Shrimp Scampi with Cauliflower Rice and shaved Brussels Sprouts
Prep time
Cook time
Total time
Recipe type: Main Dish
Cuisine: American
Serves: 4
  • 1¼ pound large shrimp, peeled and deveined (21-25 count)
  • 1 tablespoon pure extra virgin olive oil
  • 2 tablespoons garlic, finely chopped
  • 1½ cups chicken stock
  • ½ fresh lemon, juice only
  • 1 teaspoon Italian seasoning
  • ½ cup softened butter
  • 1 tablespoon parsley
  • ½ cup grated Parmesan cheese
  1. Heat enamel coated cast iron skillet (LeCreuset or Staub) and add olive oil.
  2. Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
  3. Add garlic and cook 1-2 minutes. Do not allow garlic to brown - it will make it bitter.
  4. Add chicken stock and lemon juice.
  5. Cook until chicken stock is reduced by one third. After it is reduced, add Italian seasoning.
  6. Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
  7. Add shrimp back into sauce while you are making the "rice". Add fresh parsley and season to taste with salt and pepper.
  8. To serve, spoon Cauliflower Rice with shaved Brussels Sprouts into low dinner bowls. Top with Shrimp Scampi.
  9. Sprinkle with grated Parmesan Cheese.
  10. Enjoy!
Shrimp Scampi:
Calories 421 |Fat 32g |Carbs 4g |Protein 29 g

Cauliflower Rice with shaved Brussels Sprouts
Calories 143 |Fat 14g |Carbs 6g |Fiber 2g |Protein 2 g

If you do not have an enamel coated cast iron skillet use a stainless steel pan. You should not make a butter sauce in a non coated cast iron skillet.
Recipe by Diabetic Kitchen at