Spicy Garlic Shrimp with Cauliflower Rice and Chimichurri Sauce (Keto-Friendly)

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb large shrimp, peeled and deveined 4 cups cauliflower rice 1 cup fresh parsley, finely chopped 1/2 cup olive oil 6 cloves garlic, minced 1 tsp smoked paprika 1/2 tsp red pepper flakes Salt and black pepper, to taste 1 lemon, zested and juiced 3 tbsp capers, drained and rinsed 1/4 cup fresh basil, chopped 1/4 cup green onions, thinly sliced 1 tbsp red wine vinegar

Instructions

1. a. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. b. Add the shrimp to the skillet along with smoked paprika, red pepper flakes, salt, and black pepper. Cook for 3 4 minutes per side or until cooked through. Remove from heat and set aside. c. In a separate pan, cook the cauliflower rice according to package instructions. Season with salt and pepper to taste. d. In a small bowl, mix together the parsley, lemon zest, lemon juice, capers, basil, green onions, red wine vinegar, remaining olive oil, and salt and pepper to taste. Set aside.

Chef’s Insight

The key to this dish is balancing the flavors and textures, ensuring each bite is bursting with aromatic garlic and spice, contrasted by the tender shrimp and delicate cauliflower rice.

Notes

Ensure that the shrimp is cooked through to avoid undercooking and foodborne illnesses.