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.

🛒 재료

For the Garlic Butter Shrimp:

🍤 1 lb large shrimp (peeled & deveined)
🧄 다진 마늘 4쪽
🧈 2 tbsp dairy-free butter (or regular)
🍋 Juice of ½ lemon
🌿 1 tbsp parsley, chopped
🧂 Salt and black pepper to taste
🌶️ ¼ tsp chili flakes (optional)

For the Cauliflower Rice:

🥦 4 cups riced cauliflower (fresh or frozen)
🧈 1 tbsp olive oil or butter
🧄 다진 마늘 2쪽
🌿 1 tsp dried thyme or oregano
🧂 소금과 후추는 취향에 따라 넣어주세요

👩‍🍳 지침

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.

3. Assemble and Serve

Scoop cauliflower rice onto plates and top with buttery shrimp and pan juices. Garnish with more parsley and a lemon wedge if desired.

📦 보관 및 식사 준비

Store in airtight containers up to 3 days.
Reheat gently in a skillet to keep shrimp juicy.
Perfect for low-carb weekly prep lunches.

📊 영양 정보 (1회 제공량당)

칼로리: 310
단백질: 28g
지방: 20g
탄수화물: 6g
섬유: 2g

Garlic Butter Shrimp & Cauliflower Rice