Zesty Lemon Garlic Shrimp with Asparagus and Cauliflower Rice
Lemon Garlic Shrimp
Light, high-protein shrimp sautéed with garlic and lemon over fluffy cauliflower rice.
This Zesty Lemon Garlic Shrimp recipe is an absolute game-changer when you're looking to keep things light without sacrificing an ounce of flavor. I love how the bright, citrusy notes from the fresh lemon zest dance with the pungent garlic to create a sauce that feels indulgent but is actually incredibly lean. It's the kind of meal that leaves you feeling energized and satisfied, rather than weighed down, making it a perfect staple for any calorie-conscious kitchen.
Using cauliflower rice is one of my favorite tricks for cutting back on carbs while adding extra volume to your plate. When sautéed correctly with a splash of chicken broth, it absorbs all those wonderful pan juices from the shrimp and asparagus, becoming savory and tender. This dish proves that eating for a calorie deficit can be a truly delicious culinary experience that you’ll want to repeat every single week.
Nutrition (per serving)
Directions
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1
Pat the shrimp dry with paper towels and season lightly with salt and black pepper.
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2
Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove shrimp from the pan and set aside.
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3
In the same skillet, add the asparagus and cook for 3-4 minutes until tender-crisp.
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4
Stir in the minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
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5
Add the cauliflower rice and chicken broth to the skillet. Sauté for 3-5 minutes, stirring frequently, until the liquid has evaporated and the cauliflower is tender.
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6
Return the shrimp to the skillet. Stir in the lemon juice, lemon zest, and fresh parsley.
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7
Toss everything together for 1 minute to heat through, then serve immediately.
Ingredients
- Large shrimp, peeled and deveined:1.5 lb
- Cauliflower rice:16 oz
- Asparagus, trimmed and cut into 2-inch pieces:1 lb
- Olive oil:1 tbsp
- Garlic, minced:4 cloves
- Low-sodium chicken broth:¼ cup
- Fresh lemon juice:2 tbsp
- Lemon zest:1 tsp
- Red pepper flakes:¼ tsp
- Fresh parsley, chopped:2 tbsp
Tips & Notes
- To prevent soggy cauliflower rice, make sure your skillet is hot and don't overcrowd the pan.
- If using frozen cauliflower rice, steam it in the microwave first and squeeze out excess moisture using a clean kitchen towel.
- For an extra kick of flavor, add a teaspoon of Old Bay seasoning to the shrimp before searing.
