Shrimp Scampi With Cauliflower Rice Recipes

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SHEET PAN SHRIMP SCAMPI



Sheet Pan Shrimp Scampi image

A super quick, yet super delicious sheet pan supper. This oven baked shrimp scampi is served with garlic bread and cauliflower rice.

Provided by Jonathan Melendez

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

6 tablespoons unsalted butter, melted
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 teaspoons lemon zest
4 garlic cloves, minced
1 small baguette
3 tablespoons grated parmesan cheese
2 lbs large peeled deveined shrimp
1 (12 ounce) bag frozen cauliflower rice, thawed
2 tablespoons fresh parsley
1 lemon, sliced

Steps:

  • Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.
  • In a small saucepan, melt the butter over low heat. Stir in the salt, pepper flakes, lemon zest and garlic. Remove from heat and let cool slightly.
  • Cut the baguette to open it up and then cut each half in half. Place the four pieces onto on side of the baking sheet. Brush with a bit of that garlic butter mixture and then top with the parmesan.
  • In a large bowl, toss together the shrimp with the remaining garlic butter sauce. Pour out onto one side of the baking sheet.
  • Place the cauliflower rice in the middle of the baking sheet and season lightly with salt and pepper.
  • Roast until the shrimp is bright pink and the bread has slightly browned, about 12 to 15 minutes. Remove from the oven and garnish with parsley. Serve with lemon sliced.

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