Leave a Reply
Want to join the discussion?Feel free to contribute!
Taco-stuffed Mini Bell Peppers
Garlic Shrimp Scampi with Cauliflower Rice
| By : |
This buttery shrimp is accented with fragrant garlic and touches of lemon and white wine, and is served over low-carb cauliflower rice. It’s a keto version of a classic dish that is simple to prepare.
| Prep Time | 6 minutes |
| Cook Time | 2 minutes |
| Servings |
4 servings
|
Ingredients
- 1 medium head cauliflower trimmed, stem removed, and cut into medium-sized florets
- 2 tbsp olive oil
- 3 tbsp butter
- 5 garlic cloves minced
- cup ⅓white wine or cooking wine
- 1 cup chicken broth
- 2 lbs uncooked shrimp peeled and deveined
- 1 1/2 tbsp fresh lemon juice
- 1 tsp fine grind sea salt
- 1/2 tsp ground black pepper
- 1 tbsp chopped fresh parsley
Ingredients
|
Instructions
- Place a steamer basket with legs in the inner pot, and add
1 cup water to the bottom of the pot. Add the cauliflower to the steamer basket. - Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook or Manual (High) and set the cook time for 1 minute.
- When the cook time is complete, quick release the pressure.
- Open the lid and carefully remove the steamer basket and cauliflower from the inner pot. Set aside.
- Carefully remove the inner pot from the base, drain and wipe dry with a paper towel, and return the pot to the base.
- Add the cauliflower florets to a food processor or blender and pulse until a rice-like texture is formed. Set aside.
- Select Sauté (Normal). Add the olive oil and butter to the inner pot. Once the butter is melted, add the garlic and sauté for 3 minutes, or until the garlic becomes fragrant.
- Add the wine and chicken broth to the pot and simmer for 2 minutes, using a wooden spoon to stir the ingredients and scrape any browned bits from the bottom of the pot. Press Cancel to turn off the pot. Add the shrimp and stir.
- Cover, lock the lid, and flip the steam release handle to the sealing position. Select Meat Stew (High) and set the cook time for 1 minute.
- When the cook time is complete, allow the pressure to release naturally for 5 minutes and then quick release the remaining pressure.
- Open the lid. Add the lemon juice, sea salt, and black pepper. Stir.
- Transfer the cauliflower rice to a serving platter. Ladle the shrimp and sauce over the rice and garnish with the parsley. Serve warm.
Recipe Notes
Nutrition per serving Calories: 361 Fat: 18g Net carbs: 7g Protein: 32g
Stacey Crawford is the blogger behind beautyandthefoodie.com where she creates and shares healthy, low-carb, ketogenic recipes. As a sufferer of celiac disease, she’s discovered that eating healthy, satisfying food through a grain-free, low-carb ketogenic diet is the key to creating good health.
You might also like
Feel free to contribute!
Download Recipe App
This was the most tender and flavorful shrimp I ever made! Thanks for the recipe. My husband loved it, too.
This was easy to make and tasted quite good! I’m going to be making it again.
I prefer not pressure cook shrimps because it becane too soft, but I liked this healthy recipe.
I prefer not to pressure cook shrimps because it became too soft, but I liked this healthy recipe.
It is easier to make the recipe the traditional way. The time it took to bring the pot to pressure was wasted. The shrimp was over cooked in my opinion! I will not make this recipe again!!