I love shrimp scampi but I don’t eat pasta even gluten free. I have been trying some recipes and hoping to post those soon on low carb pasta made with almond flour.
This recipe is really easy and so good to eat. I made it a little spicier with pepper flakes, paprika and a pinch of chili powder. The best about this scampi recipe, you can change it up and omit the shrimp with chicken, sausage or ground turkey. You can even make this vegan and tastes amazing with out the meat by adding mushrooms, red sweet peppers and spinach.
Spicy Shrimp Scampi with Cauliflower RiceCourse: DinnerCuisine: AmericanDifficulty: Easy
1 head cauliflower, grated
¼ lemon, juiced
2 ½ tablespoons extra-virgin olive oil
1 tablespoon chopped fresh parsley
¼ teaspoon salt
1 teaspoon garlic powder
¼ teaspoon ground white pepper
¼ teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon chili powder
1/2 tablespoon crushed red pepper
3 ounces cooked jumbo shrimp
- 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 rest of the ingredients in a bowl
- Heat a large nonstick saucepan over medium heat with olive oil. Add shrimp; cook until shrimp are lightly browned, 3 to 4 minutes more. Transfer to a bowl.
- Combine cauliflower rice and butter or coconut oil in the same sauce pan over medium heat. Cook and stir until cauliflower is tender, 2 to 4 minutes.
- Add the shrimp and seasonings with the cauliflower. You may need to add more butter or coconut oil
- Butter can be substituted for the olive oil or coconut oil
- If your shrimp is frozen, let it sit in hot water for about 3 minutes then pat dry, or take it out of the freezer 1 to 2 hours beforehand.
- If you have a food processor, feel free to pulse the cauliflower until it resembles short-grain rice.