Lemon-Pepper Shrimp and Asparagus Saute
with cauliflower rice
- Cauliflower florets - 12 oz
- Butter - 1 Tbsp
- Shrimp, peeled and deveined - 1 lb
- Asparagus - 1 bunch , trimmed and chopped into 1" / 2.5 cm pieces
- Garlic - 2 cloves , chopped
- Lemons - 1 , zest and wedges
- Parsley - 1 Tbsp , chopped
- Oil, olive - 1 Tbsp + 1 Tbsp
- Paprika - 1/2 tsp
- Vinegar, red or white wine - 2 tsp
- Butter - 2 Tbsp
- Salt - 1/2 tsp
- Black pepper - 1/2 tsp
- Red pepper flakes (opt) - 1/4 tsp
Shrimp - Defrost, rinse, and pat dry.
Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter (portion for cauliflower). Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter (portion for cauliflower). Saute cauliflower for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
Asparagus / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Season shrimp - Toss shrimp with first portion of olive oil, paprika, garlic, and lemon zest. Refrigerate until ready to cook (up to 4 hours).
Heat a large skillet over medium heat. Add second portion of olive oil. To heated oil, add asparagus, vinegar, and some salt. Saute until asparagus is bright green and starting to turn tender, 2 to 4 minutes (depending on thickness of stalks).
Add butter (portion for shrimp). When butter melts, pour shrimp, including marinade, over asparagus. Saute until shrimp is opaque and cooked through, 4 to 5 minutes. Squeeze half the lemon wedges over top. Season with salt, pepper, and red pepper flakes (if using), adding more to taste if needed.
If cauliflower rice was made ahead, reheat in the microwave.
Serve asparagus and shrimp over cauliflower rice. Sprinkle parsley on top and add lemon wedges on the side. Enjoy!