Garlic Butter Shrimp with Lemon Parmesan Cauliflower Rice
Tired of boring weeknight dinners? You know the feeling. You want something fast, healthy, and actually tasty, but you end up with the same old chicken dish.
This garlic butter shrimp recipe is the answer. It feels fancy but comes together in under 30 minutes.
We’re pairing it with a fluffy lemon parmesan cauliflower rice that will make you forget you’re even eating a vegetable. It’s a full meal that hits all the right notes.
What You’ll Need
This list looks simple, and that’s the point. Good food doesn’t need to be complicated.
For the Garlic Butter Shrimp:
- 1 lb large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 5 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- Juice of half a lemon
- Salt and black pepper to taste
For the Cauliflower Rice:
- 1 lb cauliflower rice (fresh or frozen)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Zest of one lemon
- Salt and black pepper to taste
| Ingredient | Role |
|---|---|
| Shrimp | The Star |
| Garlic | Flavor Base |
| Butter | Richness |
| Lemon | Brightness |
| Cauliflower | Healthy Base |
Tools You’ll Use
You don’t need any special gadgets for this one. Just the basics will do the job perfectly.
- Large skillet or pan
- A second skillet or pot for the cauliflower rice
- Knife and cutting board
- Measuring spoons and cups
- A zester or small grater
Pro Tips from My Kitchen
I’ve made this dish hundreds of times. Here are a few things I learned that make a big difference.
Tip 1: Dry Your Shrimp
Before you cook them, pat the shrimp completely dry with paper towels. This is the secret to getting a nice sear instead of just steaming them. Wet shrimp will not brown well in the pan.
Tip 2: Don’t Burn the Garlic
Add your minced garlic to the pan near the end of the cooking time, about 30 seconds before you’re done. Garlic burns fast, and burnt garlic tastes bitter. Cooking it for just a short time gives you all the flavor without the harshness.
Tip 3: Squeeze Out the Water
If you’re using frozen cauliflower rice, thaw it and squeeze out as much water as you can. You can wrap it in a clean kitchen towel or paper towels and wring it out. This prevents the final dish from being watery and mushy.
Let’s Get Cooking
Follow these steps and you’ll have dinner on the table in no time. We’ll cook the cauliflower rice first so it stays warm while you quickly cook the shrimp.
The Lemon Parmesan Cauliflower Rice
Step 1: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds until you can smell it.
Step 2: Add the cauliflower rice to the skillet. Season with salt and pepper.
Step 3: Cook, stirring often, for about 5-7 minutes. You want the cauliflower to be tender and for most of the moisture to have cooked off.
Step 4: Remove the skillet from the heat. Stir in the Parmesan cheese and lemon zest. Set it aside and keep it warm.
The Garlic Butter Shrimp
Step 1: Pat the shrimp completely dry and season them with salt and pepper.
Step 2: Melt the butter in another large skillet over medium-high heat.
Step 3: Add the shrimp to the pan in a single layer. Don’t overcrowd the pan; cook in two batches if you need to.
Step 4: Cook the shrimp for 1-2 minutes on each side. They cook fast. They’re done when they are pink and curled into a “C” shape.
Step 5: In the last 30 seconds of cooking, add the minced garlic and red pepper flakes. Stir everything together.
Step 6: Remove the skillet from the heat. Squeeze the lemon juice over the shrimp and sprinkle with fresh parsley.
Putting It All Together
Step 1: Serve the garlic butter shrimp immediately over a bed of the warm lemon parmesan cauliflower rice.
Step 2: Drizzle any extra garlic butter sauce from the pan over the top.
Swaps and Changes
Don’t have something on the list? No problem. This recipe is easy to change up.
- No Shrimp? This garlic butter sauce is great on chicken, scallops, or even a firm white fish like cod.
- Different Veggies: Don’t like cauliflower? Try this over zucchini noodles, spaghetti squash, or regular rice.
- Dairy-Free: Use a dairy-free butter substitute and nutritional yeast instead of Parmesan cheese.
- Add More Greens: Wilt some spinach into the pan with the shrimp at the very end for an extra vegetable boost.
| Diet | Can I Eat This? | Notes |
|---|---|---|
| Keto | Yes | Naturally low-carb |
| Gluten-Free | Yes | No gluten here |
| Paleo | Mostly | Use ghee, skip cheese |
| Dairy-Free | With a few swaps | Use oil/vegan butter |
Make-Ahead Tips
You can do a few things ahead of time to make this meal even faster on a busy night.
You can rice your own cauliflower or measure out the frozen stuff. Mince the garlic and chop the parsley a day ahead. Store them in airtight containers in the fridge.
I wouldn’t recommend cooking the shrimp ahead of time. It’s best when cooked fresh so it doesn’t get rubbery.
All About Diets
This meal is a powerhouse for certain eating styles. It’s naturally low-carb and gluten-free.
The total prep and cook time is under 30 minutes, which is a win for anyone.
For pairings, a simple side salad with a vinaigrette works well. Or, you could serve it with some steamed asparagus or green beans. The flavors are light enough that they won’t overpower the shrimp.
Leftovers and Storage
If you happen to have any leftovers, store the shrimp and cauliflower rice in separate airtight containers in the fridge.
They will last for up to 2 days.
To reheat, it’s best to gently warm them in a skillet over low heat. Microwaving can make the shrimp tough, so try to avoid it if you can.
Frequently Asked Questions
Q1. Can I use pre-cooked shrimp?
Ans: I don’t recommend it. Pre-cooked shrimp tends to get overcooked and rubbery when you heat it again. Using raw shrimp gives you the best texture.
Q2. My cauliflower rice is always soggy. What am I doing wrong?
Ans: You’re probably not cooking out enough of the water. Make sure the pan is hot and you let the cauliflower cook until it looks a bit dry before adding the parmesan and zest.
Q3. Can I use garlic powder instead of fresh garlic?
Ans: You can, but the flavor won’t be as good. Fresh garlic is key for that punchy garlic butter sauce. If you must use powder, use about 1 teaspoon for the shrimp.
Wrapping Up
This dish proves that a quick, healthy meal can be packed with flavor. It’s a simple recipe that delivers every single time.
Give it a try this week.
Once you do, come back and leave a comment below. I’d love to hear how it turned out for you or if you have any questions
