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Keto Garlic Shrimp and Cauliflower Rice Bowls - Fast, Flavorful, and Low-Carb

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds raw shrimp, peeled and deveined (medium or large)
  • 4 cups riced cauliflower (fresh or frozen)
  • 3 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil, divided
  • 5 cloves garlic, minced
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon red pepper flakes (optional, to taste)
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon kosher salt, plus more to taste
  • Zest of 1 lemon
  • Juice of 1/2 to 1 lemon (about 2–3 tablespoons)
  • 1/4 cup chicken or vegetable broth (low-sodium)
  • 2 tablespoons chopped fresh parsley (or cilantro)
  • 1 tablespoon chopped fresh chives (optional)
  • 1 tablespoon grated Parmesan (optional, for finishing)
  • Lemon wedges, for serving

Method
 

  1. Pat the shrimp dry. Moisture is the enemy of a good sear. Blot the shrimp with paper towels, then toss with 1 tablespoon olive oil, smoked paprika, onion powder, 1/2 teaspoon salt, and black pepper.
  2. Preheat your pan. Heat a large skillet over medium-high. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams, it’s ready.
  3. Sear the shrimp. Add shrimp in a single layer. Cook 1–2 minutes per side until pink and opaque. Do not overcook. Transfer to a plate.
  4. Build the garlic-lemon sauce. Reduce heat to medium. Add 1 tablespoon butter and the minced garlic. Cook 30–45 seconds, stirring, until fragrant. Add red pepper flakes (if using), lemon zest, and broth. Simmer 1 minute to reduce slightly.
  5. Finish the shrimp. Return shrimp (and any juices) to the pan. Add lemon juice and 1 tablespoon butter. Toss 30–60 seconds to coat. Taste and adjust salt and lemon to your liking. Turn off heat and stir in parsley and chives.
  6. Sauté the cauliflower rice. In a second skillet (or wipe the first), heat 1 tablespoon olive oil over medium. Add riced cauliflower and a pinch of salt. Cook 4–6 minutes, stirring, until tender but not mushy. If using frozen, cook off excess moisture. For extra richness, stir in 1 teaspoon butter at the end.
  7. Assemble the bowls. Spoon cauliflower rice into bowls. Top with garlic shrimp and plenty of pan sauce. Finish with Parmesan (optional) and extra lemon wedges.