Ingredients
Scale
- 1.5 lbs large shrimp, peeled and deveined
- 1 bag (12 oz) cauliflower rice (fresh or frozen)
- 2 tablespoons olive oil, divided
- 2 tablespoons Cajun seasoning (ensure it is sugar-free for keto)
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1/4 cup low-sodium chicken broth
- 1 tablespoon fresh lemon juice
- Fresh parsley, chopped (for garnish)
- Sliced green onions (for garnish)
Instructions
- Pat the shrimp dry using paper towels to ensure a good sear. In a medium bowl, toss the shrimp with 1 tablespoon of olive oil and 1.5 tablespoons of the Cajun seasoning. Coat each shrimp thoroughly and set aside for 5 minutes to let the flavors penetrate the seafood.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion and bell peppers. Sauté for 4 to 5 minutes until the vegetables begin to soften and develop slightly charred edges. Stir in the minced garlic and cook for another 60 seconds until fragrant.
- Push the vegetables to the outer edges of the skillet and add the seasoned shrimp to the center. Cook the shrimp for 2 minutes per side or until they turn pink and opaque. Do not overcook them, as shrimp can become rubbery quickly. Once cooked, remove only the shrimp from the pan and set them on a plate.
- Add the cauliflower rice to the same skillet with the remaining Cajun seasoning and chicken broth. Stir well to scrape up any browned bits from the bottom of the pan. Cover and cook for 3 to 5 minutes, stirring occasionally, until the cauliflower rice is tender but still has a slight bite.
- Add the cooked shrimp back into the skillet with the cauliflower rice. Pour the lemon juice over the mixture and toss everything together to combine. Heat through for one minute. Remove from heat and garnish with fresh parsley and green onions before serving.
- Cook Time: 25 minutes