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.

🛒 成分

For the Garlic Butter Shrimp:

🍤 1 lb large shrimp (peeled & deveined)
🧄 4 瓣大蒜，切碎
🧈 2 tbsp dairy-free butter (or regular)
🍋 Juice of ½ lemon
🌿 1 tbsp parsley, chopped
🧂 适量盐和黑胡椒
🌶️ ¼ 茶匙辣椒片（可选）

For the Cauliflower Rice:

🥦 4 cups riced cauliflower (fresh or frozen)
🧈 1 tbsp olive oil or butter
🧄 2 瓣大蒜，切碎
🌿 1 tsp dried thyme or oregano
🧂 适量盐和胡椒粉

👩‍🍳 说明

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.

📦 储存和备餐

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

📊 营养成分（每份）

卡路里： 310
蛋白质： 28克
胖的： 20g
碳水化合物： 6克
纤维： 2克

Garlic Butter Shrimp & Cauliflower Rice