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.

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

  • While shrimp is cooking, place riced cauliflower in a large nonstick skillet. Cook over medium heat, stirring occasionally, until hot, about 5 minutes.

  • Serve shrimp over riced cauliflower. Garnish with chopped parsley and lemon wedges.

Nutrition Facts

233 calories; protein 25.4g; carbohydrates 26.8g; fat 7g; cholesterol 180.3mg; sodium 416.4mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/08/2020
I found this recipe because I had some frozen shrimp and some frozen, riced cauliflower in the freezer I wanted to use up. Bingo! This is a fairly straight-forward recipe, and quick, if you have all the ingredients at hand. A good mid-week supper. The recipe says it feeds 4. My husband and I ate the whole thing as one meal and it was enough. I think if you were to divide this in 4, you'd need to accompany it with other things (salad, etc...). I did make a few changes simply because I didn't have all the ingredients it called for -- but it tasted really good. The changes were minor (didn't have shallot so substituted a small bit of onion). I think the spices can be increased next time I make it (and yes, there will be next time). We couldn't taste the paprika at all. I added what I thought was plenty of salt and pepper but again, it could use more. Also more chili flakes if you're into spicy. I didn't want to overwhelm the shrimp. For next time, I'll also broil the shrimp/crumb mixture just before serving to crisp up the crumbs a bit. With al-dente cauliflower and shrimp, having something with a bit of crunch would be nice. I don't think it needs the extra wedge of lemon -- or only use a small wedge. But this is a nice recipe for those who like uncomplicated recipes on a mid-week night when you're tired but want something healthy and comforting to eat! Read More
(6)

Most helpful critical review

Rating: 3 stars
04/05/2020
Not appealing to the eye. Recipe ok. Read More
6 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/08/2020
I found this recipe because I had some frozen shrimp and some frozen, riced cauliflower in the freezer I wanted to use up. Bingo! This is a fairly straight-forward recipe, and quick, if you have all the ingredients at hand. A good mid-week supper. The recipe says it feeds 4. My husband and I ate the whole thing as one meal and it was enough. I think if you were to divide this in 4, you'd need to accompany it with other things (salad, etc...). I did make a few changes simply because I didn't have all the ingredients it called for -- but it tasted really good. The changes were minor (didn't have shallot so substituted a small bit of onion). I think the spices can be increased next time I make it (and yes, there will be next time). We couldn't taste the paprika at all. I added what I thought was plenty of salt and pepper but again, it could use more. Also more chili flakes if you're into spicy. I didn't want to overwhelm the shrimp. For next time, I'll also broil the shrimp/crumb mixture just before serving to crisp up the crumbs a bit. With al-dente cauliflower and shrimp, having something with a bit of crunch would be nice. I don't think it needs the extra wedge of lemon -- or only use a small wedge. But this is a nice recipe for those who like uncomplicated recipes on a mid-week night when you're tired but want something healthy and comforting to eat! Read More
(6)
Rating: 4 stars
01/22/2020
We didn't make any changes but might add a little more garlic next time. It was good. Read More
(3)
Rating: 3 stars
04/05/2020
Not appealing to the eye. Recipe ok. Read More
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