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Garlic Butter Shrimp and Cauliflower Rice

Garlic Butter Shrimp and Cauliflower Rice

This Garlic Butter Shrimp and Cauliflower Rice is an easy sheet pan meal that comes together in less than 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 377 kcal

Equipment

  • oven
  • Sheet pan
  • Food processor

Ingredients
  

  • 1.5 lbs Raw large frozen shrimp thawed, peeled, and deveined
  • 20 ounces Riced cauliflower
  • 0.5 cup Salted butter melted
  • 1 tablespoon minced garlic
  • 2 teaspoon dried, chopped parsley
  • 0.5 teaspoon Kosher salt
  • 0.25 teaspoon fresh ground black pepper

Instructions
 

  • 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, salt 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.

Notes

Makes 4 servings

Nutrition

Serving: 1servingCalories: 377kcalCarbohydrates: 5gProtein: 35gFat: 23g
Keyword gluten-free, recipe for shrimp with garlic butter
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