Shrimp scampi is a classic, but decadent dish typically made with lots of butter and served over high-carb pasta or white rice. This version lightens things up a bit and is quick and easy enough for a weeknight meal.
16 large shrimp, peeled and deveined
1 tablespoon butter
2 tablespoons minced garlic
1 tablespoon minced shallot
1 teaspoon olive oil
¼ cup chicken stock
2 tablespoons freshly squeezed lemon juice
¼ teaspoon red pepper flakes
⅛ teaspoon ground paprika
salt and ground black pepper to taste
¼ cup crushed garlic croutons
3 cups frozen riced cauliflower (such as Green Giant®)
3 tablespoons chopped fresh parsley
4 lemon wedges
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