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Shrimp Scampi with Cauliflower Rice

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"This is a delicious spin on the carb-rich dish we all love, shrimp and rice. It's a great combination and I'm here to share my healthy keto-friendly spin on this dish. (Tastes exactly like Chinese food.) Garnish with lemon wedge and extra parsley if desired."
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28 m servings 316 cals
Original recipe yields 2 servings

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  1. Wring out excess moisture from cauliflower using a cheesecloth or towel to make 'rice.'
  2. Combine lemon juice, olive oil, cream, parsley, salt, garlic powder, white pepper, black pepper, and sugar substitute in a small bowl.
  3. Heat a large nonstick saucepan over medium heat. Add shrimp; cook for 1 minute. Add cream mixture; cook until shrimp are lightly browned, 3 to 4 minutes more. Transfer to a bowl.
  4. Combine cauliflower rice and soy sauce in the same saucepan over medium heat. Cook and stir until cauliflower is tender, 2 to 4 minutes. Serve shrimp on top of the cauliflower rice.


  • Cook's Notes:
  • Butter can be substituted for the olive oil.
  • If your shrimp is frozen, let it sit in hot water for about 3 minutes then pat dry, or take it out of the freezer 1 to 2 hours beforehand.
  • If you have a food processor, feel free to pulse the cauliflower until it resembles short-grain rice.

Nutrition Facts

Per Serving: 316 calories; 21.8 g fat; 18.5 g carbohydrates; 15.9 g protein; 97 mg cholesterol; 743 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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