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Lemon Garlic Shrimp With Cauliflower Rice - Bright, Fast, and Satisfying

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Shrimp: 1 pound large shrimp, peeled and deveined, tails on or off.
  • Cauliflower rice: 4 cups, fresh or frozen.
  • Olive oil or butter: 2 tablespoons olive oil or 2 tablespoons unsalted butter (or a mix).
  • Garlic: 4 cloves, finely minced.
  • Lemon: Zest of 1 lemon and juice of 1–2 lemons (about 3–4 tablespoons).
  • Red pepper flakes: 1/4–1/2 teaspoon, to taste.
  • Parsley: 2 tablespoons chopped fresh parsley (or cilantro for a twist).
  • Green onions: 2, thinly sliced (optional for garnish).
  • Chicken or vegetable broth: 1/4 cup, for a quick pan sauce.
  • Salt and black pepper: To taste.
  • Optional extras: 2 tablespoons grated Parmesan, 1 tablespoon capers, or 1 teaspoon honey for balance.

Method
 

  1. Pat the shrimp dry. Use paper towels to remove excess moisture so they sear instead of steam. Season with salt, pepper, and a pinch of red pepper flakes.
  2. Preheat the pan. Set a large skillet over medium-high heat and add 1 tablespoon olive oil or butter. When hot and shimmering, add the shrimp in a single layer.
  3. Cook the shrimp. Sear 1–2 minutes per side, just until they curl and turn opaque with pink edges. Transfer to a plate and keep warm. Do not overcook.
  4. Sauté the garlic. Reduce heat to medium, add the remaining oil or butter, then the minced garlic. Stir for 30 seconds until fragrant. Avoid browning the garlic.
  5. Build the sauce. Add lemon zest, lemon juice, and broth. Simmer 1–2 minutes to reduce slightly. Taste and adjust salt, pepper, and heat.
  6. Return the shrimp. Add shrimp back to the pan with any juices. Toss to coat in the lemon-garlic sauce. Stir in parsley (and capers or Parmesan if using). Turn off the heat.
  7. Cook the cauliflower rice. In a separate skillet, warm a drizzle of oil over medium heat. Add cauliflower rice, season with salt and pepper, and sauté 4–6 minutes, stirring often, until tender with a bit of bite. If using frozen, cook off excess moisture.
  8. Assemble. Spoon cauliflower rice into bowls, top with shrimp, and drizzle with extra pan sauce. Finish with more parsley, green onions, and a wedge of lemon.