Chili Lime Garlic Butter Shrimp with Cilantro-Lime Cauliflower Rice
Tender shrimp in a buttery garlic, chili, and fresh lime sauce, served with cilantro-lime cauliflower rice. A flavorful, satisfying low-carb dinner.
Servings: 4
Calories: 306kcal
Equipment
- Skillet
Ingredients
Shrimp and Sauce
- 1 pound raw shrimp peeled and deveined
- 1 tbsp salted butter for searing
- 3 tbsp salted butter for the sauce
- 1 tbsp minced garlic
- 3 tbsp fresh lime juice
- 1 tsp fresh lime zest
- ¼ cup chicken broth
- 1½ tsp chili powder
- ½ tsp smoked paprika
- ¼ tsp ground cumin
- ¼ tsp cayenne pepper
- ½ tsp table salt
- ¼ tsp black pepper
- Fresh cilantro optional garnish
Cilantro Lime Cauliflower Rice
- 24 oz frozen cauliflower rice approximately 2 bags
- 2 tbsp butter
- 1 tbsp fresh lime juice
- 4 tbsp fresh cilantro chopped
- ¼ tsp table salt
Instructions
- Prepare the Cauliflower Rice. Microwave according to package directions, then drain thoroughly.
- Brown the Cauliflower Rice. Melt the butter in a skillet over medium heat. Add the cauliflower rice and sauté until it begins to brown.
- Finish the Cauliflower Rice. You'll need: 1 tbsp fresh lime juice, 4 tbsp chopped fresh cilantro, and ¼ tsp table salt. Remove from heat and stir in the remaining ingredients. Keep warm while preparing the shrimp.
- Season the Shrimp. You'll need: 1 pound shrimp, 1½ tsp chili powder, ½ tsp smoked paprika, ¼ tsp ground cumin, ¼ tsp cayenne pepper, ½ tsp table salt, and ¼ tsp black pepper. Pat the shrimp dry and toss with the seasonings.
- Sear the Shrimp. You'll need: seasoned shrimp and 1 tbsp salted butter. Melt the butter in a skillet over medium-high heat. Add the shrimp in a single layer, working in batches if necessary. Cook approximately 1–2 minutes per side, until opaque and just cooked through. Transfer to a plate.
- Start the Sauce. You'll need: 1 tbsp minced garlic, ¼ cup chicken broth, and 3 tbsp fresh lime juice. Reduce heat to medium-low and briefly sauté the garlic until fragrant without browning. Add the broth and lime juice, stirring to scrape up the browned bits.
- Finish the Butter Sauce. You'll need: 3 tbsp salted butter. Reduce heat to low and gradually whisk in the butter until smooth. Avoid boiling vigorously.
- Return the Shrimp. You'll need: cooked shrimp and 1 tsp fresh lime zest. Return the shrimp and any accumulated juices to the skillet. Toss briefly to warm, then remove from heat and stir in the lime zest.
- Spoon the shrimp and buttery sauce over the warm cilantro-lime cauliflower rice. Garnish with fresh cilantro if desired.
Notes
Nutrition information is estimated using USDA reference values and may vary depending on ingredients, preparation, and portion sizes. Net carbohydrates are calculated by subtracting dietary fiber and, when applicable, eligible sweeteners such as allulose and erythritol from total carbohydrates.
Nutrition
Calories: 306kcal | Carbohydrates: 11.6g | Protein: 26.8g | Fat: 18.2g | Saturated Fat: 11.2g | Sodium: 819mg | Fiber: 4.2g | Sugar: 3.7g | Net Carbohydrates: 7.4g