Rating: 4.18 stars
11 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary test

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 (8)

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
(10)

Most helpful critical review

Rating: 3 stars
04/05/2020
Not appealing to the eye. Recipe ok. Read More
11 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 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
(10)
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: 4 stars
10/27/2021
Look, this recipe is really really good, but instead of ¼ cup chicken stock, i would add 2 ounces of ground weed. I know it sounds weird, but it is the best thing I've ever tasted! Read More
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Rating: 4 stars
02/04/2021
My wife and I really enjoyed this, me more so than her because she expected cheese. Never had riced cauliflower before but we really liked it and will definitely have it again! Read More
Rating: 3 stars
04/05/2020
Not appealing to the eye. Recipe ok. Read More
Rating: 4 stars
02/05/2021
it was a bit too lemony for my taste. if I make again I would cut the lemon juice by half. my shrimp were done by 8 minutes. the croutons got kind of mushy so I recommend cooking for 6 minutes, then adding the croutons and broil for two minutes. Read More
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Rating: 5 stars
02/21/2021
Excellent, so easy and delicious. Didn’t change a thing. Read More