Garlic Butter Shrimp and Cauliflower Rice

Ingredients

• 1.5 pounds Shrimp (peeled and deveined, frozen; thawed before use)
• 20 ounces Riced Cauliflower (frozen, thawed; 2 x 10‑oz bags)
• 1 stick Butter (salted butter, melted (½ cup))
• 1 tablespoon Garlic (fresh minced garlic)
• 0.5 teaspoon Kosher Salt
• 0.25 teaspoon Black Pepper (freshly ground)
• 2 teaspoon Dried Parsley

Instructions

1. Thaw Ingredients

   Place the frozen shrimp and frozen riced cauliflower in separate bowls and let them thaw at room temperature or in the refrigerator for about 5 minutes, then pat dry any excess moisture.

   Time: PT5M

2. Melt Butter

   Microwave the stick of butter for 30‑45 seconds or melt it gently in a small saucepan over low heat until fully liquid.

   Time: PT2M

3. Combine Ingredients

   In the mixing bowl, combine the melted butter, minced garlic, kosher salt, black pepper, and dried parsley. Add the thawed cauliflower rice and shrimp, then toss gently until everything is evenly coated.

   Time: PT5M

4. Prepare Sheet Pan

   Spread the shrimp‑and‑cauliflower mixture onto a sheet pan in a single, even layer. No additional oil or spray is needed because the butter provides the needed moisture.

   Time: PT2M

5. Bake

   Place the sheet pan in a pre‑heated oven and bake at 400°F for 15 minutes, or until the shrimp turn pink and opaque and the cauliflower is tender.

   Time: PT15M

   Temperature: 400°F

6. Serve

   Remove the pan from the oven, let it sit for a minute, then serve the garlic butter shrimp and cauliflower rice hot. Garnish with extra parsley or a squeeze of lemon if desired.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

8 g

Fat

20 g

Fiber

3 g