High-Protein Garlic Lemon Butter Shrimp with Cauliflower Rice
High-Protein Garlic Lemon Butter Shrimp Bowl
Seared shrimp over cauliflower rice with avocado and a poured lemon-garlic butter — low carb and ready in 25 minutes
This high-protein garlic lemon butter shrimp bowl starts with cauliflower rice, then seared shrimp and sliced avocado. A warm lemon-garlic butter is spooned over the top like the photo. Each serving has 32 g of protein and 6 g net carbs.
Low carb, sugar-free, and cooked in one skillet plus a rice pan.
Why you’ll love this bowl
- 32g protein per serving
- Only 6g net carbs
- No rice or pasta
- Ready in about 25 minutes
- Lemon-garlic butter sauce
- Avocado on the side
Health notes
- High protein: Shrimp carries most of the macros.
- Low carb: Cauliflower rice replaces white rice.
- Sugar-free: The sauce is butter, garlic, lemon, and herbs.
- Healthy fats: Avocado and butter keep the bowl filling.
Key element — don’t overcook the shrimp
Shrimp turn rubbery past a couple of minutes per side. Pull them when they are just opaque and still juicy.
Ingredients
Bowls (2 servings)
- 12 oz large shrimp, peeled and deveined
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- 1 Tbsp olive oil
- 3 cups cauliflower rice
- 1 Tbsp butter (for the rice)
- 1 ripe avocado, sliced
Lemon garlic butter
- 3 Tbsp butter
- 3 garlic cloves, minced
- 2 Tbsp lemon juice
- 1 tsp lemon zest
- 2 Tbsp chopped parsley
- Pinch of red pepper flakes (optional)
Swaps
- Chicken: Use sliced chicken breast and cook through.
- No avocado: Add extra olive oil or a few olives.
- Zucchini rice: Swap cauliflower rice for chopped zucchini.
- Dairy-free: Use ghee or extra olive oil instead of butter.
Instructions
| 1 | Cook the rice. Sauté cauliflower rice in 1 Tbsp butter over medium heat 5–6 minutes until tender. Season with a pinch of salt. Divide into 2 bowls. |
| 2 | Sear the shrimp. Pat shrimp dry. Toss with salt, pepper, and paprika. Heat oil in a skillet over medium-high. Cook 2 minutes per side until browned and just opaque. Move to the bowls. |
| 3 | Make the sauce. Lower heat to medium. Add 3 Tbsp butter and garlic. Cook 30 seconds. Stir in lemon juice, zest, parsley, and red pepper flakes. |
| 4 | Finish. Fan avocado on each bowl. Spoon the lemon-garlic butter over the shrimp and rice. |
Pro tips
- Dry shrimp sear. Wet shrimp steam.
- Don’t skip the zest — it makes the butter taste brighter.
- If using frozen shrimp, thaw and pat very dry.
- Cauliflower rice should stay a little firm, not mushy.
- Slice the avocado just before serving so it stays green.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 380 |
| Protein | 32g |
| Net carbohydrates | 6g |
| Total carbohydrates | 10g |
| Fiber | 4g |
| Total fat | 24g |
| Sodium | 720mg |
Estimates based on 12 oz shrimp, cauliflower rice, avocado, and lemon-garlic butter, divided into 2 bowls. Exact numbers vary with shrimp size.
Variations
Chili lime
Add chili powder to the shrimp and extra lime juice to the butter.
Herb
Swap parsley for cilantro or basil.
Veg extra
Add sautéed spinach or zucchini under the shrimp.
Meal prep
Keep sauce and avocado separate until you reheat.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 2 days | Store avocado separate |
| Reheat | Skillet, low heat | Don’t microwave shrimp long |
| Freezer | Not ideal | Shrimp and cauliflower rice get watery |
FAQ
Test your knowledge
5 quick questions about this shrimp bowl
1. Protein per serving?
2. Net carbs per serving?
3. What replaces regular rice here?
4. About how long does this take?
5. When should you pull the shrimp?
