Shrimp should be one of the most obvious ways to pack in the lean protein since there’s essentially no fat in it. And all of my kids LOVE it, so I’m wondering why I haven’t had it in our regular rotation since I started counting macros.
And then I remember that this amazing Pioneer Woman Recipe was our go-to … with a couple of sticks of butter… that could be why. I associate shrimp with pools and pools of garlicky, herby butter for dipping loads of crusty bread in. It’s a happy association and I don’t think I have to convince you how delicious her recipe is. But aint no body got the macros for that.
But I finally decided to give it a go without the butter. Like I skipped ALL the butter. I wanted to see if the shrimp could survive alone. I added plenty of lemon and garlic and these roasted tomatoes for flavor, and topped it all with a couple of tablespoons of prepared bruschetta from Trader Joes. Underneath was what felt every bit as satisfying as a bowl of warm mashed potatoes! But it was like thirteen carbs worth of garlic mashed cauliflower! I mixed in some greek yogurt for added depth and creaminess and I could not have been happier with it. Way more of a macro trick to me than cauliflower as rice. Like it felt legit.
With the weather ALMOST turning, I’m finally wanting a bowl-o-something-warm now and then, and I know it’s all I’ll want in a month or two. So I’m gonna get good at this one because it was SO good. And you’ll die when you see the macros. I’ll give you one hint before you scroll… there’s less fat than an egg in this whole bowl. So plenty of room if you decide you’d like to throw a pat of butter on all that!
Or just thank me later when you get to drizzle your dessert with peanut butter for days…
Garlicky Lemon Baked Shrimp with Roasted Tomatoes and Garlic Mashed Cauliflower
A meal that tastes fancy and decadent but is actually CRAZY light and so easy. My whole family love the shrimp so the recipe calls for 2 pounds or a whole frozen bag from Costco that feeds my 6 person family, but only enough mashed cauliflower for my husband and I since my kids have theirs with pasta.
- Yield: Shrimp serves 6-8 Cauliflower and tomatoes serve 2
For the Shrimp
- 2 lb raw, peeled and devained shrimp (I buy the frozen bag from Costco of the larger shrimp)
- 1/4-1/2 cup fresh parsley
- Juice from 1.5 lemons (3 tbs)
- 7 cloves garlic (or 7 frozen cubes for Dorset)
- 1/2 tsp red pepper
- 1 tsp salt
- 1/2 tsp pepper
For the Tomatoes
- 2 cups cherry tomates halved
- 1 clove garlic
- 2-3 tsp of italian seasoning or mixture of dried basil, oregano, and parsley
- 2 tbs Trader Joe’s jarred (or other prepared) bruschetta added as topping at the end.
For the Mashed Cauliflower
- 2 12 oz bag of fresh cauliflower heads to steam in bag (not riced)
- 1 clove garlic
- 50 grams fat free greek yogurt
- 1/4 cup chopped chives
- Salt and Pepper to taste
For the Tomatoes
- Preheat oven to 400 degrees.
- Put halved tomatoes, 1 clove garlic, and dry seasonings in a large ziplock, spray with a few squirts of olive oil spray. Seal and shake to cover tomatoes. Pour onto a parchment or foil lined baking sheet.
- Bake for 25-30 minutes or until tomatoes are bursting and super tender.
For the Shrimp
- Add parsley, lemon juice, garlic, red pepper flakes, salt and pepper to a small food processor and pulse until everything is blended well.
- Let shrimp thaw (even partially thawed is fine, I just let them sit in water for 10-30 minutes before so they’ll be softer and not stuck together- you can even run them under water as you go if they’re s till stuck together.)
- Pull tomatoes out of oven after 15 minutes and push to one side, add shrimp in single layer to the same pan
- Pour lemon, garlic, parsley mixture over the shrimp
- Bake for 15 minutes (which is an additional 15 minutes for the tomatoes.)
For the Garlic Mashed Cauliflower
- Follow bag directions to steam in bag. Probably 4 minutes per bag.
- Let sit for a few minutes than dump into a bowl and mash/stir with a fork.
- Add greek yogurt, salt, pepper, garlic, and chives and mash/stir till blended like potatoes.
For the Bowl!
- Split the garlic mashed cauliflower between two bowls, top with 8 large shrimp, half the roasted tomatoes in each, 2 tbs bruschetta (or a jarred marinara would be good if you want more sauce for less fat), and a fresh squeeze of lemon. Enjoy!
For my kids, I melted some butter on the side and added it to their since that’s what they’re used to. And since they don’t count macros. Ha.
- Serving Size: Half the mashed cauli and tomatoes, 2 tbs bruschetta and 8 shrimp- THIS bowl.
- Calories: 279
- Fat: 2
- Carbohydrates: 25
- Protein: 32