Contents

  1. Introduction
  2. Why You’ll Love This Recipe
  3. Tips for Success
  4. Serving Suggestions
  5. Storage Instructions
  6. VIDEO (title)
  7. Frequently Asked Questions (FAQs)
  8. Ingredients
  9. Step-by-Step Instructions
  10. Nutritional Information

Introduction

This Easy One-Pot Marry Me Shrimp is a keto-friendly adaptation of the creamy, dreamy dish everyone loves. Instead of orzo pasta, we use cauliflower rice to keep it low-carb, while the rich, garlicky sauce and tender shrimp bring bold flavor. This one-pot recipe is perfect for date nights, family dinners, or any time you want a restaurant-quality meal at home.

Why You’ll Love This Recipe

  • Rich and Creamy: A luxurious sauce infused with garlic, cream, and Parmesan.
  • Keto-Friendly and Low Carb: Cauliflower rice replaces orzo for a guilt-free alternative.
  • Quick and Easy: Ready in under 30 minutes with minimal cleanup.
  • One-Pot Wonder: Everything cooks in one pan for convenience.

Tips for Success

  • Use frozen riced cauliflower to save time or rice fresh cauliflower yourself.
  • For paleo, replace heavy cream with coconut cream and Parmesan with nutritional yeast.
  • Don’t overcook the shrimp—2-3 minutes per side is perfect.

Serving Suggestions

Serve this dish with a side of roasted green beans, sautéed spinach, or a crisp garden salad for a complete low-carb meal.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of broth or cream to refresh the sauce.

VIDEO

This video guides you through making a creamy one-pot shrimp dish with a low-carb twist.

Frequently Asked Questions (FAQs)

  1. What’s the best substitute for orzo on keto?
    Cauliflower rice, shirataki rice, or diced zucchini are excellent low-carb substitutes.
  2. Can I make this dairy-free?
    Yes! Use coconut cream instead of heavy cream and replace Parmesan with nutritional yeast.
  3. What size shrimp works best?
    Large shrimp (16-20 count) work well in this dish.
  4. Can I add other proteins?
    Absolutely! Try adding cooked chicken, scallops, or even Italian sausage for variety.

Ingredients

  • For the Shrimp:
    • 1 lb (450g) large shrimp, peeled and deveined
    • 2 tbsp (30ml) olive oil or avocado oil
    • 1/2 tsp smoked paprika
    • Salt and pepper to taste
  • For the Sauce:
    • 2 tbsp (30g) butter or ghee
    • 3 cloves garlic, minced
    • 1/2 cup (120ml) heavy cream (or coconut cream for paleo)
    • 1/4 cup (25g) grated Parmesan cheese (or nutritional yeast for paleo)
    • 1/4 tsp red pepper flakes (optional)
    • 2 tbsp (30ml) fresh lemon juice
  • For the Base:
    • 3 cups (450g) cauliflower rice
    • 1 tbsp (15ml) olive oil

Step-by-Step Instructions

  1. Prepare the shrimp:
    • Pat the shrimp dry with paper towels. Toss with olive oil, smoked paprika, salt, and pepper.
  2. Cook the shrimp:
    • Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
  3. Make the sauce:
    • Lower the heat to medium and melt the butter in the same skillet. Add minced garlic and sauté for 30 seconds until fragrant.
    • Stir in the heavy cream (or coconut cream), Parmesan cheese (or nutritional yeast), and red pepper flakes (if using). Simmer for 2-3 minutes until the sauce thickens slightly.
  4. Cook the cauliflower rice:
    • In the same skillet, push the sauce to one side and add olive oil. Sauté the cauliflower rice for 3-5 minutes until tender. Stir to combine with the sauce.
  5. Combine and serve:
    • Return the cooked shrimp to the skillet and toss everything together. Simmer for 1-2 minutes to heat through. Garnish with fresh lemon juice before serving.

Nutritional Information (Per Serving – Serves 4)

  • Calories: 320
  • Fat: 24g
  • Protein: 22g
  • Net Carbs: 5g
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