Garlic Butter Shrimp with Lemon Parmesan Cauliflower Rice

Nutrition unverified · 4 servings · US measures · 10 min publisher preparation per four-serving batch

Total time: 25 min

Garlic Butter Shrimp with Lemon Parmesan Cauliflower Rice, adapted from Christina Cherrier.

Follow the cooking flow and check each component at the stated endpoint.

The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings.

Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches.

These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.

Ingredients

• 1 ½ lb Medium raw shrimppeeled and deveined
• ¼ cup Unsalted butterdivided
• 1 tsp Italian seasoning
• 2 tsp Onion powder
• to taste Salt and fresh cracked pepperto taste · Source gives no numeric quantity; use to taste/as garnish as written.
• 6 tbsp Vegetable stockSource 1/4 cup + 2 tablespoons equals six tablespoons; one-third to cauliflower and two-thirds to shrimp.
• 1 tbsp Srirachaor any hot sauce you like
• 1 head Cauliflowerriced
• ½ count White onionchopped
• 5 clove Garlicminced
• 2 oz Fresh Parmesanfinely grated
• 1 count Lemonjuice · + zest, if you like
• 1 tsp Red chili pepper flakesoptional
• Not specified Fresh parsleychopped · Source gives no numeric quantity; use to taste/as garnish as written.

Before you start

• Stovetop
• Pans

Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test.

Cook

1. Step 1

   Season shrimp with part of the salt and pepper. Melt half the butter over medium, then cook half the garlic and the onion 1 minute. Stir in riced cauliflower for 1 minute.

2. Step 2

   Add one-third of the stock, half the parsley and optional lemon zest; cook 1 minute. Add lemon juice and two-thirds of the Parmesan; cook 1 minute until cauliflower is crisp-tender, then set aside.

3. Step 3

   Melt remaining butter. Add shrimp and cook 1–2 minutes on one side, then add remaining garlic, Italian herbs and onion powder. Flip and cook 1 minute.

4. Step 4

   Add remaining stock, hot sauce and Parmesan; reduce 1 minute, finishing shrimp without overcooking. Return cauliflower to warm, add remaining parsley and optional flakes, and adjust seasoning.

Where your attention goes

Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.

Why this works

Nutrition per serving

Calories: Not provided; protein: Not provided; total carbs: Not provided; fiber: Not provided; net carbs: Not provided

Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated.

Listed allergens: milk, shellfish. Check purchased labels and cross-contact.

First-cook checks

• Stock listed as quarter cup plus two tablespoons: retained as six tablespoons, split one-third to cauliflower and two-thirds to shrimp.
• Unquantified parsley split in half as source describes.
• The publisher gives no measured salt-and-pepper amount or split; this adaptation divides it equally between stages. The unlisted lemon-slice garnish is omitted.
• The publisher gives no measured amount for: Salt and fresh cracked pepper, to taste.
• The publisher gives no measured amount for: Fresh parsley, chopped.
• Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks.
• Adapted from Christina Cherrier. This adaptation has not been kitchen-tested.
• The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total.
• Safe doneness checks are added to the publisher method; timers alone do not establish doneness.

Leftovers

Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate.

Sources

• Christina Cherrier: Garlic Butter Shrimp with Lemon Parmesan Cauliflower Rice
  https://www.eatwell101.com/garlic-butter-shrimp-parmesan-cauliflower-rice-recipe
• FoodSafety.gov: safe minimum internal temperatures
  https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures

These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.