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Garlic Butter Shrimp & Cauliflower Rice - Fast, Flavorful, and Satisfying

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) large shrimp, peeled and deveined (tails on or off)
  • 4 cups riced cauliflower (store-bought or homemade)
  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil, divided
  • 5 cloves garlic, minced
  • 1 small shallot, finely chopped (or 1/4 small onion)
  • 1/2 teaspoon crushed red pepper flakes (optional, adjust to taste)
  • 1 lemon, zested and juiced
  • 1/4 cup fresh parsley, chopped (or cilantro)
  • 1/4 teaspoon smoked paprika (optional, for color and depth)
  • Salt and black pepper, to taste
  • Optional add-ins: 1/2 cup frozen peas, a handful of spinach, or 1/2 cup cherry tomatoes (halved)

Method
 

  1. Prep the shrimp. Pat the shrimp dry with paper towels. Season both sides with salt, pepper, and smoked paprika. Dry shrimp sear better and stay juicy.
  2. Warm the pan. Heat a large skillet over medium-high. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams, it’s ready.
  3. Sear the shrimp. Add the shrimp in a single layer. Cook 1–2 minutes per side until pink and just opaque. Don’t crowd the pan; work in batches if needed. Transfer to a plate.
  4. Build the garlic butter base. Reduce heat to medium. Add 1 tablespoon olive oil and the shallot. Cook 1–2 minutes until soft. Stir in the garlic and red pepper flakes. Cook 30–45 seconds until fragrant. Don’t let the garlic brown.
  5. Cook the cauliflower rice. Add the cauliflower rice and 1 tablespoon butter. Season with salt and pepper. Cook 4–6 minutes, stirring occasionally, until tender with a bit of bite. If using peas or spinach, fold them in now to warm through.
  6. Brighten it up. Stir in lemon zest and half of the lemon juice. Taste and adjust salt, pepper, and heat. The acid balances the butter and keeps the dish lively.
  7. Finish the shrimp. Return the shrimp and any juices to the pan. Add the remaining 2 tablespoons butter. Toss over low heat 1–2 minutes until the shrimp are glossy and well coated.
  8. Herb finish and serve. Turn off the heat. Fold in parsley. Add more lemon juice to taste. Serve hot, with extra herbs and a lemon wedge on the side.