Garlic Butter Shrimp & Cauliflower Rice

Per serving

Protein

45g

Carbs

11g

Fat

12g

Calories

330

Ingredients

• 12 oz cooked shrimp, peeled and deveined
• 3 cups riced cauliflower
• 2 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 cup low-sodium chicken broth
• 1/2 tsp red pepper flakes
• 2 tbsp fresh parsley, chopped
• Salt and black pepper to taste

Method

1. 1Heat a large skillet over medium-high. Melt the butter and add the minced garlic. Cook 1-2 minutes until fragrant but not browned.
2. 2Add the riced cauliflower and chicken broth. Cook, stirring occasionally, 4-5 minutes until the cauliflower is tender and the liquid mostly absorbed.
3. 3Push the cauliflower to the edges of the skillet. Add the shrimp to the center in a single layer. Cook 2 minutes per side until pink and cooked through.
4. 4Fold the shrimp into the cauliflower rice. Add the red pepper flakes, salt and pepper. Toss to combine.
5. 5Remove from the heat, garnish with fresh parsley and serve immediately.