفروم
🌿 1 tsp dried thyme or oregano
🧂 الملح والفلفل حسب الذوق

👩‍🍳 التعليمات

1. Prepare the Shrimp

Pat shrimp dry with a paper towel and season with salt and pepper. In a large skillet over medium heat, melt the butter. Add garlic and sauté for 30 seconds, then add shrimp.

Cook shrimp for 2–3 minutes on each side until pink and slightly crispy. Squeeze in lemon juice and sprinkle chili flakes and parsley. Remove from heat and cover to keep warm.

2. Make the Cauliflower Rice

In another pan (or same skillet wiped clean), heat olive oil over medium heat. Add garlic and sauté for 1 minute. Add cauliflower rice, thyme, salt, and pepper. Cook, stirring often, for 5–6 minutes until tender and golden at edges.