Butter Shrimp and Lemon Parmesan Cauliflower Rice
Ingredients
- 4 tablespoon butter divided
- 9 ounce cauliflower
- ½ teaspoon Italian seasoning
- ½ teaspoon onion powder
- Salt and pepper to taste
- 4 tablespoon vegetable broth
- 12 ounce shrimp
- 1 tablespoon olive oil
- 3 teaspoon fresh garlic minced
- ¼ teaspoon crushed red pepper flakes
- ½ medium lemon
Instructions
- Measure out and prepare all the ingredients.
- In a frying pan over medium heat, add the cauliflower rice with half of the butter, Italian seasoning, onion powder, lemon zest, and salt and pepper to taste.
- Once the butter has soaked up, add the vegetable stock to the pan. Stir and remove cauliflower from pan and set aside.
- In the same pan, add in the garlic, rest of the butter, and olive oil and cook for 1 minute. Add the shrimp and the crushed red pepper flakes. Cook on both sides.
- Once the shrimp is cooked thoroughly, add the cauliflower rice back to the pan to heat it up.
- Serve with lemon juice over the top. Enjoy!
Notes
This makes a total of 4 servings of Keto Butter Shrimp and Lemon Parmesan Cauliflower Rice. Each serving comes out to be 227 calories, 15.7g fat, 2.8g net carbs, and 18.7g protein.
Nutrition
Calories: 227kcalFat: 15.7g