Lighter Baked Shrimp Scampi
Description
Enjoy the same great, garlicky taste of shrimp scampi in a healthier baked version, with way less butter and low-carb cauliflower rice instead of pasta.
Ingredients
•
16 large shrimp, peeled and deveined
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1 tablespoon butter
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2 tablespoons minced garlic
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1 tablespoon minced shallot
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1 teaspoon olive oil
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1/4 cup chicken stock
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2 tablespoons freshly squeezed lemon juice
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1/4 teaspoon red pepper flakes
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1/8 teaspoon ground paprika
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salt and ground black pepper to taste
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1/4 cup crushed garlic croutons
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3 cups frozen riced cauliflower (such as Green Giant®)
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3 tablespoons chopped fresh parsley
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4 lemon wedges
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Place shrimp in a shallow baking dish.
2
Melt butter in a small saucepan over medium heat. Add garlic, shallot, and olive oil and cook until fragrant, about 1 minute. Stir in chicken stock, lemon juice, red pepper flakes, paprika, salt, and pepper. Pour this mixture over shrimp and sprinkle with crushed croutons.
3
Bake in the preheated oven until shrimp are bright pink on the outside and the meat is opaque, 9 to 11 minutes; do not overcook.
4
While shrimp is cooking, place riced cauliflower in a large nonstick skillet. Cook over medium heat, stirring occasionally, until hot, about 5 minutes.
5
Serve shrimp over riced cauliflower. Garnish with chopped parsley and lemon wedges.