SHRIMP SCAMPI WITH CAULIFLOWER RICE

Shrimp Scampi with Cauliflower Rice image

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.

Provided by Genie

Categories Fruits and Vegetables Vegetables Cauliflower Rice

Time 28m

Yield 2

Number Of Ingredients 12

Ingredients

1 head cauliflower, grated
¼ lemon, juiced
2 ½ tablespoons extra-virgin olive oil
1 ½ tablespoons heavy whipping cream
1 tablespoon chopped fresh parsley
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground white pepper
¼ teaspoon ground black pepper
1 packet zero-calorie sweetener
3 ounces cooked jumbo shrimp
1 tablespoon reduced-sodium soy sauce

Steps:

Wring out excess moisture from cauliflower using a cheesecloth or towel to make 'rice.'
Combine lemon juice, olive oil, cream, parsley, salt, garlic powder, white pepper, black pepper, and sugar substitute in a small bowl.
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.
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.

Nutrition Facts : Calories 316.1 calories, Carbohydrate 18.5 g, Cholesterol 97.2 mg, Fat 21.8 g, Fiber 8.2 g, Protein 15.9 g, SaturatedFat 5.1 g, Sodium 742.7 mg, Sugar 7.1 g