
Contents
Table of Contents
- Introduction
- Why You’ll Love This Recipe
- Tips for Success
- Serving Suggestions
- Storage Instructions
- VIDEO (title)
- Frequently Asked Questions (FAQs)
- Ingredients
- Step-by-Step Instructions
- 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)
- What’s the best substitute for orzo on keto?
Cauliflower rice, shirataki rice, or diced zucchini are excellent low-carb substitutes. - Can I make this dairy-free?
Yes! Use coconut cream instead of heavy cream and replace Parmesan with nutritional yeast. - What size shrimp works best?
Large shrimp (16-20 count) work well in this dish. - 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
- Prepare the shrimp:
- Pat the shrimp dry with paper towels. Toss with olive oil, smoked paprika, salt, and pepper.
- 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.
- 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.
- 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.
- 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