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Garlic lime shrimp with cilantro over cauliflower rice in a bowl

Garlic Lime Shrimp with Cauliflower Rice

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 283
Ingredients Method

Ingredients
  

  • 1.5 lb shrimp large, peeled and deveined, patted dry
  • 1.5 lb cauliflower riced
  • 4 each garlic clove minced
  • 2 each lime one juiced
  • 2 tbsp butter
  • 1 tbsp oil
  • 0.25 cup cilantro chopped

Method
 

  1. Pat the shrimp truly dry with paper towels and season with salt. Dry shrimp sear; wet shrimp boil gray in their own steam.
  2. Toast the cauliflower rice in a dry, wide pan over medium-high heat. Spread it, leave it 3 untouched minutes, stir once, 2 minutes more, until nutty and dry. Season, cover and set aside.
  3. Heat the oil in the same or a second pan until barely smoking. Lay the shrimp in a single layer and leave them 90 seconds, until the undersides pink and crust.
  4. Flip, add the butter and garlic, and cook 60 to 90 seconds more, spooning the garlic butter over, until every shrimp is an opaque C shape.
  5. Kill the heat and squeeze in the juice of one lime, scraping the pan's floor.
  6. Serve over the cauliflower rice, sauce poured over, cilantro scattered, lime wedges alongside.