Shrimp with Cauliflower Rice - Lemon & Black Pepper Butter
Prep Time: 25 Minutes Cook Time: 25 Minutes Serves: 2 Servings
A light yet flavour-packed dinner featuring juicy garlic butter shrimp served over tender cauliflower rice. Finished with mi butter Lemon & Black Pepper, fresh herbs and a squeeze of lemon for a bright, restaurant-quality meal made effortlessly at home.
Ingredients
For the cauliflower rice
3 cups cauliflower rice
1 tbsp olive oil
1 tbsp mi butter Lemon & Black Pepper
1 garlic clove, finely chopped
2 tbsp fresh parsley, chopped
1 tbsp fresh lemon juice
Salt, to taste
½ tsp cracked black pepper
For the shrimp
300 g raw shrimp/prawns, peeled and deveined
2 tbsp mi butter Lemon & Black Pepper
2 garlic cloves, finely chopped
½ tsp smoked paprika
½ tsp cracked black pepper
½ tsp dried or fresh thyme
1 tbsp fresh lemon juice
1 tbsp fresh parsley, chopped
Salt, to taste
Lemon wedges, to serve
Preparation
1. Prepare the cauliflower rice
Heat the olive oil in a large pan over medium-high heat. Add the garlic and cook for about 30 seconds until fragrant.
Add the cauliflower rice and sauté for 4–5 minutes, stirring occasionally, until tender but still slightly firm.
Add the mi butter Lemon & Black Pepper, lemon juice, parsley and cracked black pepper. Toss until the butter melts and coats the cauliflower rice.
Season to taste and keep warm.
2. Cook the shrimp
Pat the shrimp dry with paper towel and season with smoked paprika, black pepper, thyme and a little salt.
Heat a large frying pan over medium-high heat. Add the mi butter Lemon & Black Pepper and allow it to melt.
Add the garlic and cook for about 30 seconds.
Add the shrimp in a single layer and cook for approximately 2 minutes per side, or until pink, opaque and just cooked through.
Finish with the lemon juice and fresh parsley. Toss the shrimp through the buttery sauce.
3. Serve
Spoon the warm cauliflower rice into shallow bowls and top generously with the garlic butter shrimp.
Drizzle over any remaining lemon and black pepper butter from the pan.
Finish with fresh parsley, cracked black pepper and a generous squeeze of lemon.
Chef's tip: Don't overcook the shrimp. As soon as they turn pink and opaque and curl into a loose C-shape, they're ready.
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