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).