Garlic Herb Butter Shrimp and Cauliflower Rice Bowl

4 servings · 15 minutes preparation · 15 minutes cooking · 5 minutes cooling, chilling or resting

Ingredients

• 1.25 lbs raw large shrimp, peeled, deveined, and patted dry
• 3 tbsp unsalted butter, divided
• 1 tbsp extra-virgin olive oil
• 4 cloves garlic, finely minced
• 0.75 tsp kosher salt, divided
• 0.25 tsp crushed red pepper flakes
• 1 medium head cauliflower, riced (approx. 5 cups riced)
• 1 tbsp fresh lemon juice
• 1 tsp finely grated lemon zest
• 0.33 cup finely chopped flat-leaf parsley
• 0.25 cup sliced almonds, toasted

Step-by-step instructions

1. Thoroughly pat the peeled and deveined shrimp dry with clean paper towels and season with 0.25 teaspoon of kosher salt and the crushed red pepper flakes.
2. Heat a large skillet over medium-high heat with 1 tablespoon of unsalted butter and 1 tablespoon of olive oil. Once hot, add the shrimp in a single layer and sear for 1.5 to 2 minutes per side until pink, opaque, and cooked to an internal temperature of 145 F (63 C).
3. Add half of the minced garlic during the final 30 seconds of cooking, stirring constantly to avoid burning the garlic. Transfer the cooked shrimp and pan juices to a warm plate and rest for 5 minutes.
4. Return the same skillet to medium heat and melt the remaining 2 tablespoons of unsalted butter. Add the remaining minced garlic and cook for 30 seconds until fragrant.
5. Add the riced cauliflower and remaining 0.5 teaspoon of kosher salt to the skillet. Sauté for 4 to 5 minutes, stirring frequently, until the cauliflower rice is tender-crisp but not mushy.
6. Remove the skillet from the heat, then immediately fold in the grated lemon zest, fresh lemon juice, and chopped flat-leaf parsley.
7. Divide the warm herb cauliflower rice evenly among four shallow bowls. Arrange the seared garlic butter shrimp on top, spoon any resting pan juices over the shrimp, and garnish with toasted sliced almonds.

Kitchen notes

Shrimp cook very fast, so having all ingredients prepped and near the stove is critical. Overcooked shrimp turn rubbery in seconds; remove them the moment they turn opaque throughout and curl into loose 'C' shapes rather than tight circles. Patting the raw shrimp completely dry before searing is the secret to getting a golden sear rather than accidentally boiling the seafood in its own moisture.

Storage & make-ahead

Store leftovers in a sealed, airtight glass container in the refrigerator within 2 hours of cooking. Cooked seafood should be consumed within 2 days for optimal freshness and safety. Reheat gently in a lightly oiled nonstick skillet over medium-low heat until the shrimp are warmed to 145 F (63 C) and the cauliflower is heated through, avoiding high microwave heat which toughens delicate seafood.