Ingredients
1 lb large shrimp (16/20 count), peeled and deveined
1 tbsp olive oil
4 cloves garlic, minced
1 tbsp unsalted butter
2 limes, zested and juiced
4 cups riced cauliflower
1 ripe avocado, sliced
Quarter cup chopped cilantro
Salt to taste
Freshly ground pepper
Pinch red chili flakes (optional)
Instructions
Heat olive oil in pan over medium heat
Sauté garlic 1-2 minutes until fragrant
Add butter and heat until melted
Add shrimp, season with lime zest, chili flakes, salt and pepper
Cook 2-3 minutes per side until pink and opaque
Push shrimp to side, add riced cauliflower, salt and pepper
Sautee 3-4 minutes until tender
Divide cauliflower rice into bowls, top with shrimp, avocado, and cilantro
Drizzle with lime juice just before serving
Notes
Use fresh lime juice for best flavor
Don’t overcook shrimp to avoid toughness
Chop garlic fine to prevent burning
Refrigerate leftovers up to 2 days
Serve immediately for warm shrimp with chilled avocado
- Prep Time: 10
- Cook Time: 10
- Category: Dinner
- Method: Sautéing
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 480mg
- Fat: 37g
- Saturated Fat: 10g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 220mg