Low Carb Shrimp Recipe with Garlic Butter and Cauliflower Rice
This low carb and keto Garlic Butter shrimp with cauliflower rice is an easy sheet pan meal that can be on the table in less than 30 minutes. That makes this a low carb 30 minute meal!
- 2 lbs Raw large frozen shrimp thawed, peeled, and deveined
- 1 head Cauliflower riced
- 1/2 cup Salted butter Melted
- 1 tbsp minced garlic
- 2 tsp dried, chopped, parsley
- 1/4 tsp fresh ground black pepper
Pre-heat oven to 400F
Cut the florets off of the stem of the cauliflower and discard the stem. Add the florets to a food processor and process until it resembles the texture of rice. Alternatively, you can buy already riced cauliflower in the fresh or frozen section of the supermarket. If your "rice" is frozen and in chunks, place in a microwave safe container and microwave in 30 second intervals until the chunks can break apart.
In a large bowl, add thawed and cleaned shrimp, butter, garlic, parsley, and black pepper. Mix to combine
Add the riced cauliflower to the bowl and mix to combine.
Pour the shrimp and cauliflower mixture onto a sheet pan, making sure the shrimp are in a single layer. Bake in the oven for 15 minutes
Per serving: calories 423 / 24g fat / 8g carbs / 3.5g fiber
- If you use already riced cauliflower from the freezer, you will need 2 bags.