Shrimp Two Ways

Shrimp two ways streamlined and simple or creamy and cheesy!


Boiled shrimp, fried shrimp, coconut shrimp…

or sautéed in butter and white wine!  


1 pound of precooked peeled deveined tails off shrimp  

1 tablespoon avocado oil 

1/3 cup of butter divided in half 

4-5 large cloves garlic minced  

2 tablespoons lemon juice  

zest of one lemon  

1/2 cup white wine (I used Sauvignon Blanc) 

3 tablespoons shelled hempseed hearts  

1 bag precooked cauliflower rice  

2-3 tablespoons finely chopped parsley  

salt and pepper to taste  

For creamy Shrimp  

1/4 cup heavy whipping cream  

1/4 cup shredded Parmesan cheese  

1 teaspoon Italian seasoning  





Heat large skillet over medium high heat, add avocado oil and half the butter. Add garlic, a pinch of salt and cook until garlic is softened. Add cauliflower rice, hempseed, lemon juice, zest, and white wine, stir together. Toss in shrimp and remaining butter, stir til shrimp is heated through. Add parsley.  

To make it creamy: 

Continue over heat and add cream, while stirring add Parmesan cheese and Italian seasoning. Dish will thicken into creamy sauce.  

Makes 2 large servings or 3 average servings. 

1 Comment

  1. So far I have loved all your recipes and look forward to trying this one too…please continue with all that you are doing for all of us and one day soon you will join the "big boys and girls"

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