Ingredients
1 lb (450g) shrimp, peeled and deveined
2 cups cauliflower rice
4–6 garlic cloves, minced
1/4 cup fresh lemon juice
1 teaspoon lemon zest
1 pint cherry tomatoes, halved
2 tablespoons olive oil
1 tablespoon fresh parsley, chopped
Salt, to taste
Black pepper, to taste
Instructions
Heat 1 tablespoon olive oil in a large skillet over medium-high heat
Toasted cauliflower rice until golden (3–4 minutes)
Add minced garlic, sauté 1 minute until aromatic
Incorporate shrimp and cherry tomatoes, cooking 5–6 minutes until shrimp turns opaque white
Stir in remaining olive oil, lemon juice, zest, parsley, salt, and pepper
Toss everything to combine until cherry tomatoes soften (2–3 minutes)
Serve immediately
Notes
Toasting cauliflower rice develops crust and reduces sogginess
Adjust lemon quantity to taste preference
For extra crispiness, use a non-stick skillet
Recipe is naturally pork-free and alcohol-free
- Prep Time: 15
- Cook Time: 15
- Category: High Protein Meals
- Method: Sautéing
- Cuisine: American
- Diet: Low Carb, High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 275mg