High-Protein Garlic Lemon Butter Shrimp Bowl
Seared shrimp over buttery cauliflower rice with avocado — drizzled with garlic lemon butter
This high-protein garlic lemon butter shrimp bowl has it all: juicy seared shrimp, buttery cauliflower rice, creamy avocado, and a garlic lemon butter sauce you’ll want to drizzle on everything.
Per serving: 32 g protein, 6 g net carbs, 380 calories — ready in 25 minutes.
Why you’ll love this shrimp bowl
- 32g protein per serving — a bowl that actually fills you up
- Only 6g net carbs per serving
- Juicy seared shrimp with a perfect char
- Garlic lemon butter sauce on everything
- Ready in 25 minutes
- Meal-prep friendly
Health notes
- High protein: 32g per serving from shrimp.
- Low carb: Just 6g net carbs — cauliflower rice, not rice.
- Sugar-free: No added sugar anywhere.
- Healthy fats: Avocado, butter, and olive oil.
Key element — sear the shrimp hot and fast
Get the pan properly hot, then give the shrimp 2 minutes per side — no more. Overcooked shrimp turn rubbery fast, and there’s no fixing that.
Ingredients
Shrimp
- 1½ lbs large shrimp, peeled and deveined
- 1 Tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt and pepper to taste
Garlic lemon butter sauce
- ¼ cup butter
- 4 cloves garlic, minced
- Juice and zest of 1 lemon
- 2 Tbsp chopped fresh parsley
Bowl
- 4 cups cauliflower rice
- 1 Tbsp butter (for the cauliflower rice)
- 2 avocados, sliced
- Salt and pepper to taste
Swaps
- Chicken: Swap shrimp for diced chicken breast — cook 6–7 minutes.
- Scallops: Use large scallops — same hot-and-fast sear.
- Base: Swap cauliflower rice for zucchini noodles or shredded cabbage.
- Dairy-free: Use ghee or olive oil instead of butter.
Instructions
| 1 | Season the shrimp. Toss the shrimp with the olive oil, smoked paprika, garlic powder, salt, and pepper. |
| 2 | Cook the cauliflower rice. Sauté the cauliflower rice in 1 tablespoon of butter over medium-high heat, 4–5 minutes, until just tender. Season with salt and pepper and divide between 4 bowls. |
| 3 | Sear the shrimp. In the same hot skillet, sear the shrimp 2 minutes per side until pink and lightly charred. Remove to a plate. |
| 4 | Make the sauce. Lower the heat, melt the ¼ cup of butter, and sauté the garlic 30 seconds. Stir in the lemon juice, zest, and parsley. |
| 5 | Assemble. Top each bowl of cauliflower rice with shrimp and avocado slices. |
| 6 | Drizzle and serve. Spoon the garlic lemon butter sauce generously over everything and serve immediately. |
Pro tips
- Pat the shrimp dry before seasoning — dry shrimp sear, wet shrimp steam.
- Don’t crowd the skillet — sear in two batches if needed for a real char.
- Pull the shrimp the moment they curl into a C — an O means overcooked.
- Make the sauce in the same pan to catch all the shrimp flavor.
- Slice the avocado last so it doesn’t brown.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 380 |
| Protein | 32g |
| Net carbohydrates | 6g |
| Total carbohydrates | 10g |
| Fiber | 4g |
| Total fat | 24g |
| Sodium | 560mg |
Per serving (4 servings), based on shrimp, cauliflower rice, avocado, butter, and olive oil.
Variations
Spicy
Add ½ teaspoon of cayenne to the shrimp seasoning and a pinch of red pepper flakes to the sauce.
Cajun
Swap the paprika seasoning for 2 teaspoons of Cajun seasoning.
Creamy
Stir 2 tablespoons of cream cheese into the sauce for a richer drizzle.
Taco style
Season the shrimp with taco seasoning and serve with lime wedges and cilantro.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 3 days | Store sauce separately; add avocado fresh |
| Freezer | Not recommended | Shrimp and avocado don’t freeze well |
| Reheat | — | Gentle — low heat, just until warm, so the shrimp stay tender |
FAQ
Test your knowledge
5 quick questions about this shrimp bowl
1. Protein per serving?
2. Net carbs per serving?
3. What’s the secret to tender shrimp?
4. How long until the shrimp bowl is ready?
5. What replaces rice in this bowl?
