Entrees

Lemon Shrimp with Asparagus and Cauliflower Rice

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Lemon Shrimp with Asparagus and Cauliflower rice is super simple to make, low carb and makes for a quick 20 minute weeknight dinner.

Table Of Contents

 shrimp, cauliflower and asparagus in lemon oil
 shrimp, cauliflower and asparagus in lemon oil
 shrimp, cauliflower and asparagus in lemon oil
 shrimp, cauliflower and asparagus in lemon oil

I handed my son a tiny seed. Little fingers covered with dirt, carefully placed it in the groove ever so gently. We repeated the process for a few minutes, until his interest faded and he eagerly moved on to opening the next packet of seeds, curiously exploring its contents.

The sun warm on my skin, hands in dirt, gave me a sense of connection and pause. The process of preparing the soil, slowly breaking up large chunks while observing the life within it is humbling. Growing food used to intimidate me. I’m terrible with houseplants so I was sure this was going to be a flop the first time I tried it. But to my surprise, things grew. 

I only have two raised beds, but they’re a decent size and every year I go through the same feeling. Will this work? Will something actually grow? Seeing the first tiny shoots of green fighting their way through the soil is a beautiful sight.

Gardening enthusiasts may say I’m too early but I couldn’t wait any longer. The weather finally looks to be on track with spring (this may come back and bite me) so despite my natural tendency, I’ll be an optimist. 

Though one vegetable that I’m crazy over but didn’t plant is asparagus. Asparagus takes up its own plot year after year and I just don’t have the space to dedicate to this lovely vegetable. 

But while I didn’t plant it myself, it is asparagus season. If you suddenly notice asparagus prices dropping at your grocery store or farmer’s market, that’s why. While most of us have access to it year round, I don’t believe it ever tastes as delicious as it does when it’s in season and hasn’t had to travel thousands of miles to reach us. So for today’s dish, I wanted to use asparagus.

Lemon Shrimp with Asparagus and Cauliflower rice is

  • A 20 minute weeknight dinner
  • Customizable
  • Healthy and delicious
  • Grain, gluten and dairy-free
  • Paleo
  • Keto
  • Whole 30 approved
  • Low carb
  • Delicious

Making Lemon Shrimp with Asparagus and Cauliflower Rice

Ingredients for Lemon Shrimp

  • 2 small garlic cloves minced
  • 1 large shallot, chopped
  • 1 lb shrimp, peeled and deveined
  • zest of one lemon
  • 7 tbsp olive oil, divided
  • 4 cups cooked cauliflower rice
  • 1 tbsp fresh Italian parsley, chopped
  • 1 tbsp fresh basil, chopped
  • 1 tsp salt divided
  • 3/4 tsp pepper, divided
  • 1 bunch asparagus, trimmed

Equipment Needed For Lemon Shrimp

  • Cast iron pan
  • Roasting pan
  • Aluminum foil
  • Small mixing bowl

How To Make It

Step 1. Preheat oven to 400.

Step 2. In a small bowl, mix lemon zest with 1/4 cup olive oil.

Step 3. Line baking sheet with aluminum foil and add asparagus, 1 tbsp olive oil, 1/4 tsp salt and 1/8 tsp pepper. Toss asparagus and roast for 8 minutes on middle rack, turning once half way. You still want a bite to it.

Step 4. Preheat skillet, add 2 tbsp olive oil along with chopped shallot and a pinch of salt. Cook for 5 minutes stirring regularly. Add garlic and cook for 30 seconds.

Step 5. Add shrimp to skillet, 1/2 tsp salt, 1/4 tsp pepper and cook for 5 minutes, stirring a few times.

Step 6. When shrimp is cooked, add reserved lemon oil, cooked cauliflower rice, and toss to combine. Season with additional salt if you wish.

Step 7. Finish with fresh basil and parsley.

Step 8. Serve with roasted asparagus and additional herbs if you wish.

FAQs Tips + Substitutions 

Where Can You Find Cauliflower Rice

For the cauliflower rice, you have a few options. You can make your own, buy already riced, which is typically my go to when I don’t have time to make it.

If You Don’t Like Cauliflower Rice

You don’t have to stick with the low carb, keto version for this recipe and can easily substitute quinoa or rice, which I often do. 

Can You Use Something Besides Shrimp

If you don’t have shrimp, you can try this recipe with with scallops or any calamari, or you could make a combination of all 3 if you’re looking to get creative. 

