Lemon Herb Shrimp With Cauliflower Rice (Printable)
Succulent lemon-herb shrimp over light cauliflower rice pilaf. A healthy, low-carb Mediterranean meal ready in 40 minutes.
# List of ingredients:
→ For the Lemon Herb Shrimp
01 - 1 pound large shrimp, peeled and deveined
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 1 teaspoon lemon zest
05 - 2 garlic cloves, minced
06 - 1 tablespoon fresh parsley, chopped
07 - 1 tablespoon fresh dill, chopped
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
→ For the Cauliflower Rice Pilaf
10 - 1 large head cauliflower (about 1.5 pounds), cut into florets
11 - 1 tablespoon olive oil
12 - 1 small yellow onion, finely chopped
13 - 1 celery stalk, finely diced
14 - 1 carrot, peeled and finely diced
15 - 2 garlic cloves, minced
16 - 1/4 cup low-sodium chicken or vegetable broth
17 - 1/4 teaspoon salt
18 - 1/4 teaspoon black pepper
19 - 2 tablespoons fresh parsley, chopped
20 - 1 tablespoon fresh dill, chopped
21 - Juice of 1/2 lemon
# Steps:
01 - Combine olive oil, lemon juice, lemon zest, garlic, parsley, dill, salt, and pepper in a bowl. Add shrimp and toss to coat evenly. Let marinate for 15 minutes while preparing the cauliflower rice.
02 - Pulse cauliflower florets in a food processor until they achieve rice-sized granules. Be careful not to over-process. Transfer to a bowl and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add onion, celery, and carrot; cook for 4 to 5 minutes until softened. Add minced garlic and continue cooking for 1 minute until fragrant.
04 - Add riced cauliflower, broth, salt, and pepper to the skillet. Stir thoroughly to combine. Cover and cook for 5 to 7 minutes, stirring occasionally, until cauliflower is tender-crisp but not mushy.
05 - Remove from heat. Stir in fresh parsley, dill, and lemon juice. Adjust seasoning if needed. Keep warm while cooking shrimp.
06 - Heat a nonstick skillet over medium-high heat. Remove shrimp from marinade, discarding excess liquid. Cook for 2 to 3 minutes per side until shrimp turn pink and opaque throughout.
07 - Divide cauliflower rice pilaf among serving plates. Top with lemon herb shrimp. Garnish with additional fresh herbs and lemon wedges if desired.
# Expert Advice:
01 -
- It comes together in under 40 minutes but tastes like something from a proper restaurant
- The cauliflower rice pilaf is so satisfying you wont miss the grains at all
02 -
- Shrimp cook incredibly fast. Watch them closely and pull them off the heat as soon as they turn pink and curl slightly
- The cauliflower rice continues cooking after you turn off the heat, so err on the side of slightly underdone
03 -
- Pat the shrimp completely dry before adding them to the marinade so the coating actually sticks
- Let your cooked shrimp rest for a minute before serving—they stay juicier that way