Ingredients
Method
- Prepare the shrimp. Pat them thoroughly dry with paper towels. Season generously with salt, black pepper, and paprika (if using). Toss gently to coat evenly.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the shrimp in a single layer. Cook for 1-2 minutes per side until pink and opaque. Remove immediately to a clean plate.
- Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet. Add minced garlic and sauté for 30-60 seconds until fragrant. Watch closely to prevent burning.
- Add the cauliflower rice to the skillet. Stir well to coat it in the garlicky oil. Cook, stirring occasionally, for 5-7 minutes until tender-crisp. Season with a good pinch of salt and pepper.
- Return the cooked shrimp and any accumulated juices to the skillet with the cauliflower rice. Add the butter and stir until melted, coating everything in a light, glossy sauce. Warm the shrimp through without overcooking.
- Remove the skillet from heat. Stir in most of the chopped parsley, a squeeze of fresh lemon juice, and lemon zest (if desired). Give it a final toss, taste, and adjust seasoning as needed.
Nutrition
Notes
Ingredient Swap: I've sometimes added a tiny pinch of red pepper flakes with the paprika when I'm craving a little warmth; it gives a lovely subtle kick without overpowering the lemon.