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Shrimp Scampi With Cauliflower Rice (Low Carb and Weight Watchers Friendly)

Yield: 4 servings
Click here to track the points on your Weight Watchers app. There are 6g net carbs per serving.

Ingredients

  • 1 lb. raw shrimp, peeled & deveined
  • 1 tablespoon olive oil
  • 1 tablespoon light butter
  • 4 cloves garlic, minced, divided
  • 1/2 cup reduced-sodium chicken broth
  • 1/4 cup lemon juice
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Salt and pepper, to taste
  • 3 cups riced cauliflower
  • 3 tablespoons chopped parsley, divided

Instructions

  • Heat a large nonstick skillet over medium heat. Spray lightly with olive oil spray and add 1 clove of minced garlic and cauliflower rice.
  • Cook for 4-5 minutes, stirring occasionally, until tender. Season with salt and pepper and stir in 1 tablespoon of fresh parsley. Transfer to serving plates and set aside.
  • In the same skillet, melt the light butter and olive oil over medium heat. Add the remaining minced garlic and cook for 30 seconds until fragrant.
  • Season shrimp with salt, pepper, and red pepper flakes. Add to the skillet in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.
  • Add chicken broth and lemon juice to the skillet, scraping up any browned bits. Let simmer for 2-3 minutes to reduce slightly.
  • Return the shrimp to the pan and toss in the lemon-garlic sauce. Sprinkle with the remaining fresh parsley and toss again to coat evenly.
  • Spoon the shrimp and sauce over cauliflower rice. Garnish with lemon wedges.

Notes

NUTRITION INFORMATION:
1 of 4 servings (6g net carbs per serving)
218 calories, 7g total fat, 2g saturated fat, 1176 mg sodium, 8g total carbohydrate, 2g dietary fiber, 1g sugars, 28g protein (myfitnesspal.com)