Shrimp Scampi with Sauteed Spinach and Cauliflower Rice

Shrimp Scampi.jpg

Serves 4

This delicious comfort food is extremely flavorful while being light and healthy.  It takes under 30 minutes to make so it’s perfect for a weeknight meal and is an easy clean up because everything is made using the same pan! 


  • 2 lbs. large wild shrimp, cleaned and shelled

  • 2-3 tbsp. extra virgin olive oil

  • 2-3 tbsp. ghee

  • ½ medium onion, finely chopped

  • 4 garlic cloves, minced

  • ½ tsp. red pepper flakes

  • Juice of one lemon

  • ¼ cup chopped fresh parsley

  • 1 head cauliflower (grated)

  • 4 packed cups or handfuls baby spinach

  • 2 tsp. sea salt plus more to taste

  • Freshly ground pepper


  • Heat 2 tbs. olive oil and 2 tbs. ghee over medium heat in a large pan/skillet (I used cast iron).  Add in onion and garlic and sauté until softened and onions are starting to become translucent, about 3-5 min.  

  • Add the shrimp to pan, season with 1 tsp. salt and red pepper flakes.  Cook until shrimp turn pink, about 3 minutes.  Add lemon juice and half the parsley, stir until well combined, cook for another minute, remove from pan and set aside.  

  • Add the remaining olive oil and ghee to the pan.  Add cauliflower, 1 tsp. salt and freshly ground pepper.  Any onion and garlic pieces left in the pan will add flavor to the cauliflower as well. Cook, stirring regularly for about 6-8 minutes until cauliflower is soft but not mushy.  Remove from pan and set aside.

  • Finally, add spinach to pan, toss in the remaining oil and ghee until wilted.  Remove from pan.

  • Assemble by plating cauliflower rice, shrimp and spinach.  Drizzle with excess scampi sauce, and sprinkle the rest of the freshly chopped parsley on top, serve and enjoy!

  • You can also add everything back to the pan once the spinach is wilted and serve the dish mixed together. (I didn’t because I have picky eaters who prefer theirs separated).