Asparagus Substitution

Asparagus is usually best in spring and summer, so a good alternative is steamed green beans or snow peas or any other kind of green vegetable you enjoy. Broccoli would also work in this case. 

What If You Can’t Find Shallots

If you can’t find a large shallot, two medium or 3 small will do the trick. A small sweet onion will work as well as a substitute. 

More Shrimp Recipes You May Like

 shrimp, cauliflower and asparagus in lemon oil
 shrimp, cauliflower and asparagus in lemon oil
 shrimp, cauliflower and asparagus in lemon oil
Lemon Shrimp with Asparagus and Cauliflower Rice

Lemon Shrimp with Asparagus and Cauliflower Rice

Yield: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Lemon Shrimp with Asparagus and Cauliflower rice is super simple to make, low carb and makes for a quick 20 minute weeknight dinner.

Ingredients

  • 2 small garlic cloves minced
  • 1 large shallot, chopped
  • 1 lb shrimp, peeled and deveined
  • zest of one lemon
  • 7 tbsp olive oil, divided
  • 4 cups cooked cauliflower rice
  • 1 tbsp fresh Italian parsley, chopped
  • 1 tbsp fresh basil, chopped
  • 1 tsp salt divided
  • 3/4 tsp pepper, divided
  • 1 bunch asparagus, trimmed

Instructions

1. Preheat oven to 400.

2. In a small bowl, mix the lemon zest with 1/4 cup olive oil.

3. Line baking sheet with aluminum foil and add asparagus, 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper. Toss asparagus and roast for 8 minutes on the middle rack, turning once halfway. You still want a bite to it.

4. Preheat skillet, add 2 tbsp olive oil along with chopped shallot and a pinch of salt. Cook for 5 minutes stirring regularly. Add garlic and cook for 30 seconds.

5. Add shrimp to skillet, 1/2 tsp salt, 1/4 tsp pepper, and cook for 5 minutes, stirring a few times.

6. When shrimp is cooked, add reserved lemon oil, cooked cauliflower rice, and toss to combine. Season with additional salt if you wish.

7. Finish with fresh basil and parsley.

8. Serve with roasted asparagus and additional herbs if you wish.

Notes

You can easily substitute rice, rice pilaf or quinoa for cauliflower rice.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 477Total Fat: 26gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 239mgSodium: 1714mgCarbohydrates: 32gFiber: 5gSugar: 11gProtein: 30g

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12 Comments

  • Reply
    Shelby
    April 24, 2018 at 3:35 pm

    I’m not a shrimp fan but I do have an OBSESSION with cauliflower rice!

    • Reply
      Daniela Modesto
      April 27, 2018 at 10:55 am

      I have an obsession with it too!

  • Reply
    Megan Stevens
    April 24, 2018 at 3:39 pm

    Yummy yummy! I grew up eating lots of shrimp, cooked in garlic and olive oil. Your Paleo version with cauli rice looks great!

    • Reply
      Daniela Modesto
      April 27, 2018 at 10:54 am

      Thank you so much, Megan! I appreciate that 🙂

  • Reply
    Caro Little R.H. @studiobotanica
    April 24, 2018 at 3:40 pm

    Beautiful plate and no doubt, Scrumptious! Colourful and sings SPRING!!
    Love this combination of flavours. Re gardening.. yes. it doesn’t matter how long one gardens.. it’s still a miracle when we see the first green stems peeking up and calling "hello" ! Magic.

    • Reply
      Daniela Modesto
      April 27, 2018 at 10:53 am

      Carol – yes you totally get it! It’s such a special time of year!

  • Reply
    Jessica Levinson
    April 25, 2018 at 4:04 am

    Love that it’s asparagus season! I could make a meal just out of the cauliflower rice and asparagus!

    • Reply
      Daniela Modesto
      April 27, 2018 at 10:53 am

      Me too! Asparagus is pretty amazing!

  • Reply
    Lindsey Dietz
    April 25, 2018 at 2:31 pm

    Wow, such a beautifully simple and nourishing meal. And I LOVE that plate!

    • Reply
      Daniela Modesto
      April 27, 2018 at 10:52 am

      Thank you Lindsey! And I’m with you – that plate was such a score!

  • Reply
    Robin T
    April 15, 2019 at 10:37 pm

    This was amazingly delicious. Thank you for sharing!

    • Reply
      Daniela Modesto
      April 15, 2019 at 10:43 pm

      I’m so thrilled to hear that Robin! It’s one I make all the time because it’s so simple and doesn’t take long! Thank you so much for your thoughtful comment! I truly appreciate it! 🙂

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