Low Carb Shrimp with Garlic Butter

Preheat oven to 400ºF.

Cut florets off of the stem of the cauliflower and discard the stem. Add florets to a food processor and process until it resembles the texture of rice. Alternatively, you can buy already riced cauliflower in the fresh or frozen section of the supermarket. If your “rice” is frozen and in chunks, place in a microwave safe container and microwave in 30-second intervals until the chunks can break apart.

In a large bowl, add thawed and cleaned shrimp, butter, garlic, parsley, and black pepper. Mix to combine Add riced cauliflower to the bowl and mix to combine.

Pour shrimp and cauliflower mixture onto a sheet pan, making sure the shrimp are in a single layer. Bake for 15 minutes.

Note: If you use already riced cauliflower from the freezer, you will need 2 bags.

Per serving: Calories 423, 24g fat, 8g carbs, 3.5g fiber.