Shrimp scampi is a classic, but decadent dish typically made with lots of butter and served over high-carb pasta or white rice. This version lightens things up a bit and is quick and easy enough for a weeknight meal.
Ingredients
- shrimp: 16 piece (peeled and deveined)
- butter: 1 Tbsp
- garlic: 2 Tbsp (minced)
- shallot: 1 Tbsp (minced)
- olive oil: 1 tsp
- chicken stock: 0.25 cup
- lemon juice: 2 Tbsp (freshly squeezed)
- red pepper flakes: 0.25 tsp
- ground paprika: 0.125 tsp
- salt and ground black pepper: (to taste)
- garlic croutons: 0.25 cup (crushed)
- frozen riced cauliflower (such as Green Giant®): 3 cups
- fresh parsley: 3 Tbsp (chopped)
- Lemon wedges: 4 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Place shrimp in a shallow baking dish.
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Melt butter in a small saucepan over medium heat. Add garlic, shallot, and olive oil and cook until fragrant, about 1 minute. Stir in chicken stock, lemon juice, red pepper flakes, paprika, salt, and pepper. Pour this mixture over shrimp and sprinkle with crushed croutons.
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Bake in the preheated oven until shrimp are bright pink on the outside and the meat is opaque, 9 to 11 minutes; do not overcook.
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While shrimp is cooking, place riced cauliflower in a large nonstick skillet. Cook over medium heat, stirring occasionally, until hot, about 5 minutes.
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Serve shrimp over riced cauliflower. Garnish with chopped parsley and lemon wedges.
