Lighter Baked Shrimp Scampi

Updated on January 14, 2022

• 16 large shrimp, peeled and deveined

• 1 tablespoon butter

• 2 tablespoons minced garlic

• 1 tablespoon minced shallot

• 1 teaspoon olive oil

• ¼ cup chicken stock

• 2 tablespoons freshly squeezed lemon juice

• ¼ teaspoon red pepper flakes

• ⅛ teaspoon ground paprika

• salt and ground black pepper to taste

• ¼ cup crushed garlic croutons

• 3 cups frozen riced cauliflower (such as Green Giant®)

• 3 tablespoons chopped fresh parsley

• 4 lemon wedges

1. Preheat the oven to 350 degrees F (175 degrees C). Place shrimp in a shallow baking dish.

2. Melt butter in a small saucepan over medium heat. Add garlic, shallot, and olive oil and cook until fragrant, about 1 minute. Stir in chicken stock, lemon juice, red pepper flakes, paprika, salt, and pepper. Pour this mixture over shrimp and sprinkle with crushed croutons.

3. Bake in the preheated oven until shrimp are bright pink on the outside and the meat is opaque, 9 to 11 minutes; do not overcook.

4. While shrimp is cooking, place riced cauliflower in a large nonstick skillet. Cook over medium heat, stirring occasionally, until hot, about 5 minutes.

5. Serve shrimp over riced cauliflower. Garnish with chopped parsley and lemon wedges.

I Made It

Nutrition Facts (per serving)

233Calories7g Fat27g Carbs25g Protein

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Nutrition FactsServings Per Recipe4Calories233% Daily Value *Total Fat7g9%Saturated Fat2g12%Cholesterol180mg60%Sodium416mg18%Total Carbohydrate27g10%Dietary Fiber10g34%Total Sugars0gProtein25gVitamin C97mg486%Calcium118mg9%Iron4mg21%Potassium380mg8%

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