NUTRITION

SERVINGS

INGREDIENTS

6 oz Raw Shrimp

2 cups Riced Cauliflower

1 tbsp Olive Oil

2 cloves Garlic

1 tbsp Lemon Juice

2 tbsp Fresh Parsley

Pinch Salt

Pinch Black Pepper

PREPARATION

• 1

  Pat the raw shrimp dry with a paper towel and season with a pinch of salt and black pepper.

• 2

  In a small bowl, combine the lemon juice, minced garlic (or crushed from 2 cloves), and chopped fresh parsley.

• 3

  Heat the olive oil in a large non-stick skillet over medium-high heat.

• 4

  Once the oil is hot, add the shrimp and sear for about 2 minutes per side until they turn pink and are just cooked through.

• 5

  Remove the shrimp from the skillet and set aside.

• 6

  In the same skillet, add the riced cauliflower and stir-fry for about 4-5 minutes until tender but still retaining a slight crunch. Season lightly with salt and pepper.

• 7

  Stir in the lemon-garlic-parsley mixture into the cauliflower rice for the last minute of cooking, allowing the flavors to meld.

• 8

  Return the shrimp to the skillet, gently tossing to combine with the herb-infused cauliflower rice.

• 9

  Plate the dish and finish with an extra drizzle of lemon juice or a sprinkle of fresh parsley if desired.